Wednesday, August 5, 2015
Friday, November 7, 2014
The best ever Open Faced Turkey Sandwiches starts with a crock pot!
2 pounds turkey breast tenderloins
1/2 teaspoon rubbed sage
2 (12 ounce) jars roasted turkey gravy
1 (28 ounce) package frozen home-style mashed potatoes
2/3 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted
Sea Salt and Black Pepper to taste
Place turkey in 3- to 4-quart crock pot.
Sprinkle with sage.
Top with gravy.
Cover and cook on low heat setting 8 to 10 hours.
About 10 minutes before serving, cook mashed potatoes as directed on package.
Remove turkey from crock pot and shred with two forks.
Stir poultry seasoning and Worcestershire sauce into gravy in cooker.
Place large spoonful of turkey on each toast slice.
Top with 1/4 cup mashed potatoes.
Spoon gravy over potatoes.
Sprinkle with paprika.
Sea Salt and Black Pepper to taste.
Tuesday, November 4, 2014
Bourbon Turkey is a tangy-sweet marinade flavors of turkey on the grill.
1 skinless boneless turkey breasts; cubed
1 teaspoon ground ginger
2 ozs. soy sauce
2 Tablespoons minced onion
3/4 cup dark brown sugar (packed)
3/8 cup Wild Turkey Bourbon
1/2 teaspoon garlic powder
Place chicken breasts in a 9x13 inch baking dish.
In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
Mix together and pour mixture over chicken.
Cover dish and place in refrigerator.
Preheat oven to 325 degrees F.
Remove dish from refrigerator and remove cover.
Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Sunday, October 26, 2014
This fabulously delicious Roasted Turkey recipe is great, simple, moist, and ready right on time... the whole family will love it!
1 (16 - 20 pound) Turkey
For the brine:
1 cup sea salt
1 cup light brown sugar
3 quarts turkey or vegetable stock
2 tablespoon black peppercorns
2 1/2 teaspoons allspice
2 1/2 cups ginger ale
3 quarts heavily iced water
For the aromatics:
1 green apple, sliced
1 onion, sliced
2 cinnamon stick
1 cup water
6 sprigs rosemary
2 Tablespoon sage
1 to 2 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger ale in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 2 gallon stockpot. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 4 to 16 hours, turning the bird once half way through brining process.
Preheat the oven to 500 degrees. Remove the trukey from brine and rinse inside and out with cold water.
Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the skin liberally with olive oil.
Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 16 to 20 pound bird should require a total of 4 to 4 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 1 hour before carving.
Wednesday, October 2, 2013
Delicious on anything grilled!
1/4 cup mirin
1 tbsp sesame oil
2 tbsp seasoned rice vinegar
2 tbsp fresh ginger root
2 1/2 tbsp fresh chopped green onion
3 tbsp minced garlic
Whisk together soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and green onion until blended.
Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.