What is a good turkey recipe?

i made awesome turkey breasts for xmas dinner...EVERYONE said it was the best turkey they ever had...they were individual breasts and without skin...turkey can be quite dry so i brined it first in some salt water (i tsp salt to 1 litre of cold water) let sit in the water for 3 hours this brings moisture into the cells by osmosis...then drain and dry...cut a slit pocket of the thickest part of breast...and stuff with a stuffing made with breadcrumbs..dry sage...some lemon rind grated finely...a little grated suet(gives more moisture) vegie salt and made to a paste with milk...then wrap one piece of bacon around breast and secure with a toothpick...brush with melted butter or oil and cook in mod over for around 30 mins depending on size...take out and let sit for tens mins then slice into slices and serve with gravy made from the juices.


enjoyWhat is a good turkey recipe?
Herb Roasted Holiday Turkey


http://www.alcoa.com/reynoldskitchens/en鈥?/a>





This is a recipe for leftover turkey:





TURKEY TETRAZZINI:


2 cups cooked turkey, diced


1/4 cup margarine or butter


1/4 lb to 1/2 lb. fresh mushrooms, sliced


1/4 cup flour


2 cups chicken broth


2 Tablespoons dry Cooking Sherry


1 cup evaporated milk


salt and pepper to taste


8 ounces cooked spaghetti, drained


1/2 cup parmesan cheese, grated


Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens. Season to taste. Remove from heat. In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese. Bake at 400 degrees for 20 to 25-minutes or until bubbly.What is a good turkey recipe?
I cooked turkey for the family thanksgiving one year. I first brined it in a solution of water, brown sugar, kosher salt, peppercorns, allspice, and a bay leaf. This is essential. You need to have a solution that is a salty/sugar base to it. This is the first step...after that it's gravy.





BTW, after that turkey, I was nominated to make it the next year as well:)
Turkey Stew





2 Tbsp olive oil


3 lbs turkey thighs (preferred) or legs (skin on, bone in)


1 medium-large yellow onion, peeled and roughly chopped


2 stalks celery, roughly chopped


1 quart vegetable stock


2 medium carrots, peeled, 1/4 inch slices


2-3 medium turnips, peeled, 1/2 inch cubes


1 medium rutabaga, peeled, 1/4 inch slices


3 medium Yukon Gold potatoes, peeled and quartered


2 teaspoons salt


1 teaspoon herbes de provence*


Pepper





Preheat oven to 300掳F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Brown turkey pieces, skin side down, 2-3 minutes on each side. You may need to brown in batches if necessary. In the last 3 minutes of browning of the last batch, add the onions and celery.


Add salt and 1/2 of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for one hour.


After an hour, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another hour or more.


Remove bones and skin, discard. Season to taste.
Use turkey in a curry in place of chicken ie use the recipe you would for chicken substituting an equal amount of turkey
Try this one, it's very good and different!





Turkey Hotpot





Traditional English hotpot made with crispy potato toppings have long been a winter family favourite. Lean turkey ensures the dish is healthy as well as satisfying. Spinach or cabbage go well with this dish.





Ingredients


11/2lb / 700g boneless turkey breasts


1 tbsp virgin olive oil


1 large onion


8oz / 225g carrots


8oz / 225g swede


8oz / 225g turnips


3 sticks celery


1 large leek


1oz / 25g plain flour


14oz / 400g can chopped tomatoes


3/4 pint / 450ml chicken stock


2 tsp fresh thyme or 1 tsp dry


2 tbsp chopped parsley


Salt and freshly ground black pepper


2lb / 900g large potatoes


1oz / 25g butter





Cut the turkey breasts into 1-in/25mm cubes. Heat the olive oil in a large casserolr dish. Add the turkey pieces and cook over a moderate heat for 5 minutes, stirring continually, until lightly browned. Remove the turkey with a slotted spoon, leaving the oil in the dish, and put to one side


Thinly slice the onion, carrots, swede, turnips, celery and leek. Add them to the oil remaining in the dish and cook for 2-3 minutes, turning continually.


Return the turkey to the dish and stir in the flour. Add the canned tomatoes, stock and herbs. Season lightly to taste and bring to the boil.


Scrub and peel the potatoes, then thinly slice them. Remove the dish from the heat and arrange the potato slices to cover the top of the turkey and vegetables, stirring from the outside and working inwards, overlapping in concentric circles. Dot the potatoes with little bits of butter.


Cover the dish with a lid, or with foil wrapped tightly over it, and cook in the preheated oven for about 13/4 hours, then uncover and cook for a further 45 minutes until the potatoes are really crisp and golden. Serve immediately.





Have fun making these!





~~~~~ Enjoy! ~~~~~ Good luck! _;-)