Zesty Turkey Recipes

Steps:

• Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
• Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
• Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
• Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

Steps:

• Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
• Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
• Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
• Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
• Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
• Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

Steps:

• In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish with olive oil.
• In a bowl, mix the ground turkey, crushed pretzels, green bell pepper, and egg. Season with salt and pepper. Form into 4 patties, and arrange in the baking dish.
• Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F (74 degrees C). Top each patty with a slice of cheese during the last few minutes of cook time.