egrees F.
Put the turkey wings* into a small roasting
Note: I used my leftover turkey stock and just added pepper.<
truss the legs. Cover the turkey with olive oil and season
Heat oil in a large skillet until beginning to smoke. Add onions and saute until onions begin to brown, 5-8 minutes. Add turkey, season with salt and pepper, and saute, breaking meat up into small clumps, until pinkness is gone.
Add ketchup, mustard, brown sugar, tomato paste, cayenne pepper, and more salt and pepper. Stir until well combined. Simmer 10-12 minutes.
Add vinegar and stir in just before serving. Serve with warmed soft buns (Parker House or hamburger buns).
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
Set Aside!
Rinse the Turkey off inside and out, pat
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
Place in the oven and roast for 30 minutes.
Remove from the oven and place over medium heat.
Remove the wing and set aside.
Add the flour and let cook for about 1 minute.
Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
Strain the sauce and adjust the seasoning with salt and pepper.
First, make bearnaise sauce.
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
Remove from heat and set aside.
Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
Stir in reserved shallot reduction.
Season with salt and pepper, set aside wrapped in a warm spot ( ...
ulbous base aside for another recipe.) Slice into very thin discs
ith Roasted Chicken Jus (see recipe elsewhere on this site).
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
arge enough to hold turkey and liquid, combine water
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
d other innards from the turkey cavity. Season the cavity with
her wattages.
Wash the turkey thoroughly inside and out, let
ccent seasoning; SLOWLY lower turkey into the bucket with brine
ay out one slice of turkey, place about 1/4 cup