4 posts tagged turkey
Drunken British Bucket Turkey
Or otherwise known as Orange Bourbon Tea Brined Turkey roasted with Molasses Bourbon Orange Butter.
Anyway, follow the directions here for the brine, then follow these easy steps to inject your turkey full of goodness to bake.
- Brined turkey
- 1 stick of butter
- Zest and juice of 1 orange
- 1/4 cup bourbon
- 1/4 cup molasses
- Cayenne pepper
- 2 springs of rosemary
- 2 bay leaves
Put the butter, orange zest, half the orange juice, bourbon, molasses, cayenne pepper, and salt in a blender. This works better if the butter is at room temperature, but whatever. Blend. It may not combine entirely, but that’s ok. Refrigerate it for a bit if you need to.
Make a pocket under the turkey skin, and mash the butter mixture all up in there. Put 1 bay leaf and 1 sprig of rosemary on each side, over the breast. Squeeze the remaining orange juice over the skin, and season the outside, and the cavity of the bird, with salt and pepper. Stuff the orange rind into the cavity, and bake for however long a bird of the size you have needs to bake. Cover it for the first 3/4 then remove the cover for the last 1/4. Let it rest for 30 minutes, covered, before serving.
Cayenne and Brown Sugar Brined Turkey
Usually I baste my turkey’s in alcohol, but I went for a far more simple version this year that came out really moist (isn’t that word awful?) and amazing. Check out the recipe here; the only thing I changed was I went a step further and inserted some butter and rosemary under the skin to add more flavor to the bird since I was lacking a turkey baster. Big thumbs up.
Turkey Bolognese with Spinach and Handmade Pasta
I bought a pasta maker last weekend, so being anxious to use it I tried to give it a go at 8pm on Monday night, when I was ravenously hungry. It didn’t go well. Luckily I had a bit of assistance, and somehow the pasta got done (I don’t know how, I left the room). I couldn’t even begin to write out a recipe, but I’m excited to try some new things with it and make some flavored pasta soon.
- 500g turkey mince
- 1/4 cup fresh thyme
- 1 large can whole tomatoes
- 1 punnet of cherry or grape tomatoes, cut in half
- 1/4 cup red wine
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 onion, diced
- 1 cup of water
- 1/2 large bag of baby spinach
- Salt and pepper to taste
In a large saucepan on medium heat, cook the onion in the olive oil. Add the turkey and brown the meat before adding the chili, thyme, salt, pepper, and cherry tomatoes. Add the red wine, and the canned tomatoes. Cook, stirring occasionally, for 5 minutes before adding the water and cooking for another 30 minutes on medium-low heat. Crush the whole tomatoes with the back of a spoon, and stir through the spinach and cook through for another 5 minutes, before serving on pasta.
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Rosemary Turkey Meatloaf
I know, meatloaf… gross, right? No way, it’s like a giant meatball but way easier to make a sandwich out of the day after. I made a version of my mom’s recipe, but with ground turkey to make it a bit healthier (I think she may disown me for that).
Ingredients (serves 4-6):
- 1 kilo ground turkey (or beef)
- Chopped fresh rosemary
- 1 cup seasoned breadcrumbs
- 2 eggs
- 1 can pureed tomatoes
- 1 tsp mustard
- 1 tbsp vinegar (I used apple cider vinegar)
- 2 tbsp brown sugar
- Salt and pepper
Preheat the oven to 200C / 375F. Mix the turkey, bread crumbs, rosemary, eggs, and season with salt and pepper. Press into a bread loaf pan. Whisk the remaining ingredients, season with salt and pepper, and put on top of the meat. Poke a few holes in the turkey with a knife so the sauce will seep in, cover in foil and bake for an hour and a half.