A slew of Turkey Recipes
We're broke.... so I've been making a lot of items like turkey and roast.
The turkey items have turned out mouth watering amazing, so I thought I'd share the recipes. It IS coming up to thanksgiving. :) No photos, as the meals tend to get torn to shreds very quickly. One day I WILL remember to take photos..... And again, a lot of the items are lacking measurements as I just tend to throw things in by feeling while I'm cooking. So.... just go by feeling and taste. :) The Garlic Rosemary rub is pure evil in turkey skin form. ;)
Enjoy!!!!
Citrus Turkey Brine
1 lemon, quartered.
1 orange, quartered.
¼ c salt
4 bay leaves
thyme
garlic
Gin
Mix together. Add enough water to cover the turkey. Wash Turkey and rub down with salt. Allow to sit covered in the fridge overnight.
Garlic Rosemary Rub (To die for evil yummy rub)
1 T black pepper
1 T salt
Rosemary
Thyme
Garlic
Bay leaves
Sage
Butter, melted
Olive oil
Process herbs. Add butter. Add enough olive oil to make a thick paste. Rinse bird first then rub bird down with this mixture before cooking. Beware though, when the bird is done you'll have an overwhelming urge to eat every last bit of skin possible instead of focusing on the meat.
Turkey
1 can of beer
Garlic Rosemary Rub
Remaining citrus from brine
4 cloves of garlic
Thyme
Rosemary
Sage
Rub the bird down with the garlic rosemary mixture. Pour out ½ of the bottle of beer into the pan. Stuff 1 wedge of an orange, 1 wedge of a lemon, garlic and a few sprigs of the herbs up the carcass. Stuff the can up the carcass as well. Place the remaining citrus around the pan. Place garlic under the wings and thighs. Add enough water to the pan for basting. Preheat oven to 350 and cook for ½ hour. Turn up to 375 and cook until the bird reads 180. Baste once every 30 minutes or more.
Turkey Broth
1 turkey carcass
Any juice left over from the roasting
Water to cover turkey carcass
Garlic
Onions
4 bay leaves
Sage
Thyme
Rosemary
Salt and Pepper to taste
Add ingredients. Bring to a boil. Allow to simmer for several hours, usually until the carcass has fallen apart. Scrap off any of the foam that comes to the top. For easier storage, allow to simmer for several more hours creating a concentrated broth.
Turkey Soup
Turkey broth (see recipe)
Turkey meat
Barley
Rice
2 Chicken boloun cubes
1 package Celery hearts, cut into bite sized pieces
1-2 Onions cut into bite sized pieces
4 Carrots cut into bite sized pieces
4-5 potatoes of your choice, cut into bite sized pieces
1 package of mushrooms, more if you want a meaty hearty taste
4 bay leaves
Fresh Thyme
Oregano
Sage
2 cloves Elephant Garlic, minced
5 cloves of garlic, smashed
Dash of Balsamic vinegar for a savory taste
Sea Salt and Pepper to taste
Cook 1 cup of barley and 1 cup of rice according to the directions on the package. While those are cooking, clean and chop up the veggies. Keep the onions and celery separate from the rest of the veggies. Slightly sauté the potatoes and carrots with a dash of olive oil for about 5 - 10 minutes at the bottom of the pan you plan on making the soup in. Add broth and bring to a boil. Add the garlic and herbs. Add chicken bolloun cubes, judge basted on taste. Add the celery, mushrooms and onions shortly after. Finish off with a dash of Balsamic vinegar and salt and pepper to taste. Let simmer until the veggies are done. Add the turkey meat when ready to serve, think of it as a garnish. This prevents it from disinagrating into small pieces.
The turkey items have turned out mouth watering amazing, so I thought I'd share the recipes. It IS coming up to thanksgiving. :) No photos, as the meals tend to get torn to shreds very quickly. One day I WILL remember to take photos..... And again, a lot of the items are lacking measurements as I just tend to throw things in by feeling while I'm cooking. So.... just go by feeling and taste. :) The Garlic Rosemary rub is pure evil in turkey skin form. ;)
Enjoy!!!!
Citrus Turkey Brine
1 lemon, quartered.
1 orange, quartered.
¼ c salt
4 bay leaves
thyme
garlic
Gin
Mix together. Add enough water to cover the turkey. Wash Turkey and rub down with salt. Allow to sit covered in the fridge overnight.
Garlic Rosemary Rub (To die for evil yummy rub)
1 T black pepper
1 T salt
Rosemary
Thyme
Garlic
Bay leaves
Sage
Butter, melted
Olive oil
Process herbs. Add butter. Add enough olive oil to make a thick paste. Rinse bird first then rub bird down with this mixture before cooking. Beware though, when the bird is done you'll have an overwhelming urge to eat every last bit of skin possible instead of focusing on the meat.
Turkey
1 can of beer
Garlic Rosemary Rub
Remaining citrus from brine
4 cloves of garlic
Thyme
Rosemary
Sage
Rub the bird down with the garlic rosemary mixture. Pour out ½ of the bottle of beer into the pan. Stuff 1 wedge of an orange, 1 wedge of a lemon, garlic and a few sprigs of the herbs up the carcass. Stuff the can up the carcass as well. Place the remaining citrus around the pan. Place garlic under the wings and thighs. Add enough water to the pan for basting. Preheat oven to 350 and cook for ½ hour. Turn up to 375 and cook until the bird reads 180. Baste once every 30 minutes or more.
Turkey Broth
1 turkey carcass
Any juice left over from the roasting
Water to cover turkey carcass
Garlic
Onions
4 bay leaves
Sage
Thyme
Rosemary
Salt and Pepper to taste
Add ingredients. Bring to a boil. Allow to simmer for several hours, usually until the carcass has fallen apart. Scrap off any of the foam that comes to the top. For easier storage, allow to simmer for several more hours creating a concentrated broth.
Turkey Soup
Turkey broth (see recipe)
Turkey meat
Barley
Rice
2 Chicken boloun cubes
1 package Celery hearts, cut into bite sized pieces
1-2 Onions cut into bite sized pieces
4 Carrots cut into bite sized pieces
4-5 potatoes of your choice, cut into bite sized pieces
1 package of mushrooms, more if you want a meaty hearty taste
4 bay leaves
Fresh Thyme
Oregano
Sage
2 cloves Elephant Garlic, minced
5 cloves of garlic, smashed
Dash of Balsamic vinegar for a savory taste
Sea Salt and Pepper to taste
Cook 1 cup of barley and 1 cup of rice according to the directions on the package. While those are cooking, clean and chop up the veggies. Keep the onions and celery separate from the rest of the veggies. Slightly sauté the potatoes and carrots with a dash of olive oil for about 5 - 10 minutes at the bottom of the pan you plan on making the soup in. Add broth and bring to a boil. Add the garlic and herbs. Add chicken bolloun cubes, judge basted on taste. Add the celery, mushrooms and onions shortly after. Finish off with a dash of Balsamic vinegar and salt and pepper to taste. Let simmer until the veggies are done. Add the turkey meat when ready to serve, think of it as a garnish. This prevents it from disinagrating into small pieces.