WORLD'S BEST TURKEY BURGER
Yes, there is a turkey burger that my red meat eating boys will eat! After several attempts of trial and error - I have come up with a flavorful, juicy burger that has made it into our regular rotation of meals. Makes 5-6 large, thick burgers. Watch closely when cooking for the first time, because the ricotta - which adds the extra moisture - can burn easily.
Provided by Southern Sugar Dump
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together with hands.
- Form into patties of desired size and thickness. If you keep them fairly thick, they will be moister.
- Place into lightly greased, non stick skillet (I like using my cast iron skillet)on medium high. Cook without moving until bottom side is dark brown and crusted - appx 4-5 minutes.
- Turn over, then reduce heat to medium and cook 8-10 minutes longer or until center is no longer pink and juices run clear.
- I serve on ciabatta rolls with mayo, more Dijon, a slice of pepper jack cheese, lettuce and tomato. Yum!
Nutrition Facts : Calories 279.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 118.4, Sodium 476.8, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 33.1
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
WORLD'S SIMPLEST THANKSGIVING TURKEY
The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 1 turkey
Number Of Ingredients 0
Steps:
- Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
THE BEST TURKEY IN THE WORLD
Provided by Jamie Oliver
Time 5h15m
Yield Serves 10 to 14
Number Of Ingredients 9
Steps:
- In my books, the perfect bird is 14 to 18 pounds/ 6.5 kg to 8 kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you'll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them.
- This year I'm using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film/ plastic wrap and keep in the refrigerator until you need it.
- Take your turkey out of the refrigerator a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve 2 to 4 clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take a sprig of fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
- Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping 2 or 3 carrots, 3 peeled onions, and 2 celery sticks. Preheat your oven to full whack and get the turkey in the roasting tray. As soon as it goes in the oven, immediately turn the heat down to 350 degrees F/ 180 degrees C/ Gas 4.
- As a rough guide, you want to cook the turkey for about 35 to 40 minutes per 2.2 pounds or 1 kilogram, so a 15 1/2 pound/ 7 kg turkey will want about 4 to 4 1/2 hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
- After 3 1/2 hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 150 degrees F/ 65 degrees C for a good quality bird, and about 180 degrees/ 82 degrees C for a cheaper bird, it's ready to come out.
- Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.
THE BEST TURKEY CHILI EVER!
This is seriously the best turkey chili recipe you will ever make! Hearty but lean, a bowl of this chili will warm you up without piling on the calories. Make a big batch and freeze some so you can have chili whenever you need a soul-soothing meal!
Provided by Olivia Mesquita
Categories Main Courses
Time 1h15m
Number Of Ingredients 21
Steps:
- In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve.
- Add more olive oil if needed and add the onions and garlic. Saute until softened and fragrant, about 2 minutes. Add the peppers and cook until softened, 2 more minutes.
- Return the browned turkey to the pot and add the remaining ingredients. Stir until combined and bring to a boil.
- Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens. Taste and adjust seasonings, as needed.
- Serve immediately, garnished with your desired toppings!
Nutrition Facts : Calories 481 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 782 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BEST TURKEY IN THE WORLD - JAMIE OLIVER.
This looked so fab on his Christmas TV special. I am making it for christmas lunch this year, and a few other of the recipes provided. Cannot give a guarantee that it will be as brilliant as it seems, but fingers crossed it is. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Make the butter and apply the night before cooking. The amount of butter required will depend on the size of the bird. For a 6 kilo turkey, around 150g-200g is used. approx 30 minutes per kilo on 400 plus 20 minutes at the end. Preparation time based on preparing the butter, spreading it, and packing the turky with stuffing. No refridgeration time, or stuffing prep. Cooking time based on a 5-6 kilo turkey.
Provided by JinxTheCat
Categories Whole Turkey
Time 3h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- For the Butter:.
- You need to finely chop the carrots, onion and celery. Chop rosemary and thyme.
- Mix into the butter thoroughly.
- The Turkey:.
- Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird.
- Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed.
- The other half of the butter is to be smoothed over the outside of the turkey.
- Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide.
- Cover in cling film and keep in the refridgerator until ready to be cooked.
- Before cooking, chop 2-4 clementines and place in the cavity.
- Stuff the neck of the bird with as much stuffing as possible.
- Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end.
- For best results, baste the turkey every 45 minutes.
- Enjoy.
WORLD'S BEST TURKEY
Steps:
- Preheat oven to 350 degrees F. Rinse turkey and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt & pepper.
- Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hrs. in the preheated oven, or until the internal temp. is 180 degrees F when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 min. before carving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WORLD'S BEST STUFFING
Stuffing you make outside the bird, a great do-ahead for the holidays, and enough chicken it can stand as a main dish! The directions are using an Instant Pot but you can also cook the chicken on the stove.
Provided by Betty Streff
Categories side dishes
Time 1h
Number Of Ingredients 9
Steps:
- Instant Pot instructions:
- Sprinkle chicken breast liberally with seasoned pepper and place in Instant Pot.
- Add celery and onion. Pressure cook on high for 45 minutes, then let the pressure drop naturally.
- Remove the chicken from the pot. Remove bones and skin. Chop or shred the chicken meat and puy into a greased 13" x 9" pan.
- Remove the vegetables from the broth with a slotted spoon and discard or set them aside to use as desired.
- You will need about 3 cups of broth. Add water as needed.
- Set Instant Pot to saute setting. Add butter, parsley, and bouillon to the broth and simmer until the butter melts.
- Empty the bag of stuffing mix on top of the chicken in your baking dish.
- Ladle the broth over the chicken/stuffing mixture. Fluff lightly with a fork until everything is evenly moistened and mixed together.
- Top with more parsley.
- The mixture should be moist but not soggy. If it seems dry, sparingly add more broth, cream, or milk if needed.
- The casserole is fully cooked and ready to eat. Cover with foil and heat in a low oven until it is nice and warm
- You can also refrigerate it and bake it later. Keep the casserole covered with foil while it reheats in a low oven.
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- In my books, the perfect bird is 6.5kg– 8kg in weight because that’s a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds.
- If you’re buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you’ll often find these birds come with their own cooking instructions.
- This year I’m using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before.
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