New England Turkey Burgers Recipes

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

Steps:

• In a mixing bowl, combine the salt, pepper, tarragon, basil, and parsley. Add meat on top, and knead until spices are mixed in. Add the vinegar, olive oil, and garlic/peppercorn sauce, and continue kneading until all ingredients are well mixed. Form the mix into patties - depending on how large you make them will determine how many, but it should be enough to make 4-6 patties. In a frying pan, place a splash of olive oil over medium heat. Fry the patties in the oil, and flip when the outer edges turn white. Once flipped, and the other side is brown, lay a slice of cheese over the patty and wait until melted. In the meantime, slice the buns in half, and lightly butter each side. Place in a preheated oven at 350 for five minutes or so, or until butter is melted and the edges are crispy. Once finished, assemble the burgers with the onion and lettuce, and whatever other condiments you'd like.

Steps:

• Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
• For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
• When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher's twine. Roast for 30 minutes.
• Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.