TASTY TURKEY SUB
This sub makes a delicious warm-weather main dish minutes!-Steven Scott, Cameron, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Halve bread lengthwise. Spread blue cheese dressing on cut side of top of bread. Combine mayonnaise and mustard; spread on cut side of bottom of bread. Layer with turkey, bacon, avocado, tomato and lettuce. Cover with top half of bread. Serve immediately.
Nutrition Facts : Calories 580 calories, Fat 32g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1576mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein.
TASTY TURKEY & CHEESE SANDWICH
Why have a plain ol' turkey and cheese sandwich when all it takes to make it a Tasty Turkey & Cheese Sandwich is a bit of chopped fresh basil?
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread bread with mayo; sprinkle with basil.
- Fill bread slices with remaining ingredients.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1380 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 3 g, Protein 19 g
TASTY TOASTED TURKEY SUB
Treat yourself and a friend to this Tasty Toasted Turkey Sub for two-packed with flavor, it's perfect for sharing at any meal.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Open buns; place, cut-sides up, on foil-covered baking sheet. Top with cheese, turkey and dressing.
- Broil, 6 inches from heat, 3 to 4 min. or until cheese is melted and sandwiches are heated through.
- Top with tomatoes and lettuce; fold in half.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
LEFTOVER TURKEY SANDWICH RECIPE BY TASTY
Here's what you need: large white onion, white wine vinegar, lemon juice, dijon mustard, fine sea salt, black pepper, olive oil, fresh dill, sour cream, leftover turkey, swiss cheese, little gem lettuce, pullman loaf
Provided by Chris Salicrup
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
- Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
- Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
- Gently toss the lettuce leaves in the reserved dressing.
- Spread four slices of the bread with ½ teaspoon mustard each.
- Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 38 grams, Sugar 3 grams
EASY BUT DELICIOUS CHICKEN OR TURKEY SALAD
Sometimes simple is best. Mayonnaise and a few, delicate seasonings are all your leftover chicken or turkey really needs to make a good lunch. Serve on rolls, wraps, crackers, bread, English muffins, whatever you like.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
- Pile onto your preferred bread with greens and tomatoes.
HOW TO ROAST A THANKSGIVING TURKEY RECIPE BY TASTY
Here's what you need: turkey, kosher salt, unsalted butter, fresh sage leaf, garlic, dried thyme, dried rosemary, lemon, medium white onion, large carrot, celery, low-sodium chicken broth, all-purpose flour
Provided by Jody Duits
Categories Dinner
Yield 7 servings
Number Of Ingredients 13
Steps:
- Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
- 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
- Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
- Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
- Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
- A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
- Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
- Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
- Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
- Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
- Stuff the lemon wedges and ¼ of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
- Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
- Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
- Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
- Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
- Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
- Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
- Cut straight down along both sides of the breast bone until you can't cut any further, then cut horizontally near the wing to release the breasts from the carcass.
- Cut all the way through the legs to release from the hip joint.
- Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
- Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
- Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
- Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
- Serve with the warm gravy.
- Enjoy!
Nutrition Facts : Calories 1003 calories, Carbohydrate 39 grams, Fat 74 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
BACON-TURKEY SUBS
On balmy fall days, this sweet and smoky sandwich is a big treat. When it gets colder, we pull out our countertop grill to make melts. Just switch to pita bread. -Rachel Bindulski, Corolla, NC
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix mayonnaise and basil. Cut French bread horizontally in half; spread cut surfaces with mayonnaise mixture., Layer bottom half of bread with turkey, cheese, apple and bacon; replace top of bread. Cut into 8 slices.
Nutrition Facts : Calories 524 calories, Fat 27g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
HOT ITALIAN TURKEY SUB
I didn't want to cook, but I didn't want a sandwich either. So, this is what I came up with. It's very easy and it tastes soooo good! I hope you enjoy.
Provided by Bamabelle1202
Categories One Dish Meal
Time 30m
Yield 8 halves, 6 serving(s)
Number Of Ingredients 6
Steps:
- Dice garlic clove (or just buy the garlic in a jar that's ready to use) then mix the garlic, basil and olive oil in a small bowl, set aside.
- Cut each of the loaves of bread in quarters (cut the loaf from front to back and from top to bottom, in the middle).
- Coat the inside of the bread with the olive oil mixture then layer on the cheese and turkey.
- Close up the sandwiches and wrap well in aluminum foil.
- Place in the oven at 300 degrees until the cheese melts.
- I like to go really heavy with the olive oil/garlic/basil mixture and with the turkey, but beware going heavy on the cheese -- mozarella smells really strong when there's a lot around!
Nutrition Facts : Calories 887.4, Fat 22.7, SaturatedFat 6.6, Cholesterol 38, Sodium 2334.3, Carbohydrate 138.1, Fiber 6.7, Sugar 12.9, Protein 30.6
TURKEY BANH MI
With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce.
- Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.
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