Turkey Bundles Recipes

Steps:

• Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion., Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal., Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.

Steps:

• 1. Thaw roll dough, spread out, on lightly greased cookie sheet. Cover with damp towel to prevent drying. NOTE** make SURE you're using UNBAKED frozen DOUGH...and NOT the pre-baked frozen stuff.
• 2. Spray muffin tin with cooking spray. Preheat oven to 350 dF.
• 3. Sautee onion and mushrooms in skillet with evoo until carmelized. Please don't leave the mushrooms in the "grey and limp" stage...continue cooking them until they brown.
• 4. Add raw ground meat to cooked onions and shrooms and continue cooking until meat is cooked through. If using beef, drain off excess grease.
• 5. Stir in UNDILUTED soup, straight out of the can. Stir well. Remove from heat.
• 6. Take two pieces of thawed dough and stretch each out, either by hand or with rolling pin on floured surface, until each one is about 4 inches all around. Then form one of them into bottom of one of the muffin tin cups so that it comes to above the top edge.
• 7. Fill GENEROUSLY (heaping) with cooked meat mixture and press blop of grated cheese on top (cheddar, colby, jack, muenster, swiss, provolone, mozzarella...whatever you have on hand).
• 8. Take the other flattened piece of dough and create a "lid" for the meat/cheese filling. Crimp top and bottom dough edges together with fingers. Don't worry if you can't "seal" them shut. Even if the top and bottom dough don't connect all the way around, amazingly they come out in one piece.
• 9. Beat egg in small bowl. Brush entire top of each Bundle with egg wash.
• 10. Bake for about 20 minutes until golden brown. Gently remove from muffin tin and place on plate.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. Season with salt and black pepper. Press stuffing all over the surface of the meat.
• Fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and place in a large roasting pan.
• Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Transfer turkey to a platter; remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
• Place roasting pan over medium-high heat and stir cream into pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl. Slice turkey crosswise and top slices with gravy.

Steps:

• 1. Preheat oven to 375°. In a large bowl, beat the first five ingredients until smooth. Stir in turkey, water chestnuts and green onion. 2. Unroll both tubes of crescent dough and separate dough into six rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring four corners of dough together above filling; twist and pinch seams to seal. 3. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown. Yield: 6 servings.