turkey recipes?

Question

can any one help me out with some good, easy, turkey recpies and side dishes for thanksgiving? thanks

Answer 1

A Deep Fried Delicacy: The How-To on Deep Frying Turkey

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

Equipment
You'll need a 40 quart or 60 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of the turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

The Turkey - Size Matters
Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that can be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over exposure to the skin, which will likely be over cooked.

If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365 degrees F-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365 degrees F-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.

Other Ingredients
You'll need approximately 5 gallons of a high-smoke point oil; more for larger turkeys. The turkey may be injected with a marinade, coated with breading or seasoned with a rub.

Cooking Preparation
To determine the correct amount of oil, place the turkey in the fryer basket and place in the pot. Add water until it reaches 1 inches 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 the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
Heat the oil to 365 degrees F-375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour. While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove any excess fat around the neck. If breading the turkey, place the turkey in a gallon-sized food safe storage bag with breading and shake to coat. Do not stuff turkeys for deep frying. To reduce spattering, thoroughly dry the interior and exterior of the bird.

Frying the Turkey
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 at least 165 degrees F, but preferable 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 minutes to 5 minutes per pound to come to temperature.

Answer 2

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.

Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey.

dont forget rolls, mac n cheese, baked beans, green bean cassarol, corn on cob, cranberry sauce, mashed pot n gravy, pies and desserts

Answer 3

I use an oven bag for cooking the Turkey and use this recipe------comes out juicy and delicious, cooks in less time...won't cook a Turkey any other way but this! Its the easiest that I know of.

Herb Roasted Holiday Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Use as a dipping sauce for Turkey:

SUE's CRANBERRY GLAZE SAUCE:
1 (16 oz.) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
Mix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly.

ESTHER's MILK CRACKER STUFFING:
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.

MICHIE's SWEET POTATO SOUFFLE:
3 lbs. sweet potatoes, peeled & cut into cubes
2 eggs
1/2 cup brown sugar - divided
1/2 cup butter - melted - divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain. Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don't let marshmallows get to browned.

Answer 4

"Baked Cranberry Sauce" - 10 servings

1 lb. fresh or frozen cranberries; thawed
1 1/2 cups chopped pecans
1 cup flaked coconut
1 cup orange marmalade
3/4 cup sugar
1/2 cup water

In a large bowl, combine all ingredients. Pour into a greased 11x7x2" baking dish. Bake, uncovered, at 350* for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.


"Anise Fruit Bowl" - 16 servings

2 cups water
1 1/4 cups sugar
3 tbsp. lemon juice
2 tbsp. aniseseed
1/2 tsp. salt
12 cups assorted fresh fruit (grapes, berries, kiwi, pineapple)

In a small saucepan, combine all except the fresh fruit; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat. Cover and refrigerate until chilled.
Strain syrup; discard aniseseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.


"Grape Turkey Salad" - 20 (1 cup) servings

12 cups cubed cooked turkey breast
2 lbs. green grapes; halved
5 1/4 cups diced celery
1 to 1 1/2 cups chopped pecans; toasted
3 green onions (scallions); sliced
2 cups mayonnaise
1 1/2 cups chicken broth
3/4 cup vinaigrette
1 tbsp. prepared mustard

In a very large bowl, combine turkey, grapes, celery, pecans and onions. In a small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill for at least 4 hours before serving. Refrigerate leftovers.


"Herbed Deviled Eggs" - 1 dozen

6 hard-cooked eggs
2 tbsp. minced chives
2 tbsp. plain yogurt
2 tbsp. mayonnaise
1 tbsp. chopped fresh tarragon
1 tbsp. minced fresh parsley
2 1/2 tsp. prepared mustard
1 tsp. snipped fresh dill
Salt and pepper to taste

Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

Answer 5

green bean casserole
fried cream corn
creamed baby new potato's and english peas
fruit gelatin salad
broccoli, rice, and cheese casserole
hash-brown casserole
potato casserole
purple hull peas or black-eyed peas cooked with ham
squash casserole
corn and onion casserole

go to allrecipes.com

Answer 6

I don't like green bean caserole...I make this instead and it's always gone in no time!

Cheesy Broccoli Casserole

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup
1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip

PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
BAKE 30 min. or until heated through.

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Maple-Glazed Baby Carrots

2 lb. baby carrots
1/4 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter
1/2 cup PLANTERS Pecan Pieces, toasted

COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.
MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
ADD butter; stir until melted. Stir in the pecans.

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My husband and I love this...I am bringing it to Thanksgiving this year...

Roasted Squash and Asparagus
Recipe courtesy Kathleen Daelemans

2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings
2 teaspoons olive oil
Coarse grained salt and cracked black pepper
1 bunch asparagus, cleaned

Preheat oven to 450 degrees F.
Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.

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I am asked to bring this to every family function...it's pretty sweet so I cut the pieces small...

Peanut Butter Fudge
Recipe courtesy Alton Brown

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

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This is really good and super simple...

Cherry Pineapple Crumble


1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 – 1 ½ Cups Powdered Sugar
Warm Water


Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.

After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.

Enjoy!!