Category: turkey

turkey salad

turkey salad
Ingredients
  1. 1 lb turkey meat
  2. 1/2 cup mayonnaise
  3. 2 stalks celery
  4. 1/2 t dill weed
  5. 1/4 cup onion
  6. 1/4 cup parsley
  7. salt and pepper to taste.
Warning: Undefined variable $export_recipe_data in /usr3/web/blog/wp-content/plugins/recipe-schema-markup/recipe-schema-markup.php on line 807
Instructions
  1. grind or food process everything but the turkey
  2. add the turkey last trying not to mush it
Print
Paul Homlish's recipes https://blog.homlish.net/

Turkey PotPie

Turkey PotPie
Ingredients
  1. left over turkey
  2. 1 cup turkey broth
  3. Bay leaves
  4. mixed veggies
  5. potatoes
  6. 1/3 cup flour
  7. 2 pie crust
Warning: Undefined variable $export_recipe_data in /usr3/web/blog/wp-content/plugins/recipe-schema-markup/recipe-schema-markup.php on line 807
Instructions
  1. Use left over turkey. Boil bones for 1 hour, strain broth.
  2. Add bay leaves and mixed veggies, simmer for 1/2 hour.
  3. dice potatoes, cook 1/2 hour in water. Stain.
  4. Add all above plus flour.
  5. One crust under, one over.
  6. cook 375 for 15-20 minutes or until bubbly. cook 450 until brown. Let sit for 10.
Notes
  1. can be frozen. Thaw for 30 minutes, cook 375 for 30 to 50 minutes. Let sit for 10.
Print
Paul Homlish's recipes https://blog.homlish.net/

Roast Turkey

IMG_3033 IMG_3034

Roast Turkey
Ingredients
  1. One Whole Turkey
  2. sage & thyme
  3. celery, onion, carrots
  4. butter
  5. 1/2 cup water
Warning: Undefined variable $export_recipe_data in /usr3/web/blog/wp-content/plugins/recipe-schema-markup/recipe-schema-markup.php on line 807
Instructions
  1. clean turkey, inside and out.
  2. stuff with herbs, onion, celery, carrots
  3. butter the outside
  4. preheat oven to 500
  5. Place turkey in roasting pan with water, cook uncovered 20 to 40 minutes or until brown. Rotate & reposition often. Watch it carefully. This will start the outside cooking and help make the turkey skin brown and crispy when finished. Expect some sizzling but don't let it get too brown.
  6. Turn down oven to 325.
  7. Cover and cook for an additional time (see chart below for estimates) until temperature reaches 155 breast or 160 thigh. It's easy to miss the target temperature and over cook it but the good news is I've gone as much as 10 degrees over and it's still amazingly tender and juicy.
  8. Remove lid, broil at 500 until nicely brown. Rotate and reposition often while watching it constantly. Can place tin foil over areas that get brown first to ensure bird is evenly browned.
  9. Temperature should be 160/165 by now.
  10. Remove from oven and let sit for 15 minutes before carving (see notes for tips on covering vs not covering. Temperature will reach 165/170 while cooling. This is the minimum for organic or farm fresh turkey, otherwise you might shoot for 170/175 if you are nervous about bacteria in a grocery store turkey.
Notes
  1. Covering the turkey with tin foil will keep it extra juicy while uncovered will keep the skin crispy.
  2. total cooking time inculding pre-browning and roasting.
  3. These are estimates, go by the temperature not the time.
  4. 12-14 lbs cook 2 3/4 to 3 1/4 hours
  5. 15-16 lbs cook 3 1/4 to 3 1/2 hours
  6. 17-20 lbs cook 3 1/2 to 4 hours
  7. 21-22 lbs cook 4 1/4 to 4 1/2 hours
  8. 23-24 lbs cook 4 1/2 to 4 3/4 hours
  9. Estimate 1.5 pounds per person with no leftovers.
  10. 2019 I'm going with 3 lbs * 6 people = 18 lbs
Print
Paul Homlish's recipes https://blog.homlish.net/