With Thanksgiving just around the corner, it's time to think about Turkey. Are you tired of using the same turkey recipe year after year? Even if it is grandma's traditional recipe, you may be ready for something new and different. If that is the case, take a look at these 3 unique turkey recipes.
1. ROAST TURKEY WITH CRANBERRY-HONEY GLAZE
Ingredients
* 1 C jellied cranberry sauce
* 1/4 C honey
* 1/2 tsp dried rosemary
* 1 - 10 lb fresh or frozen turkey, thawed
* 1 fresh lemon
* salt and pepper to taste or about 3 hours.
Directions
Combine cranberry sauce, rosemary and honey in a small pan. Cook over medium heat until sauce is smooth, whisking frequently. Set aside. Remove turkey from package and remove neck and giblets from cavity. Rinse turkey with cold water an pat dry. Tuck wing tips under body. Fasten legs with a clip. Preheat oven to 350 degrees. Thinly slice lemon. Loosen turkey skin at front of breast.
Using wooden spoon, lift skin and slide lemon slices under skin on both sides of turkey. Place turkey breast side up on wire rack in shallow roasting pan. Brush turkey with cranberry honey glaze.
Roast turkey uncovered until skin is browned, then cover loosely with tent of aluminum foil for the remaining time. Continue to baste with cranberry glaze while cooking. Roast until meat thermometer reaches 180 degrees or about 3 hours. Remove from oven and let stand about 20 minutes before.
2. HERB ROASTED TURKEY WITH CITRUS
Ingredients
1 - 15 lb turkey thawed
3 large lemons
2 large limes
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 C dry white wine
1/4 C packed brown sugar
3 T salad oil
1 bunch each fresh sage, marjoram, thyme
Directions
Rinse turkey with cold water and drain well. Blot dry with paper towels. Peel lemons and limes. Squeeze 2 T each juice from lemons and limes. Cut remaining lemons and limes in half and place in turkey cavity. In small bowl, mix wine, brown sugar and citrus juices. Reserve for glaze.
Loosen skin of turkey and place 1 T each sage and marjoram under skin. Fold neck skin and wings back. Tuck legs under.
Place turkey breast side up on oven rack in large shallow roasting pan. Rub turkey with salt, pepper and salad oil. Insert food thermometer in thickest part of thigh. Roast turkey in preheated 325 degree oven for 3 - 4 hours. Baste with pan drippings periodically. During last 30 minutes, pour glaze over turkey, make tent with aluminum foil and return to oven. Roast until thermometer reaches 180 degrees. Remove turkey from oven and allow to rest 20 minutes before carving.
3. ROASTED TURKEY IN APRICOT-CHILI GLAZE
Ingredients
1 - 12 lb turkey
3 C chicken broth
2 T unsalted butter
1/4 C tequila
2 Anaheim chilies, stemmed, seeded and cut into large chunks
3 C apricot jam
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees
In a medium saucepan, combine broth, butter, tequila, chilies and 1/2 C apricot jam. Bring to boil and cut until chilies are tender. Transfer mixture to a blender and puree until smooth. Press mixture through fine mesh strainer, discarding any solids.
Return mixture to saucepan. Simmer over medium heat for 10 minutes. Stir in the rest of the apricot jam to make a glaze. Season with salt and pepper.
Place turkey on a rack in a large roasting pan. Separate turkey's skin from flesh. Pour 1/2 of glaze under skin and rub it into turkey. Replace skin and rub remaining glaze on outside of turkey. Roast for 1 hour. Cover turkey with foil and roast for another 2 hours or until breast registers 180 degrees in thickest part of thigh.
Allow turkey to rest in pan for 10 minutes. Transfer turkey to serving platter and let it rest for another 10 minutes before serving.
For a new twist on turkey, try one of these recipes and spice up your Thanksgiving celebration this year and have a safe and happy h
1. ROAST TURKEY WITH CRANBERRY-HONEY GLAZE
Ingredients
* 1 C jellied cranberry sauce
* 1/4 C honey
* 1/2 tsp dried rosemary
* 1 - 10 lb fresh or frozen turkey, thawed
* 1 fresh lemon
* salt and pepper to taste or about 3 hours.
Directions
Combine cranberry sauce, rosemary and honey in a small pan. Cook over medium heat until sauce is smooth, whisking frequently. Set aside. Remove turkey from package and remove neck and giblets from cavity. Rinse turkey with cold water an pat dry. Tuck wing tips under body. Fasten legs with a clip. Preheat oven to 350 degrees. Thinly slice lemon. Loosen turkey skin at front of breast.
Using wooden spoon, lift skin and slide lemon slices under skin on both sides of turkey. Place turkey breast side up on wire rack in shallow roasting pan. Brush turkey with cranberry honey glaze.
Roast turkey uncovered until skin is browned, then cover loosely with tent of aluminum foil for the remaining time. Continue to baste with cranberry glaze while cooking. Roast until meat thermometer reaches 180 degrees or about 3 hours. Remove from oven and let stand about 20 minutes before.
2. HERB ROASTED TURKEY WITH CITRUS
Ingredients
1 - 15 lb turkey thawed
3 large lemons
2 large limes
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 C dry white wine
1/4 C packed brown sugar
3 T salad oil
1 bunch each fresh sage, marjoram, thyme
Directions
Rinse turkey with cold water and drain well. Blot dry with paper towels. Peel lemons and limes. Squeeze 2 T each juice from lemons and limes. Cut remaining lemons and limes in half and place in turkey cavity. In small bowl, mix wine, brown sugar and citrus juices. Reserve for glaze.
Loosen skin of turkey and place 1 T each sage and marjoram under skin. Fold neck skin and wings back. Tuck legs under.
Place turkey breast side up on oven rack in large shallow roasting pan. Rub turkey with salt, pepper and salad oil. Insert food thermometer in thickest part of thigh. Roast turkey in preheated 325 degree oven for 3 - 4 hours. Baste with pan drippings periodically. During last 30 minutes, pour glaze over turkey, make tent with aluminum foil and return to oven. Roast until thermometer reaches 180 degrees. Remove turkey from oven and allow to rest 20 minutes before carving.
3. ROASTED TURKEY IN APRICOT-CHILI GLAZE
Ingredients
1 - 12 lb turkey
3 C chicken broth
2 T unsalted butter
1/4 C tequila
2 Anaheim chilies, stemmed, seeded and cut into large chunks
3 C apricot jam
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees
In a medium saucepan, combine broth, butter, tequila, chilies and 1/2 C apricot jam. Bring to boil and cut until chilies are tender. Transfer mixture to a blender and puree until smooth. Press mixture through fine mesh strainer, discarding any solids.
Return mixture to saucepan. Simmer over medium heat for 10 minutes. Stir in the rest of the apricot jam to make a glaze. Season with salt and pepper.
Place turkey on a rack in a large roasting pan. Separate turkey's skin from flesh. Pour 1/2 of glaze under skin and rub it into turkey. Replace skin and rub remaining glaze on outside of turkey. Roast for 1 hour. Cover turkey with foil and roast for another 2 hours or until breast registers 180 degrees in thickest part of thigh.
Allow turkey to rest in pan for 10 minutes. Transfer turkey to serving platter and let it rest for another 10 minutes before serving.
For a new twist on turkey, try one of these recipes and spice up your Thanksgiving celebration this year and have a safe and happy h
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