BUILD YOUR OWN CANADIAN CRANBERRY AND HERB TURKEY BURGERS!
Build your own burger - the recipe here is for a low-fat cranberry and herb turkey burger, with LOTS of options! Plump semi-dried Canadian cranberries and fresh chopped herbs are added to lean, low-fat turkey mince for a moist and flavourful burger, and without the guilt! I have offered the bacon, cheese, assorted condiments and the burger bun as an option; if you are REALLY watching your calories and fat intake, just go with the plain burger and a lovely crispy mixed salad on the side. Turkey mince can be a little bland, so the addition of the herbs and cranberries adds a real flavour injection. Try to use freshly chopped herbs for the best flavour, if you do use dried herbs, reduce the quantities by half, as dried herbs are more pungent than fresh. If you prefer a slightly sweeter taste, use Craisins, the sweetened dried cranberries that are available in North America and Canada; this recipe has been posted as a thank you to a Canadian friend on Recipezaar, who kindly sent me some Craisins, along with lots of other Canadian goodies! Merci beaucoup!
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 6 Cranberry and Herb Turkey Burgers, 6 serving(s)
Number Of Ingredients 23
Steps:
- If grilling the burgers, preheat grill to medium-high. (You can also pan-fry or barbeque these burgers.).
- Meanwhile, heat oil in a large frying pan/skillet over medium heat, or spray three or four sprays of low fat spray. Add the diced onion and cook, stirring, for about 5 minutes. Add the thyme, sage, salt and pepper; cook until fragrant, for about 30 seconds more.
- Transfer the mixture to a large mixing bowl and add the breadcrumbs and cranberries, stir to combine. Let the mixture cool for 5 minutes. Add the turkey mince and stir until combined; do not overmix. Form the mixture into 6 burgers/patties.
- To cook on the stovetop: Coat a large nonstick frying pan/skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the burgers/patties, reduce heat to medium, and cook for about 5 minutes. Turn and cook on the other side for about 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 3 - 4 minutes more.
- To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.
- Serve the burgers immediately, inside a burger bun with the optionial extras and condiments as suggested. A mixed salad is also a great accompaniment.
- NB: If using the bacon or the cheese slices, grill or fry the bacon slices for about 2 to 3 minutes beforehand and then place the bacon or cheese slice on top of a cooked burger for the last 2 - 3 minutes of grilling or cooking time.
Nutrition Facts : Calories 144.3, Fat 6.8, SaturatedFat 1.7, Cholesterol 52.2, Sodium 174.3, Carbohydrate 5.2, Fiber 0.8, Sugar 0.9, Protein 15.7
CITRUS HERB TURKEY
When it came to a roasting turkey, my grandmother had the magic touch: She would wrap a turkey in foil and cook it on low heat for eight hours so it would bake up juicy and tender. This version doesn't take that long, but it's just as good. -Portia Gorman, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Line a roasting pan with 3 pieces of heavy-duty foil (pieces should be long enough to cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl, beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic powder and pepper; sprinkle over turkey and inside turkey cavity., Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan, breast side up., Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 488 calories, Fat 27g fat (11g saturated fat), Cholesterol 207mg cholesterol, Sodium 322mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 55g protein.
ROASTED CITRUS & HERB TURKEY
Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 16 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.
HERB-AND-CITRUS TURKEY BURGERS
A well balanced blend of herbs and citrus make for a wonderful variation on the turkey burger. For those like me who love bold flavors, there may be a temptation to increase the herbs. Don't, as it does not improve the burger, rather it takes the seasonings out of balance. Instead you might try replacing the black pepper with some crushed red pepper. My suggested condiments are fresh tomatoes, grilled red onion slices and some Dijon mustard. Based on a recipe from Cooking Light 2000. WW 4pts per burger.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on prepared grill and cook 6 minutes on each side or until done. Alternately, cook 4 1/5 minutes on an indoor grill.
Nutrition Facts : Calories 178, Fat 8.8, SaturatedFat 2.3, Cholesterol 78.2, Sodium 356.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.6, Protein 22.6
TURKEY WITH HERBES DE PROVENCE AND CITRUS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
CITRUS AND HERB TURKEY
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 with rack in lower third position.
- Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
- Rub skin with olive oil and season with remaining salt and pepper.
- Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
- Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
- Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
- Carve turkey and serve with gravy.
GARLIC-HERB TURKEY BURGERS
Ground turkey flavored with garlic and herb salad dressing mix is shaped into patties and grilled for the tastiest turkey burgers ever!
Provided by My Food and Family
Categories Recipes
Time 28m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Mix turkey and dressing mix. Shape into 8 patties.
- Grill patties 7 to 9 min. on each side or until cooked through (165°F).
- Fill buns with tomato slices, turkey patties and pickles.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
HERB BLEND TURKEY BURGERS
A moist and tasty recipe from an old Southern Living magazine. Top with shredded spinach leaves and tomato slices.
Provided by Bren in LR
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 4 (5-inch) patties.
- Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 5-6 minutes on each side or until done.
- Scoop out the soft centers from bottom half of rolls, leaving 1/4 inch-thick shells. Place burgers in shells; top evenly with spinach and tomato slices, and cover with roll tops.
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- Basil. Basil is a fragrant and flavorful herb that is commonly used in Italian cooking. It has a sweetness that pairs well with tomatoes, making it a natural choice for dishes like pesto, bruschetta, and caprese salad.
- Oregano. Oregano is a versatile herb that can add a lot of flavor to your burgers. It has a slightly spicy, pungent flavor that pairs well with both turkey, beef and lamb.
- Rosemary. Rosemary is commonly used as a seasoning for grilled meats, and it’s especially popular for burgers. The herb has a strong, pungent flavor that can really liven up a plain burger patty.
- Sage. Sage has a slightly bitter, earthy flavor that goes well with rich ingredients like turkey, beef and pork. To use sage in burgers, finely chop the leaves and mix them into the meat before cooking.
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