Tukey Recipes Day Part Deux

Ah turkey, the the great symbol and grand tradition of Thanksgiving. Though most have it as part of their T-Day feast few prepare it exactly the same way. Truth be told I've never actually cooked a whole turkey. First off I can barley handle dealing with a whole chicken, so I'm betting a whole turkey would probably end in disaster. Second I'm lucky to live in the same city as one of the top distributors of smoked turkeys in the US. Greenberg! It's what my family always had on turkey day so I was raised on it and I love it! But I do happen know several ways to prepare turkey breast (my favorite part anyway) and am lucky enough to have a sister and brother-in-law who deep fry their turkey so I'll share that as well :)
Preparing just the breast is really only a small version of the whole enchilada so if you wanted to you could certainly take the recipes here and translate it to your whole bird (you brave whole turkey roasting soul you).

Rosemary Roasted Turkey Breast
3 pound skin on turkey breast*
1 1/2 tbs olive oil
2 cloves minced garlic
3/4 tsp chopped fresh rosemary
1/4 tsp chopped fresh basil
1/4 tsp Italian seasoning
salt and pepper to taste
1/4 cup water or chicken broth

Preheat oven to 325 degrees. Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.Wash the turkey breast and pat dry. Loosen the skin from the breast and spread a generous amount of the rosemary mixture under the breast skin. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add the 1/4 of water or chicken broth to the bottom of the pan to help keep the turkey moist while roasting. Roast according to the number of pounds your turkey breast actually weighs this is usually 20 minutes per pound or until a meat thermometer inserted into the thickest part of the breast reads 180 degrees.
*If you cant find skin on, or don't want to use it for any reason, don't its not totally necessary I just happen to prefer it ;)


Mediterranean Style Stuffed Turkey Breast
3 pound turkey breast bone-out, skin removed
3/4 cup chopped onion
1 clove garlic minced
3/4 cup dried thyme
1/2 tsp salt
1 tbs olive oil
1/4 fresh cracked black pepper
2 tbs all purpose flour
1 cup milk
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1/4 artichoke hearts roughly chopped
1/4 Kalamata olives roughly chopped
1 tbs butter, melted
3 large slices provolone or mozzarella cheese
1/4 cup water or chicken broth

 Preheat oven to 350 degrees. Cut a lengthwise slit in turkey breast to within 1/2 in. of opposite side; open meat so it lies flat. Cover with plastic wrap and flatten to an even 1/2-in. thickness and set aside. In olive oil saute the onion and garlic until tender. Stir in flour, thyme, salt and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and add the spinach, olives and artichokes to the sauce. Remove the plastic wrap from flattened breast and arrange the cheese on top, spread  the sauce over the turkey breast and starting at a short end, roll up and tuck in ends and tie with kitchen string. Place on a rack in a roasting pan with a 1/4 cup water or chicken broth in the bottom. Brush with melted butter. Cover the pan loosely with foil and bake for 1 hour or until internal temperature reads at least 180 degree. Let the breast rest for 10-15 minutes before removing the string and slicing. 


Slow Cooker Turkey Breast
1 medium onion sliced
1 medium red bell pepper seeded and sliced*
4 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausage, casing removed
3 pound turkey breast
1/4 teaspoon coarsely ground pepper
1/4 cup chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

In a 5 to 6 quart slow cooker combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausage over onion mixture. Rinse the turkey and pat dry; arrange over sausage. Sprinkle with pepper. Pour in chicken broth. Cover, and cook on Low setting for 5 to 7 hours, or until internal temperature has reached 180. Remove turkey from cooker and cover to keep warm. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker increase heat to High, and cover. Cook, stirring 2 to3 times, until gravy is thickened (about 10 more minutes). Season to taste with salt. Spoon gravy over turkey or reserve for individual pouring.
*Any color bell pepper may be substituted.

Deep Fried Turkey my sister's recipe :)
12 pound turkey (size varies but 12 pounds is pretty middle of the road)
Make sure your turkey is completely thawed, if not you may end up with a turkey missile and serious 3rd degree burns!
1/2 cup of butter 
1/2 cup olive oil
3 cloves of garlic
1 tbs Worcestershire sauce
Cajun seasoning to taste

Melt the butter and olive oil on low heat, add the garlic and Worcestershire and Cajun seasoning. Inject most of the mixture into turkey and under skin. Rub the remainder on the outside and store the bird for and overnight resting. Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking. The turkey should be placed in the frying basket neck end first. Slowly lower basket into hot oil. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 4 minutes per pound. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).


I hope these recipes have given you guys a little inspiration for trying something new this year! And if you've never had deep fried turkey, give it a try sometime! I know, it is a little bit of a daunting task, but it makes for some of the moistest bird you'll ever taste. Stay tuned for next week, I'll be covering my favorite part of the meal desserts!


If you happened to miss the first post of the Thanksgiving Day recipe series and would like to have a looksie, visit this link--->T-Day Side Dishes
 

Thanksgiving Recipes Part 1- Side Dishes

I don't know about you guys but growing up my family had a pretty basic short list of food stuffs that made up our Thanksgiving table.

1. Turkey
2. Dressing
3. Cranberries (jellied, can shaped)
4. Broccoli and Rice Casserole
5. Rolls

Pretty much in that order. For several years I didn't eat any meat and never could make myself eat the unnatural can shaped mass of cranberry jelly so I was pretty much limited to one casserole and a basket of dinner rolls....Thanksgiving dinner was no big deal for me. About two years ago though I started eating poultry and fish again and roughly a year before that I got pretty serious about exploring cooking. {If you have any question about why this was something akin to the Pilgrims voyage into the great unknown or about my culinary upbringing, or rather, complete lack there of; please feel free to peruse this post {awesome drawings alert too.}

Since cooking is such a fun pass time for me now and I know there are many of you looking to change up your menu a bit; I'd like to share some of my favorite recipes that I now contribute to my family's Thanksgiving meal.

I've decided to break this down into three separate posts, one a week for each category.

This week (as the title suggests): Side dishes
Next week: Turkey!
The following week: Desserts
The week of Thanksgiving I'll be posting a follow up post on what to do with your left over turkey.

So lets get to the gettin'...

Each of these recipes serves about 8-10 people.

First off, one of my favorite side dishes of all time!

Jalapeno Corn Casserole

• 1 (15 oz) white shoe peg corn, drained*
• 1 (14 oz) can cream-style corn
• 1 (8-ounce) packaged corn muffin/bread mix
• 1 cup plain low fat yogurt (Greek style is fine here too)
• 1/2 cup (1 stick) butter, melted
• 1 cups shredded Pepper Jack Cheese (divided in half)
• 1 small can jalapenos drained and diced

In a large bowl, stir together the 2 cans of corn, corn muffin/bread mix, yogurt, and melted butter. Mix in half of the shredded cheese and diced jalapenos.  Pour into a greased 9 by 13-inch. Bake for 45 minutes, or until golden brown. Remove from oven and top with remaining cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

•Some may consider this dish pretty peppy! Adjust the jalapenos to your taste.

*If you cannot find shoe peg corn, no worries, just use regular whole kernel corn.

Sweet Potato Casserole ala the Hubby

(This is an approximation of what my super Husband makes every year. Since he pretty much wings it, I don't have exact measurements but I'm pretty sure I'm close.)

• 6- sweet potatoes peeled cubed and boiled until tender
• 1/4 cup butter
• 3 tbs maple syrup
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1 1/2 cups pecan halves

Mash boiled potatoes with butter while still warm. Mix in 1/2 of the maple syrup and all of the nutmeg and cinnamon.  Spread into a casserole dish and arrange pecan halves atop of the dish, drizzle the remaining syrup across the top. This can be kept as is until needed...when you're ready for it pop it into a 350 degree oven until warmed through.

I actually love this cold so warming it up may not be needed :)

Butternut Squash Casserole

• 3 pounds butternut squash - cut in half and seeded
• 1/4 cup water (for roasting squash)
• 1/4 cup butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 1/2 tablespoons butter
• 6 cups sliced peeled apples
• 1/8 cup white sugar
• 1 cup cornflakes cereal, coarsely crushed
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tablespoons melted butter

  Preheat an oven to 350 degrees F (175 degrees C). Roast squash upside down in water on a baking sheet for 45-60 minutes or until tender. Let cool enough to handle and scoop into a large mixing bowl. Mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and pepper. Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples. Stir together the cornflakes, pecans, the 1/4 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash. {Here again this is easily made ahead of time then reheated. Although if you're planning to make ahead, leave off the cornflake mixture until your final heat up} Bake in the preheated oven until heated through, about 15 minutes. 

Green Apple Cranberry Relish

• 3 cups fresh cranberries
• 1/2 medium red onion quartered
• 1 green apple cored and quartered
• 2 jalepeno peppers seeded and halved
• 1/4 cup chopped fresh cilantro leaves*
• 1/2 cup honey
• 2 tbs fresh lime juice
• salt to taste

Place ingredients into the bowl of a food processor (or blender or chop by hand if you want/need to). Pulse processor/blender until coarsely chopped. Remove ingredients to serving bowl and chill for at least 8 hours.

*Cilantro is a pretty strong flavor some people are not that keen on so be careful with this and add for your families taste level. 

Caramelized Brussels Sprouts

• 4 pounds Brussels sprouts sliced in half
• 1/2 cup unsalted butter
• 4 small red onions, cut into strips
• 1/4 cup red wine vinegar
• 2 tablespoons white sugar
• salt and pepper to taste

Steam halved sprouts in a steamer basket for 8-10 minutes or until tender yet with still a bit of crispness.

Melt the butter in a deep skillet, add the onions; cook until onions brown and nicely caramelized. Add the Brussels sprouts, sugar and vinegar. Saute over medium heat until the Brussels sprouts are also lightly caramelized. Season with salt and pepper to taste.

 

 So there you go, a few of the dishes I like to add to the table on turkey day! Hope you try a few and hope you enjoy! See you next week when we're on to turkey. Gobble Gobble!