ours suggested).
While marinating vegetables, place turkey in a shallow dish
he sage.
Flatten the turkey slices to 1/4 inch
To same pan, add ground turkey. Cook, breaking up, until no
ettle or Dutch oven place turkey bones, water -- down through to
ZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE
ccent seasoning; SLOWLY lower turkey into the bucket with brine
ining - helps to keep the turkey moist during cooking.
- Pour
Combine the ground turkey with the bread crumbs, eggs, onion, milk, salt and pepper in a large bowl.
Mix lightly, just until blended.
Divide the mixture into thirds; proceed with Scandinavian Meatballs or your favorite recipes.
Makes 2 (6 serving) recipes.
reezer.
2nd Day: Clean turkey and soak in marinade.
Slice turkey breast into 1-inch thick slices.
Combine egg, milk and liberal amount of Cavender's.
Cover turkey with egg mixture and let set several hours (3 hours minimum, overnight is better).
Remove turkey from marinating mixture.
Discard liquid but do not wash liquid off meat.
Roll in flour and fry like chicken.
This recipe also works well for tame turkey, squirrel, quail and chicken.
kin from both sides of turkey breast. In a food processor
Place turkey in slow cooker stoneware.
Place turkey in a container or dish for marinating.
Combine the sherry, honey, soy sauce, salt and cinnamon and pour over the turkey.
Cover and refrigerate overnight.
Drain the turkey and place in a foil-lined pan.
Bake at 350\u00b0 for 1 hour.
he heat.
Combine the turkey, green onions, 3 tablespoons of
arlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend
Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.
slice turkey breast into strips.
(large enough pieces so it won't fall through grill rack) put in a container with a tight seal.
mix soy sauce, oil, diced ginger and minced garlic.
Pour over turkey, seal container and put in refrigerator for 2-24 hours.
Turn container several times while marinating Cook on barbque grill or broiler oven until done.
Serve with salad and fresh fruit.
1. Bring turkey carcass, onion, carrot, celery, garlic,
Crumble turkey into a 4-5 qt.<
Heat onions and garlic in oil until they are tender.
Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
Add peas, rest of sage , spinach cook for a while.
Add turkey and tomato when rice is cooked.
Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.