poon until smooth. Separate the turkey skin from breast by sliding
dd peanut oil and mix thoroughly.
Wash and dry turkey.
andarin orange liquid and oil. Place the turkey drumsticks in the bag
Note:
Less ingredients and oil for fryer or turkey breast.
Take whole turkey place in deep fryer fill with water remove turkey.
Mark
te: If your turkey is 15 lbs or less reduce the ingredients by
For the rich turkey stock: Heat the oil in a large heavy-bottomed
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200
Clean and dry turkey inside and out.
Using a shaker, cover turkey inside and out with salt and pepper.
Heat enough oil to cover turkey to 325\u00b0 to 350\u00b0.
Be careful to choose a pot big enough so that oil does not overflow.
Cooking outside is the only safe way to do this at home.
Put bird in pot slowly.
Fry about 4 minutes per pound, a little longer for bigger birds.
Test for doneness at thigh joint.
Preheat oven to 325\u00b0F. Coat a roasting pan with 2 tbsp oil. Season turkey and place in pan. Roast for 1 hour 15 mins. Mix carrots and potatoes, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for another 30 mins. Mix tomatoes and cabbage, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for 15 mins, or until juices run clear.
To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.
rine and buttermilk. Put the turkey breast into a resealable plastic
Sprinkle with 2 tbsp olive oil and sprinkle with 1 tsp
mix well.
Rinse the turkey inside and out under cold
ven to 400\u00b0F. Wrap turkey in prosciutto, using butcher's
bsp of the olive oil. Add the turkey strips, and stir to
n a medium bowl. Brush turkey with 2 tbsp harissa paste
ime juice and apply to turkey cutlets as a marinade.
Preheat oven to 350\u00b0F
Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
Toss bread with broth in large bowl.
Let stand until bread absorbs broth and softens, about 10 minutes.
Mix in mushrooms, eggs, shallots, garlic, parsley, thyme, coarse salt, pepper, crushed red pepper flakes & 2 tablespoons oil.
Add turkey; mix just until blended.
Transfer to pan, mounding in center.
Bake until thermometer inserted in center registers 170\u00b0F, about 1 hour 25 minutes.
Let rest 15 minutes before serving.
Cook the green beans in boiling salted water for 10-15 mins. Cook the rice in boiling salted water according to the package instructions.
Heat the olive oil and saute turkey strips for about 10 mins, turning frequently. After 5 mins, add the onion, garlic, tomatoes and white beans. Season with salt, pepper and thyme. Drain the green beans, and serve on top of the turkey and vegetable mix. Serve with the rice.
Mix everything together and pat turkey into small, flat, burger-sized balls. Chill in the fridge about 1 hours.
Heat the pan with oil and place turkey balls in pan when hot. Cook each side until brown; add 1 small pat of butter to each side. Cook until medium pink and juicy; melt 1 slice of cheese over each burger.
Heat 2 burger buns on both sides in the oven at 350\u00b0F.
Dress the burgers with cranberry relish, Walla Walla sweet onion, and iceberg lettuce.
Serve piping hot.