Best Thanksgiving Turkey French Dip Recipe By Tasty Recipes

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TURKEY FRENCH DIP SANDWICHES



Turkey French Dip Sandwiches image

These sandwiches are made with fresh turkey and served French dip-style, with the pan juices for dipping.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skin-on, boneless turkey breast
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, chopped
Kosher salt and freshly ground pepper
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 large onion, roughly chopped
2 cloves garlic, smashed
1 cup low-sodium chicken broth
3 tablespoons Worcestershire sauce
4 mini baguettes (or 6-inch sections of baguette), split
4 slices provolone cheese

Steps:

  • Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
  • Preheat the broiler. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops. Serve with more pan juices for dipping.

Nutrition Facts : Calories 720, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 1,373 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 64 grams

THANKSGIVING DIP SANDWICH RECIPE BY TASTY



Thanksgiving Dip Sandwich Recipe by Tasty image

How to make a Thanksgiving sandwich

Provided by Tikeyah Whittle

Time 1h10m

Yield 4 servings

Number Of Ingredients 27

1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon ground sage
1 tablespoon dried thyme
2 tablespoons packed light brown sugar
½ teaspoon ground nutmeg
2 teaspoons kosher salt
12 oz 2 turkey tenderloins
1 tablespoon vegetable oil, divided
1 cup turkey stock
1 cup fresh or frozen cranberries
2 orange peels
Juice of 1 orange
2 light brown sugars
1 sprig of fresh rosemary
½ cup cold water
4 teaspoons mayonnaise
¼ teaspoon kosher salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups Chicken or Turkey Stock
1 teaspoon kosher salt
4 brioche buns
4 tablespoons unsalted butter, softened, (1/2 stick)
2 cups arugula
1 ⅓ cups Prepared Mac 'n' Cheese
Sweet potato fry, for serving

Steps:

  • Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
  • In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
  • Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
  • Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
  • Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
  • While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
  • Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
  • Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
  • Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
  • When ready to serve, thinly slice the turkey against the grain.
  • Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
  • Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
  • Enjoy!

THE ULTIMATE THANKSGIVING TURKEY HACK RECIPE BY TASTY



The Ultimate Thanksgiving Turkey Hack Recipe by Tasty image

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories     Dinner

Yield 15 servings

Number Of Ingredients 20

15 lb turkey
¼ cup kosher salt
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
cooking oil, of choice, for drizzling
1 turkey carcas
1 medium yellow onion, quartered
3 carrots, peeled and halved
3 stalks celery, cut into thirds
kosher salt, to taste
cooking oil, of choice, for drizzling
cold water
2 bay leaves
⅓ cup rendered turkey fat, or butter
⅓ cup all-purpose flour
1 qt turkey stock, or chicken stock
1 bunch fresh sage, optional
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • The day before serving, prepare the turkey for brining. Pat dry with paper towels.
  • Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
  • Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
  • Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
  • Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
  • Make the stock: Preheat the oven to 450˚F (230˚C).
  • Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
  • Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
  • Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
  • From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
  • Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
  • Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
  • Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
  • Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
  • Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
  • 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
  • Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
  • Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
  • Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
  • Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
  • Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
  • Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
  • Serve the turkey with the gravy and your favorite Thanksgiving dishes.
  • Enjoy!

Nutrition Facts : Calories 745 calories, Carbohydrate 6 grams, Fat 39 grams, Fiber 0 grams, Protein 85 grams, Sugar 2 grams

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