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turkey recipes

Herb Roasted Turkey

May 3, 2022 by zimmysnook Leave a Comment

A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process here:

https://youtube.com/shorts/IqE_JU4Ssmg?feature=share

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.

Video

https://youtube.com/shorts/IqE_JU4Ssmg?feature=share
Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this Herb Roasted Turkey recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like:

  • Moist and Juicy Roasted Turkey (and Gravy)
  • Dry-Brined & Grilled Turkey
  • Turkey Roasted in a Pellet Smoker or Grill
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Holiday Entertaining, Mains Tagged With: christmas dinner, comfort food, Mother's Day meal, roasted turkey recipe, thanksgiving turkey, turkey recipes

The G.O.A.T. Breakfast Burger

August 2, 2021 by zimmysnook 2 Comments

A rainbow bagel breakfast burger with a fried egg.

The G.O.A.T. Breakfast Burger.

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!

Sliced of herb crusted goat cheese
Two turkey patties on a tray ready to be grilled.
Two turkey burgers topped with goat cheese and two bubbling fried eggs on the griddle.

When the burgers and eggs are ready, cut the bagels in half and start building the burgers. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Two rainbow bagels breakfast burger with a sunny side up fried egg.
A rainbow bagel breakfast burger with a dripping yolk.
A rainbow bagel breakfast burger with a fried egg.

The G.O.A.T. Breakfast Burger

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast, Brunch, Dinner
Cuisine North American
Servings 2 People

Ingredients
  

  • 3 oz 85 g Celebrity Garlic & Herb Goat’s Milk Cheese, divided
  • 8 oz 227 g lean ground turkey
  • 1 fennel sausage casing removed & crumbled (approx. 4.5 oz/125 g)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons olive oil divided
  • 2 eggs
  • 1 tomato thinly sliced
  • 1 avocado mashed (cover & refrigerate until ready to use, add a squeeze of lime juice if you have to keep from browning)
  • Handful of arugula
  • Sprinkle of chilli flakes
  • 2 fresh bagels flavours of your choice

Instructions
 

  • Begin, by dividing the goat cheese into a 2 oz portion and a 1 oz portion. Slice the 2 oz portion into thin slices (6 or 8 equal slices), set aside.
  • Crumble the 1 oz portion into a mixing bowl. Then add the turkey, sausage and panko.
  • Mix with your hands to combine. Divide the mixture into 2 equal portions and form into patties.
  • Heat a griddle or 12” skillet over medium heat until the surface temperature reaches approximately 375°F (about 4-5 minutes for a skillet, or 8-10 for a heavy griddle).
  • Add 1 1/2 tablespoons of olive oil to the cooking surface, heat for 30-40 seconds the add the patties.
  • Cook the patties until the first side has a good sear 4-5 minutes, then flip and cook for 4-5 minutes more. At this point, whichever side of each burger has a greater sear, flip so it is facing up. Add an equal number of Goat Cheese slices to the top of each patty (3 or 4) and move both patties to the side.
  • On the open side of the griddle or skillet, add the remaining 1 1/2 tablespoons of olive oil, heat for 30 seconds. Add the cracked eggs into the open side. If using a skillet indoors, turn to heat to low, cover the skillet and cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk). If using a griddle on the grill, add the eggs, close the lid and turn off the grill. Cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk).
  • Cut the bagels in half. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Video

Keyword Breakfast burger, goat cheese, goat cheese recipes, turkey burger, turkey recipes
Tried this recipe?Let us know how it was!

Hope you enjoy The G.O.A.T. Breakfast Burger recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These G.O.A.T. Breakfast Burgers were made on my Hestan grill using their incredible griddle plate.

Proud Hestan Ambassador. Opinions in this post are my own.

Filed Under: Breakfast & Brunch, Chicken & Poultry, Grilling In the Nook, Mains Tagged With: goat cheese, turkey burger, turkey recipes

Juicy Turkey Kale & Feta Burgers

June 18, 2021 by zimmysnook 2 Comments

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients
  • 2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 teaspoon salt
  • 1 fire roasted red pepper, from a jar, diced
  • 2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
  • 6 brioche burger buns
  • 3 fire roasted red peppers, from a jar, sliced in half lengthwise (or long strips)
  • Handful of Earthbound Organic Baby Kale
  • Earthbound Organic Broccoli Slaw with Cider Dressing
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: burgers, Father's Day recipe, grilled turkey burgers, healthy recipe, juicy burgers, turkey burgers, turkey recipes

Soul-Satisfying Meatball Soup

September 25, 2020 by zimmysnook 2 Comments

(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Soup, Chili & Curry Tagged With: Italian Wedding Soup, Meatball soup, meatballs, soup, turkey, turkey meatballs, turkey recipes

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Korean BBQ chicken, kimchi fried rice, and yu choy Korean BBQ chicken, kimchi fried rice, and yu choy. All prepared on the grill.
The rice was fried with kimchi, hot & spicy pepperoni, Korean chilies and chives.

I will have a reel with the process posted within the next week.
Have a great night! 

Cooked on my @HestanHome grill

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