Broiled Turkey Slices With Quick Aioli Garlic Mayonnaise Recipes

Steps:

• Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Steps:

• Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

Steps:

• In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag).
• Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water.
• Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes.
• Broil 6-8" from heat for 2 minutes.
• Turn slices over; brush with remaining sauce.
• Broil until no longer pink in center (about 1-2 minutes).

Steps:

• Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar).
• Remove from water with a slotted spoon.
• Reserve.
• While motor is running, add garlic cloves to a food processor fitted with the steel blade.
• Process until pureed.
• Add pimiento or red pepper and process until blended.
• Add egg yolks and blend.
• With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
• Add salt, pepper and cayenne.
• Taste for seasoning.
• Refrigerate in a tightly covered container until ready to use.
• Serve cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

Steps:

• Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes; cool.
• Finely grind toasted seeds in spice grinder or in mortar with pestle.
• Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl.
• Season aioli to taste with salt and pepper and sprinkle with sesame seeds.
• (* DO AHEAD: Aioli can be made 1 day ahead.)
• Cover and refrigerate.
• Place turkey in medium bowl.
• Add 2 tablespoons aioli; mix gently.
• Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter.
• Using thumb, make small indentation in center of each burger.
• (**DO AHEAD: Can be made 4 hours ahead).
• Cover and chill.
• Prepare barbecue (medium-high heat).
• Sprinkle burgers with salt and pepper.
• Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper.
• Grill onions and bell peppers until soft and charred, about 4 minutes per side.
• Grill turkey burgers 5 minutes.
• Turn over; grill until almost cooked through, about 4 minutes.
• Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer.
• Place 1 turkey burger on each of 4 bun bottoms.
• Arrange grilled red pepper pieces, then grilled red onion slices over.
• Top each with dollop of aioli and some arugula.
• Cover burgers with bun tops and serve with pickle wedges and corn chips.

Steps:

• Whisk all ingredients in a bowl.
• Refrigerate for at least an hour.

Steps:

• Roast the turkey:
• Pat turkey dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
• Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4" from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
• Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
• Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
• Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1-1 1/2 hours more.
• Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
• Make the pan sauce:
• Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
• Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.