Ranch Turkey Recipes

Steps:

• Place the turkey on a cutting board with the backbone facing up. Using kitchen shears, cut along both sides of the backbone to release it from the bird. Remove the backbone and discard. Flip the turkey over and use your palms to press against the turkey breasts and thighs until the bird is slightly flattened. Allow the turkey to come up to temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. Mix together 8 tablespoons of the butter with the remaining ranch seasoning (from both packets) in a small bowl until well incorporated.
• Line a rimmed baking sheet with aluminum foil. Place the carrots, celery and onions over the baking sheet. Lay the turkey on top of the vegetables, breast-side up. Spread the ranch butter all over and underneath the skin. Sprinkle generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
• In the meantime, add the maple syrup and 1 cup of the chicken stock to a saucepan, then stir in the reserved 2 tablespoons ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Baste the turkey with this liquid every 20 minutes. (Allow 30 to 40 minutes of cooking time for every 3 pounds of turkey). If the skin turns golden brown before the turkey is completely cooked through, tent with aluminum foil until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees F. Remove from the oven and tent the whole turkey with aluminum foil. Let rest 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting).
• For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Place the saucepan used to make the basting liquid back on the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with the juices from the pan. Season with salt and pepper and serve alongside the turkey.

Steps:

• In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly; cut in half.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
• Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Steps:

• Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
• Preheat the oven to 400 degrees F.
• Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
• Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

Steps:

• Combine the mayonnaise, milk, parsley, dill, vinegar, salt, garlic powder, garlic salt and pepper in a blender and process until smooth, about 2 minutes. Measure out 3/4 cup of the ranch dressing and set the remainder aside for serving at the table.
• Fill a turkey injector with the 3/4 cup ranch dressing and inject 2 tablespoons of the dressing into each thigh of the turkey, 1 tablespoon into each drumstick and 3 tablespoons into each breast. Let the turkey stand at room temperature for 30 minute to let the dressing soak into the meat. Discard any of the unused ranch dressing in the injector (it has been in contact with the raw turkey).
• Mix together the olive oil and melted butter in a small bowl. Brush the turkey with the oil mixture and then sprinkle with salt.
• Preheat an oil-less fryer for cooking (alternatively, follow oven-roasting directions below). Place the turkey breast-side up in the fryer with the legs in the deepest part. Cook the turkey until a meat thermometer inserted in the thickest part of the breast reaches 160 degrees F, about 2 hours. (The breast cooks slower than the legs in the oil-less fryer; carryover cooking will cook it the rest of the way through.) Remove the basket insert with the turkey and let the bird rest at least 30 minutes over a roasting pan. Remove the turkey from the basket, carefully dislodging any parts of the turkey that are touching the basket so the skin does not tear. Carve the turkey and serve with the reserved ranch dressing or gravy.
• Alternatively, roast the turkey in the oven: Preheat the oven to 350 degrees F. Inject the turkey with the dressing as directed above and set it in a roasting pan. Roast, basting every 30 minutes, until a meat thermometer inserted in the thigh reaches 160 degrees F, about 3 hours (the carryover cooking will cook it the rest of the way through). Transfer to a carving board and let rest 30 minutes before carving.