Best Apricot Turkey Kebabs On Naan With Summer Slaw Recipes

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APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY



Apricot-glazed Turkey with Onion and Shallot Gravy image

I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.

Provided by Ron Merlin

Categories     Whole Turkey

Time 8h

Yield 12-16 serving(s)

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
3/4 cup unsalted butter
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 large onions, thinly sliced (about 2 pounds)
6 ounces shallots, thinly sliced (about 6 large)
21 -22 lbs turkey
1 (14 1/2 ounce) can low sodium chicken broth (or more)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 (14 1/2 ounce) can low sodium chicken broth (about)

Steps:

  • For Glaze: Combine all ingredients in small saucepan and bring to boil.
  • Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
  • For Herb Butter: Blend all ingredients in small bowl.
  • Set aside.
  • For Onion Mixture: Melt butter in large skillet over medium heat.
  • Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
  • Cover separately and chill.
  • For Turkey: Place rack in lowest third of oven and preheat to 400° F.
  • Pat turkey dry with paper towels.
  • Season turkey cavity with salt and pepper.
  • Place turkey on rack set in large roasting pan.
  • Slide hand under skin of turkey breast to loosen skin.
  • Spread half of herb butter over breast under skin.
  • If stuffing turkey, spoon stuffing into main cavity.
  • Place remaining herb butter in small saucepan.
  • Stir over low heat until melted.
  • Brush butter over outside of turkey.
  • Tie legs together loosely to hold shape of turkey.
  • Roast turkey 30 minutes.
  • Reduce oven temperature to 325° F.
  • Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
  • Tent turkey with heavy-duty foil; roast 45 minutes longer.
  • Add onion mixture, 1 can broth, thyme and sage to pan.
  • Roast 15 minutes.
  • Bring glaze to simmer.
  • Brush 1/2 cup glaze over turkey.
  • Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
  • or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
  • Place turkey on platter, tent with foil.
  • Let stand 30 minutes.
  • Reserve mixture in pan for gravy.
  • For Gravy: Pour contents of roasting pan into strainer set over large bowl.
  • Spoon fat from pan juices in bowl.
  • Transfer onion mixture in strainer to blender.
  • Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
  • Transfer sauce to heavy large saucepan and bring to boil.
  • Cook until color deepens, skimming off any foam, about 5 minutes.
  • Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9

TURKEY KEBABS WITH CABBAGE SLAW



Turkey Kebabs with Cabbage Slaw image

Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes these kebabs and flavors the crunchy slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Number Of Ingredients 9

1/3 cup grainy mustard
1/3 cup malt vinegar
1/4 cup extra-virgin olive oil, plus more for pan
1 tablespoon sugar
Coarse salt and ground pepper
3 boneless, skinless turkey thighs (about 2 1/4 pounds total), cut into 1-inch pieces
1/2 head green cabbage, cored and finely shredded
3 medium carrots, shaved with a vegetable peeler
1/2 medium red onion, thinly sliced

Steps:

  • In a large bowl, whisk together mustard, vinegar, oil, and sugar; season mustard sauce with salt and pepper. Transfer 1/2 cup to another large bowl, add turkey, and toss to combine. Cover and refrigerate 30 minutes.
  • To remaining mustard sauce, add cabbage, carrots, and onion. Toss to combine and season slaw with salt and pepper.
  • Thread 3 to 4 pieces turkey onto each of fourteen 6-inch skewers. Heat a grill pan or cast-iron skillet over medium-high; lightly oil pan. In batches, grill kebabs until cooked through, 10 to 12 minutes, turning halfway through. Reserve 6 kebabs and 2 cups slaw for Turkey Wraps. Serve remaining kebabs with slaw.

Nutrition Facts : Calories 325 g, Fat 15 g, Fiber 3 g, Protein 30 g

PORK, APRICOT, AND RED-ONION KEBABS



Pork, Apricot, and Red-Onion Kebabs image

Apricots add summery sweetness, with a hint of tartness, to these kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 7

Vegetable oil, for grates
1/4 cup apricot jam
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
8 apricots (about 1 pound), pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated

Steps:

  • Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
  • Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
  • Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Nutrition Facts : Calories 225 g, Fat 4 g, Fiber 1 g, Protein 25 g

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

Categories     Ginger     Herb     Onion     turkey     Roast     Thanksgiving     Apricot     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

Apricot Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Onion Mixture
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey
1 21- to 22-pound turkey
1 14 1/2-ounce can (or more) low-salt chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy
1 14 1/2-ounce can (about) low-salt chicken broth

Steps:

  • For Glaze:
  • Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
  • For Herb Butter:
  • Blend all ingredients in small bowl. Set aside.
  • For Onion Mixture:
  • Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
  • For Turkey:
  • Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  • For Gravy:
  • Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

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Apricot turkey kebabs on naan with summer slaw recipes are one of the most interesting and delightful dishes that you should try. This dish is packed with amazing flavors, nutritional value, and a unique presentation that is sure to amaze everyone. It is a perfect dish for those who love to explore new cuisines, especially those with an oriental or Mediterranean touch.

The Ingredients

To prepare the apricot turkey kebabs, you will need to have lean turkey breast, dried apricots, garlic, herbs such as thyme, rosemary, and oregano, salt, pepper, and olive oil. The naan bread can be purchased from the grocery store or make it from scratch using flour, yeast, sugar, salt, and water. The summer slaw recipe requires thinly sliced cabbage, carrots, onions, mayonnaise, lemon juice, sugar, salt, and pepper.

The Preparation

To make the apricot turkey kebabs, cut the turkey breast into cubes of about 2.5 centimeters, then marinate them in a mixture of crushed garlic, thyme, rosemary, oregano, salt, and pepper. Add sliced dried apricots to the marinade and mix well. Thread the turkey and apricots onto skewers and grill or bake it to your preference. To make the naan, mix the flour, yeast, sugar, salt, and water until a soft dough forms. Divide the dough into equal parts, roll each part into a circular shape, and cook it in a hot skillet until golden brown. The summer slaw can be prepared by mixing thinly sliced cabbage, carrots, onions with mayonnaise, lemon juice, sugar, salt, and pepper to your taste.

The health benefits

Apricot turkey kebabs on naan with summer slaw recipes are not only tasty but also have several health benefits. Turkey is a lean protein that is packed with essential nutrients such as vitamin B6, niacin, and selenium. It is also a good source of amino acids that help in building and repairing muscles. Apricots, on the other hand, are rich in vitamin A, C, and potassium which promote good vision, healthy skin and boost immunity. Cabbage is rich in vitamin K, C, and B6, which helps in improving digestion, regulating blood pressure, and reducing inflammation. Furthermore, it contains antioxidants that help in fighting cancer-causing agents. Carrots are a good source of beta-carotene, which promotes healthy eyesight, skin, and boosts immunity.

The presentation

Apricot turkey kebabs on naan with summer slaw recipes are not only delicious and healthy but also have a unique presentation. The colorful summer slaw can be served in a separate dish or on top of the naan bread. Similarly, the apricot turkey kebabs can be arranged in a colorful manner on a plate or served directly on top of the naan bread. The visual appeal of this dish is sure to impress your guests and make mealtime a memorable experience.
Conclusion
In conclusion, apricot turkey kebabs on naan with summer slaw recipes is a dish that you should try, especially if you're looking for a unique and delightful meal experience. It's easy to prepare, healthy, and has an impressive presentation that captures the essence of Mediterranean or oriental cuisine. Give it a try, and you won't be disappointed.
Apricot Turkey Kebabs on Naan with Summer Slaw Recipes is one of the ultimate summer dishes. It is a perfect blend of sweet and savory flavors, as well as a refreshing summer slaw, that makes it a fantastic recipe for barbecues and entertaining guests. But what are the right tips to create the perfect dish? I have gathered some valuable tips to make you the ultimate Apricot Turkey Kebabs on Naan with Summer Slaw Recipe expert.

Tip 1: Choosing the Right Cut of Turkey

Choosing the right cut of turkey is critical when making this dish. The breast is the leanest part, making it the healthiest and most popular cut when it comes to kebab recipes. However, it can be dry and chewy if not cooked correctly. To avoid dry turkey, always buy organic, skinless turkey breast cut into one-inch cubes.
Tip 1.1: Marinating the Turkey
Marinating the turkey before grilling helps to add flavor as well as moisturize the meat. Buttermilk, lemon juice, or vinegar, with added spices such as cumin, cinnamon, and smoked paprika, are excellent in marinating the turkey. You can marinate the turkey for up to 24 hours before grilling.
Tip 1.2: Cooking the Turkey
Grilled turkey kebabs must be cooked evenly to avoid raw spots or dried-out edges. Use skewers to keep the turkey in place while grilling, and cook them over medium heat for about eight to ten minutes. Turn them every two minutes, so they cook evenly. Always check the internal temperature to ensure the turkey is cooked through to a minimum of 165 degrees Fahrenheit.

Tip 2: Choosing the Right Apricots

Apricots are highly nutritious and add a sweet tangy flavor to the Kebabs. The best apricots are ripe but firm, with a slight give on the skin. Overripe apricots can be mushy and will not hold their shape when skewered. Always select apricots with no internal bruises and store them in the refrigerator until ready to use.
Tip 2.1: Preparing the Apricots
To prepare apricots for the kebabs, cut them in half and remove the pit. Do not cut the apricots into small pieces as they may fall off the skewers when grilling. Instead, use large ripe apricots and cut them into equal sizes as the turkey breast.
Tip 2.2: Marinating the Apricots
Marinating apricots helps to enhance their natural sweetness while adding an infusion of herbs or spices. Glazes made of honey, balsamic vinegar or lemon juice, and thyme or rosemary offer the perfect combination of flavors. Marinate apricots for up to two hours before grilling.

Tip 3: Using Naan Bread

Naan bread is a popular Middle Eastern flatbread made of white flour, yeast, and yogurt. It is perfect for Kebab recipes as it can hold the meat and vegetables without breaking apart on the grill. Authentic Naan bread is best, but pre-made Naan bread sold in the grocery store is still an excellent alternative.
Tip 3.1: Preparing Naan Bread
Brush the Naan bread with olive oil or melted butter before grilling to help crisp it up and give it the traditional golden color. You can also sprinkle your favorite seasonings such as garlic powder, salt or rosemary on top to add extra flavor.
Tip 3.2: Serving the Naan Bread
Once the Naan bread is cooked, you have several serving options. You can stack the Kebabs and add the Naan bread on the side. You can also slice the Naan bread and make mini wraps by stuffing in the Kebabs with toppings of your choice such as yogurt sauce, lettuce, and summer slaw.

Tip 4: Making the Perfect Summer Slaw

Summer slaw is a perfect accompaniment to the Kebabs, providing a refreshing mix of crunch and tanginess. The slaw can be made in advance and refrigerated until ready to use or served immediately. Here are some tips to help you make the perfect summer slaw.
Tip 4.1: Choosing the Right Vegetables
The primary ingredients in summer slaw are cabbage and carrots, but you can add other vegetables such as bell peppers, cucumbers, and red onions for added flavor and color. Always choose fresh, high-quality ingredients when making slaw.
Tip 4.2: Preparing the Vegetables
To prepare vegetables for the slaw, use the coarse side of a grater or a food processor to shred cabbage and carrots. If you are using other vegetables, chop them into small pieces, and mix with the shredded cabbage and carrots.
Tip 4.3: Creating the Dressing
A well-made dressing can take your slaw to the next level. The dressing should be tangy, creamy, and slightly sweet. There are several options for dressings, including mayonnaise, Greek yogurt, apple cider vinegar, and sugar. You can also add additional herbs and spices such as Dijon mustard, grated ginger, or cilantro, to create a unique flavor. To avoid a watery slaw, add the dressing immediately before serving.
Tip 4.4: Serving the Summer Slaw
Once you have prepared the summer slaw, you can serve it alongside the Kebabs or as a mini salad. You can also use it as a topping in your Naan bread wrap or add it to your plate as a side dish.

Conclusion

Making Apricot Turkey Kebabs on Naan with Summer Slaw Recipes can be a fun and interactive dish to share with family or friends. The key is to ensure that you follow the right tips and techniques to get the best results. Remember to choose the right cut of turkey, select ripe and firm apricots, use authentic Naan Bread, and create a well-balanced summer slaw. Follow these valuable tips, and your Apricot Turkey Kebabs on Naan with Summer Slaw Recipes will be a hit for every occasion.

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