are there any other ways to prepare turkey besides roasting it?

Question

any recipes out there?

Answer 1

TURKEY STUFFING

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juiced from cooked turkey or gravy before serving.

Answer 2

Deep Frying is a treat. Be careful if you are new to this. Allstate Insurance has the statistics for the claims of the homes and garages that have been damaged due to people deep frying a turkey. Too much oil in a too small pot. Fill the pot 1/2 way with water. Lower the turkey to submerge. If the water level is more than 1/3 from the top you need a "bigger boat". The biggest mistake is heating the oil and submerging the turkey and overflowing the capacity. Your next call is not to your grandmother about why your green bean casserole doesn't come out the way you remembered, no it is to 911. You will be screaming in the phone as you look out your kitchen window as your husband and garage is on fire.

Be Careful.

Answer 3

Depending on if you have a whole turkey or ?
Smoked turkey legs are great!!
Start a charcoal grill......
Meanwhile, place turkey legs in a large roasting pan. Cover them with worcestershire sauce, salt, pepper, garlic powder, onion powder, thyme.
Brown them on the grill until skin is crispy.
Take them off the grill and wrap each turkey leg in heavy duty aluminum foil. Place them back on the grill and smoke them with the lid shut for about 1 hour. Make sure you check them and turn them over occasionally so they do not burn. The meat will fall off the bone, they are very tender.
Try them , it is really good!

Answer 4

Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise:

To save time, you can use bottled roasted red bell peppers.

24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
4 (8-inch) flour tortillas
4 romaine lettuce leaves
8 (1-ounce) slices cooked turkey breast
2 cups alfalfa sprouts

Preheat broiler.

Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.

Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.

Yield: 4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)

Answer 5

Emeril's Deep-Fried "Cajun" Turkey
From Chef and author Emeril Lagasse

Ingredients


2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper

Emeril's Cajun Marinade


2 tablespoon Lea & Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove

Equipment


40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector

Directions

1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.

5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Answer 6

You can always deep fry it. This is actually my favorite way to make turkey. It gets crispy on the outside, and stays very juicy and moist inside. They sell turkey friers at various locations. Of course, this significantly cuts the healthiness of the turkey!

Answer 7

If frozen, thaw it then salt and pepper it, rub the skin with oil and place it on the bbq (top rack)....15 minutes per pound at 350 degrees. This is the only way I have ever made it and it is always successful. Make sure to put a disposable pan underneath to catch the drippings.

Answer 8

selfmade ranch dressing,sparkling spinach,romaine lettuce,shredded carrots, a sparkling bake total hen from the deli it is been in frig in one day, a million large garlic cove that before something else weigh down with the tines of your fork contained in the salad bowl and smear this on the area of your bowl.feta cheese, radishes,sparkling medium cucumber peeled & sliced.decrease up hen discard pores and skin positioned each and every thing in the salad bowl and sprinkle with 2=3 table spoons of olive oil set in frig drink a tumbler of wine from a huge open glass after about a million hour serve with a small volume of ranch dressing.many human beings positioned too a lot dressing on their salads it truly is a thanks to interrupt your salad. All you want is only a contact of dressing

Answer 9

They sell (now cheaply) turkey deep fryers. lol, i know it does sound off the wall. It is very good tho. my friend made one for supper and it was juicy and excellent.

Answer 10

One of my friends deep fries his in a special fryer that you use outside. It was INCREDIBLE!!! There have been a lot of accidents with those fryers though, so look into that before you buy one.