Volume 9, Issue 102 - November 22, 2005

Hello Recipe Club Member,

Today's recipes are from EatTurkey.com. You will find more tips and recipes there than you will know what to do with. For the foodservice operator or for the home enthusiast, you will find all the answers to all your questions. Our recipes today center on the center of the plate...the turkey. For many more recipes, tips on handling and storage and some great ideas for those leftovers, click the above links. And remember to bookmark this site as we all know...turkey is not just for Thanksgiving.

VermontButcherBlock Handmade butcher blocks, professional cutting boards, decorative cheese/sushi boards & wine racks. Personal/Corp. logo laser engraving too!

Wine Country Roasted Turkey

Ingredients:

one 12 to 15 pound whole turkey, fresh or thawed if frozen
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup rosé wine, divided
1/2 cup unsalted butter, divided
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder

Preparation:

Preheat oven to 325 degrees F. Wash turkey in cool water and pat dry with clean paper towels. Place on a V-shaped rack in a shallow (2 to 3-inches deep) roasting pan.

Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity with salt and pepper.

Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of bird. Brush bird with 1/4 cup melted butter.

Insert an oven proof food thermometer in inner thigh.

Roast uncovered, breast side up, in the preheated 325 degrees F. oven for 1 hour.

Meanwhile, in a small bowl, combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time - about 2 hours.

Roasting time varies so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 160 degrees F. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.

Allow turkey to stand for 15 to 20 minutes before carving

Source: www.eatturkey.com

Prairie Harvest ships game meats to professional chefs, home chef, resorts and restaurants.

Turkey Breast with Southwestern Cornbread Dressing

Makes 10 to 12 servings

Southwestern Cornbread Dressing

Ingredients:

5 cups cornbread, coarsely crumbled
4 English muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded and chopped
1 red bell pepper, roasted, peeled, seeded and chopped
3/4 cup pine nuts, toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1-1/2 teaspoons chopped fresh basil
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh oregano
1 pound Italian turkey sausage
3 cups chopped celery
1 cup chopped onion
2 to 4 tablespoons turkey broth or water

Preparation:

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.

In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.

Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.

Roasted Turkey Breast

Ingredients:

one 5 to 6 pounds bone-in turkey breast
2 tablespoons minced garlic
1/2 cup chopped fresh cilantro
vegetable cooking spray
as needed red and green whole peppers, for garnish

Preparation:

Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone. Spread 1 tablespoon garlic under loosened skin over each breast half. Repeat procedure, spreading 1/4 cup cilantro over each breast half.

Place turkey on a rack in a 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray. Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; cover and refrigerate.

Roast turkey breast, uncovered, at 325 degrees F. for 2 to 2-1/2 hours or until food thermometer registers 170 degrees F in deepest portion of breast and stuffing registers 165 degrees F. Bake stuffing casserole, uncovered, along with turkey breast during last 45 minutes.

Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish with red and green whole peppers.

Source: www.eatturkey.com

Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available.

Deep-Fried Turkeys with Cajun Spices

Makes up to 24 servings

Ingredients:

1/2 cup unsalted butter
1 1/2 cups onions, finely chopped
1/2 cup celery, finely chopped
6 cloves garlic, minced
1/4 cup hot peppers, seeded and finely minced
2 tablespoons sea salt
2 tablespoons cayenne
2 teaspoons freshly ground black pepper
1 cup turkey broth
1/4 cup Worcestershire sauce
two 12-pound whole turkeys, rinsed and patted dry
4 teaspoons sea salt
4 teaspoons cayenne pepper
as needed butter, melted
5 to 6 gallons peanut oil

Preparation:

Cajun Spice Marinade:

Melt butter over medium high heat. Add onions, celery and garlic and sauté until soft.

Add minced peppers, 2 tablespoons each sea salt and cayenne and 2 teaspoons black pepper. Cook to a rich golden color, stirring frequently.

Add broth and Worcestershire sauce, bring to a boil. Remove from heat; let cool slightly.

Transfer mixture to a blender and purée until smooth. Strain, pressing down on solids to release all liquids. Discard solids and pour liquid into injector needle.

Inject purée into turkeys by inserting needle, without piercing the cavity. When filling, begin to draw the needle out as the injector is released (ensuring maximum liquid to be injected into the turkeys). Inject all areas including breasts, drumsticks, thighs and wings. Pour remaining purée into cavity of turkeys and rub it over inner surface. Cover and refrigerate overnight.

Dry Fry Procedure:

Combine 4 remaining teaspoons each sea salt and cayenne pepper.

Brush entire surface of turkeys with melted butter. Dust with salt/cayenne mix.

In a safe outdoor area with a level surface, heat about 5 to 6 gallons of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.

Place each turkey in a basket or on a rack, neck down. Carefully submerge, one turkey at a time, into the hot oil. Adjust heat source so oil temperature maintains 350 degrees F.

Deep-fry turkey for 3 to 4 minutes per pound or until an internal temperature of 170 degrees F. in the breast or 180 degrees F. in the thigh is reached.

Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving.

Repeat frying process with second turkey.

Recipe Source: Recipe provided by Bev Shaffer, Chef and Cooking School Director at the Mustard Seed Market and Cafe in Akron, OH

Chef: Beverly Shaffer is the chef/director of the cooking school at Mustard Seed Market & Café, Akron, OH, and coordinator of market demos. She has been a cooking school director and instructor for 15 years and spent 10 years as a caterer. Chef Shaffer has made more than 40 appearances on all four major Cleveland networks and is the producer and host of an award-winning cable show. She has received many national and local commendations and more than 120 cooking awards.

Restaurant: Mustard Seed Market & Café

Location: Ohio

Source: www.eatturkey.com