SUGAR-AND-SPICE CURED TURKEY
Make and share this Sugar-And-Spice Cured Turkey recipe from Food.com.
Provided by SharleneW
Categories Whole Turkey
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets and neck; rinse turkey with cold water.
- Pat dry.
- Tie legs together with string; tuck wingtips under.
- Combine brown sugar and next 6 ingredients.
- Rub over turkey.
- Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up.
- Arrange onion quarters round turkey.
- Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
- Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
- (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
- Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
- Serve with turkey.
Nutrition Facts : Calories 1149, Fat 55.3, SaturatedFat 15.6, Cholesterol 463.1, Sodium 2220.5, Carbohydrate 11.8, Fiber 0.4, Sugar 7.7, Protein 141.5
CHICKEN FRIED WILD TURKEY WITH GRAVY
My husband hunts and we always end up with several wild turkeys each year. This is a great way to cook it, and the whole family loves it! Yummy!
Provided by jmills326
Categories Wild Game
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
- Combine eggs and milk in a shallow dish.
- Combine flour, salt, & pepper in another shallow dish.
- Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
- Deep fry until golden brown.
- To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.
Nutrition Facts : Calories 744.4, Fat 39.7, SaturatedFat 9.4, Cholesterol 204.5, Sodium 1426.1, Carbohydrate 43.6, Fiber 1.1, Sugar 6.5, Protein 50.7
WILD MUSHROOM-SHALLOT GRAVY
Categories Sauce Herb Mushroom Thanksgiving Low Carb Fall Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.
TURKEY GRAVY WITH SHALLOTS AND MUSHROOMS
Steps:
- In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
- In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
- Make Ahead
- The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.
Provided by lazyme
Categories Whole Turkey
Time 6h40m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- TURKEY:.
- Rinse turkey inside and out.
- Pat dry with paper towels.
- Place turkey on platter.
- Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
- Rub brown sugar mixture all over outside of turkey.
- Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300.
- Arrange onion quarters in large roasting pan.
- Place turkey atop onions.
- Tie turkey legs together.
- Tuck wings under turkey.
- Sprinkle turkey with pepper.
- Cover loosely with foil.
- Roast turkey 2 hours.
- Uncover; roast 30 minutes.
- Add 1 cup broth to roasting pan; baste turkey with broth.
- Roast turkey 1 hour, basting occasionally.
- Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
- Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
- Transfer turkey to platter.
- Tent with foil and let stand 30 minutes.
- Serve with Wild Mushroom-Shallot Gravy.
- GRAVY:.
- Preheat oven to 300.
- Combine oil, shallots and garlic in small glass baking dish.
- Cover dish with foil.
- Bake until shallots and garlic are very tender and pale golden, about 1 hour.
- Cool slightly.
- Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
- Heat oil over medium-high heat.
- Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
- Add Marsala and sherry; boil until syrupy, about 6 minutes.
- Add stock; boil until liquid is reduced by half, about 10 minutes.
- Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #occasion #main-dish #poultry #holiday-event #turkey #christmas #thanksgiving #meat #whole-turkey
You'll also love