Anyone have a good turkey recipe? Gooble gooble!! :)?

Answer 1

PERFECT ROAST TURKEY

INGREDIENTS
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
1 teaspoon salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.











MAPLE ROAST TURKEY

INGREDIENTS
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

DIRECTIONS

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Answer 2

What I gather from your question you are looking for something after you cook the turkey and have left overs. I hope I am right because I have a good and easy turkey pot pie recipe for you.
First chop up the turkey you have left over about two cups will do, you will combine all this in a big bowl then add two cans of veg-all home-style veggies and then a can of corn. Get a can of cream of mushroom soup and two cans of cream of chicken, add a teaspoon on onion powder and a teaspoon of garlic powder and black pepper to taste. Mix all this together then take a deep casserole pan, can be store bought throw away kind they work great, and pour everything in the pan. Preheat oven to 375* and get a pizza crust from Pillsbury or wal-mart brand works great too. Roll this over the top and cut a few slots in the top for air to get through and cook for about 40 to 45 minutes until crust is golden brown and bubbling up through the middle slits.
You can email me and ask any questions, my family loves this recipe.

Answer 3

Roast Turkey with Cranberry Sauce

Ingredients: 1 turkey
500 gm chicken mince
200 gm pork meat
50 gm pork fat
60 gm pistachio
60 gm cashew nuts
60 gm raisins
20 gm carrots
2 eggs
150 ml cream
100 ml brandy
pinch of rosemary
pinch of parsley
salt and pepper to taste
150 gm broccoli
100 gm carrots
100 gm baby corn
200 gm honey glazed potatoes
150 gm butter
60 ml red wine
200 gm cranberry sauce
200 ml jus
50 gm horseradish
100 ml oil


Method: Clean the inside of the turkey, keeping the skin intact.

In a mixing bowl, add chicken mince, pork fat, dry fruits, carrots, eggs, cream, brandy, rosemary and parsley. Stuff the mixture into the turkey breast and tie up to seal the mixture.

Put into a baking tray with diced carrots, onions, celery, garlic and oil.

Cook the turkey for about 1 hr at 300 degree C until the turkey is tender and golden brown in color.

Serve with hot cranberry sauce, horseradish, buttered vegetables and glazed sweet potatoes.

Answer 4

Soak it in salt water- clean out all the gobbly **** that may be left inside- pick off the feather quills that might be left on the out- drain out the inside very well- I actually use a clean dish towel to stick inside and absorb the icky bloody water - and then another to dry off the outside well. Make a rub out of salt, fresh ground black pepper, and poultry seasoning. Rub it ALL OVER THE TURKEY - the back side too- because that is the side that will flavor the gravy- I make a yam/bread stuffing- saute 1/2 cup of chopped onions, 1/2 cup of chopped celery with the boiled and chopped liver of the turkey ( I boil the liver in salt water for about 4 minutes)- saute all in real butter just until soft about 5 minutes with salt, black ground pepper and poultry seasoning.

Boil until soft enough to fork, 3 yams- peel them and and cube them. Use white bread (one loaf) and cube it yourself- add the warm sauteed mixture- 1 can of condensed milk, more poultry seasoning and squeeze with your hands until well mixed. Add the cubed yams and mix with spoon- spoon into cavity of turkey and bake as directed on bird.--- the dressing is a classic old family recipe. Happy Thanksgiving!

Answer 5

ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING

1 Turkey (12 lb)
1/2 c Unsalted butter -- softened
-----STUFFING-----
4 Onions -- coarsely chopped
5 Celery stalks
- coarsely chopped
1 lb Chorizo (Spanish sausage)
- broken up
6 c Day-old corn bread, crumbled
3 c Day-old white bread, cubed
2 c Frozen corn kernels -- thawed
2 tb Chopped fresh cilantro
-ÿÿDried cilantro
2 tb Chopped fresh parsley
Salt and pepper -- to taste
-----GRAVY-----
3 c Chicken stock -- as needed
1 c White or rose wine

Wash turkey under hot water. Pat exterior and cavities
completely dry with paper towels. Smear turkey with 4
Tbsp butter. Saute onions and celery in the remaining
butter over medium heat until translucent. Remove with
slotted spoon to a very large bowl. Saute the chorizo
in the same pan until lightly brown. Remove to same
bowl and add remaining stuffing ingredients. Toss to
combine completely. (If mixture seems dry, add chicken
stock or apple juice. ) Salt and pepper the turkey's
cavity and loosely stuff the cavity and the neck with
the bread-chorizo mixture, leaving some room for
expansion during cooking. (Extra stuffing can be
refrigerated in a covered casserole and baked @ 375
degrees for 40 minutes. )Sew up and truss the turkey.
Return to rack in roasting pan and turn turkey on its
left side. Add 1 cup stock and wine gravy to pan.
Place in preheated 400 degree oven for 20 minutes.
Turn turkey onto its right side and continue roasting
another 20 minutes. Lower oven to 325 degrees. Turn
turkey breast-side-down and roast for 1 hour and 20
minutes. Baste every 15 minutes or so, adding stock as
needed. Turn turkey breast-side-up and continue
basting every 15-20 minutes. (For a 12 lb turkey,
cooking time will be from 15 to 20 minutes per pound;
the internal temperature should reach 180 degrees. The
juices in the thigh should run clear when pierced with
a fork. )Remove to a heated platter to rest. Skim off
as much fat as possible from the pan drippings.
Transfer pan drippings, including brown bits, to a
saute pan. Reduce to a gravy over high heat. Carve
turkey. Serve gravy and dressing on the side. Total
cooking time: 3 - 4 1/2 hours.

Answer 6

AFTER YOU CLEAN AND WASH YOUR TURKEY......................TAKE AN EMPTY METAL JUICE CAN...THE LARGE ONE (V-8. OJ, ETC) ............REMOVE BOTH ENDS OF YOUR CAN..................INSERT CAN INTO LARGEST CAVITY ...............ALMOST ALL THE WAY IN...............LEAVE ENOUGH CAN OUT FOR THE TURKEY TO STAND UPRIGHT............THIS STYLE IS LIKE BEER CAN CHICKEN..........YOU JUST USE A BIGGER CAN.............................TAKE TOP RACK OUT OF STOVE.............BASTE YOUR TURKEY WITH BUTTER AND YOUR CHOICE OF SPICES...............STAND TURKEY UP IN ROASTER..................ADD YOUR CHOICE OF WATER, STOCK BROTH, V-8 JUICE, BEER,WINE, INTO BOTTOM OF ROASTER .............A COUPLE OF INCHES IS ENOUGH..... AND PLACE IN OVEN TO BAKE AS USUAL..............THIS METHOD BROWNS THE BACKSIDE AS WELL AS THE TOPSIDE TOO..............JUICES AND GREASE RUN DOWN INTO STEAM BATH TO INFUSE MORE FLAVOR..............YOUR TURKEY WILL BE MOIST AND NOT DRY........................SAFETY HINT...............WHEN REMOVING FROM OVEN TO CHECK YOUR TURKEY...............STABILIZE TURKEY WITH ONE HAND(CLEAN TOWEL OR POT HOLDER) AND DRAG PAN ONTO OVEN DOOR WITH OTHER.....................HOLD TURKEY UPRIGHT TOO WHEN PUTTING TURKEY BACK IN.......................BEFORE SERVING TWIST CAN OUT.....................IF YOU LIKE STUFFING INSIDE YOUR TURKEY...............PULL TURKEY OUT THE LAST HOUR OF COOKING......... REMOVE CAN....STAND TURKEY UP ON NECK END AND STUFF CAVITY WITH DRESSING REPLACE TURKEY ONTO A DRY PAN.............USE STOCK FROM BATH TO FLAVOR YOUR DRESSING OR USE IN GRAVY FOR BOOST OF FLAVOR............OR SAVE AS SOUP STOCK..............COOK PASTA OR EVEN POTATOES..................THIS TECHNIQUE OF COOKING REALLY COOKS THE SKIN NICELY AND YOU DONT HAVE TO WORRY ABOUT THE BREAST BEING TOO DRY.......I SOMETIME PUT A LEMON THAT HAS BEEN CUT IN HALF UP UNDER THE CAN TO INFUSE MORE FLAVOR INTO THE TURKEY..............I DISCARD THE LEMON OUT OF THE STOCK BEFORE USING THE STOCK................DON'T FORGET YOU CAN ADD CARROTS, CELERY, ONION, CRUSHED OR MINCED GARLIC, BELL PEPPER, JALEPENO IF YOU LIKE SPICY.. TO YOUR STOCK.............I RECCOMENDED CUTTING VEGETABLES IN SMALL PIECES SO THEY WILL COOK DOWN INTO YOUR STOCK..........HAPPY THANKSGIVING

Answer 7

turkey cheese and mayonase sandwich i love it
it is like the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!