Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.

Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.

Ingredients:

  • 12-14 lbs fresh turkey
  • 1 tablespoon hot sauce, such as Tabasco
  • salt and pepper
  • 1 quart buttermilk

Glaze (for last 15-30 minutes)

  • 1/2 cup Maple Syrup
  • 1 Tbsp Trader Joe’s Dijon Mustard
  • 2 strips Crisp Crumbled Bacon

To stuff inside turkey

  • 1 Navel orange quartered
  • 1 large sweet onion quartered.

How:

Wash and pat dry the turkey. Place the turkey, breast side up, in an oven-roasting bag.

Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.

Pour the buttermilk mixture over the turkey trying not to get in cavity. Seal the bag, transfer to the refrigerator and let marinate, overnight turning the turkey over once at least 5 hours. I also turned on side for 1 hour each side.

Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.

Stuff turkey with oranges and onion in body and neck cavities. This is great with chicken also, really adds moisture in my opinion.

Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes. We also basted with some maple syrup mixture at the end and allowed to crisp up.

Stuff with oranges and onion season with oil salt and pepper

  Stuff with oranges and onion season with oil salt and pepper

Thanksgiving Day Turkey

Let's eat

Gravy

Save 1-3 tbsp of drippings for the Make Ahead Gravy.

 

Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.

Make Ahead Gravy

A stainless steel gravy boat.

I ask you, what else can you make ahead?

We are doing whole berry cranberry sauce also.

After Tday I will post more pictures

Ingredients

  • 1/2 cup minced onion
  • 1 medium clove garlic, minced
  • 2 cups canned chicken broth
  • 3 tablespoons flour
  • 1/4 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1/2 cup evaporated skim milk
  • 1 teaspoon Gravy Master
  • 1 teaspoon finely minced fresh rosemary or 1/2 teaspoon dried
  • 1/4 teaspoon dried thyme, crushed
  • salt and pepper
  • 3 tablespoons turkey drippings Add at end after you cook turkey and reheat gravy

How

1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.

Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.

Make Ahead Grvy Ingredients    100_1076100_1077      100_1079

Buttermilk-Marinated 1/2 Turkey with Caramelized Onion Gravy – Trial Run

Buttermilk-Marinated 1/2 Turkey with Caramelized Onion Gravy – Trial Run

About 2 weeks ago whiles cooking, I was turned and asked Lyn, I wonder how turkey would be marinated in buttermilk. I had used butter milk with many of my chicken dishes and always love the results, tender and juicy. So why not Turkey, let’s try it for Thanksgiving. She smiled and said that is a good idea but I hate to try an experiment on that day why not try it first. I personally feel she was secretly hoping I would get discourage and go with a beef tenderloin roast. I did not. I “Googled” turkey and buttermilk and was surprised that others had beat me to it, I was not the genius I thought.  Armed with their ideas we marched to Wholefoods because they were the only ones who had a half turkey before the big day. With half a turkey and a quart of butter milk in my arms I was happy as live turkey after thanksgiving something new to try.

Ingredients:

  • Half (1/2) fresh or thawed frozen turkey (about 6-7 lbs)
  • 1 tablespoon hot sauce, such as Tabasco
  • salt and pepper
  • 1 quart buttermilk
  • 2-3 tablespoons of olive oil
  • 1 tablespoon of butter (optional)
  • 1 tablespoon vegetable oil to rub the turkey with
  • 3 onions, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons flour
  • 2 cups reduced-sodium chicken broth
  • Touch of gravy master

How:

Wash and pat dry the half turkey. Place the turkey, breast side up, in an oven-roasting bag.

Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.

Pour the buttermilk mixture over the turkey. Seal the bag, transfer to the refrigerator and let marinate, turning the turkey over once, for at least 4-5 hours. I suppose you could do it over night.

Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.

Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes.

Gravy

While this is cooking

In a large pan, heat the remaining oil over medium heat, add optional butter. Add the onions, garlic, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring frequently, until soft and browned until caramelized, about 35-45 minutes. Add the flour cook, stirring constantly, for 1-2 minutes. Add 1/2 cup chicken broth and cook, stirring, until thickened. Add the remaining 1 1/2 cups broth and bring to a boil. Stir in a touch of gravy master. Lower the heat and simmer for 5 minutes. Serve the gravy with the turkey. I was lazy but a nice touch might be to blend the end results together.

Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.

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Originally, buttermilk was the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.

Halftime White Turkey Chili

Halftime White Turkey Chili

Nothing better than the fall it brings sweatshirt weather and football, not to mention the trees start to put on a show of their own. I grew up in the music department at Norwood high and spent at 4 years at every football game marching, first with those high topped hats then in our Norwood blue blazers and white bucks, ahhh white bucks. My most favorite memory is the one parade where they stuck us behind the cows or horses, I had it better than most I played the trombone, was in the first row and could see it coming.

I also like squash soups, butternut being my favorite fall treat.

We love Wholefoods and found this recipe on their site for a chili with a different twist from the red Chili we all picture in our minds eye. It makes for perfect halftime eating on a crisp autumn day.

Go Pats!

 

Ingredients:

  •  1 1/2 tablespoon olive oil, divided
  • 2 pounds ground turkey breast
  • 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 can tomatillos, drained and chopped
  • 1 can diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 3 cups cooked Great Northern beans, drained
  • Chopped cilantro, for garnish (optional)
  • 7 tsps. grated Monterey Jack cheese, for garnish (optional)
  • 7 tsps. sour cream, for garnish (optional)

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, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sourcream and Beer, if you like.

 

History of Chili

From International Chili Society

Perhaps it is the effect of Capisicum spices upon man’s mind; for, in the immortal words of Joe DeFrates, the only man ever to win the National and the World Chili Championships, “Chili powder makes you crazy.” That may say it all. To keep things straight, chile refers to the pepper pod, and chili to the concoction. The e and the i of it all.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from “somewhere west of Laramie,” in the early nineteenth century – being a product of a Texas trail drive – to a grisly tale of       enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them.   More

Bahn Mi-Style Turkey Burger

Bahn Mi-Style Turkey Burger

This is a two heads bobbing approval from Lyn and Steve

Lyn says it’s like a Big Mac but good for you. Now remember we have not had a Big Mac in years so can only go by what our memory says they taste like but she was very close in her description. You just have to try this even if you hate the thought of a turkey burger.

Weight Watchers Recipe

Prep time:  15 min

Cook time:  10 min

Serves: 4

A taste of Vietnam in an American favorite. Serve with grilled corn and peppers for a marvelous meal.

Ingredients

  • 2 spray(s) cooking spray

Slaw

  • 1 cup(s) packaged coleslaw mix (shredded cabbage and carrots)    I used broccoli and carrots coleslaw mix.
  • 1/4 cup(s) English cucumber(s), julienned or sliced super thin
  • 1 Tbsp. fresh lime juice, or to taste
  • Added some seasoned rice wine vinegar
  • 1/4 tsp. kosher salt

 Burger

  • 1 pound(s) uncooked 93% lean ground turkey
  • 2 Tbsp. cilantro, fresh, finely chopped
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. ginger root, grated or finely chopped
  • 1-2 clove(s) (medium) garlic clove(s), finely chopped
  • 4 tsp. reduced-calorie mayonnaise
  • 1 tsp. chili sauce, sweet variety
  • 4 muffin(s) light English muffin, toasted I used a whole wheat organic hamburger bun for mine Lyn likes the English muffins.

How

Coat a large griddle, outdoor grill rack or stove top grill pan with cooking spray; preheat to medium-high.

I used a Panini grill it cut the cooking time in half

In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside.

In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each one into a 4-inch patty.

In a small bowl, combine mayonnaise and chili sauce.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 4 to 5 minutes per side.

Spread half of each English muffin with 1 1/4 teaspoon chili-mayonnaise; top with a burger, a scant 1/3 cup slaw mixture and a muffin top.

Yields 1 burger per serving.

Notes

The slaw that tops these burgers is quite basic. For added flavor, add some seasoned rice wine vinegar, minced cilantro, hot chili oil or hot sauce

Ingredients  Turkey Burger ready to grill  Turkey Burger slaw and sauce

Cooked Turkey Burgers  Turkey Burger on Whole Wheat bun  Turkey burger plated bun Turkey Burger on English Muffin weight watchers picture

Other recipes from stevesacooking

Turkey burger

Grilled Turkey Salisbury Steaks with Tomatoes and Cheddar Sauce

Turkey Burger

Turkey Burger

I can’t believe I had not posted this before, I thought I did so I never thought to look. This is a pretty standard for us a good red meat alternative. I never make the same but similar so when I had all these left over roasted vegetables the other day I quickly threw them in.

Ingredients

  • 1 Lbs. ground white turkey meat
  • 1-2 Tbsp. Dijon mustard
  • ¼ roasted sweet or red onion minced
  • ¼ roasted red bell pepper minced
  • ¼ roasted potatoes minced
  • Pinch of red pepper flakes
  • Pinch of fresh cilantro minced

How

Combine all ingredients, form patties and pan fry or grill until done.

Real hard huh? Usually we just do the mustard.

Grilling is tricky since the patties can tend to be very loose just be patient and let set before you flip them. I suppose you could add some bread crumbs to bind not sure if that would do the trick or not any suggestions out there?

Chipotle Mango Pulled Turkey Breast

Chipotle Mango Pulled Turkey Breast

I thought it would be too dry, I thought I rather use pork, I thought I would go along with her. I think she was right.  The Mangos gave you sweetness and the chipotle gave it that little heat. There were leftovers galore and my lunch salads taste mighty fine these last two days. The rest into the freezer for a quick defrost and eat meal at a later date.

Ingredients

  • 3 pounds boneless, skinless boneless turkey breast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup tomato paste
  • 1/4 cup packed light-brown sugar
  • 2 cups low-sodium chicken broth
  • 2 sweet onions (such as Vidalia), thinly sliced
  • 3 cloves garlic, minced
  • 2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
  • 2 mangoes, diced, or 2 cups frozen mango chunks, thawed set aside
  • 1/4 cup chopped cilantro set aside

How

Season turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of turkey, about 6 to 8 minutes. Set aside.

In the crock pot, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned turkey on top. Cover and cook on LOW for 8 hours.

With 30 minutes remaining, add mango and re-cover.

Remove turkey, stir in cilantro.

When turkey is cool enough to handle using two forks pull /shred the turkey and return to crock pot, stir to mix and serve.

Chipotle Mango Pulled Turkey