How To make Terrific Turkey Spread
6 oz Cooked turkey breast
1/3 c Finely chopped Onion
1/4 c Packed grated Carrot
1/4 c Finely chopped Apple
1/3 c Plain non/low-fat yogurt
1 tb Mayonnaise (optional)
1 tb Lemon juice
1/4 ts Curry Powder
Cut turkey into small pieces. Process the turkey and onion together in food processor, or chop them together by hand. Add remaining ingredients, mixing them well. Chill the spread before serving it. This was originally published in "Diabetes Self-Management" magazine as prepared by Nancy Cooper, a registered dietitian at the International Diabetes Center in Minneapolis, MN. You can use home-cooked turkey or deli-style turkey. From: Jane Brody's "Good Food Gourmet" Posted by: Sheila Exner : RECIPE CLIPPED by Michael Prothro
How To make Terrific Turkey Spread's Videos
Quick & Easy Turkey Spread
Turkey Spread is a quick and easy way to turn leftover turkey into a spread that can be enjoyed on crackers, as a sandwich, to top a salad, or make your own pinwheel appetizers!
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Creamy Turkey Dip : Great for Christmas Leftovers! Day 17
Creamy Leftover Christmas Turkey Dip : Day 17
Turn those Holiday Turkey leftovers into a great dip that's great for chips!
There's only so many times that you can have leftovers, so why not hide that leftover Turkey into a great Dip that's easy to fix when friends come over!
They won't know that they are helping you get rid of your extra leftover Turkey from the Holiday!
You can spice this up anyway you like it, this Is the basic recipe!
How will you make it yours?
What Spices or Changes will you make?
Leave a Comment!
I hope you get a chance to make my Leftover Christmas Turkey Dip!
If you do! Send pictures!
See you tomorrow!
Love,
Jolene Sugarbaker
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The Perfect Thanksgiving Turkey #shorts
The Perfect Thanksgiving Turkey ????
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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Turkey Tetrazzini - great for leftover turkey! | The Recipe Rebel
This Turkey Tetrazzini is a creamy baked pasta with a homemade sauce, shredded turkey, spaghetti and a golden cheesy crust! Make ahead and freezer friendly!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Turkey Breast
1-1.5 lb boneless turkey breast filet
1.5 cups turkey or vegetable stock
1/2 teaspoon salt
1/4 teaspoon black pepper
Sauce
1/4 cup unsalted butter
1/2 medium onion finely diced
1 teaspoon minced garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all purpose flour
2 cups turkey stock
2 cups cream – 10%-18%
To Assemble Tetrazzini:
375 grams high fiber white spaghetti (about 13oz), cooked just to al dente
1 cup shredded mozzarella cheese
1 cup frozen peas
INSTRUCTIONS:
Turkey Breast
Place turkey breast in a large skillet and pour in turkey stock. Season turkey with salt and pepper.
Bring to a simmer over medium heat and reduce to medium low. Cover and simmer until cooked through (165 degrees F inside) and tender, about 40 minutes.
Alternatively, you can place the ingredients in a slow cooker and cook on low for 4 hours.
Remove to a cutting board and chop or shred. Set aside.
Sauce
In a large skillet, melt butter.
Add onion and saute over medium heat until onion is softened.
Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
Whisk in flour until completely absorbed by the butter.
Add turkey stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until thickened. Set aside.
Turkey Tetrazzini
Preheat the oven to 400 degrees if baking immediately.
Place cooked pasta, shredded turkey, and peas in a 9×13 greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).
Garlic Herb Butter Roasted Turkey Breast
Garlic Herb Butter smeared under the skin makes this turkey breast EPIC!