Skillet Turkey Pasta Supper

Ingredients:

• 1 pkg (450 g) ground turkey or chicken
• 1 large carrot, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 3 tbsp (45 mL) ketchup
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) each salt and pepper
• 1 1/2 cups (375 mL) Canadian milk
• 1 tbsp (15 mL) all-purpose flour
• 3/4 cup (175 mL) vegetable or chicken broth
• 1 cup (250 mL) elbow macaroni pasta
• 1 cup (250 mL) shredded Canadian old Cheddar cheese
• 1/2 cup (125 mL) Canadian sour cream
• 3 tbsp (45mL) chopped, fresh chives or parsley

Directions:

1. In a high-sided large, non-stick skillet, cook turkey, carrot and onion over medium-high heat; breaking up turkey with a spoon, until no longer pink. Stir in garlic, zucchini, ketchup, paprika, salt and pepper and cook for about 3 minutes or until zucchini is softened.
2. In a bowl, whisk together milk and flour. Add milk mixture, broth and macaroni to skillet and bring to a boil. Reduce heat to a gentle simmer. Cover and cook, stirring often for about 10 minutes or until pasta is al dente. Remove from heat and stir in cheese until melted.
3. Stir together sour cream and chopped fresh chives or parsley and add a dollop to each serving.

The post Recipe for Skillet Turkey Pasta Supper from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Garlic Brown Sugar Dry Brined Turkey

Serves: 12
Prep Time: 10 mins
Cook Time: 2.50 hrs

Ingredients:

• 11-12 lb whole turkey (thawed if frozen)
• 1/4 cup kosher salt
• 1/4 cup + 1 tbsp brown sugar divided
• 1 tablespoon + 1 tsp minced garlic (or 1 teaspoon garlic powder) divided
• 1/2 teaspoon black pepper
• 1/4 cup melted butter
• 1 1/2 cups water

Directions:

1. Place turkey in a large baking dish or roasting pan.
2. In a medium bowl, combine salt, 1/4 cup sugar, 1 tablespoon garlic and pepper. Rub all over turkey and under the skin where possible, using a large spoon to loosen the skin if necessary.
3. Place uncovered in the refrigerator for at least 12 hours and up to 3 days. It will dry out, but don’t worry — that is normal!
4. Remove turkey from the fridge 1 hour before roasting.
5. Place turkey in a roasting pan or on a large-rimmed sheet pan on a roasting rack. Use cooking twine to tie the legs together.
6. Combine melted butter, 1 tbsp brown sugar and 1 tsp minced garlic and brush over turkey.
7. Heat oven to 425 degrees F.
8. Pour water into the bottom of the roasting pan and roast turkey at 425 degrees for 20 minutes, until just starting to brown.
9. Reduce oven heat to 350 and continue roasting until the turkey reaches an internal temperature of 170 degrees F in the breast, about 2-2.5 hours more.
10. Remove turkey from the oven and let rest for 30-60 minutes before slicing.

The post Recipe for Garlic Brown Sugar Dry Brined Turkey from Think Turkey appeared first on Toronto Guardian.

Roasted Turkey with Gingerbread Glaze and Gravy

Serves: 10-12
Prep Time: 30 mins
Cook Time: 2.50 hrs

Ingredients:

Turkey

• 2 cooking onions, skin on, sliced into rounds
• 1 orange, sliced into ½” rounds
• ½ bulb of fennel, sliced into ¼” slices
• 5kg whole turkey
• 1 tbsp canola oil
• 1 tsp salt

Glaze

• 2 tbsp canola oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 4 tbsp chopped ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground ginger
• ¼ tsp salt
• 2/3 cup fresh orange juice
• ¼ cup molasses
• 2 Tbsp ketchup
• 2 tbsp maple syrup

Gravy

• All the drippings from the turkey pan
• Remaining glaze
• ½ cup apple cider
• ½ cup water
• 1/8th tsp ground allspice
• 1/8th tsp ground ginger
• 1/8th tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp cornstarch
• 4 tbsp water

Stuffing

• 2 Tbsp. olive oil
• 1-1/2 Cups diced onion
• 1 cup diced fennel
• ¾ Cup diced celery
• 1 large Cortland apple, medium dice
• 3 Cups soft brioche breadcrumbs
• 3 Cups soft cinnamon raisin bread, cut into 1” cubes
• ¼ cup melted, unsalted butter
• 1 Cup turkey or chicken stock
• 1-1/2 tsp. salt
• 1 tsp. coarse black pepper
• ½ Cup chopped flat-leaf parsley

You will also need: An instant-read thermometer

Directions:

1. Preheat oven to 350F

Make the stuffing

1. In a large fry pan on medium-high heat, add oil, diced onion, diced fennel, celery, apple and sauté until tender (5-8 minutes).
2. Scrape vegetables into large mixing bowl. Add brioche crumbs, raisin bread cubes, melted butter, turkey or chicken stock, salt, pepper and parsley.
3. Using a large spoon, combine ingredients until well blended.
4. Stuff the cavity of your holiday turkey with ¾ of this delicious dressing, reserving the other ¼ for the upper end of the bird.

*For additional holiday cheer, add ½ cup fresh cranberries before stuffing turkey.

Cook the turkey

1. Lay the onion slices, orange slices and fennel on a large rimmed baking sheet.
2. Lay the turkey on top of the vegetables, breast side up and tuck the wing tips under the turkey. Rub canola oil all over the turkey and season evenly with salt.
3. Cook on the middle rack in the oven for 1hr 15min.
4. Meanwhile, get started on the glaze. Add the canola along with the shallot, ginger and garlic to a pot that’s set over medium heat. Cook for 3min until everything is soft and translucent. Add the remaining ingredients for the glaze and bring to a simmer. Simmer on low for 8min. Pour the glaze through a sieve, pushing the liquid through with the back of a spoon. Discard the solids.
5. Insert a thermometer into the thickest part of the thigh (do not hit the bone). When the temperature reads 140Fbegin basting the turkey with the glaze every 10min.
6. Once the thermometer reads 165F remove the turkey from the oven. Cover the turkey and let it rest for 20min.
7. Prepare the gravy by pouring all the drippings from the turkey pan into a medium pot. Add the remainder of the glaze along with the apple cider, water, allspice, ginger and cinnamon. Bring to a simmer and cook for 4min.
8. Whisk the cornstarch with the water until it is fully dissolved. Whisk the cornstarch slurry into the gravy and cook another 2min.
9. Carve the turkey and serve with gravy.

The post Recipe for Roasted Turkey with Gingerbread Glaze and Gravy from Think Turkey appeared first on Toronto Guardian.

Slow Cooker Turkey Paella

Serves: 4-6
Prep Time: 20 mins
Cook Time: 6.5 hours

Ingredients:

• 1 cup (250 mL) turkey or vegetable stock
• 1/4 tsp (1 mL) saffron threads
• 1 lb (454 g) boneless skinless turkey thighs, quartered
• 4 Italian turkey sausages, sliced into 1” (2.5 cm) rounds
• 1 onion, diced
• 1 sweet red pepper or sweet yellow pepper, chopped
• 1 clove garlic, finely chopped
• 1 tsp (5 mL) smoked paprika
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ground black pepper
• 1/2 cup (125 mL) dry white wine
• ½ lemon, juiced and zest reserved
• 2 Tbsp (30 mL) tomato paste
• 1 cup (250 mL) arborio rice
• 12 large shrimp, shelled and deveined
• 12 fresh mussels in shell, washed and de-bearded
• ¼ cup (60 mL) chopped fresh parsley

Directions:

1. Heat up stock in a pot, add saffron then turn off heat and let stand for 10 minutes.

2. In slow cooker, combine turkey, turkey sausage, onion, red pepper, garlic, paprika, salt and pepper.

3. Stir in saffron broth, wine, lemon juice and tomato paste.

4. Cover and cook on low until turkey reaches an internal temperature of 165F (74C) and vegetables are tender, about 6 hours.

5. Stir in rice; cook, covered, on high until rice is tender and almost no liquid remains, 15 to 20 minutes.

6. Add shellfish and cover until shrimp are pink and mussel shells have opened.

7. Stir in lemon zest and parsley and serve on a large platter.

The post Recipe for Slow Cooker Turkey Paella by Manitoba Turkey Producers appeared first on Toronto Guardian.

Jamaican Smothered Jerk Turkey Wings

Serves: 4
Prep time: 15 minutes + overnight for marinating
Cooking Time: 2 hours

Ingredients:

– 2 turkey wings (split in half)

– 1 Tbsp jerk marinade

– 1/3 cup neutral oil

– 1 Tbsp caramel browning

– 4 cups poultry stock

– 1 stick salted butter, diced or cubed

Directions:

1. Add turkey wings to a steel bowl.

2. Combine jerk paste, and neutral oil caramel browning and mix well until wings are coated evenly.

3. Allow to marinate for 6 hours or overnight for best results.

4. Preheat the BBQ to 375°F.

5. Place marinated wings on the BBQ and cook for 5 minutes on each side.

6. Remove turkey wings from the BBQ and place them in a casserole dish.

7. Pour poultry stock over the turkey wings, then place an equal sheet of parchment on top.

8. Follow up by covering the casserole dish with a sheet of aluminum foil paper.

9. Place the casserole dish on the BBQ, cover and allow wings to braise for 25 minutes or until they reach an internal temperature of 165°F.

10. After cooking time has elapsed, remove the casserole dish from the BBQ, set the wings aside and reserve.

11. Pour your braising liquid into a saucepan and boil on high heat.

12. Once the braising liquid has reduced by half, remove the saucepan from the heat source and fold in 1 stick of diced or cubed butter.

13. Once the butter has been incorporated, use jerk “gravy” to smother the wings and serve immediately over cooked white rice or mashed potatoes.

The post Chef Adrian Forte’s Jamaican Smothered Jerk Turkey Wings appeared first on Toronto Guardian.