Chef Johns Turkey Burger Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Steps:

• Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black.
• Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.
• Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.

Steps:

• Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
• Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes.
• Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

Steps:

• Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands.
• Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands.
• Preheat grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.