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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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'Wich of the Week: Turkey, Manchego, and Pear Butter

YumSugar — Wed, 04 Mar 2009 14:00:42 -0800

I love sandwiches born out of serendipity - when a handful of ingredients you happen to have on hand comes together in perfect combination. Sometimes, you enjoy them just once, but often, these spur-of-the-moment creations become sandwiches you make again and again. Such is the case with this turkey sandwich, served on rustic Italian bread I bought to serve with soup, manchego cheese leftover from a dinner party, and some pear butter homemade by a fellow Sugar staffer. Turkey is my go-to sandwich protein, from my daily turkey delights to more clever and decadent creations. So I'm always looking for creative twists on the basic turkey sammie. Since manchego cheese is often served with quince paste to complement its sharp, salty flavor, I paired it with the sweet, spiced pear butter. If you're not lucky enough to have homemade pear butter on hand, apple butter is just as tasty. Slightly bitter watercress makes a great green garnish against the hearty bread. To get the recipe, read more.

Turkey Sandwich With Manchego Cheese and Pear Butter
Original recipe

Ingredients

2 slices of rustic Italian bread, about 1/2 an inch thick
2 tablespoons pear or apple butter
2 slices smoked turkey
3 slices of manchego cheese, thinly sliced
1 tablespoon Dijon mustard
1/4 cup watercress

Directions

Preheat oven to 300°F.
Place the two slices of bread on a baking sheet. Spread about 1 1/2 tablespoons of pear or apple butter on one of the slices.
Place the turkey slices on top of the pear butter, then top with cheese.

On the other piece of bread, spread a thin layer of pear butter, followed by the Dijon mustard.

Place both slices in the oven for about 5 minutes, until cheese has just started to melt.
Remove from the oven and arrange the watercress over the cheese. Cover with mustard-coated bread slice.

Cut in half and serve immediately.

Makes one sandwich.

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What Are You Going to Do With All That Turkey?

YumSugar — Fri, 23 Nov 2007 05:30:00 -0800

Hope you had a great feast! If you're like most Americans you've probably got a ton of leftovers to deal with. If you didn't send them all home with your guests, you might think that you'll be eating turkey for days. For some of you that might sound awful, sure it's great after day one or day two, but day three and four? Well don't fret, I've scoured the Internet and I have found some of the best turkey leftover recipes. I personally love a turkey pie, but to see some of the other gems I've uncovered - including one for Fido! - read more

Post-Turkey Day Posole
Turkey Fried Rice
Turkey with Apple Salsa
Turkey Frittata
Turkey and Green Chile Burrito
Quesadillas with Chutney and Brie
Turkey Chili
Turkey Cranberry Arugula Sandwich
Curried Turkey and Mango Salad
Turkey Sage Chowder
Turkey Enchiladas
Moroccan Turkey Stew
Spicy Tortilla Soup
Crockpot Thanksgiving Turkey for Two
Turkey Tetrazzini
Mexican Turkey Noodle Casserole
Finally, don't forget Fido! PetSugar has a delicious recipe for a pup-friendly - but you can eat it too! - Day After Turkey Omelet

Do you have any great turkey leftover tips? Share them with us in the comments!

Fasy & Easy Dinner: Turkey Burgers With Mustard Sauce

partysugar — Fri, 21 Aug 2009 08:00:09 -0700

One can never have too many turkey burger recipes: they're simple, versatile, and crowd-pleasing. The secret ingredient in this variation is honey mustard. It not only flavors the patties, but when combined with mayonnaise, it makes for a creamy sauce that slathers the bun. Although the recipe tops the burgers with avocado and tomato slices, you could throw in a number of typical add-ons from caramelized red onions to Muenster cheese. Place this burger in your recipe collection when you read more.

Turkey Burgers With Mustard Sauce
From Better Homes and Gardens

Ingredients

5 Kaiser rolls or hamburger buns
1 lb. uncooked raw turkey
1 egg, lightly beaten
3 Tsp. honey mustard
1/4 tsp. each salt and black pepper
1 Tsp. olive or vegetable oil
1/3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced

Directions

For bread crumbs, in blender or food processor coarsely process one roll.
In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.
In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).
In a small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top.

Serves 4.

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Fast & Easy Dinner: Turkey Chili

partysugar — Fri, 13 Mar 2009 10:30:05 -0700

My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more.

Turkey Chili
From The Nest

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (made from both white and dark meat)
1 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth
Salt and freshly ground pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.
Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.
Add the stewed tomatoes, chili mix, and chicken broth, stirring well.
Allow the chili to simmer, for at least 15 minutes and up to an hour, stirring occasionally.
Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

Serves 8.

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Sunday BBQ: Turkey Burgers

YumSugar — Sun, 05 Jul 2009 06:00:42 -0700

One might expect to be tired of barbecue after a three-day grillfest of a holiday, but for some reason, I always wake up on July 5 even more enthusiastic about lighting up the grill. After all, it's only the beginning of July - so hamburger season has just begun!

The only difference? After eating an enormous array of all-American fare, I'm craving something a tad on the lighter side. That's why I'll shape burgers out of extra-lean turkey meat, and flavor them with scallions, Dijon mustard, and garlic. They'll be topped off with some whole-grain burger buns - and, of course, properly melted cheese. See the recipe after the jump

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

Reader Recipe: Turkey Breasts and Cheesy Pasta

YumSugar — Tue, 11 Sep 2007 05:01:39 -0700

I was browsing through TeamSugar when I came across this recipe for "Macaroni" and Cheese with Juicy Turkey Breasts. TeamSugar member celebrity_soup learned that her grandmother had never tasted mac & cheese before and decided to remedy the situation. There were no elbow noodles available, so she went for spaghetti noodles instead. The end result looks absolutely delicious, and I bet her grandma was thrilled! To check out her recipe, read more

Recipe submitted by celebrity_soup

Special "Macaroni" & Cheese Along with Juicy Turkey Breasts

I made this DELICIOUS recipe when I was on vacation in Europe about 2 weeks ago. I stayed a bit at my grandma’s house and couldn’t help but cook some food after always eating at restaurants! So I cooked up some cheesy magic for dinner, something my grandma never tasted before, mac & cheese baby, For this I used spaghetti so lets say its more of a gourmet cheesy pasta thing. I got a lot of compliments on this dish, some cousins ate over. It was perfect!
*drooling
2 tbsp. flour
1 cup skim milk
Your favorite creamy cheese (I used some fresh, French, creamy goats cheese)
Feta cheese
½ cup chopped up tomatoes
Some ham (I used turkey ham)
1 tbsp. butter or margarine
Thyme
Salt and pepper
Ketchup

On medium heat add the milk and flour at once, stir rapidly with a fork or whisk. Add in the salt, pepper, thyme and butter (always stirring). Once it starts to get a little thick add in all of the cheese and ham. Keep on stirring and meanwhile have your pasta drained and ready to be tossed in the mixture. Before adding the pasta, add all of the tomato and cover for 3minutes. Then, add the pasta and ketchup (this is what changes this dish completely into something out of this world delicious).

Turkey/Chicken breasts my way:

Grab your breast and sprinkle in some salt, pepper, paprika and chopped up garlic. Rub this on breast until it’s completely covered all over. Then, add in some white wine or lemon juice. Let it marinate for an hour. Once it’s ready grab a skillet and get it nice and hot, drizzle in some olive oil and add the breasts. Let them fry nicely and viola!

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Monday's Leftovers: Cocoa-Roasted Turkey

YumSugar — Mon, 16 Feb 2009 08:00:38 -0800

Still craving all things chocolate? You're in luck - the aphrodisiac takes on well with savory dishes like this recipe for cocoa-roasted turkey. For a Caribbean twist, rub leftover turkey thighs with a blend of cocoa and salt. The result is a crisp-skinned turkey imbued with a dark, roasted flavor. The beauty of this recipe is its flexibility: If you're feeling wary of peanuts these days, sub in chopped cashews or pine nuts. Want more fiber? Use brown rice instead of white rice. To make this dinner tonight, read more.

Cocoa-Roasted Turkey
From Every Day With Rachael Ray

Ingredients

2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon salt
3 turkey thighs (about 3 3/4 pounds total)
2 tablespoons vegetable oil
2 tablespoons butter
1/4 bell pepper, finely chopped
1 teaspoon ground coriander
1 cup white rice
1/2 cup roasted, salted peanuts
2 bananas, halved lengthwise
Special equipment: Instant-read thermometer

Directions

Preheat the oven to 400°F. In a small bowl, combine the cocoa and 1 tablespoon salt. Rub the turkey with the oil and sprinkle with the cocoa mixture. Roast the turkey, skin side up, until an instant-read thermometer registers 165°, about 50 minutes. Transfer the turkey to a cutting board and tent with foil.
Add 3/4 cup water to the roasting pan and simmer over medium heat, scraping up the browned bits.
Meanwhile, in a medium saucepan, heat 1/2 tablespoon butter over medium-high heat. Add the bell pepper and coriander and cook for 2 minutes. Add 2 cups water, the rice and 3/4 teaspoon salt; bring to a boil. Lower the heat, cover and simmer for 10 minutes. Let stand, covered, for 10 minutes. Stir in the peanuts.
In a large skillet, heat the remaining 1 1/2 tablespoons butter over medium heat. Add the banana slices and cook until lightly browned on each side; season with the remaining 1/4 teaspoon salt. Serve the turkey with the peanut rice, fried bananas and pan gravy.

Serves 4.

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