Turkey Salt Pepper
 |
 Thanksgiving Turkey Butter Dish w Salt Pepper Shakers  US $49.99
|
 TAG Turkey Salt Pepper Shakers 751220 US $10.95
|
 NIB Gorham Crystal TURKEY SALT PEPPER SHAKERS US $18.50
|
 Turkey Salt Pepper Shakers US $11.99
|
 TANAKA CUPS SMALL TURKEY Plates and sm glasses DELFTS SALT AND PEPPER US $65.50
|
 J Willfred Ceramics Turkey Salt Pepper Set US $11.99
|
 2 Golden Harvest by Benchmark Handpainted Turkey Salt Pepper Shakers MIB US $6.00
|
 Andrea Sadek Thanksgiving Turkey Salt Pepper Shakers US $14.98 |
 VINTAGE RUSS TURKEY SALT AND PEPPER SHAKERS US $5.99
|
 Handmade Glazed Ceramic Turkey Salt Pepper Set Tom Geri USA US $9.95
|
 Turkey Ceramic Salt Pepper Shaker Set US $10.99
|
 Turkey Tan Salt Pepper Shakers US $3.99
|
 Turkey Green Salt Pepper Shakers US $3.99
|
 Russ Pig and Turkey salt and pepper shakers US $19.99
|
 Ceramic Turkey Salt Pepper Shaker Candle Hold Napcoware National Potteries Co US $12.00
|
| Powered by phpBay Pro |
Recipe to make a yummy turkey burger?
At the supermarket I bought these already made turkey burger meats that I just have to fry...
I think theyre by oscar meyer I have to double check. First...should I put anything on the meat like salt and pepper or was that already done?
And what are some good things to use to build a burger with the turkey burger? what kinds of cheeses? lettuce? etc
what kind of bread
thanks!
Spicy Italian Patties
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (8 Oz.) Tomato Sauce
1 lg Clove Garlic Minced
2 teaspoon Italian Seasoning
1 teaspoon Fennel Seeds
1/4 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1 pound Ground Turkey Raw
Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties. Coat A Large nonstick Skillet With Cooking Spray;
Place Over Medium Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce
000000000000000000000000000000000000000000000000000000000
Turkey Patties Oriental
Categories: Low-cal, Poultry, Oriental
Yield: 4 servings
1 1/4 lb Ground Turkey 2 ea Tomatoes, med., cut in
1/8's
1/3 c Dry bread crumbs 1 x Oriental Sauce
1 ea Egg 1 c Chicken broth
3/4 ts Garlic salt 1 tb Soy sauce
1 tb Cooking oil 2 ts Cornstarch
2 ea Stalks celery, cut diagonal 1 ts Sugar
1 ea Onion, cut in thin rings 1 ts Vinegar
1 x Green pepper, cut 3/4"pieces 1 x Dash, white pepper
Mix first 4 ingredients. Form into 4-6 patties, each about
3/4-thick. Heat oil in large skillet over medium-high heat.
Saute burgers 3 mediums each side, until browned. Mix
Oriental Sauce and pour over burgers; bring to a boil, stiring
occasionally. Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes. Salt and pepper to taste. Add
tomato; simmer 2 to 3 minutes, until meat is no longer pink.
000000000000000000000000000000000000000000000000000000
Rosemary Turkey Patties
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ground Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey
1/4 cup soft whole-wheat bread crumbs
1 each egg -- slightly beaten
3 tablespoons onion -- finely minced
2 tablespoons fresh parsley -- chopped
1/2 teaspoon thyme
1/4 teaspoon rosemary -- crushed
SAUCE:
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic -- minced
1 tablespoon flour
1/2 teaspoon rosemary -- crushed
1/2 teaspoon chicken bouillon
1/4 cup water -- plus 2 tbsp.
1/4 cup skim milk -- plus 2 tbsp.
Combine turkey and next 6 ingredients. Shape into patties. Place patties in a greased baking dish. Bake at 350°F for 30-45 minutes, or until done, turning once. Spoon rosemary sauce over patties. Garnish with chopped fresh parsley.
Sauce:
Melt 1 tablespoon margarine in a small saucepan. Add 1/2 cup chopped onion and 1 clove minced garlic; saute until tender. Add 1 tablespoon flour and 1/2 teaspoon crushed rosemary; cook, stirring constantly, 1 minute. Gradually add 1/2 teaspoon chicken bouillon granules, 1/4 cup plus 2 tablespoon water, and 1/4 cup plus 2 tablespoons skim milk. Cook over medium heat, stirring constantly, until thickened.
How To Cook Baked Turkey Wings with Creative Soul: Happy Thanksgiving!
Okay, Turkey Tips
The other day I made fun of some of the crazy things people do when the Holidays approach and they just have to prove to the in-laws they can cook a turkey. No matter how great of a turkey you buy whether its an organic one or a major brand, if you over cook the bird it's still going to be dry. So lets have a moist turkey this year.
The "Reluctant Gourmet" had some great tips on what to look for and how to prepare a turkey and I am just going to pass them along. You can only say the same thing so many different ways and its still the same so here it goes.
If you bought a frozen turkey, defrosting your turkey is an important event prior to cooking. You want to thaw your turkey in the original wrapper in the refrigerator.. A 12-pound turkey takes approximately 2 days to defrost and 24 pound-er takes approximately 3-4 days.
You will want to clean the bird well in the sink with cold water the same as when cooking chicken or duck. Don't use any detergents folks okay!
Season the inside of the turkey well with salt. Pepper, and whatever other herbs and spices your mother or Grandma told you to use. Don't skimp. Seasonings help adding flavor.
Remember to to remove the giblets (heart, gizzard, and neck) from the cavity of the bird before cooking and be sure to make delicious giblet grave with them! I joked in an earlier post, so many forget this and it will not only stink but ruin the flavor of your turkey. Coat the exterior of the turkey with butter for a crisp skin.
Disposable aluminum roasting pan vs heavy duty roasting pan.
I don't own a fancy heavy duty roasting pan with 2 inch side that are big enough to hold a pretty healthy bird. But having one does have its merits. First they prevent the drippings from burning because of the heavier bottom. Two, they are easier to handle with placing the bird in and out of the oven. Have you every had one of those aluminum pan bend on you when trying to remove a hot turkey form the oven? Third, they are easier to d-glaze and make gravy in. The only down side I could see is they are expensive (yet one time) and where do you store them?
Hmmm stuffing, my favorite part of the meal. Whether it's an favorite family recipe or one you grabbed from your latest cooking book, here are a couple of tips that might help a little. My family always used stale bread for making the stuffing and or bread pudding. They claim it stands up better to the moisture. Cut the bread into smaller cubes to match the other chopped ingredients included in your dressing.
Its best to roast the turkey at 325 degrees F. with the legs pointing to the back, the hottest part of the oven. 2/3's of the through, cover (or tent) the turkey with foil to prevent the skin from over browning or burning. A 16 to 24 pound stuffed turkey takes about 12 to 15 minutes per pound.
Use a thermometer! Whether it's an oven thermometer you poke into a leg or an instant thermometer, and please forget about those pop-ups. The only thing they tell you is when the turkey is over done. It's a little confusing as you hear so many different opinions on what the internal temperature should be. They range from 165 degrees F. to 180 degrees F.
Happy Holidays to all! Back To My Kitchen
About the Author
