turkey

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Turkey Chili

olive oil

turkey,

onions

garlic

sweet red pepper, cored, deveined and coarsely chopped

celery

jalapeno pepper, cored, deveined and finely chopped

fresh oregano, chopped,

bay leaves

chili powder

cumin

tomatoes

chicken broth, fresh

Salt and pepper

cheddar cheese

sour cream (optional)

lime

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Sous vide turkey breast, perfectly tender and juicy every time—with a side of crackling-crisp turkey skin.

Sous Vide Turkey Breast With Crispy Skin Recipe

For the Turkey:

turkey breast (about 5 pounds; 2.2kg)

salt and black pepper

For the Gravy:

(15 milliliters) vegetable oil

onion,

carrot,

celery,

chicken stock

(5 milliliters) soy sauce

(45 grams) butter

(40 grams) flour

Carefully remove turkey skin in a single piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Set breastbone aside. Season turkey generously with salt and pepper on all sides. Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half. Gently form into an even cylinder.

Tie turkey breast at 1-inch intervals using butcher's twine. Transfer to a zipper-lock bag. Turkey can be refrigerated for up to 5 days before proceeding.

Heat a sous vide water bath to 145°F (63°C), or to desired temperature according to chart above. With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 1/2 hours (or according to chart above). Meanwhile, make the crispy skin and gravy.

For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F (200°C). Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles using the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.

Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, at room temperature for up to 3 days. To re-crisp, place in a hot oven for a few minutes just before serving.

For the Gravy: Using a cleaver, chop breastbone into 1-inch chunks. In a medium saucepan over high heat, heat oil until smoking. Add breastbone, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. You should have a little over 1 quart (900ml) of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.

In a medium saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups (720ml). Season to taste with salt and pepper. Keep warm.

When turkey is cooked, remove from water bath and unseal bag. Carefully remove butcher's twine. Cut into 1/4- to 1/2-inch slices for serving. Fan slices out on a warmed serving platter or cutting board. Break skin into serving-sized pieces and add to platter, along with a pitcher of gravy. Serve immediately.

Meal Prep Turkey Taco Bowls are a healthier version of takeout that's lower in calories and big on flavor! Made with homemade seasoning for an EASY and filling veggie-protein-packed lunch or dinner. Paleo + Gluten Free + Low Calorie

Meal Prep Turkey Taco Bowls

turkey breast

tbsp extra virgin olive oil

green bell pepper

yellow bell pepper

salsa

salt and pepper

taco seasoning

Heat a large skillet to medium heat with extra virgin olive oil.

Place bell peppers in the skillet and sauté 5 minutes or until slightly tender.

Add the ground turkey breast with salt, pepper and homemade taco seasoning.

Use a spatula to break up the meat and mix in the seasonings.

Cook until the meat is browned, stirring it frequently.

Stir in the salsa then transfer to 4 meal prep containers filling with lettuce and peppers.

Here's a tasty Mexican meal that will easily become a family favorite. Play around with the flavor profile: Try ground chicken breast instead of turkey, baby arugula instead of spinach, crumbled feta instead of goat cheese, and red salsa instead of salsa verde. Serve with a packaged slaw mix tossed with some lime juice, salt, and pepper.

Turkey, spinach, and goat cheese enchiladas

spray(s) Cooking spray

tsp Olive oil

pound(s) Uncooked 99% fat-free ground turkey breast

clove(s) Garlic clove(s) minced

0.5 tsp Ground cumin

Black pepper

0.25 tsp Table salt

oz Fresh spinach (1 bag)

oz Reduced-fat goat cheese

cup(s) Salsa verde

item(s) Corn tortilla(s)

Uncooked scallion(s) thinly sliced

0.25 cup(s) Cilantro fresh

0.5 item(s) Fresh lime(s)

Image of Turkey, spinach, and goat cheese enchiladas

Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.

Heat oil in large nonstick skillet over medium heat. Add turkey, garlic, cumin, pepper, and salt and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 3 minutes. Add spinach in batches and cook, tossing with tongs, just until spinach is wilted, about 3 minutes. Remove from heat and stir in goat cheese.

Pour half of salsa into prepared baking dish. Working with one tortilla at a time, spoon about 3 tbsp filling down center of each tortilla. Roll up and place seam side down into baking dish. Pour remaining salsa over enchiladas. Bake until hot, about 20 minutes. Sprinkle with scallions and cilantro and serve with lime wedges.

A simple soup made from leftover thanksgiving turkey, flavored with bacon and vegetables.

Roast Turkey Soup Recipe

turkey carcass,

thyme

slab bacon,

large onion, finely sliced (about 1 1/2 cups)

medium carrots, diced medium (about 1 1/2 cups)

turkey meat, roughly torn into bite-sized pieces

parsley leaves

Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.

Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.

I like making this sausage with wild turkey because it gives me that nice white color -- veal would be traditional, but I don't use veal at home. You can do this with any white meat bird, too, such as pheasant or chukar or partridge. Of course an all-pork white brat is also pretty common. I do everything in grams here because you really do need some precision, especially with salt. If you don't own a kitchen scale, get one.&nbsp;You can alter the seasonings if you want, but this is a pretty fair re-creation of the Sheboygan brats I ate when I lived in Wisconsin, so try it this way first before you tinker.

Sheboygan Brats

turkey, (pork

kosher salt

black pepper, (about a teaspoon)

(about

ground ginger, (about 1 1/2 teaspoons)

freshly ground nutmeg

dry milk

caraway, (about a teaspoon)

mustard seed, (about a teaspoon)

heavy cream

Hog casings

Get out about 10 feet of hog casings and soak them in warm water.

Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, marjoram, ginger and nutmeg, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.

Grind one-third of the mixture through the coarse die on your grinder, and the rest through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.

Once the meat is cold, put it in a large bin or bowl and add the dry milk, caraway, mustard seed, egg white and heavy cream. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.

You now have bratwurst. To make links, put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don’t worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.

To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.

Poach your links to set the sausage. Get a large pot of water to about 160°F, which is steaming. Gently poach your sausage in this for 20 to 30 minutes. Don't let the water get too hot. Take the sausages out and plunge them into a big bowl of ice water to stop the cooking.

Hang your links for an hour or so to dry. Once you’ve taken the links down, they can be refrigerated for up to a week, or frozen for up to a year.

Kitchn&#x27;s easy recipe for brining a turkey for Thanksgiving.

How To Brine a Turkey

Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

divided

kosher salt, salt

Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit.

Place the turkey in the pot. Unwrap your turkey and remove the giblets, then transfer it to the pot. Add any aromatics you&#x27;d like to use.

Mix the brine solution. Heat 1 quart of water in the microwave until warmed — it doesn&#x27;t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it&#x27;s fine if it&#x27;s still a touch warm.

Pour the brine solution over the turkey. Pour the salt water over the turkey.

Pour the remaining 3 quarts of water over the turkey. Add the remaining 3 quarts cold water. This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.

Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.

Cover and refrigerate. If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator.

Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours.

Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels. Clean your sink thoroughly after doing this step to avoid cross-contamination. 

Dry for another 24 hours for crispier skin (optional). If you have time, let the turkey air-dry overnight in the refrigerator. Place the turkey on a roasting rack set inside a roasting pan and cover loosely with plastic wrap to prevent cross contamination. This drying step will give your turkey crispier skin.

Roast as usual, but check your turkey early. You can roast the turkey either immediately after brining or after air-drying. I&#x27;ve found that brined turkeys tend to cook a bit more quickly, so roast as usual, but start checking the turkey&#x27;s temperature an hour before the end of your estimated cooking time.

Turkey Chili this healthy chili recipe is so thick and hearty and bursting with flavor. Loaded with lean ground turkey, tender beans and the perfect spice blend.

Award Winning Turkey Chili

turkey (ground)

garlic (minced)

onion

(15 tomato sauce

tomato

(7 ounce) can diced green chiles

kidney beans (drained, rinsed)

(15 ounce) can black beans (drained, rinsed)

tbsp chili powder

tsp cumin

tsp black pepper

tsp salt

garlic powder

brown sugar

sour cream

cheese (shredded)

green onion (sliced)

Add the ground turkey, and onion to a medium size skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds.

Remove from heat and add to the crockpot.

Add in all the other ingredients, stir to combine. Cook over low heat for 4-6 hours.

https://embed.mediavine.com/videos/rkhbmd4feq0qdpctzxlw

Slow Cooker Turkey Chili! This crockpot Turkey Chili is so thick and hearty and bursting with flavor.  Perfect for cuddling up with on a chilly day.

Slow Cooker Turkey Chili

Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s juicy as heck, because we nailed the optimal target temperature. And cooking the turkey on a rimmed baking sheet is great for all-over browning.

Dry-Rubbed Roast Turkey

light brown sugar

12–14-lb. turkey, neck reserved

Tbsp. (1½ sticks) unsalted butter, room temperature, divided

sherry vinegar or red wine vinegar

Tbsp. honey

Worcestershire sauce

rosemary

garlic cloves, crushed

orange zest

Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s juicy as heck, because we nailed the optimal target temperature (might as well write 150° on your hand now). And cooking the turkey on a rimmed baking sheet is great for all-over browning, but be extra careful as you remove it from the oven so that the drippings don’t slosh over the sides.

Bon Appétit

Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.

Place an oven rack in middle of oven; preheat to 450°. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.

Tie legs together with kitchen twine and pour 1 cup water into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.

Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

Gordon Ramsay's roast turkey recipe is a Christmas favourite. This delicious, easy to make turkey is flavoured with lemon, parsley and garlic

Gordon Ramsay&#8217;s roast turkey with lemon, parsley and garlic

turkey (ideally Norfolk Black

sea salt and black pepper

onions,

lemon, halved

garlic,

olive oil, to drizzle

rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

butter,

garlic cloves,

flat leaf parsley, leaves only, chopped

This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.

Easiest Turkey Brine

oranges

lemons

sage leaves

peppercorns

water

kosher salt (1 cup Morton, or 1 3/4 cup Diamond Crystal,

Prepare the turkey for brining: Remove the turkey from its package and pat dry. Remove the giblets and save for making gravy. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged.

Prepare the brine ingredients: Strip the peels from the oranges and lemons using a vegetable peeler. Try to remove just the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Make sure the bay leaves, peppercorns, and garlic cloves are measured out and ready to go. (Save the leftover oranges and lemons for stuffing the turkey during roasting!)

Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

Cool and then dilute the concentrate to make the turkey brine: Let the brine concentrate and flavoring ingredients cool until no longer steaming, then stir in the remaining 3 quarts of water. (If your pan is too small, you can do this in a pitcher or other large container.) Check the temperature of the brine; it should be room temperature or lukewarm.

Pour the brine over the turkey: Make sure the turkey is submerged, though it's ok if the boney tips of the legs stick out the top. If needed for larger turkeys, prepare additional brine solution (1/4 cup of salt dissolved in 4 cups of warm water) in order to cover the turkey. If the turkey is floating, weight it down with a plate or other heavy object.

Brine for 12 to 24 hours: Cover the turkey and keep refrigerated during brining.

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