Ranch Turkey Recipes

Steps:

• Place the turkey on a cutting board with the backbone facing up. Using kitchen shears, cut along both sides of the backbone to release it from the bird. Remove the backbone and discard. Flip the turkey over and use your palms to press against the turkey breasts and thighs until the bird is slightly flattened. Allow the turkey to come up to temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. Mix together 8 tablespoons of the butter with the remaining ranch seasoning (from both packets) in a small bowl until well incorporated.
• Line a rimmed baking sheet with aluminum foil. Place the carrots, celery and onions over the baking sheet. Lay the turkey on top of the vegetables, breast-side up. Spread the ranch butter all over and underneath the skin. Sprinkle generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
• In the meantime, add the maple syrup and 1 cup of the chicken stock to a saucepan, then stir in the reserved 2 tablespoons ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Baste the turkey with this liquid every 20 minutes. (Allow 30 to 40 minutes of cooking time for every 3 pounds of turkey). If the skin turns golden brown before the turkey is completely cooked through, tent with aluminum foil until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees F. Remove from the oven and tent the whole turkey with aluminum foil. Let rest 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting).
• For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Place the saucepan used to make the basting liquid back on the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with the juices from the pan. Season with salt and pepper and serve alongside the turkey.

Steps:

• Allow the turkey to come to room temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated.
• Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
• In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.)
• For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
• Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Steps:

• mix all ingredients together in bowl.
• form into 4 patties
• cook in skillet or on grill until cooked through, appox. 6-7 minute per side.
• serve on buns with lettuce and tomato.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil. , Grill on a greased indoor grill for 2-3 minutes on each side or until a thermometer reads 165° and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce.

Steps:

• Prepare pasta according to package directions; drain, rinse, and drain again.
• In a mixing bowl, add the drained pasta, and remaining ingredients; stir to combine.
• Season with salt and pepper or lemon pepper to taste.
• Cover and chill for at least 2 hours.
• Toss before serving.