Turkey Archives - Page 2 of 3 - mds.CulinaryMedicine.org

Smoky Turkey Burgers

Place a large skillet in the oven. Preheat to 375°F.

Combine the turkey, pepper, olive oil, Worcestershire sauce, paprika, chili powder, and cumin until well blended.

Divide into two balls and form each ball into a patty.

When the oven is hot, place the burgers in the skillet and return to the oven. Cook on the first side for about 8 to 10 minutes.

Turn the patties over and return to the oven, cooking for an additional 5 – 7 minutes.

Srve on a bun with optional accompaniments, such as lettuce, tomato, or onions. Nutrition Facts do not include optional accompaniments.

Stuffed Turkey Breast

You will need 6 wooden skewers for this recipe.

Place the water in a medium sauce pan over high heat. When it comes to a boil add the wild rice, white rice and salt. Stir once. When the water comes to a boil again reduce the heat to a simmer. Cook covered, simmering slowly, until all the water is gone. Stir once and set aside. The rice will be slightly underdone.

While the rice is cooking place the olive oil in a medium skillet over medium heat and add the shallot and carrots. Cook for about 4 – 5 minutes, stirring frequently.

Add the carrots and pistachio nuts. Cook for another 3 – 4 minutes.

Remove from the heat and fold into the cooked rice. Add the currants, salt, pepper, basil, oregano and rosemary and toss until well blended.

Preheat the oven to 350°F.

Lay the turkey breast on a cutting board skin side down. Using a sharp knife butterfly the breast open starting the cut on the side of the breast that has the excess skin flap. Fill the cavity with the rice mixture and roll the filled breast toward the flap of skin. Gently roll the turkey breast until it is skin side up.

Using 6 wooden skewers, pierce the meat of the turkey where the edges come together to effectively seal the stuffed turkey.

Place the stuffed turkey breast in a large oblong Pyrex dish and roast in the oven for about 90 minutes. The temperature on an instant thermometer should be at 155°F. Remove and let the turkey rest on the cutting board for about 5 – 10 minutes.

Savory Mushroom Stuffed Turkey Breast

Place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the shallots and cook, stirring frequently, until they are limp.

Add the mushrooms and cook, stirring frequently until they are well browned and there is little water in the bottom of the pan.

Add the dried rosemary, salt and pepper. Stir well and cook for another two minutes. Remove from the heat and let cool.

Place a large skillet in the oven and preheat to 375°F.

Prepare the turkey breast by placing it on a cutting board skin side down with the skinny tip facing you.

The large tender should easily fold to your left.

Filet the breast by butterflying it starting at the right side. Cut carefully so that you create filets that are about half the thickness of the turkey breast. Pull the top of the butterfly to your left toward the tender.

As you get to the tender, filet carefully and it will become part of the large open butterflied breast. You should stop as you get about half way through the tender leaving about an inch on your left side so that the butterflied filets don’t come apart.

Line the inside of the butterflied turkey breast with prosciutto slices. Two ounces is about four thin slices.

Add the mushroom mixture on top of the prosciutto. Pat down carefully.

Roll the breast from left to right carefully pushing the mushroom mixture inside the roll tightly.

When the breast is rolled back up truss starting at the large base and working toward the tip.

(This is a great video on how to stuff and truss: https://www.youtube.com/watch?v=yp1dnljwJ70)

After trussing remove the hot skillet from the oven and place the remaining teaspoon of olive oil in the pan.

Place the trussed turkey breast in the pan skin side up.

Roast for 20 minutes skin side up and then turn over so that it is skin side down. Roast for 20 minutes and turn back over so it is skin side up. Roast for another 20 minutes or until the internal temperature is 160°F. Remove from the oven and let rest for about 10 minutes.

Slice and serve.

Rosemary Turkey Skewers

You will need 8 skewers for this recipe.

Slice the turkey into 16 strips.

Place the strips onto wooden skewers. Each skewer should have two strips.

Place the turkey skewers in a ziplock bag. Add the olive oil, rosemary, salt and pepper. Mix together well, close and place the bag in the refrigerator overnight.

When ready to serve, heat a griddle to medium-high. Spray with olive oil and add the skewers.

Cook for about 5 minutes and turn. Cook for a total of 15 – 20 minutes.

Serve.

Roasted Turkey Breast

Preheat the oven to 325°F.

Rinse the whole turkey breast in cold water and pat dry.

Starting at the peak of the turkey breast pull back the skin and slide a finger between the skin and the turkey breast on either side of the peak of the breast bone.

This will form a small pocket.

Insert half of the rosemary into each of the pockets made pushing it as far down as possible and working to distribute the rosemary leaves over the face of the breast meat between the breast meat and the skin.

Place the turkey breast in a large roasting pan and place the pan inside the preheated oven and roast for 30 minutes.

Turn the roasting pan 180° in the oven once to make sure the turkey roasts evenly.

At one hour cover the skin of the breast with aluminum foil. If the skin is not quite crispy, that’s OK.

After about 90 – 105 minutes remove the aluminum foil and roast until the internal temperature of the breast meat is 160°F.

Remove to a cutting board and allow to rest for at least 10 minutes before carving.

Maple Sage Turkey Breast

Preheat the oven to 325°F.

Rinse the whole turkey breast in cold water and pat dry.

Line a roasting pan with aluminum foil. Place the onion pieces in the bottom on top of the aluminum foil in a mound.

Scatter the salt, sage, thyme, and peppercorns over the top of the onions.

Place the turkey breast on top of the onions (skin side up) and cover lightly with aluminum foil, then place the pan inside the preheated oven. Roast for 30 minutes, then turn the roasting pan 180° in the oven (to make sure the turkey roasts evenly). After another half hour remove the aluminum foil. Top with 1/4 cup of the maple syrup and return the pan to the oven.

After another 30 to 45 minutes, baste the turkey with the juices from the bottom of the pan and add the other 1/4 cup maple syrup. If the skin is getting too crispy, you can put the foil back over the top. Cook until the internal temperature of the breast meat is 160°F.

Remove to a cutting board and allow to rest for at least 10 minutes before carving.

While the turkey is resting, skim the excess fat from the bottom of the roasting pan and discard. Place the roasted onions, herbs and remaining liquid in a blender and puree until smooth. Add up to 1/2 cup chicken stock to the desired thickness (it might take less, but if it is still not thin enough, use a little water – about a tablespoon at a time).

Reheat the sauce gently and serve over the sliced turkey.

Butternut and Sausage Stuffed Turkey Breast

Preheat the oven to 325F.

Cut the squash in half lengthwise. With a large spoon, scoop the seeds from the center of the squash and discard.

Place the squash halves cut side down in a large skillet. Roast for about 40 minutes, then place on a plate to cool.

When the squash is cool enough to handle, cut into large dice. (if you use acorn squash, do not remove the skin, if you use butternut squash, you will likely prefer it without the skin.)

Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and saute for about 4 minutes, then add the mushrooms and continue cooking for another 4-5 minutes.

Add the sausage and continue sautéing for another 4 minutes.

Add the salt, sage, honey, vinegar, and pepper, stir thoroughly, and remove from heat. Cool on the counter for a few minutes, then add the diced squash, stir gently, and place in the refrigerator while prepping the turkey breast for stuffing.

Place a large skillet in the oven and bring the temperature to 375F.

When ready to stuff, place the turkey breast skin side down on a cutting board so that the two halves of the breast are in a butterfly pattern (vertical to you). Cover the breast with plastic wrap. Using the bottom of a small, heavy saucepan or the flat side of a meat mallet, pound the breast gently until it is uniformly about 1/2 inch thick.

Spread the cooled vegetable mixture evenly over the flattened turkey breast and pat down until uniformly thick. Fold each outer edge toward the center so that they slightly overlap to form a tube. Using cotton twine, truss the breast.
Place the remaining 1 teaspoon of olive oil in the preheated pan and place the trussed breast in the pan seam side down (skin side up).

Roast for 15 minutes at 375F, then reduce the heat to 325F and roast for an additional 35 minutes. Throughout the time the breast is cooking, baste the skin with the drippings from the pan about every 10 minutes.

Slice and serve.

Asian Turkey Burgers – Low Sodium Version

Mix together the garlic, shallot, ginger, lime juice, cayenne pepper, pepper and ground turkey until well blended. Pat into two hamburger patties.

In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.

Preheat the grill or preheat the oven to 400°F. Place a grill pan in the oven while it preheats. When the grill or oven is hot spray the grill (or grill pan) lightly with oil. Place the burgers on the grill and then spoon a little bit of the basting sauce over each burger.

Cook for about 5 minutes and turn. Baste again and cook for another 3 minutes. Baste and turn and then baste again using up the remainder of the sauce. After about 3 – 5 minutes turn one final time and then serve on toasted buns.

Asian Turkey Burgers

Mix together the garlic, shallot, ginger, lime juice, cayenne pepper, salt, pepper and ground turkey until well blended. Pat into two hamburger patties.

In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.

Turkey Waldorf Salad

Mix the cubed apples with the lemon juice.

Add celery, walnuts and raisins. Toss.

Add mayonnaise, sour cream and honey and gently fold together until well blended.

Chill for at least 2 hours before serving.