Turkey Loco Recipes

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

Steps:

• Remove turkey neck and giblets; discard large lumps of fat. With poultry shears or a knife, split turkey lengthwise along one side of backbone.
• Pull turkey open; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. (At this point, you may cover and refrigerate until next day).
• Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
• Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
• Cover barbecue and adjust dampers as necessary to maintain an even heat.
• Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching the bone), registers 185ºF or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
• Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
• Transfer turkey to platter.
• To carve, cut off wings and slice breast. Cut off legs and slice meat from thighs.

Steps:

• Remove turkey neck and giblets; discard large lumps of fat.
• With poultry shears or a knife, split turkey lengthwise along one side of backbone.
• Pull turkey open; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
• Rinse and pat dry.
• (At this point, you may cover and refrigerate until next day).
• Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
• Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
• Cover barbecue and adjust dampers as necessary to maintain an even heat.
• Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching the bone), registers 185ºF or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
• Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
• Transfer turkey to platter.
• To carve, cut off wings and slice breast.
• Cut off legs and slice meat from thighs.