Turkey Shepherd’s Pie Recipe

Turkey Shepherd’s Pie Recipe

Got some ground turkey from a ButcherBox super sale and decide to use some and try a Shepherd’s Pie for the first time. Lyn usually made this using Lamb. I suppose you could use any ground meat. I had made a huge batch of mashed potatoes yesterday and used leftover for this. When very young my son insisted that everything be separate on the plate he had some rule about mixing foods. he also hated fat but loved pepperoni and Asian style ribs you known the red ones, which could be very fatty. Anyway I found a recipe and it had one of those handy how many you’re cooking for scalers so this is for TWO. I made some turkey burger patties for lunch today.

Ingredients for 2 servings

Meat Filling:

  • 0.67 tablespoons olive oil
  • 0.33 cup chopped yellow onion
  • 0.33 lb. 90% lean ground turkey, beef or ground lamb
  • 0.67 teaspoons dried parsley leaves
  • 0.33 teaspoon dried rosemary leaves
  • 0.33 teaspoon dried thyme leaves
  • 0.17 teaspoon salt
  • 0.17 teaspoon ground black pepper
  • 0.33 tablespoon Worcestershire sauce
  • 0.67 garlic cloves -minced
  • 0.67 tablespoons all purpose flour
  • 0.67 tablespoons tomato paste
  • 0.33 cup beef broth
  • 0.33 cup frozen mixed peas & carrots Note: Did not have frozen carrots so I saluted with the onions
  • 0.17 cup frozen corn kernels

Potato Topping:

  • *Note: I used 2% milk and added the cheese
  • 0.5 – 0.67 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 2.67 tablespoons unsalted butter -1 stick
  • 0.11 cup half & half *
  • 0.17 teaspoon garlic powder Note: I usually add 1-2 cloves when boiling potatoes so left powder out.
  • 0.17 teaspoon salt
  • 0.08 teaspoon ground black pepper
  • 0.08 cup parmesan cheese

Instructions

Make the Meat Filling.

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground turkey to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

  • Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Snowy Day Turkey Chili

Snowy Day Turkey Chili

I usually make Halftime White Turkey Chili and today the day after a 65 degree day I had to go out and snow plow the 8 inches. Got to love new England. I had just received a Buthcer Box shipment

If you want to check it out and we can both save some money click here http://rwrd.io/3dmnaju?c

Anyway I did not have everything so I kind of adlibbed.

Ingredients

  •  1 1/2 tablespoon olive oil, divided
  • 2 pounds ground turkey breast — mine was frozen so I cut it in chuncks
  • 1 green bell pepper, cored, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 1/2 jar of salsa
  • Lyn had some left over diced tomatoes maybe 1 1/2 cups
  • maybe 1/8 cup hot sauce
  • 2-3 TBS of low fod taco season
  • 2 cups low-sodium chicken broth
  • 3 cups cooked Great Northern beans, drained

How

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatoes mixed and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more.

Came out pretty good but I feel the turkey would have been more tender if was fully defrosted.

Hey Lyn how was the Chili? She said very good.

Made the corn muffins earlier at Lyn’s request that’s what inspired me.
Boneless Turkey Breast

Boneless Turkey Breast

We were just in Wholefoods for one thing but just like the Lays commercial you just can’t eat one chip you can’t go to the grocery store and get just one thing. We walked past the meats on sale and they had boneless turkey breast just sitting there saying take me home. I planned on smoking it on the grill but mother nature had other ideas and dumped almost 2 feet of snow so…….

Ingredients

  • boneless turkey breast
  • 1 large onion – coarsely chopped
  • 3 celery stalks – coarsely chopped
  • 1 large carrot – peeled, coarsely chopped
  • 1 Tbsp. herbs de Provence
  • 1/2 tsp, kosher salt
  • 1 tsp. garlic powder
  • 3 to 4 Tbsp. butter – sliced
  • 1 to 2 Tbsp. extra virgin olive oil
  • 1/2 cup orange juice
  • Brine: in large plastic bag 1 cup of buttermilk big pinch of dried rosemary or 4-5 springs of chopped fresh and maybe 1-2 TBS kosher salt. I keep the powdered buttermilk in the frig so always have on hand.

How

  • Brine the Turkey in buttermilk, salt and crushed rosemary or chopped if fresh for at least 2 hours mine was over night.
  • Use large foil 10*12″ roasting pan or wrap your roasting pan with foil for easy clean-up.
  • Preheat oven to 325 degrees F (160C).
  • Place turkey breast on cutting board and pat dry and Sprinkle seasonings over entire roast and rub it in. Now put in center of pan with skin side up (no rack).
  • Toss chopped vegetables around the breast, top with butter and olive oil. Then pour orange juice around the breast.
  • Transfer it to the center rack in the oven.
  • Roast, uncovered, for approximately 15 to 20 minutes per pound,. The breast should be golden, brown. If the skin begins to become too dark, you may tent with foil during roasting.
  • Remove from oven and cover with foil. This will keep the roast warm, and moist before slicing.
  • Allow the breast to rest, covered, and for at least 10 minutes before slicing.
Other things I’ve been making

Other things I’ve been making

Kugels Deli 1st non home cooked meal.

Kugels Deli 1st non home cooked meal.

It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.

I had to borrow a picture from their web since we gobble both our sandwiches down.

Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

My days of living on Cape Cod you always heard the phrase the unofficial start of  summer on memorial day weekend. Most think of the cape with hot lazy days on the beach or sailing across the bay for some ice cream in West Falmouth. Most forget that Memorial Day can be kind of cold and I always suggest sweatshirts. Well today is not disappointing here in Milford it is a raw 51 degree and they are forecasting rain. The Milford Facebook page for Milford community is a buzz with does anyone know it the parade is rain or shine? We moved into Yale Drive many moons ago and this was our welcome to Milford event even ran into the past owners of the house. Now I work down town and get a birds eye view of most Milford parades and fondly remember walking along side the band with water bottle in hand ready to rescue a thirsty member. Anyway before I get to nostalgic or totally drawn into the sound of the waves on the beach, back to my point. Lyn had a hankering for some turkey and we found a bone in breast at the store so I decided to BBQ it and welcome summer to our deck.

Grabbed the Apple wood chips my basic brown sugar, paprika rub, made up  a quick brine

We had a 9 pound bone in full turkey breast.

Brine – can be any mixture this is what I did

  • 1 cup kosher salt
    1/2 cup granulated sugar or brown sugar.
    Small handful of aromatics (2-3 garlic cloves, whole peppercorns, bay leaves, whole all spice)
  • 1 quart of water
  • Bring the water  salt and other spices to boil until salt is
  • 2 quarts of butter milk – I always have powdered on hand great for chicken marinade makes so moist.
  • Add 4 cups or so of ice cubes to bring to room temperature.
  • Mix the buttermilk and brine together

In mean time open bag and place in a larger stock pot – 1 jumbo zip lock bag

  • Place the turkey in bag – extra pair of hands works great
  • pour the buttermilk brine over turkey and squeeze out as much air as you can.
  • Place in refrigerator for 24 hours – HINT clear a space before so you don’t get surprised and start to use choice works while balancing a 15  pound pot. This is from past experience.

Rinse the turkey and dry with paper towel and let come to room temperature.

 

I always have a basic brown sugar paprika rub on hand  since I tend to make a bib batch. You can use your favorite home made or store bought.

I like to place a little butter under the skin.

Rub turkey with olive oil and then rub the whole turkey with your rub.

I have already started the grill first by taking a good couple of handfuls of the wood chips and putting in a loosely sealed  aluminium foil pouch. I did not turn the heat on the side with the wood chips until I placed the turkey in.

Right, the turkey has been put on a rack in pan with water at ready to put in once on grill.  Place the turkey on the non  heat side and put water in the pan. At this point I have turned the far side to high and the middle and right side to no flame. I also have place a meat thermometer in to watch the temp. I’m going to use indirect heat method.

Close the lid, watch the temp so it does not go to high, mine stayed around 250-300. I waited an hour by this time the chips were long smoked out and then turned  so the other side is facing the heat.

Cooked until 165 or there about. I usually don’t like to use those plastic pop up guides but it was there and what the heck. it popped before the temp said 165 but I grabbed my instant thermometer and it agreed to time for a new battery for the old one.

At one point Lyn said no more smoking it makes me too hungry

There are only 2 of us so take out the food saver and open the freezer door.

This is a turkey weekend so last night I made and old favorite of ours

Bahn Mi-Style Turkey Burger

 

OK GOOGLE stop the sounds of the ocean time to go to Wrentham Outlet Mall.

Gluten-Free Italian Baked Turkey Meatballs

Gluten-Free Italian Baked Turkey Meatballs

Another simple recipe that was pretty good.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 balls

Serving Size: 4

This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.

Ingredients

glutenfree-meatballs-2

  • 1 1/4 pound ground dark meat turkey or chicken
  • 1 extra large egg, beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili flakes
  • 1/3 cup grated aged parmesan cheese
  • ½ cup gluten-free oats
  • 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.

In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.

glutenfree-meatballs-3

Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.

glutenfree-meatballs-4

Toss the meatballs with your favorite tomato sauce and serve immediately.

 

 

glutenfree-meatballs-11

You gets no bread with one meatball

glutenfree-meatballs-9

Trussing the Turkey

Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not.  Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.

Trussing an Unstuffed Turkey

  • Trussing the TurkeyStep 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
  • Trussing the TurkeyStep 2: Tuck the first joint of each wing under the body of the bird.
  • Trussing the Turkey

    Trussing a Stuffed Turkey
    Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

Roasting a Turkey tips from Williams Sonoma

Roasting a Turkey tips from Williams Sonoma

Roasting the Turkey

 

I think we’ll do a buttermilk turkey  but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.

The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.

What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.

What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.

Turkey Weight Minimum Pan Size
Up to 12 lb. 14″ x 10″ x 2 3/4″ high (small)
Up to 16 lb. 15 3/4″ x 12″ x 3″ high (medium)
Up to 20 lb. 16″ x 13″ x 3″ high (large)

 

 

 

Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.

Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.

Turkey Weight Approximate Roasting Time
10 to 12 lb. 2 1/2 to 3 hours
12 to 14 lb. 2 3/4 to 3 1/4 hours
14 to 16 lb. 3 to 3 3/4 hours
16 to 18 lb. 3 1/4 to 4 hours
18 to 20 lb. 3 1/2 to 4 1/4 hours
20+ lb. 3 3/4 to 4 1/2 hours

 

 

 

 

 

Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).

To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.

To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Additional Tips
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.

2. If roasting a stuffed bird, remove all of the stuffing at serving time.

3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

Instant Pot Boneless Turkey Breast

Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.

I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.

Dried it off and browned all sides under Sautee setting.   I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.

Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.

I put the steam rake in and added a cup of broth then put the breast in.

Sealed it and pushed the poultry button.  ( Sorry I can’t remember if I added the time or not.

It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.

 

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