Turkey With Yogurt Garlic Sauce Food

TURKISH GARLIC & YOGHURT SAUCE

Steps:

• Using the side of a kitchen knife, crush together the salt and garlic into a smooth paste. Combine with the yoghurt, olive oil and lemon juice. Add a Tablespoon of water to thin out the sauce a little.
• Tip into a serving bowl and add a couple of grinds of black pepper and a little drizzle of olive oil.

TURKISH GRILLED TURKEY OR CHICKEN WITH TANGY HERBED YOGURT

Steps:

• Prepare the turkey:
• Using very sturdy kitchen scissors, cut on either side of the backbone and remove it. With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise. Using a meat mallet, firmly whack the knife to partially split the bone. Press the turkey or chicken to flatten slightly. Turn the turkey skin side up and press until flattened. Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin. Work your hands as far down the legs as possible
• In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil. Rub half of the mixture under the skin.
• Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders. Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X. Using the third skewer, pierce the turkey sideways through each breast. Rub the remaining paste all over the turkey or chicken and set it in a baking dish. Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
• Make the Tangy Herbed Yogurt:
• In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste. Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.
• Light a grill and oil the grates. Grill over medium flame for about 1 3/4 to 2 hours, turning occasionally, until lightly charred in spots and an instant read thermometer inserted into the thigh nearest the joint registers 170°.
• Let the turkey or chicken rest for 20 minutes before slicing. Serve with the yogurt sauce and Tabbouleh.

TURKEY SOUVLAKI WITH GARLIC-YOGURT SAUCE

Steps:

• Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently.
• Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well.
• Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture.

BAKED TURKEY BURGERS WITH HARISSA YOGURT SAUCE

Steps:

• Prepare the burgers: Line a baking sheet with aluminum foil or coat with cooking spray.
• Combine the turkey, harissa, onion, garlic, herbs, panko, egg in a medium bowl. Season with salt and pepper and mix with your hands (avoid over mixing!) Form into 3 or 4 patties and place on the prepared baking sheet. Refrigerate for at least 20 minutes.
• Preheat the oven to 375 degrees F.
• Bake the burgers, flipping once halfway through, until the internal temperature of a burger reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, make the harissa yogurt sauce: Combine all the ingredients in a small bowl and stir. Refrigerate until ready to use.
• Spread some of the sauce on the buns, then fill with the turkey patties, baby spinach and red onions.

HAYDARI (TURKISH YOGURT DIP)

Steps:

• Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
• Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

TURKEY WITH YOGURT GARLIC SAUCE

Steps:

• Place bread in a small bowl; add water and let stand 20 minutes.
• Meanwhile, mash garlic with 1/4 teaspoon salt with the side of a knife to form a paste; stir into yogurt, cover, and refrigerate.
• Squeeze the water from the bread and place in a large bowl.
• Add turkey, parsley, onion, paprika, thyme, cumin 1/2 teaspoon salt and allspice; mix well.
• Form into 8 patties (log shaped 1"x4").
• Spray grill pan with cooking spray and heat over medium heat.
• Fry patties, turning frequently, until they reach and internal temperature of 160 degrees F, about 10 minutes; let cool 5 minutes.
• Serve on a lettuce line platter with the yogurt sauce on the side.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

TURKEY SOUVLAKI WITH GARLIC-YOGURT SAUCE

Steps:

• Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently.
• Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well.
• Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture.