Category Archives: Turkey

Turkey Chili

When my daughters saw what we were having for dinner, they immediately assumed it was our usual chili con carne. However, after they had their first bite, all of them commented… “you did something different”. I didn’t tell them ahead of time I that I was trying out Ted Murphy’s Turkey Chili recipe.

They were pleasantly surprised and so was I, actually. I changed the recipe up a little bit, but I think the primary flavors from Ted’s chili were in there. I really liked the addition of chocolate and beer to the recipe. It gave it a deeper, more robust flavor. I also cut down on the spiciness a little since my daughters can’t take too much heat. Instead of adding the 10 Tablespoons of Cholula hot sauce, I decided to let everyone add their own hot sauce to their individual bowls instead. My husband and I were the only ones who opted to add more. The girls loved it just as it was and everyone had a second bowl.

Here’s my version of the turkey chili:
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Turkey Casserole

Here’s another recipe you may want to use for your leftover Turkey. Sorry it’s so late though. This is actually from my Auntie O. She made Chicken Casserole for me when I was at her house babysitting and stuff. So I got the recipe and decided to use turkey instead of chicken. It’s okay, but I think I still like hers better, the turkey made a much different taste, I didn’t think it would make such a difference, but here’s the recipe.

1lb. egg noodle
1 can cream of mushroom (or celery)
1

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can cream of chicken soup
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breast chicken undrained (or left over chicken w/ 1/3 cup chicken broth) or leftover chopped/torn chicken/or turkey
1 1/2 cup frozen mixed vegetables
1/2 cup mozarella cheese (optional)

Prepare egg noodles as instructed in package. Drain and place in large casserole dish.
Mix in all ingredients cover and bake at 350 for 40-50 mins.

Pretty easy, Clone and Asi both like it too. Big hit here, ‘cept fur dad, he sorta has this thing about Casserole, so

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did I but I gave this one a chance. Pretty good. Enjoy!

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Turkey Soup

So what comes after a turkey feast but the inevitable turkey soup? Here is a very simple version, and it got that turkey carcass out of the fridge.

After most of the turkey meat has been devoured and you are left with just the skin and bones, don’t throw it away. Throw it in a stockpot instead, and squeeze the last remaining flavor from it by adding about a gallon and a half of water and boiling it for oh, about an hour. Let it cool, remove the bones and discard. Then strain the remaining broth to remove all solid matters from it. Now you have turkey broth that you can either freeze and use later, or make turkey soup with. To make soup, just add any vegetables you like, I added a couple of cupfuls of frozen mixed vegetables, and any pasta you have on hand. I used fucilli in this case. You can also throw in whatever turkey meat you have left (I didn’t have much as you can see), and in ten minutes, or when the pasta is tender the way you want it, soup is on!

Santos of the Scent of Green Banana blog has been wandering in L.A. at Third and Fairfax and she has been so making me hungry! One of the things she reminded me of? La Brea bread! Hhmmm, this goes so well with soup.

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How to Brine Turkey

We were a bit leery about having turkey again, and had actually considered having fish or quail, but one, I couldn’t find quail, and The Clone does not eat fish, and I would have had to fix another meat dish for her. So, back to turkey we were. I wanted to try something new, and since I was off on Wednesday anyway, I thought I would try brining the turkey. The result was wonderful! I think this is the best turkey we’ve ever had, it was moist, and most of all the meat was flavored all the way through. Here is the brine I used, combined from several recipes I used for reference:

1 1/2 cup Kosher salt (don’t use ordinary table salt)
1 1/2 cup Brown sugar
10 whole cloves
3 teaspoons peppercorns
2 oranges, quartered
3 teaspoons dried Thyme
3 teaspoons dried Basil
1 1/2 gallons of water

Combine all ingredients in a stock pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes. Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid. My pot wasnt big enough, so the tips of the legs were sticking out a bit, but it still turned out ok.

Cover the pot and refrierate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

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Thanksgiving Dinner Trial Run

Turkey has been in the food blogging air this week as TingAling did her own trial run, and Drstel reminisced about Thanksgiving dinner past. It just so happened that the same day that TingAling posted her turkey dinner, I came home from the store with a turkey. It was on sale. My husband, who just loves turkey and can eat it at least once a month, has been asking for turkey and I have been trying to put his craving off until Thanksgiving. But since the turkey was on sale, I decided to indulge his craving.

It is also the baby Clone’s birthday tomorrow, so this was a sort of pre-birthday dinner.

First, the turkey:

1 12 lb. Turkey
4 cloves of Garlic (peeled, leave whole)
1 Onion, quartered
1 Stalk of celery, cut into 1 inch lengths
1 Carrot, peeled and cut into 1 inch lengths
2-3 teaspoons of Salt, according to taste
1 teaspoon black Pepper
2 teaspoons dried Basil
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes

Wash turkey thoroughly and pat dry. In a small bowl, mix the salt, pepper and spices. Rub the turkey inside and out with the seasonings, and stuff the cavity with the garlic, onions, celery and carrots. Instead of the vegetables, some people would at this point stuff the turkey with stuffing, but I have gotten a bit paranoid about getting the stuffing up to a safe temperature, so I just cook the stuffing separately, out of the turkey. Bake the turkey at 325 degrees F for about 3 hours, basting occationally with the drippings. Let the turkey rest for at least 10 minutes before carving.

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Giblet Gravy

After you have washed your turkey, hopefully you found the bag of its gizard, liver, and neck usually tucked in the neck cavity of the turkey. The first time I ever cooked turkey was when my husband and I just got married and I was trying to cook something that he liked. I looked through my cookbooks, consulted my mom, and finally I was ready to attempt this turkey roasting fete. Well, they all said to remove the bag containing the gizard and liver. However, when I was washing the turkey, I didn’t find this said bag inside the cavity, where I expected it to be, just like a chicken. So I asked my husband, who I thought had more experience with turkey, how come there was no bag inside? He said, maybe they forgot to put it in, so we both said, oh well, and went on. I fixed turkey and all the trimmings, and we had invited my sister, his brother and a couple of friend over for dinner. It was a huge success, everyone thought everything was perfect. That is, until it was time for seconds. My brother in law wanted seconds, so he goes to carve more turkey. Lo and behold, when he cut into the upper portion of the breast, he goes, “What is this?” and proceeded to pull out a plastic bag from the turkey!!! Needless to say, we all lost our appetite at this point. There was the plastic bag with the gizzard, liver, and turkey neck.
So if you find this darn bag before you roast the whole turkey, do take it out and wash the contents and place them in a separate pot to boil as this is what you will need if you are to make giblet gravy. Another southern thing.

To make gravy you will need:

Giblet and liver, boiled until tender and chopped up. Reserve the boiling liquid.
2 cloves of garlic
1/2 onion
1/2 cup of flour
1/4 cup of butter
2 cups of the reserved boiling liquid plus any drippings from the roasted turkey

Melt the butter in a saucepan and sautee the onions and garlic until the onions are tender or translucent. Add the flour and cook until it has turned into a light amber color. Add the broth and simmer until the gravy has thickened. If you use the drippings from the turkey, you usually don’t have to add anymore salt as the flavor from the turkey should be enough to season your gravy. However, taste and adjust the seasoning to your liking.

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