I'm on a special diet and cannot eat dairy (including eggs), tomatoes, or really any processed food. I have a hankering for some veggie turkey meatloaf and am looking for a recipe with no eggs. Will oil work?
Thanks!Does anyone have a recipe for turkey meatloaf that does not call for eggs?
Turkey Meatloaf
1 medium onion, quartered
2 carrots, each cut in 2 or 3 pieces
2 stalks celery, each cut in 2 or 3 pieces
1 handful spinach, washed
3/4 pound ground turkey breast
3/4 pound ground turkey thigh meat
1 cup cooked quinoa
2 teaspoons dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon sea salt
4 tablespoons organic ketchup, plus more for brushing
1. Combine onion, carrots, and celery in a food processor and pulse until roughly chopped (do not pur茅e).
Transfer to a large bowl.
2. Preheat oven to 375掳.
Place spinach in food processor and pulse until finely chopped.
Add to onion mixture.
Add remaining ingredients to bowl and mix with your fingers.
Form into a large loaf and transfer to a 9x5-inch loaf pan.
Brush with additional ketchup.
Bake for about 1 hour, until a meat thermometer reads 165掳.
Cool 5 minutes before slicing.Does anyone have a recipe for turkey meatloaf that does not call for eggs?
The egg in meatloaf is a binder that helps hold everything together, so oil will not substitute. ( and you dont' really want the extra fat anyway) I think I'd just omit the egg and expect the meatloaf to crumble...
you can use some bread crumbs and a little bit of water. that'll work just fine.
You CAN subsitute oil with eggs. Just a hint though, with some flavoring.
Wednesday, April 28, 2010
Need a no salt recipe for turkey burgers?
My hubby cannot have any extra salt right now, doctors orders.
We are making turkey burger patties and veggies for supper tonight. How can I season the turkey patties to taste good? We have LOTS of that Mrs Dash seasoning that has no salt in it, plus garlic, dehydrated onion,etc...need a good recipe please!Need a no salt recipe for turkey burgers?
add fresh garlic and onions to your recipe.
you want to forget about the lack of salt,
so add much spices and lemon juice.Need a no salt recipe for turkey burgers?
Take how ever much of the turkey you need. Add: Oninos, finely chopped, parsley, a dash of pepper, celery (as needed). On top of the burgers, put cheese, lettuce, and tomoatoe. Thats how I make them and they are so good!
I like to add, diced onion, finely chopped spinach, mushrooms and low sodium cheese- goat when I can find it. Also a teaspoon of tarragon or rosemary can make it more flavorful. Mrs. Dash goes well with any of the items above.
Try some real onions and red peppers that have been satued in olive oil and add them to the meat, it will mositen it up alot and add great flavor.
You could also buy some jarred roasted red peppers and add them for flovor.
You could also buy low sodium bacon and cook it crisp and crumble it and it to them.
Good luck.
California Turkey Burger
1 pound ground turkey
3 tablespoons Mustard
1/2 cup cilantro, parsley, or basil
1/3 cup unseasoned dry bread crumbs
1 Egg Beaters 99% egg substitute, beaten
Combine turkey, mustard, cilantro, bread crumbs and egg. Firmly shape into 4 patties.
Grill burgers over medium-high heat for 15 minutes or until no longer pink in center. Garnish as desired. Serve on buns with additional mustard.
OR
Turkey Burger With Barbecued Red Onions
1 1/2 pounds ground turkey
freshly ground black pepper to taste
4 sesame hamburger buns, toasted
For the onions:
4 1/2-inch-thick slices red onion
Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce
Topping:
Monterey pepper jack cheese, sliced
Avocado, sliced (optional)
Chipotle mayonnaise:
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon pureed chipotle in abodo sauce (from canned chipotles) or to taste
Juice of 1/2 lime
Preheat barbecue to a medium-high heat.
Combine the ground turkey and pepper to taste, tossing gently. Shape into 4 patties about 3/4-inch thick. Coat the patties with a nonstick spray before grilling so they won't stick to the grill grate. Grill for about 5 minutes.
Meanwhile, grill the onions, brushing with the sauce. Grill the onions until soft, about 8 minutes. Turn often, brushing with additional sauce.
Top burgers with cheese after flipping; continue to grill the burgers for about another 4 to 5 minutes (until internal temperature registers 160 degrees).
For the mayonnaise: Blend all of the ingredients together in a small bowl and allow to sit for about 30 minutes before serving.
Serve the burgers with the chipotle mayonnaise, grilled onions and avocado slices (optional)eyeshadow color
We are making turkey burger patties and veggies for supper tonight. How can I season the turkey patties to taste good? We have LOTS of that Mrs Dash seasoning that has no salt in it, plus garlic, dehydrated onion,etc...need a good recipe please!Need a no salt recipe for turkey burgers?
add fresh garlic and onions to your recipe.
you want to forget about the lack of salt,
so add much spices and lemon juice.Need a no salt recipe for turkey burgers?
Take how ever much of the turkey you need. Add: Oninos, finely chopped, parsley, a dash of pepper, celery (as needed). On top of the burgers, put cheese, lettuce, and tomoatoe. Thats how I make them and they are so good!
I like to add, diced onion, finely chopped spinach, mushrooms and low sodium cheese- goat when I can find it. Also a teaspoon of tarragon or rosemary can make it more flavorful. Mrs. Dash goes well with any of the items above.
Try some real onions and red peppers that have been satued in olive oil and add them to the meat, it will mositen it up alot and add great flavor.
You could also buy some jarred roasted red peppers and add them for flovor.
You could also buy low sodium bacon and cook it crisp and crumble it and it to them.
Good luck.
California Turkey Burger
1 pound ground turkey
3 tablespoons Mustard
1/2 cup cilantro, parsley, or basil
1/3 cup unseasoned dry bread crumbs
1 Egg Beaters 99% egg substitute, beaten
Combine turkey, mustard, cilantro, bread crumbs and egg. Firmly shape into 4 patties.
Grill burgers over medium-high heat for 15 minutes or until no longer pink in center. Garnish as desired. Serve on buns with additional mustard.
OR
Turkey Burger With Barbecued Red Onions
1 1/2 pounds ground turkey
freshly ground black pepper to taste
4 sesame hamburger buns, toasted
For the onions:
4 1/2-inch-thick slices red onion
Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce
Topping:
Monterey pepper jack cheese, sliced
Avocado, sliced (optional)
Chipotle mayonnaise:
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon pureed chipotle in abodo sauce (from canned chipotles) or to taste
Juice of 1/2 lime
Preheat barbecue to a medium-high heat.
Combine the ground turkey and pepper to taste, tossing gently. Shape into 4 patties about 3/4-inch thick. Coat the patties with a nonstick spray before grilling so they won't stick to the grill grate. Grill for about 5 minutes.
Meanwhile, grill the onions, brushing with the sauce. Grill the onions until soft, about 8 minutes. Turn often, brushing with additional sauce.
Top burgers with cheese after flipping; continue to grill the burgers for about another 4 to 5 minutes (until internal temperature registers 160 degrees).
For the mayonnaise: Blend all of the ingredients together in a small bowl and allow to sit for about 30 minutes before serving.
Serve the burgers with the chipotle mayonnaise, grilled onions and avocado slices (optional)
Healthy chicken or turkey recipe?
Pan-Roasted Turkey Cutlets with Fresh Tarragon
This recipe serves: 4
4 turkey cutlets, about 5 ounces each
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon freshly chopped tarragon
1. Season the turkey cutlets with salt, pepper and tarragon then drizzle with olive oil.
2. Place a saut茅 pan large enough to accommodate all the cutlets over medium-high heat. Add the turkey and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the cutlets over and cook 2 to 3 minutes more.
Serving Size: 1 cutlet
Chicken and Vegetables Recipe
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Chicken thighs, boneless, skinless 1 pounds + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.Healthy chicken or turkey recipe?
We eat alot of Chicken in our house.Here are some things I do with my Chicken.
I take a couple of Boneless skinless chicken breasts and bake then in the oven to they are very tender.Then I put on a pan of water and put in 2 or 3 chicken bojen cubes and let them dissolve.and then I cut up or shred my chicken and put in between 2 slices of bread.I a put some flour in a cup and ad a bit of water making it into like a think paste and then I start adding it to my Chicken broth and make a gravy.then I pour it over my chicken sandwich and serve it with mash potatoes.
you can also make chicken and noodles the same way just boil your noodle.
you can make homemade chicken soup also add the Big noodles and some liquid chicken broth and boil your chicken in the broth and add your favourite vegetablesHealthy chicken or turkey recipe?
HMMM!
I'LL HAVE TO GET BACK TO YOU
I GOT THE FLU !!
A spicy Mexican/South American dish
Healthy Grilled Chicken And Green Chili Sauce Recipe
4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalape帽o peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish.
Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight.
Put water, tomatillos, and onion into a saucepan.
Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender.
In a blender, place the cooked onion, tomatillos, and any remaining water.
Add the garlic, peppers, cilantro, salt, and the remaining lime juice and blend until smooth.
Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done.
Pour the sauce over the hot chicken and serve
This recipe serves: 4
4 turkey cutlets, about 5 ounces each
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon freshly chopped tarragon
1. Season the turkey cutlets with salt, pepper and tarragon then drizzle with olive oil.
2. Place a saut茅 pan large enough to accommodate all the cutlets over medium-high heat. Add the turkey and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the cutlets over and cook 2 to 3 minutes more.
Serving Size: 1 cutlet
Chicken and Vegetables Recipe
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Chicken thighs, boneless, skinless 1 pounds + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.Healthy chicken or turkey recipe?
We eat alot of Chicken in our house.Here are some things I do with my Chicken.
I take a couple of Boneless skinless chicken breasts and bake then in the oven to they are very tender.Then I put on a pan of water and put in 2 or 3 chicken bojen cubes and let them dissolve.and then I cut up or shred my chicken and put in between 2 slices of bread.I a put some flour in a cup and ad a bit of water making it into like a think paste and then I start adding it to my Chicken broth and make a gravy.then I pour it over my chicken sandwich and serve it with mash potatoes.
you can also make chicken and noodles the same way just boil your noodle.
you can make homemade chicken soup also add the Big noodles and some liquid chicken broth and boil your chicken in the broth and add your favourite vegetablesHealthy chicken or turkey recipe?
HMMM!
I'LL HAVE TO GET BACK TO YOU
I GOT THE FLU !!
A spicy Mexican/South American dish
Healthy Grilled Chicken And Green Chili Sauce Recipe
4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalape帽o peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish.
Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight.
Put water, tomatillos, and onion into a saucepan.
Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender.
In a blender, place the cooked onion, tomatillos, and any remaining water.
Add the garlic, peppers, cilantro, salt, and the remaining lime juice and blend until smooth.
Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done.
Pour the sauce over the hot chicken and serve
Anyone have a good Turkey Chili Recipe?
Please nothing extremely spicy.Anyone have a good Turkey Chili Recipe?
This is an easy recipe, jazz it up as you see fit.
1 pound ground turkey
1 medium vidalia onion, diced
1 small can chopped green chiles
1 28 oz can diced tomatoes in juice
1 small can tomatoe paste
1 14 oz can red kidney beans
Chile Powder
Heat skillet on medium heat, add a tablespoon of vegtable oil, and add onions. Saute for about two minutes, then add turkey. Add 1/2 tablespoon of chile powder. Stir and break meant apart constantly until browned.
In a deep pot, add ground turkey, onions, and canned ingredients. Stir well until combined and heat on medium low heat for at least 45 minutes, two hours if possible. Add more chile powder to taste, feel free to add tobasco sauce or other seasomings, as well. Hope you enjoy!Anyone have a good Turkey Chili Recipe?
Go to McCormic.com
I adapted this from a chicken recipe. You need about 1/4 kg minced turkey, an onion, a clove of garlic, chilli as you like it (so to make it less hot maybe one large red one with the seeds removed), 1 tsp chilli powder, 1 tsp cumin, 4 squares dark chocolate, 1tbls basalmic vinegar, 1 can chopped tomatoes, 1 can red kidney beans and fresh coriander. Fry the onion, garlic and chilli in olive oil til soft, add turkey and brown, add everything else apart from beans and coriander and let simmer for a long time (about an hour) add beans and cook for another 10 mins or so and serve with the coriander. Enjoy!
2 lbs ground turkey
cup chopped green onions
2 chopped tomatoes
4 garlic cloves
1 can black beans
1 can kidney beans
1 tbl oregano
1 tbl salt
1 tbl black pepper
1 tbl cumin
4 tbl ground chili
Brown turkey.
Add garlic and onions.
Add tomatoes.
Add all spices.
Add 1 cup of water.
Let simmer for 1 hour.
Add beans and simmer another 15 minutes.
Top with sharp cheddar cheese.
My mom and I make this around winter time. We use about a pound of ground Turkey, whole diced tomatoes, tomato paste, kidney beans, green peppers, onions, cheese, celery and sometimes chives. Not too spicy if you add some crackers or tostioes chips before you eat.
This is an easy recipe, jazz it up as you see fit.
1 pound ground turkey
1 medium vidalia onion, diced
1 small can chopped green chiles
1 28 oz can diced tomatoes in juice
1 small can tomatoe paste
1 14 oz can red kidney beans
Chile Powder
Heat skillet on medium heat, add a tablespoon of vegtable oil, and add onions. Saute for about two minutes, then add turkey. Add 1/2 tablespoon of chile powder. Stir and break meant apart constantly until browned.
In a deep pot, add ground turkey, onions, and canned ingredients. Stir well until combined and heat on medium low heat for at least 45 minutes, two hours if possible. Add more chile powder to taste, feel free to add tobasco sauce or other seasomings, as well. Hope you enjoy!Anyone have a good Turkey Chili Recipe?
Go to McCormic.com
I adapted this from a chicken recipe. You need about 1/4 kg minced turkey, an onion, a clove of garlic, chilli as you like it (so to make it less hot maybe one large red one with the seeds removed), 1 tsp chilli powder, 1 tsp cumin, 4 squares dark chocolate, 1tbls basalmic vinegar, 1 can chopped tomatoes, 1 can red kidney beans and fresh coriander. Fry the onion, garlic and chilli in olive oil til soft, add turkey and brown, add everything else apart from beans and coriander and let simmer for a long time (about an hour) add beans and cook for another 10 mins or so and serve with the coriander. Enjoy!
2 lbs ground turkey
cup chopped green onions
2 chopped tomatoes
4 garlic cloves
1 can black beans
1 can kidney beans
1 tbl oregano
1 tbl salt
1 tbl black pepper
1 tbl cumin
4 tbl ground chili
Brown turkey.
Add garlic and onions.
Add tomatoes.
Add all spices.
Add 1 cup of water.
Let simmer for 1 hour.
Add beans and simmer another 15 minutes.
Top with sharp cheddar cheese.
My mom and I make this around winter time. We use about a pound of ground Turkey, whole diced tomatoes, tomato paste, kidney beans, green peppers, onions, cheese, celery and sometimes chives. Not too spicy if you add some crackers or tostioes chips before you eat.
What is a good thanksgiving turkey recipe?
here is how i do mine,,, i put some celery, onion, sage, various seasonings (whatever you like, pepper, poultry seasoning etc) in its large cavity,rub the outside with some vegetable oil, then i place it in one of those renyolds(sp)browning bags, and pour about half of cup of white wine over it,,,,,seal it up, cook the amount of hours it says on the bag instructions, plus add a half hour, it comes out tasty and not dry,,, let it sit out for half an hour,,, before you carve, only problem is sometimes its so tender, the legs fall off, i have to stick them back on when i platter it! you can also do the same thing minus the bag, just cover with aluminum foil after it brownsWhat is a good thanksgiving turkey recipe?
ONe where you order it off the menu...
seriously, when you want turkey advice go to the experts:
http://www.butterball.com/en/index.jspWhat is a good thanksgiving turkey recipe?
Maple-Brined Turkey
Ingredients:
24 C water
1 1/2 C maple-flavored syrup
1 C coarse salt
3/4 C packed brown sugar
1-10lb turkey
cooking oil
Instructions:
In a stockpot large enough to hold turkey combine water, syrup, salt and brown sugar; stir to dissolve salt and sugar.
Rinse turkey.
Carefully add turkey to brine.
Cover and marinate in the refrigerator for 12-24 hours.
Remove turkey from brine; discard brine.
Rinse turkey and pat dry with paper towels.
Place turkey breast up on a rack in a roasting pan.
Brush with oil.
Cover turkey loosely with foil.
Roast in a 325 oven for 2 3/4 to 3 hours, removeing foil after first 2 1/4 hours.
When done, cover turkey and let stand at room temp for 20 minutes before carving.
Go to recipezaar.com and you will find some great recipes! Trust me, this a website worth checking out!
The best thanksgiving turkey recipe is the one that comes with the turkey! Last year my husband and I followed the directions on the back of the little label that came on the turkey, and it turned out to be the best turkey we had ever had!!
This is an excellent recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
Happy Holidays!
ONe where you order it off the menu...
seriously, when you want turkey advice go to the experts:
http://www.butterball.com/en/index.jspWhat is a good thanksgiving turkey recipe?
Maple-Brined Turkey
Ingredients:
24 C water
1 1/2 C maple-flavored syrup
1 C coarse salt
3/4 C packed brown sugar
1-10lb turkey
cooking oil
Instructions:
In a stockpot large enough to hold turkey combine water, syrup, salt and brown sugar; stir to dissolve salt and sugar.
Rinse turkey.
Carefully add turkey to brine.
Cover and marinate in the refrigerator for 12-24 hours.
Remove turkey from brine; discard brine.
Rinse turkey and pat dry with paper towels.
Place turkey breast up on a rack in a roasting pan.
Brush with oil.
Cover turkey loosely with foil.
Roast in a 325 oven for 2 3/4 to 3 hours, removeing foil after first 2 1/4 hours.
When done, cover turkey and let stand at room temp for 20 minutes before carving.
Go to recipezaar.com and you will find some great recipes! Trust me, this a website worth checking out!
The best thanksgiving turkey recipe is the one that comes with the turkey! Last year my husband and I followed the directions on the back of the little label that came on the turkey, and it turned out to be the best turkey we had ever had!!
This is an excellent recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
Happy Holidays!
Whats a good recipe for Turkey Breast Tenderloins?
I have this in my freezer and just wondering how should I make it? What with? Any suggestions would help. Thanks!Whats a good recipe for Turkey Breast Tenderloins?
Turkey Pot Pie!!!!
Use 1 cup of milk, 2 cans cream of potato soup, bag of frozen mixed veggies and diced turkey. Heat all, put HALF into a 9 in pie crust (I just use the refrigerated one) and cover with crust. Bake at 350 for 30 minutes or until golden brown.
I say half, so you could make two or store the other half in the freezer until next time. I usually add potatos to mine, but take out the half first, since potatos don't do well in the freezer.Whats a good recipe for Turkey Breast Tenderloins?
FETTUCCINE WITH PEPPER SAUCE
Colorful peppers brighten the easy soup-based sauce.
Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored %26amp; chopped
1 med. red, green or yellow sweet pepper, cut into 3/4'; squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained %26amp; kept warm
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.
Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta.
INGREDIENTS
455 g turkey tenderloins
45 ml soy sauce
15 ml Dijon-style prepared mustard
2 g dried rosemary, crushed
DIRECTIONS
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear
Take the tenderloins and pound them out flat. Next, take some Dijon mustard and spread lightly over tenderloins. Next, take a slice of ham and place one slice on each tenderloin. Next, some finely chopped dill. Roll each tenderloin. Roll each in egg and then bread crumbs; place on a greased cookie sheet and bake at 325 for approximately 2 hours or until tender.
Turkey Pot Pie!!!!
Use 1 cup of milk, 2 cans cream of potato soup, bag of frozen mixed veggies and diced turkey. Heat all, put HALF into a 9 in pie crust (I just use the refrigerated one) and cover with crust. Bake at 350 for 30 minutes or until golden brown.
I say half, so you could make two or store the other half in the freezer until next time. I usually add potatos to mine, but take out the half first, since potatos don't do well in the freezer.Whats a good recipe for Turkey Breast Tenderloins?
FETTUCCINE WITH PEPPER SAUCE
Colorful peppers brighten the easy soup-based sauce.
Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored %26amp; chopped
1 med. red, green or yellow sweet pepper, cut into 3/4'; squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained %26amp; kept warm
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.
Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta.
INGREDIENTS
455 g turkey tenderloins
45 ml soy sauce
15 ml Dijon-style prepared mustard
2 g dried rosemary, crushed
DIRECTIONS
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear
Take the tenderloins and pound them out flat. Next, take some Dijon mustard and spread lightly over tenderloins. Next, take a slice of ham and place one slice on each tenderloin. Next, some finely chopped dill. Roll each tenderloin. Roll each in egg and then bread crumbs; place on a greased cookie sheet and bake at 325 for approximately 2 hours or until tender.
Does any one know how to make a good moist turkey ;need recipe?
I use to fuss over making the perfect turkey for years. The answer is simple. Reynolds turkey oven bags. These bags not only make your turkey dripping with juice but it cook the turkey in much less time. It is the best turkey invention ever. Makes life on Thanksgiving easy. You always know the turkey will turn out perfect. Stuffing turns out excelent as wellDoes any one know how to make a good moist turkey ;need recipe?
Turkey with Cranberries recipe
ingredients
680 g large turkey drumstick
1 tbls (15 g) 1/2 oz butter
15 g pack fresh coriander, finely chopped
1/2 lemon, zest and juice
305 g jar cranberry sauce
method
1. Preheat the oven to 180掳C (350掳F) Gas Mark 4..
2. Lay the turkey leg in foil, dot with butter and scatter over half the coriander.
3. Squeeze over the lemon juice and sprinkle over the zest.
4. Wrap up securely and bake in the oven for 1 hour 20 minutes.
5. Take the turkey leg from the oven, unwrap it and allow it to cool before removing the flesh from the bone and cutting it into cubes.
6. Mix the cranberry sauce with the cubes of turkey and serve on a bed of mixed lettuce leaves, sprinkled with the remaining coriander.Does any one know how to make a good moist turkey ;need recipe?
Usually have lots of fun with guests until late into the evening, so I put my turkey in the oven before we go to bed!
stuff it and add strips of bacon over the top. Then I cover it with foil and put in the oven at midnight at 275掳. It bastes itself and is ready to serve, moist and tender every time! I serve dinner the next day around 3, and I've never had anything but the best compliments. 35 years I've done it this way. You just add a little flour to the drippings and you have dynamite gravy too. The turkey is the most tender you'll ever have. Enjoy!
Check Martha Stewart. She has a good recipe.
Use the Turkey Size oven bags. Pull the timer out of the bird and use the guide on the bag. Don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong and it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 - 20 minutes covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Simple, brine and roast. Brining the turkey in a solution of water to cover, cup+ of salt, 1/2 cup sugar for 2 hours , imparts flavor and moisture into the bird. Roast, using a high heat first then low heat method, first breast side down, then wing side up, other wing up, finally breast side up. About 45 min for the 1st 3 but that depends on the size of the bird. See the website listed below. Cook the dressing on the side, do not stuff the bird.
Yes, I do! In an Oven Bag.
I won't cook a Turkey any other way!!!
It takes less time, comes out moist and juicy; and delicious!
Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
PREHEAT oven to 350掳F.
SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
PLACE turkey in oven bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180掳F. For easy slicing, let stand in oven bag 15 minutes before opening.
REYNOLDS KITCHENS TIPS:
- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.
Number of Servings: 15-30
Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
i did this last yr and my turkey was very moist. I took an orange and poked holes in it with a knife, then microwaved it for a minute then stuffed it into the turkey, and cooked the turkey as usual. As the turkey cooks in the oven, the orange is moistening the inside meat of the turkey. I got that tip from ';the naked chef';. Just be careful taking the orange out of the microwave, its really hot! I dont know if you stuff your turkey, I didnt.
I've been making Thanksgiving turkeys with this recipe for years. Always turns out great. -----
10-12 pound whole turkey
1/2 cup butter, cubed
2 apples, cored and wedged
1 onion, wedged
1 TBS garlic powder
Salt and Pepper
2/3 of a bottle of champagne
1 oven bag large enough for turkey
1 roasting pan large enough for turkey
1 meat thermometer, optional
Preheat oven to 350. Move oven racks down far enough so turkey will fit inside the oven.
Rinse turkey, pat dry with paper towels. Be sure to remove the neck giblets. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. We shove them wherever we can fit them under the skin. Place apple and onion wedges inside the turkey's cavity. Sprinkle outside of turkey with garlic powder, salt and pepper. Place turkey breast side down in a roasting bag and put bag into your roasting pan. Pour champagne into the bag - make sure you hold opening up so it doesn't pour back out of the bag. Drink rest of champagne yourself, I always make mimosas with it. :) Close bag and tie with its twist tie.
Bake turkey 3 to 3 1/2 hours at 350. It's a good idea to have a meat thermometer and check periodically -- the turkey is done when thigh temp is 180 degrees. One year, using a different oven, the turkey was done in less than 3 hours.
About 1/2 hour before turkey is done, take turkey out of oven. Cut open the bag - be careful of the steam coming out - and tear open enough so that most of turkey is exposed. Return to oven to let the turkey brown and continue cooking 1/2 hour.
Remove turkey from oven. Remove from the oven bag and let stand for about 15 minutes before carving.
What I normally do is put butter under the skin of the breast put a little water in the bottom of the pan with some oil. I prefer to not cook the stuffing in the turkey, I feel that it draws to much moistness out of bird and makes the stuffing all soggy. Cook it covered for the first hours, depending on how big you bird is, leave in be for the first hour of cooking then every hour after baste, then take the cover off the last half hour to brown. what I use to make it brown is paprika
Turkey is easy. The main thing you do differently is to use a piece of cheesecloth to protect the breast from drying. Soak the cheesecloth in shortening or olive oil and cover the breast. Then be sure to baste every 30 minutes. Lift the cheesecloth while basting so it doesn't stick to the meat.
Other than that, cook at about 325 degrees and 14 miutes per pound for unstuffed, 22 minutes per pound stuffed. Remove the cheesecloth for the last 45 minutes so the breast can brown.
You might want to search the new Yahoo! Foods (http://food.yahoo.com). There are some very neat recipes in there, my favourite being Martha's.
I put the turkey in a roasting pan with a lid or make a lid with aluminum foil....
Clean your bird..throw away all parts inside..as those parts have growth hormones in them......stuff the turkey with onions and bell pepper, salt , pepper, and garlic (powder) and sage... then rub it down with olive oil and salt and pepper and use sage ....no prepared dressing (that's in another casserole dish).
I then pour 2 cans (1 quart )of chicken broth in the bottom of the pan..it's self basting....
I put the turkey on for 5 or 6 hours at 350* according to how big it is (24 pounds) and I work on the others dishes to accompany my bird...
I check on the liquid....and when its done..I take the top or lid off and let it brown for 20 minutes
My turkeys fall apart.....but so what...our family always cuts them up before they reach the table anyway. It's easier for everyone
Use the cooking bag and follow the directions on the box. I struggled for years to get a turkey ';just right'; - moist, but browned, basting with butter ---- ugh.
The bags are great. No muss, no fuss and a moist turkey with the skin being browned. I wouldn't put the dressing in the turkey though. Possible problems with samonella.
Have a great turkey day!!
Turkey with Cranberries recipe
ingredients
680 g large turkey drumstick
1 tbls (15 g) 1/2 oz butter
15 g pack fresh coriander, finely chopped
1/2 lemon, zest and juice
305 g jar cranberry sauce
method
1. Preheat the oven to 180掳C (350掳F) Gas Mark 4..
2. Lay the turkey leg in foil, dot with butter and scatter over half the coriander.
3. Squeeze over the lemon juice and sprinkle over the zest.
4. Wrap up securely and bake in the oven for 1 hour 20 minutes.
5. Take the turkey leg from the oven, unwrap it and allow it to cool before removing the flesh from the bone and cutting it into cubes.
6. Mix the cranberry sauce with the cubes of turkey and serve on a bed of mixed lettuce leaves, sprinkled with the remaining coriander.Does any one know how to make a good moist turkey ;need recipe?
Usually have lots of fun with guests until late into the evening, so I put my turkey in the oven before we go to bed!
stuff it and add strips of bacon over the top. Then I cover it with foil and put in the oven at midnight at 275掳. It bastes itself and is ready to serve, moist and tender every time! I serve dinner the next day around 3, and I've never had anything but the best compliments. 35 years I've done it this way. You just add a little flour to the drippings and you have dynamite gravy too. The turkey is the most tender you'll ever have. Enjoy!
Check Martha Stewart. She has a good recipe.
Use the Turkey Size oven bags. Pull the timer out of the bird and use the guide on the bag. Don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong and it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 - 20 minutes covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Simple, brine and roast. Brining the turkey in a solution of water to cover, cup+ of salt, 1/2 cup sugar for 2 hours , imparts flavor and moisture into the bird. Roast, using a high heat first then low heat method, first breast side down, then wing side up, other wing up, finally breast side up. About 45 min for the 1st 3 but that depends on the size of the bird. See the website listed below. Cook the dressing on the side, do not stuff the bird.
Yes, I do! In an Oven Bag.
I won't cook a Turkey any other way!!!
It takes less time, comes out moist and juicy; and delicious!
Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
PREHEAT oven to 350掳F.
SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
PLACE turkey in oven bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180掳F. For easy slicing, let stand in oven bag 15 minutes before opening.
REYNOLDS KITCHENS TIPS:
- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.
Number of Servings: 15-30
Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
i did this last yr and my turkey was very moist. I took an orange and poked holes in it with a knife, then microwaved it for a minute then stuffed it into the turkey, and cooked the turkey as usual. As the turkey cooks in the oven, the orange is moistening the inside meat of the turkey. I got that tip from ';the naked chef';. Just be careful taking the orange out of the microwave, its really hot! I dont know if you stuff your turkey, I didnt.
I've been making Thanksgiving turkeys with this recipe for years. Always turns out great. -----
10-12 pound whole turkey
1/2 cup butter, cubed
2 apples, cored and wedged
1 onion, wedged
1 TBS garlic powder
Salt and Pepper
2/3 of a bottle of champagne
1 oven bag large enough for turkey
1 roasting pan large enough for turkey
1 meat thermometer, optional
Preheat oven to 350. Move oven racks down far enough so turkey will fit inside the oven.
Rinse turkey, pat dry with paper towels. Be sure to remove the neck giblets. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. We shove them wherever we can fit them under the skin. Place apple and onion wedges inside the turkey's cavity. Sprinkle outside of turkey with garlic powder, salt and pepper. Place turkey breast side down in a roasting bag and put bag into your roasting pan. Pour champagne into the bag - make sure you hold opening up so it doesn't pour back out of the bag. Drink rest of champagne yourself, I always make mimosas with it. :) Close bag and tie with its twist tie.
Bake turkey 3 to 3 1/2 hours at 350. It's a good idea to have a meat thermometer and check periodically -- the turkey is done when thigh temp is 180 degrees. One year, using a different oven, the turkey was done in less than 3 hours.
About 1/2 hour before turkey is done, take turkey out of oven. Cut open the bag - be careful of the steam coming out - and tear open enough so that most of turkey is exposed. Return to oven to let the turkey brown and continue cooking 1/2 hour.
Remove turkey from oven. Remove from the oven bag and let stand for about 15 minutes before carving.
What I normally do is put butter under the skin of the breast put a little water in the bottom of the pan with some oil. I prefer to not cook the stuffing in the turkey, I feel that it draws to much moistness out of bird and makes the stuffing all soggy. Cook it covered for the first hours, depending on how big you bird is, leave in be for the first hour of cooking then every hour after baste, then take the cover off the last half hour to brown. what I use to make it brown is paprika
Turkey is easy. The main thing you do differently is to use a piece of cheesecloth to protect the breast from drying. Soak the cheesecloth in shortening or olive oil and cover the breast. Then be sure to baste every 30 minutes. Lift the cheesecloth while basting so it doesn't stick to the meat.
Other than that, cook at about 325 degrees and 14 miutes per pound for unstuffed, 22 minutes per pound stuffed. Remove the cheesecloth for the last 45 minutes so the breast can brown.
You might want to search the new Yahoo! Foods (http://food.yahoo.com). There are some very neat recipes in there, my favourite being Martha's.
I put the turkey in a roasting pan with a lid or make a lid with aluminum foil....
Clean your bird..throw away all parts inside..as those parts have growth hormones in them......stuff the turkey with onions and bell pepper, salt , pepper, and garlic (powder) and sage... then rub it down with olive oil and salt and pepper and use sage ....no prepared dressing (that's in another casserole dish).
I then pour 2 cans (1 quart )of chicken broth in the bottom of the pan..it's self basting....
I put the turkey on for 5 or 6 hours at 350* according to how big it is (24 pounds) and I work on the others dishes to accompany my bird...
I check on the liquid....and when its done..I take the top or lid off and let it brown for 20 minutes
My turkeys fall apart.....but so what...our family always cuts them up before they reach the table anyway. It's easier for everyone
Use the cooking bag and follow the directions on the box. I struggled for years to get a turkey ';just right'; - moist, but browned, basting with butter ---- ugh.
The bags are great. No muss, no fuss and a moist turkey with the skin being browned. I wouldn't put the dressing in the turkey though. Possible problems with samonella.
Have a great turkey day!!
Subscribe to:
Posts (Atom)