Roast Spatchcocked Turkey - Martha Stewart Recipes

Roast Spatchcocked Turkey - Martha Stewart Recipes

Turkey Roasting Chart

For a fresh or thawed turkey:

1. Set the oven to 325 °F.
2. Cook to 165 °F.

Related Information:

• For details on grilling, smoking, microwaving, or deep fat frying turkey, see Alternative Ways to Cook Turkey.
• For details on preparing, cooking, and storing turkey, see Turkey.

Size of Turkey	Unstuffed	Stuffed
4 to 6 pounds (breast)	1 1/2 to 2 1/4 hours	Not usually applicable
6 to 8 pounds (breast)	2 1/4 to 3 1/4 hours	2 1/2 to 3 1/2 hours
8 to 12 pounds	2 3/4 to 3 hours	3 to 3 1/2 hours
12 to 14 pounds	3 to 3 3/4 hours	3 1/2 to 4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 1/2  to 5 hours	4 3/4  to 5 1/4  hours

Skeleton Soup

Barney’s Skeleton Soup

“Take one turkey skeleton, and I mean all, from neckbone to the ankle bone. (Does a turkey have an ankle bone?) Anyhow, all dem bones. Cook under pressure in a quart of water or so for 17 minutes — 10 for sure and the seven is for luck.

“Cook down a bit and then fish out the carcass and pick the meat off. This may seem a bit tedious but there is a reward: when no one is looking, gnaw off the gristle from those joints. It’s good, and it gives you the stamina to continue!

“Add 2 cups defatted broth from the original drippings of roasted turkey — defatted. … Add a small can of tomatoes, diced onion, one half of a medium-sized rutabaga and three to five carrots. Oh, before doing this, bring broth to a boil and add 3 ounces barley, let cook for 20 minutes, then add the vegetables. Keep at low boil for one hour, total time.

“Also put in one bay leaf at the start. Add four pieces of chopped celery the last 20 minutes of cooking, and also a smidgen of celery salt, mustard, poultry seasoning, a bit of oregano, etc. (Believe me, it’s the et cetera that’s important.)

“You’d better add another eight to 10 ounces of turkey meat. This should serve four people.”

Barney concludes: “Skeleton soup is devilish to make; it takes some kind of turkey to do it; most will say it’s for the birds, but who wants to pick a bone with a Scotchman?”

3 maybe 4 ingredient White Chili

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy…
If you do like it thinner, add a can of chicken broth

WW~Italian Turkey Burgers

Italian Turkey Burgers   main meals POINTS® Value: 5 Servings:  4 Preparation Time:  20 min Cooking Time:  10 min Level of Difficulty:  Easy   The addition of fennel seeds make these burgers reminiscent of Italian sausage. We topped them with fresh basil and tomato for a wonderful summer main course. Ingredients 1 sprays cooking spray 1 pound lean ground turkey 1/3 cup onion(s), chopped 2 tsp minced garlic 2 tsp fennel seed 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 4 sprays olive oil cooking spray 2 small tomato(es), ripe, yellow and/or red, thinly sliced 1 cup basil, fresh, leaves, torn or thinly shredded 4 reduced-calorie hamburger roll(s) Instructions Coat a grill or grill pan with cooking spray; preheat to medium-high. In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and rolls with cooking spray. Grill burgers for 5 minutes; flip burgers and add bread to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more. To serve, top grilled rolls with tomato slices and burgers; garnish with basil. Yields 1 burger per serving. Notes For an extra hit of flavor, rub the bread with a cut garlic clove as it comes off the grill. Try these burgers with arugula leaves instead of the basil.

RR~Turkey Sweet-Potato Shepherd's Pie

Turkey Sweet-Potato Shepherd's Pie

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• Salt
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pounds ground turkey
• 1 large onion, chopped
• 2 large carrots, grated
• 4 ribs celery from the heart, chopped
• 2 teaspoons poultry seasoning
• Pepper
• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups turkey or chicken broth
• A few dashes Worcestershire sauce
• One 10-ounce box frozen peas
• 1/3 ripe banana, sliced
• A few dashes hot pepper sauce
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 
  

Preparation

In a large saucepan, combine the sweet potatoes and enough cold water to cover. Bring to a boil, salt the water and cook until tender, 15 minutes. Drain and set aside, reserving the pot.

While the sweet potatoes cook, preheat the oven to 425°. In a deep skillet or Dutch oven, heat the EVOO, 2 turns of the pan, over high heat. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for 5 minutes.

In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the turkey broth and season with salt, pepper and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.

Add the remaining 2 tablespoons butter to the sweet-potato pot and melt over medium-low heat. Add the sweet potatoes and banana; season with salt, pepper and the hot sauce and mash until combined.

Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with the cheddar and bake until the cheese is completely melted, about 5 minutes.

30MM~Turkey Sweet Potato Shepard's Pie and Cran-applesauce Sundaes Recipe: Recipes: Food Network

Turkey Sweet Potato Shepard's Pie and Cran-applesauce Sundaes Recipe: Recipes: Food Network

Turkey Sweet Potato Shepard's Pie and Cran-applesauce Sundaes Recipe courtesy Rachael Ray, 2007

2 tablespoons extra-virgin olive oil 2 pounds ground turkey or chopped leftover turkey Salt and freshly ground black pepper 2 teaspoons poultry seasoning 2 1/2 pounds sweet potatoes, peeled and cubed 1 onion, cut into 1-inch dice 2 carrots, peeled and grated 4 ribs celery, chopped 4 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups turkey or chicken stock (recommended: Kitchen Basics) A few dashes Worcestershire sauce 1 (10-ounce) box frozen peas 1 very ripe banana A few dashes hot sauce 2 cups sharp shredded yellow Cheddar 1 1/2 cups all natural apple sauce 1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray) 2 pinches ground cinnamon 2 teaspoons orange zest 2 pints French vanilla ice cream Whipped cream 1/4 cup chopped toasted pecans, available on baking aisle Preheat oven to 425 degrees F. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender. Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute. Whisk in stock and season with salt, pepper and Worcestershire. Cook a few minutes to thicken. Stir peas into meat and turn heat off. Drain potatoes and return pot to heat. Add remaining 2 tablespoons of butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes. For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.