Turkey With Cranberry Sauce Recipes

Steps:

• For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
• For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
• Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
• Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
• Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

Steps:

• Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

Steps:

• With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers.
• Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
• Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
• Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine.
• Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
• Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.
• In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars.

Steps:

• Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
• In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
• In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
• Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
• Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
• After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
• Remove from oven and let turkey rest 15 minutes before carving.

Steps:

• For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.;
• Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.;

Steps:

• Preheat the oven to 350 degrees F.
• Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
• Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
• Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
• After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
• Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.

Steps:

• Place Cream Cheese evenly onto cut Sides of Bagel Slices.
• Place Onion Slice, Turkey on one Bagel Half.
• Top with Cranberry Sauce, and remaining Bagel Half.
• Enjoy.

Steps:

• Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
• Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
• Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
• Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
• Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
• Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or until meat is tender. Remove turkey and keep warm., Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.

Steps:

• Brown tenderloins in butter in skillet. Lower heat to simmer and cover. Cook about 20 minutes until meat juices run clear.
• Remove tenderloins and keep warm. Pour off excess drippings.
• Add cranberry sauce, cloves and sugar to skillet. Heat over low heat. Add orange pieces.
• Spoon sauce over tenderloins to serve or spoon some sauce onto serving plate and top with sliced tenderloins.
• Garnish with orange twists if desired.
• Serve with wild or brown rice. Enjoy.

Steps:

• Stuffing:
• In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
• Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
• Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
• Gravy:
• Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
• Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
• Melt the butter in a large saucepan over medium-low heat.
• Add the flour and cook, stirring constantly for 2 minutes.
• Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
• Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
• Remove from the heat and add the salt, pepper, sage and thyme and mix well.
• Stir in the turkey and parsley and set aside.
• Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
• Cover the sauce with a layer of the cooked lasagna noodles.
• Top the noodles with the ricotta cheese and a third of the turkey mixture.
• Add a second layer of noodles.
• Spread the remaining cranberry sauce over the noodles.
• Cover the cranberries with half of the remaining turkey mixture.
• Sprinkle half of the shredded mozzarella cheese evenly over the top.
• Top with the remaining noodles, turkey mixture and shredded cheese.
• Sprinkle the bread crumbs evenly over the top.
• Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
• Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.

Steps:

• Heat oven to 375°F.
• Mix all ingredients except 1/2 cup cranberry sauce.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray.
• Bake 1 hour or until done (165ºF), topping with remaining cranberry sauce for the last 5 min.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip the garlic, parsley and butter together in a bowl, season generously with black pepper and a pinch of salt, then beat with a wooden spoon or squish through your fingers until everything is combined. The butter can be prepared up to a day ahead and chilled or made two weeks ahead and frozen. Soften before using.
• Place the turkey crown on a board with the thick part of the breast facing away from you. Use your hands to make two pockets between the skin and the meat, then smear the flavoured butter beneath the skin and all over the breast and work it down so that the breast is completely covered. 3 Tip the new potatoes into a large roasting tray. Sit the turkey on top, skin side up, then roast for 30 mins. Remove from the oven, sit the turkey on a board and give the potatoes a good shake. Then place the turkey back in the tin, spoon over some of the buttery juices and continue to cook for another 40-50 mins until the turkey is dark golden. Transfer the turkey to a board to rest, loosely covered in foil, then continue to cook the potatoes for 20 mins to brown. Use a slotted spoon to scoop the potatoes into a serving dish, reserving the buttery juices in the pan. Put the potatoes to one side and keep warm.
• To make the cranberry gravy, place the roasting pan on a lowish heat and stir in the flour. Let everything sizzle and brown, then add the cranberry sauce and a splash of port. Sizzle everything for a few mins until really sticky, then stir in the stock, bring to the boil and cook until thick or to your liking, seasoning to taste. If the gravy is on the pale side or a bit too sweet, stir in a splash of soy sauce.

Steps:

• *NOTE: If using canned cranberry sauce, drain first.
• Preheat oven to 350 degrees.
• In large bowl combine all ingredients *except* for the cranberry sauce and sage leaves. Do not overmix.
• Lightly oil or spray a 9"x5" loaf pan. Turn the meat mixture into the prepared pan and gently pat down.
• Bake the mixture until the loaf is firm and top is lightly browned, approximately 1 hour.
• Remove pan from oven and spread the cranberry sauce on top of the meatloaf. Let stand in the pan for 5-10 minutes before serving.
• Remove meatloaf from pan and transfer to serving platter. Garnish with a few sage leaves.

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
• Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
• Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.