BARBECUED TURKEY BREAST MARINADE CIDER TURKEY BREAST MARINADE:
4 cloves garlic, minced, (about 4 tsp.) 2 Tb. minced fresh ginger 1 1/2 Tb. poppy seeds 2 green onions, minced 1 1/2 c. reduced sodium soy sauce ( about 1 c.) 1/4 c. olive oil 2 Tb. rice wine vinegar ( sweet rice vinegar) Juice of 3 lemons (bottled) 1/2 tsp. freshly ground pepper 4 lb. boneless turkey breast with skin on GLAZE: 1/2 c. each apricot preserves & Dijon mustard 1 tsp. minced fresh ginger 1. Whisk together all marinade ingredients except turkey. Add turkey, turn to coat it well. Marinate, covered, in the refrigerator overnight. (I poked some holes in the turkey so the marinade could be better absorbed.) 2. Next day, prepare a charcoal or gas grill. Heat glaze ingredients in a small saucepan over medium-low heat until the apricot preserves are melted. Keep warm. 3. Remove the turkey from marinade and pat it dry. Arrange it, skin side down, on a rack set 6 inches from the glowing coals. Grill, covered, 15 - 20 minutes. Turn turkey over; continue grilling covered 10 to 15 minutes longer. Brush with the glaze; then grill and glaze each side another 5 minutes. Check to make sure the turkey is just cooked through (160 degrees on a meat thermometer). If it isn't continue grilling 5 minutes or so. Let the turkey breast stand 10 minutes before serving. NOTE: I sliced it and put it in a low temp oven for about an hour before we ate on Shabbat. We had the leftovers for lunch cold and they were very good that way too. 1 5- to 5 1/2-pound turkey breast 1 1/2 cups apple cider 1/4 cup soy sauce 2 tablespoons cornstarch 1/2 cup apple cider Place turkey breast, skin side up, in a large roasting pan; bake at 450 degrees for 30 minutes or until skin is crisp. Combine 1 1/2 cups cider and soy sauce; pour over turkey. Insert meat thermometer in meaty portion of breast, making sure it does not touch bone. Cover and bake at 325 degrees until meat thermometer registers 170 degrees (about 1 1/2 hours); baste turkey frequently with cider mixture. Combine cornstarch and 1/2 cup cider, stirring well; stir into pan drippings. Return to oven and bake, uncovered, until sauce is thickened. Transfer turkey to serving platter; serve with sauce. MICROWAVE DIRECTIONS: Place turkey, skin side down, in a 12- x 8- x 2-inch baking dish. Cover with wax paper, and microwave at HIGH for 18 to 20 minutes. Combine 1 1/2 cups cider and soy sauce; pour over turkey. Cover with tent of wax paper. Microwave at MEDIUM (50% power) for 35 to 40 minutes, giving dish a quarter-turn and basting once. Turn breast, skin side up, and microwave at MEDIUM for 35 to 40 minutes or until juices run clear when turkey is pierced with a fork, giving dish a quarter-turn and basting once. When done, a microwave meat thermometer should register 175 degrees when placed in thickest part of turkey breast. (Microwave temperature is higher than conventional temperature.) Combine cornstarch and 1/2 cup cider, stirring well; stir into pan drippings. Microwave at HIGH for 5 to 6 minutes or until sauce thickens, stirring after 2 minutes, then at 1-minute intervals. |
APRICOT TURKEY ROAST HERBED TURKEY BURGERS 2 pound skinless boneless turkey roast 3 tablespoons unsweetened apricot preserves 1 cup reconstituted dried onion soup mix 6 slices day-old challah or white bread 1. Preheat the oven to 350 degrees F. Lightly coat a medium baking dish with olive oil cooking spray. 2. Place the turkey in the baking dish and cover it with the apricot preserves. 3. Soak each slice of bread with onion soup. Completely cover the turkey with the bread. 4. Bake for 1 hour, or until the juices from the turkey run clear. The center of the roast should be slightly pink. 5. Mash the bread and serve it with slices of the roasted turkey. NOTES: Follow the simple steps above for a turkey roast that is amazingly moist and tender. Watch turkey carefully while it cooks and take it out just when it's done. Overcooked turkey is dry and correctly cooked turkey has a texture similar to chicken. 8 ounces Ground turkey 1/2 cup Fresh whole wheat crumbs 2 Green onions, chopped 1 1/2 tablespoons Chopped fresh dill OR 1 1/2 teaspoons Dried dillweed 1 1/2 teaspoons Dijon mustard 1 Egg white, beaten to blend 1/4 teaspoon Salt 1/4 teaspoon Ground pepper Nonstick vegetable oil spray 2 Poppy seed kaiser rolls or, buns, split Dijon mustard 2 Lettuce leaves 2 large Tomato slices Prepare barbecue (medium-high heat). Combine turkey, breadcrumbs, green onions, dill, 1-1/2 teaspoons mustard, egg white, salt and pepper in large bowl. Using hands, mix thoroughly. Shape turkey mixture into two 4-inch- diameter patties, each about 1/2-inch thick. Spray grill rack generously with vegetable oil spray. Grill turkey burgers until white in center but still juicy, about 6 minutes per side. Place kaiser rolls, cut side down, at edge of grill and toast lightly, about 2 minutes. Transfer kaiser rolls to plates. Spread bottom half of each roll with Dijon mustard. Top with lettuce leaf, burger, tomato slice and top of roll and serve. TURKEY BURGERS PUMPKIN POUND CAKE 1/2 lb. ground turkey 1/2 cup bread crumbs or Matzah meal 2 green onions, Chopped Salt, Ppepper, to taste 1-1/2 Tbs. fresh dill, chopped 1-1/2 tsp. Dijon mustard 1 egg white, lightly beaten Combine all ingredients. Mix well and form into patties and broil. 1 cup salad oil 2 cups sugar 2 eggs & 1 tbsp pumpkin pie spice 2 cups cooked pumpkin 3 cups self-rising flour Combine all ingredients in a large mixing bowl; blend thoroughly. Pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour; reduce oven temperature to 250 degrees. Bake until cake tests done. |
CHERRY CHEWBILEES CRUST HERBED TURKEY BURGERS 1 cup walnut pieces, divided 1 & 1/4 c. all-purpose flour 1/2 c. firmly packed brown sugar 1/2 c. shortening 1/2 c. flake coconut Filling 2 - 8 oz. pkgs.cream cheese, softened 2/3 c. granulated sugar 2 eggs 2 tsp. vanilla 1 lg. can cherry pie filling Heat oven to 350 F. Grease 13X9X2-inch pan with shortening. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12 - 15 minutes, until edges are lightly browned. For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at med. speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool, Refrigerate several hours. Cut into bars. Serves about 12 - 16 people. 8 ounces Ground turkey 1/2 cup Fresh whole wheat crumbs 2 Green onions, chopped 1 1/2 tablespoons Chopped fresh dill OR: 1 1/2 teaspoons Dried dillweed 1 1/2 teaspoons Dijon mustard 1 Egg white, beaten to blend 1/4 teaspoon Salt 1/4 teaspoon Ground pepper Nonstick vegetable oil spray 2 Poppy seed kaiser rolls or, buns, split Dijon mustard 2 Lettuce leaves 2 large Tomato slices Prepare barbecue (medium-high heat). Combine turkey, breadcrumbs, green onions, dill, 1-1/2 teaspoons mustard, egg white, salt and pepper in large bowl. Using hands, mix thoroughly. Shape turkey mixture into two 4-inch- diameter patties, each about 1/2-inch thick. Spray grill rack generously with vegetable oil spray. Grill turkey burgers until white in center but still juicy, about 6 minutes per side. Place kaiser rolls, cut side down, at edge of grill and toast lightly, about 2 minutes. Transfer kaiser rolls to plates. Spread bottom half of each roll with Dijon mustard. Top with lettuce leaf, burger, tomato slice and top of roll and serve. APRICOT TURKEY ROAST HERBED TURKEY BURGERS 1 cup barbecue sauce 1/2 cup hot water 2 pounds turkey thighs, halved, 2- 3 medium potatoes, cut in 3 pieces each 6 medium carrots, in 2- 1/2 x 1/2" sticks In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables. |
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