Turkey In A Bowl Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey and remove giblets. Salt and pepper to taste.
• Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
• Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
• Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
• Season with taco seasoning, stir, cooking until meat has browned and cooked through.
• Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
• To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

Steps:

• Heat an oven to 400°F.
• Place the garlic bulb on a cutting board and slice off the very top to expose the garlic.
• Drizzle with olive oil.
• Wrap the bulb in foil and place in the oven for 30 minutes.
• Remove the garlic from the oven and squeeze out the soft garlic cloves into a bowl.
• Add the softened butter, herbs and spices.
• Stir to combine.
• Rub the turkey with the butter mixture under the skin and over it.
• If your turkey is extra large you may need to double the butter.
• Place the turkey breast side down in a 20 QT stainless steel bowl.
• Cover tightly with foil and bake for 1 hour a pound at 250 degrees, up to 15 hours.
• Carefully remove from the oven and remove the liquid to a gravy fat separator.
• Pour the drippings into a pan over medium high heat.
• Mix the cornstarch and water in a small bowl.
• Once the drippings are simmering, whisk in the cornstarch mixture until smooth and thick. If you don't need all of the slurry don't use it, or make more if you ended up with a lot of drippings.
• Remove the turkey from the bowl to a platter, no need to cut as it's all shredded.
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
• Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
• To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!