Crispy Turkey Bites Recipes

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DRUNK TURKEY BITES

Perfect for a quick dinner or appetizer!

Provided by Absolute Ang

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 25m

Yield 8

Number Of Ingredients 7



Drunk Turkey Bites image

Steps:

  • Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
  • Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
  • Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Cholesterol 70 mg, Fat 11.7 g, Fiber 0.2 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 1049.5 mg, Sugar 5.7 g

1 tablespoon olive oil
2 (16 ounce) packages turkey kielbasa, cut into bite-size pieces
½ cup diced onion
1 cup lager-style beer
2 tablespoons brown sugar
1 tablespoon Dijon mustard, or to taste
salt and ground black pepper to taste

CRISPY TRUFFLED TURKEY

Provided by Giada De Laurentiis

Categories     main-dish

Time 14h40m

Yield 8 servings

Number Of Ingredients 18



Crispy Truffled Turkey image

Steps:

  • For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
  • Preheat the oven to 450 degrees F.
  • Rest the turkey at room temperature for 30 minutes before roasting.
  • On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
  • Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
  • For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.

2 tablespoons kosher salt
2 teaspoons black truffle salt
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon red pepper flakes
One 12-pound turkey, back bone and keel bone removed
4 sprigs fresh thyme
3 stalks celery, halved
2 carrots, halved
2 sprigs fresh rosemary
1 onion, quartered
2 tablespoons black truffle butter, melted
2 tablespoons extra-virgin olive oil
4 cups unsalted chicken broth, such as Kitchen Basics
4 sprigs fresh thyme
1 bay leaf
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black truffle salt

CRISPY STUFFED SHELL BITES

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield about 200 shell bites

Number Of Ingredients 13



Crispy Stuffed Shell Bites image

Steps:

  • Heat a medium saute pan over medium-high heat. Add the oil, then the turkey sausage, and cook, breaking up the sausage into small pieces with a wooden spoon, until it is beginning to brown and fully cooked, about 5 minutes. Add the shallots and garlic and continue to cook until the sausage has browned and the shallots are soft, about 4 minutes. Set aside to cool.
  • Bring a large pot of salted water to a boil. In a large bowl, using a rubber spatula, mix together the cheeses, tomatoes, basil, chives, salt and pepper. Fold in the cooled sausage mixture. Cover and refrigerate until ready to use.
  • Cook the pasta to al dente according to the package instructions. Strain the pasta well and spread it on paper towels in one layer to dry completely.
  • In a medium saucepan, heat the oil over medium heat to 350 degrees F. In small batches, fry the dried shells until golden brown and crispy, stirring occasionally so they don't stick to one another. Remove the shells with a slotted spoon and drain on a paper towel-lined plate. Continue with the remaining pasta.
  • Fill each shell with about 1 teaspoon of the filling.

1 tablespoon olive oil
1 pound hot Italian turkey sausage
2 shallots, minced
2 cloves garlic, minced
One 15-ounce container part-skim ricotta cheese
2 tablespoons grated Parmesan
1/2 cup sun-dried tomatoes, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
One 1-pound box medium pasta shells
4 cups vegetable oil

CRISPY-SKINNED HERB-ROASTED TURKEY

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time P3DT4h40m

Yield 10 to 12 servings

Number Of Ingredients 9



Crispy-Skinned Herb-Roasted Turkey image

Steps:

  • Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
  • In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
  • Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
  • On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
  • On the day of, take the turkey out of the fridge 1 hour before cooking.
  • Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
  • Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.

One 12- to 14-pound fresh Amish turkey
3 tablespoons kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
6 fresh bay leaves
2 sprigs fresh thyme, leaves removed
Zest from 1 orange
1 sprig fresh rosemary, leaves removed
4 tablespoons unsalted butter, melted

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