HAVARTI TURKEY HERO
This is not your ordinary sandwich! Everyone loves the combination of chutney and chopped peanuts. I like to make this when I have company in the afternoon or at night after a game of cards. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chutney, mayonnaise, peanuts and cayenne; spread evenly over the cut side of bread bottom. Layer with turkey, lettuce, cheese and apple. Replace bread top. Cut into 8 slices.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 973mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
"A PIECE OF TURKEY" EASY ROASTED THANKSGIVING TURKEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time P2DT2h5m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Ask your butcher to cut the turkey into pieces: legs, thighs and wings separate and an attached double breast. Put the pieces skin-side up on a wire-racked roasting pan and thoroughly rub the kosher salt under and over the skin. Leave lightly covered in the fridge for 2 days, but as all dry-brining methods go, uncover for the last 6 to 8 hours to "dry out" the skin.
- When ready to roast, preheat the oven to 450 degrees F.
- Put the turkey pieces skin-side up in the roasting pan (no rack), then arrange the celery, onions, herbs and garlic in between the pieces. Season with freshly cracked pepper and dot everything, especially the turkey skin, with tablespoon-size pats of butter.
- Roast the turkey for 30 minutes, then lower the temperature to 325 degrees F and continue to cook until the breast registers 165 degrees F on an instant-read thermometer, another 45 minutes to 1 hour. Let rest, uncovered, for at least 20 minutes before serving.
- I recommend traditionally carving the breast, hand-shredding the thighs and serving the other pieces on the side.
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- Use an instant read thermometer to test the internal temperature of the turkey to make sure that no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.
- Fill two plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees.
- Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat.
- In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat.
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