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How To Season A Turkey Recipes - Yahoo Recipe Search
AllrecipesLearn how to smoke a turkey with this great recipe. It's nearly impossible to cook a large bird on a barbecue grill so a smoker is best for this. It may not be your traditional holiday turkey, but this moist, tender, hickory-flavored turkey will be surely be met with rave reviews.Food52The only times I cook a whole turkey are for Thanksgiving and Christmas. Preparing and cooking such a big bird is truly a labor of love (or a pain in the keister). Over the years, I've tried a variety of options for the bird: different brines, different herb or spice rubs, and different cooking techniques. Last year I used a recipe from the Food Network by Chris Cosentino that called for separating the breast from the legs of the turkey, and applying an herb compound duck butter under the breast skin. The legs are placed in the oven long before the breast. I was hoping I'd struck gold with this technique. When I roast a whole bird, I start it out breast down and then flip it during cooking to prevent overcooked white meat. If I could eliminate the turning, it would save me some hassle while preparing the rest of the meal. Unfortunately it did not work as well as I'd hoped. The breast meat came out superbly juicy and flavorful, but the cooking times recommended did not work for me. The legs were done long before the breast, which is not a great situation with a crowd of hungry people clamoring to eat. I did not want to abandon the idea so rather than figure out timing for 2 different pieces, I decided to butterfly the turkey so it would cook at a more consistent rate. I've butterflied many a chicken, so figured it wouldn't be too different. I was very wrong. It's much, much harder! The pelvic bones of the turkey are too hard to cut through with kitchen shears. A combination of kitchen shears through the ribs, and a cleaver through the pelvic girdle worked the best for me. This is a good illustration of the technique: http://thefrugalchef.com/2009/11/how-to-butterfly-a-turkey/ An even easier technique is to ask your butcher to butterfly the turkey and crack the breast bone. To season the bird I did a dry brine with a paste of salt and honey under the skin of the legs and breast. I generally do a combination of salt and sugar for my wet brines, so why not try the same for the dry brine. I made a shallot confit using duck fat, and added some herbs and spices to slip under the skin after the turkey finished brining. The hard work up front really paid off in the end! The resulting turkey was finished cooking in about 2 hours, the breast and thigh meat were done at the same time, and even the notoriously dry and bland breast meat was succulent and flavorful. An added bonus is the shallot confit becomes like a built in gravy! (Note: The backbone, plus neck and giblets make a fine stock that can be combined with the drippings to make gravy. Or just freeze the pieces to make stock later.)AllrecipesThis is the best sausage stuffing! It has lots of flavor and is nice and moist. Use it to stuff your Thanksgiving turkey or bake it in a greased casserole dish in the oven. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around any way you like and it will still be delicious! This recipe makes enough to stuff a 12-pound turkey.Food.comThis is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.Food.comCabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*Yummly“This is like the stuffing I grew up loving, only better. Better bread and fresh herbs rather than poultry seasoning make a huge difference!” That’s how a Yummly recipe tester described this recipe. If you’re looking for a goes-with-every-flavor-of-turkey stuffing, then this is the recipe for you. Seasoned with fresh parsley, sage, and rosemary, it’s the one-size-fits-all bread stuffing. Plus, there are options for those who like their stuffing softer or more crispy. The day before, be sure to cube up the bread and set it in a sheet pan on the counter or in a cold oven to dry out overnight. This step is crucial in preventing the stuffing from becoming mushy once you add the broth. (Oops — forgot to let the bread cubes stand overnight? Just bake them briefly at 250°F.) The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).YummlyIt’s amazing how one or two condiments can transform a plain sandwich into a hero, so to speak. If you’re a fan of sandwiches and find yourself eating one at least two or three a week, then you might be looking for some new ideas. This Buffalo chicken sandwich recipe could be that change you’ve been craving! All you need is Hillshire Farm Ultra Thin Sliced Rotisserie Seasoned Chicken Breast, a package of buns, a jar of Buffalo wing sauce, mayonnaise and a bottle of blue cheese dressing. Buffalo wing sauce is a great condiment to have on hand. It’s a versatile dipping or baking sauce that can also be used as an ingredient in lots of different recipes, like a dipping sauce for French fries, mix it into your mac and cheese, or drizzle over popcorn. It’s also tasty when used in a chicken batter recipe, in casseroles and, of course, when making chicken wings. For your Buffalo chicken sandwich recipe, combine Buffalo wing sauce and mayo in equal parts. If this sounds like a strange combination, think about all the different ways mayonnaise is used. Mediterranean aioli sauce is just garlic, olive oil, and mayo. And Mississippi “comeback sauce” is made by combining mayo and chili sauce. For an interesting twist on this Buffalo, mayo, and blue cheese sandwich, try a different Hillshire Farm lunch meat, like [Black Pepper Turkey Breast](https://www.hillshirefarm.com/products/deli-meat/black-pepper-turkey-breast/) or [Brown Sugar Ham](https://www.hillshirefarm.com/products/deli-meat/ultra-thin-sliced-brown-sugar-baked-ham/). And if it suits you, there’s also low-sodium Hillshire Farm sliced rotisserie chicken.Food52I wanted to share this recipe for a scrumptious tart that I made this past thanksgiving. Not a traditional turkey day pie, so I think it would be grand for the Christmas table as well. Previous years I had dabbled in rum raisin custard and other interesting cream pies but my French tart pans had yet to grace the table and I wanted to create something new. In a sea of brown apple and orange pumpkin I thought how wonderful to offer something with a reddish hue. As the great poetess of tarts Tamasin Day-Lewis has said the holidays call for something, “scarlet and latticed… distinctly elevating to the spirits”. Scarlet, Yes I would make a scarlet jam tart. And this, the word scarlet, is what brought me to thoughts of Hester Prynne. It seems du rigueur these days to have some sort of wild inspiration for your dishes with all the reality cooking competitions, “that panna cotta is so Carrie Bradshaw season three” or “I see the fall of Rome in that souffle.” So I had found mine in Hester Prynne. What sort of dessert would she bring to supper, what would Prynne’s offering be? Living amongst puritans with that pesky “pleasure is sin” belief I am sure that one was expected to bring something proper and prim, prim and proper. But this I know. The cooking always reveals something about the cook. So I imagine that our dear Hester couldn’t help herself. The tart would be humble in appearance; one might fear the noose turning up with Nipples of Venus or some other overtly provocative thing but be sure there would be a hidden surprise, wild fruits or exotic spice. Subtlety lost not on Tinsdale, he would get her message, something unbridled within. So Voluptuaries this is one for the recipe box, jam made with wild ligonberries and star anise draped in a crisp linzer crust, Puritans proceed with caution sinful pleasure contained within. Adapted from the Linzertorte recipe in Martha Stewart’s Baking HandbookYummlyLearn how to make quesadillas with this easy and tasty recipe. Put leftover cooked chicken or turkey to good use and serve quesadillas as a snack, an appetizer or easy dinner when time is limited.News about turkey burger, Anne Burrell, grill
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