Fill turkey pot with strainer about two
In a whole-turkey-size stockpot, whisk brown sugar,
Heat oil in a large stockpot or turkey fryer to 350 degrees F (
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
obo for gravy.
Marinate turkey: Rinse turkey inside and out and
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat.
Heat oil in deep fryer or fish fryer to 325\u00b0.
Fry turkey for 30 minutes or until meat thermometer registers 185\u00b0. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
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.
move giblets and neck from turkey; reserve for Savory Herb
In a medium bowl, cover quinoa with boiling water. Let stand for 10 mins then drain. Squeeze out as much excess water as possible.
Meanwhile, in a medium bowl, combine cranberry sauce, mustard and turkey.
Preheat grill or grill plate and coat with oil. Sear turkey on both sides and cook to your liking.
Meanwhile, in a large bowl, combine quinoa, spinach, cranberries, hazelnuts, mint, lemon juice and oil. Season to taste and toss gently to combine.
Serve turkey with quinoa salad.
Bring 6 cups water to a boil in a large saucepan. Add turkey and simmer, covered, for 35 mins, or until cooked through. Let turkey cool in poaching liquid for 15 mins. Drain turkey then shred roughly.
In a large bowl, whisk together vinegar, mustard and oil. Add turkey, cranberries, celery, bean sprouts, nuts and mint. Toss gently to combine. Serve with lettuce leaves.
In a shallow dish, combine turkey, lemon, ginger and spices. Chill, covered, for 1 hour.
Whisk together mayonnaise, sour cream and apple juice. Add celery, radishes and apple and toss to combine. Chill until required.
Preheat a grill plate over high heat. Brush with oil. Cook turkey for 2-3 mins per side, until lightly browned.
Spread cranberry sauce inside rolls. Fill with turkey and coleslaw. Tie with butcher's twine or a napkin to secure.
With turkey breast side up, cut through
edium heat, add the olive oil, ground turkey, diced onions and garlic
ce and stir. Place the turkey in the brine with the
Slice turkey into 1/8-inch thick
175 degrees C).
Heat oil in a large saucepan over
egrees F.
Wash the turkey, inside and out, and dry
t with paper towels.
Oil the turkey inside and out with
Combine flour and pepper; coat turkey cutlets with flour. Shake off excess.
In heavy skillet, heat 2 tablespoons olive oil. Add turkey and brown on each side.
Remove to warm platter.
Add remaining oil along with peppers and garlic.
Reduce heat to low and cook until tender.
Add basil and vinegar; return turkey to skillet.
Raise heat to moderate and cook 2 minutes longer until turkey is done.
Calories 250 and fat 12 g.
Serves 4.