Time 1h40m Yield 10 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.
Time 1h35m Yield 8 servings Number Of Ingredients 15 Steps:
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute. Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour. Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.
Time 1h50m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Time 4h20m Yield 16 serving(s) Number Of Ingredients 7 Steps:
Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels inside and out. Preheat oven to 325° degrees. Reduce orange juice down to 1 cup. Melt margarine with chili powder and garlic powder. Mix in reduced orange juice. Cool slightly. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs (see photo). Sprinkle inside and out with salt and pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey in a pre-heated, 325° F oven. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Number Of Ingredients 8 Steps:
Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl and cover with boiling water. Let stand 15 minutes. Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to small bowl and refrigerate. Rub turkey with remaining sauce and place in a baking dish. Cover with plastic wrap and marinate in refrigerator at least 2 hours (up to 12 hours). Remove turkey from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees Fahrenheit. Roast in oven for about 1 hour to 1 hour and 20 minutes, until internal temperature reaches 165 degrees Fahrenheit. Transfer turkey to a cutting board; let stand about 10 minutes before slicing. Serve with warm tortillas and reserved sauce.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Crumble the ground turkey breast into a large (6 quart) stock pot and cook almost through, about 4 minutes, over medium high heat. Add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat. Add the chili powder, cumin, oregano, basil, and sage and stir until just combined. Add the can of diced tomatoes, rinsed kidney beans, and chicken stock. Allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes. Season with the salt and pepper to your preference. Cook’s Note: When handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. I’ve even wrapped my hands in saran wrap to protect them when I didn’t have any latex gloves. Be careful!
Time 1h35m Yield 8 servings (2 quarts). Number Of Ingredients 17 Steps:
In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Time 3h5m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan. In mini food processor, place garlic and jalapeño. Cover; process until finely chopped. Add chili powder, salt, pepper, oil, 2 tablespoons of the tequila and 2 tablespoons of the lime juice. Cover; process, using on-and-off pulses, until smooth. Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan. Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with lime wedges.
