by | May 1, 2020

Celebrate National Turkey Lovers’ Month with these tasty recipes

Thai Turkey Roll Ups

1 large lime, zested and juiced
2 tablespoons soy sauce
2 tablespoons green onion, minced
1 tablespoon cilantro, minced
2 tablespoons crunchy peanut butter
2 teaspoons light brown sugar
1 teaspoon fresh ginger, peeled and minced
1 teaspoon garlic, minced
1/4 teaspoon red pepper flakes
Four 8-inch whole wheat tortillas
12 ounces oven-roasted turkey breast, thinly
2 ounces red onion, thinly sliced
Shredded lettuce (use as much or as little as you
4 teaspoons fresh cilantro, minced
In a medium bowl, combine lime juice and zest, soy sauce, green onion, cilantro, peanut butter, brown sugar, ginger, garlic and pepper flakes; stir until well combined.
Spread sauce on each tortilla. Layer with 3 ounces of sliced turkey. Sprinkle each evenly with 1 tablespoon red onion, shredded lettuce and 1 teaspoon cilantro. Roll up tightly, cut on the diagonal and serve chilled.

Turkey Bites with Herbed Aioli






2 1/2 pounds ground turkey
1/2 cup dry breadcrumbs
1 tablespoon kosher salt
1 tablespoon dried premixed herbes de Provence
(you can make your own from marjoram, rosemary, thyme and oregano)
2 cups mayonnaise
1/2 teaspoon Worcestershire sauce
20 mini dinner rolls, split
American cheese, sliced (as needed)
2/3 cup whole cranberry sauce

Herb aioli:

1 large garlic clove
1/4 cup lemon juice (freshly squeezed is best) 1/4 cup vegetable oil
1 tablespoon herbes de Provence
2 tablespoons mayonnaise
To prepare herb aioli: Place garlic, lemon juice and vegetable oil in a food processor or blender; purée until smooth. Fold in herbs and mayon-naise. Cover and chill until needed.
To prepare turkey burgers: Combine turkey, breadcrumbs, kosher salt, herbes de Provence, mayonnaise and Worcestershire sauce. Form into 2-ounce balls and flatten into 2 1/2- to
3-inch diameter patties. Cook burgers over medium heat on a grill to an internal temperature of 165 degrees.
When ready to serve, place turkey burgers on a roll and cover with a slice of cheese. Top each with 1 teaspoon cranberry sauce. Drizzle with chilled aioli and serve.

Sloppy Toms

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, minced
1 1/2 pounds ground turkey
8 to 12 ounces chili sauce (adjust to preference)
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
6 hamburger buns, toasted

Heat vegetable oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook until softened, about 5 minutes. Add turkey and cook, breaking up turkey as it cooks. Cook until no longer pink, about 5 minutes. Stir in chili sauce, Worcestershire sauce, salt and pepper to taste. Cook, covered, over low heat, for 10 minutes. Serve over buns, dividing mixture evenly.

Pressure Cooker Turkey Breast

5- to 6-pound bone-in turkey breast with skin
Black pepper
2 tablespoons olive oil
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic, minced

Thaw turkey, then season to taste with salt and pepper Turn pressure cooker to high saute function. Add oil to pot and when it reaches the proper temperature, place turkey skin side down (breast side) into pot. Sear for 4 to 5 minutes, then turn turkey over and sear another 4 to 5 minutes.

Meanwhile, in a small bowl, stir together the mustard, honey, soy sauce and garlic.
Remove breast from pressure cooker and place on a plate.

Add the wire rack into the pressure cooker. Pour 1 cup of water in the bottom of pressure cooker. Place the turkey on top of the rack and brush mustard sauce onto turkey breast and into cavity.

Close and seal the lid. Set pressure cooker to manual high pressure setting and cook for 25 minutes or so and allow cooker to natural release for 5 minutes. Let turkey rest for 15 minutes before slicing.

Hickory Smoked Turkey Sandwich

Twelve 6-inch bagel bread squares or sub rolls, split
2 1/4 pounds hickory-smoked turkey breast, thinly sliced 12 ounces Provolone cheese, sliced
8 ounces zucchini, thinly sliced
12 ounces summer squash, thinly sliced
3/4 cup sun-dried tomatoes, chopped
12 to 24 leaves of red leaf lettuce, washed and dried Olive oil, as needed
Salt, to taste
Pepper, to taste

Chipotle Caesar dressing:

1 cup mayonnaise
1/3 cup olive oil
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon pureed chipotle peppers
2 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine vinegar
2 tablespoons Parmesan cheese, freshly grated

To prepare dressing, combine all ingredients in a food processor or blender. Puree until well blended. Cover and chill in refrigerator until needed.

Next, drizzle squash and zucchini with olive oil and lightly season with salt and pepper to taste. Grill or saute until just tender. Place in refrigerator to chill.

To prepare sandwich, spread about 2 tablespoons of the chilled dressing on both the top and bottom rolls. For each sandwich, layer 3 ounces of smoked turkey, 1 ounce of Provolone cheese, 1 tablespoon of sun-dried tomatoes, 6 slices of zucchini/summer squash and 2 lettuce leaves. Slice sandwich on the diagonal and serve immediately.

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