Buffalo Turkey With Linguine Recipes

Steps:

• In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
• Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
• Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
• Serve sauce on top of the drained linguine.

Steps:

• Preheat a George Foreman® Grill or an outdoor grill for medium-high heat.
• Mix ground turkey, onion, panko, 1/4 cup Buffalo wing sauce, parsley, egg, garlic, celery seed, black pepper, cayenne pepper, paprika, and salt together in a large bowl; form into 12 patties.
• Grill patties on the grill for 3 minutes, flip and continue grilling until cooked through, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Top each burger with a slice of Monterey Jack cheese and place each inside a bun.
• Mix ranch dressing and 6 tablespoons Buffalo wing sauce together in a bowl; spread onto each burger.

Steps:

• Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
• Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.)
• Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
• Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
• Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered and adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
• Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
• Meanwhile, make the sauce. Simmer the hot sauce, garlic and sugar in a medium saucepan over medium-low heat, stirring occasionally, until slightly darker and thickened, about 10 minutes. Discard the garlic, reduce the heat to low and stir in the butter, one piece at a time, until completely melted, stirring constantly until the sauce is thick and smooth. Remove from the heat and set aside.
• Remove the turkey from the basket or fry stand and liberally brush with the Buffalo sauce, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving.
• Serve with carrot sticks, celery sticks, blue cheese dip and remaining Buffalo sauce.

Steps:

• Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
• Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
• Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.

Steps:

• Melt the butter in the microwave with the lemon juice and olive oil.
• Add the dry spices, mix and pour into the injector.
• Inject the bird with as much as you can. If leftovers exist smear the top of the turkey with the rest.
• Bake as normal. Rest for ten minutes when done and enjoy.

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

Steps:

• Mix dressing and celery until blended.
• Spread 4 toast slices with dressing mixture; fill with remaining ingredients to make 4 sandwiches.

Steps:

• Start a pot of water boiling for the pasta. In the meantime, melt the butter in a large skillet and saute the onion, celery, carrots and garlic until soft. Once the water is boiling, cook the pasta.
• Continue with the sauce by sprinkling the flour over the vegetables and stirring to mix. Gradually add the milk and simmer, stirring constantly until thickened.
• Add the cream cheese and stir until melted, then add the hot sauce and turkey and heat until warmed through.
• Serve over the cooked pasta.