our plate and serve the creamed turkey on top. Garnish with fresh
nd fry the slices of turkey pastrami until browned on edges
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
rine mixture over and around turkey.
Carefully draw up and
large soup kettle, add turkey carcass along with the water
Melt butter, add flour and stir over low heat until blended. Add cold broth and milk at once.
Cook, stirring constantly, until uniformly thickened.
Set over hot water.
Add the seasoning and turkey and heat thoroughly.
Add more seasoning, if desired. Serve over biscuits, toast or rice.
Makes 4 to 6 servings.
Cook turkey with salt, onion, a couple stalks of celery and couple of carrots for flavor.
Save broth.
In a large kettle (placed over heat), melt butter; add flour and 6 cups broth to make a medium thick sauce.
Add soups and let come to a boil.
Add cooked peas, turkey and pimento.
Let it come to a boil, but still cook over water as it scorches easily.
Serve over baking powder biscuits or toast.
Preheat oven to 350\u00b0.
Shake flour in Reynolds turkey oven bag 2 inches deep.
Add veggies to bag.
Remove neck and giblets from turkey.
Rinse turkey.
Stuff with your favorite stuffing recipe. Brush turkey with oil.
Place in bag.
Close bag.
Tie.
Cut 6-inch slits in top.
Insert thermometer in thick part of thigh.
When thermometer reaches 180\u00b0, cook 3 to 4 more hours.
Add 1 extra hour for stuffing.
Let stand in bag 15 minutes.
Strain and heat broth.
Mix the turkey fat or butter with flour.
Add hot broth gradually and cook until thick, stirring constantly.
Add other ingredients.
Pour in flat casserole. Cover with rich biscuit dough, cut with very small cutter.
Bake 10 to 12 minutes at 450\u00b0.
Yields 10 servings.
hickens, toss in the chopped turkey and stir carefully as to
Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey.
Also add any leftover gravy or dressing.
Add the milk -- a little at a time.
Heat thoroughly and serve over mashed potatoes.
I always serve this with a veggie and leftover cranberry sauce. Yummy!
In a medium fry or saute pan heat butter over medium low.
Saute mushrooms, peas and onions.
Add flour and stir until smooth.
Turn heat up to medium and slowly add the milk and stock.
Stir constantly until thick and bubbly.
Add the pimiento, turkey, celery salt and pepper.
Stir well and taste-adjust seasonings.
Cook until heated through but don't boil.
Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.
Saute mushrooms, onions and green pepper in butter.
Blend in flour and seasonings.
Remove from heat.
Slowly stir in broth and cream.
Bring to boil over low heat, stirring constantly.
Boil 1 minute; add turkey and pimento.
Continue cooking until meat is heated.
Serve over rice.
Serves 4.
Cook onion in margarine until tender, but not brown.
Blend in flour.
Slowly stir in broth and milk.
Add salt.
Cook and stir over medium heat until mixture thickens.
Stir small amount of hot mixture into egg yolks, return to hot mixture, cook and stir over low heat about 1 minute.
Add turkey and mushrooms; heat just until hot through.
Let set.
Prepare rice.
In medium saucepan melt 2 Tbsp. of margarine.
Add mushrooms and cook over medium heat about 3 minutes or until tender.
Remove mushrooms, leaving juices in pan.
Stir in cornstarch.
Gradually stir in milk.
Add remaining margarine, salt, pepper and onion salt.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Stir in turkey and mushrooms until well mixed. Serve in puff pastry shells.
Makes 6 servings.
sage, salt, and pepper. Stir turkey into soup mixture; cook and
Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
Add in flour and bouillon powder; stir until smooth (about 1 minute).
Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
Add in Parmesan cheese and pimiento; mix to combine.
Season with seasoned salt and black pepper to taste.
Add in diced turkey and cook until just heated through (do not boil).
Spoon over toast.
In large skillet, bring all ingredients to boil.
Cover and simmer 1
1/4
to
1
1/2
hours or until legs are tender, turning legs
occasionally.
Cool.\tRemove meat from bones and cut\t in pieces.
Strain
broth.
Delicious\tfor
sandwiches, salads, hash, creamed turkey or used in chowder.
Melt shortening; stir in flour.
Add milk and cook over low heat until mixture thickens.
Stir in turkey, vegetable, salt and pepper and heat thoroughly.
Serve over biscuit or rice.
Yield: 6 servings.
Carbohydrate 23 g, protein 25 g, fat 15 g, calories 327.
One serving = 3 meat low-fat exchange, 1 fat exchange, 1 vegetable exchange.
Add a bread starch exchange for biscuit or rice.
Cook green pepper, onions and celery in margarine for 2 minutes.
Blend in flour.
Stir in milk gradually.
Cook, stirring constantly, until thickens.
Add seasonings, turkey, pimento and soup.
Pour into casserole.
Top with biscuits.
Bake at 350\u00b0 to 375\u00b0 until biscuits are done.