Turkey Patties With Tarragon Mustard Gravy Recipes

Steps:

• Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
• In a medium sized skillet, heat oil until hot but not smoking.
• Shape turkey mixture into two patties.
• Add to skillet, fry until golden brown, about 5 minutes on each side.
• Remove to serving plate, add rest of warmed up gravy over patties.

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Steps:

• For herb and mustard butter:
• Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb-mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth.
• Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of green onions. Sauté until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock, and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.

Steps:

• Heat one tablespoon of the oil in a heavy skillet. Saute the shallots over medium heat until they begin to turn golden. Remove the pan from the heat, scrape half the shallots into a mixing bowl and reserve the rest in a small dish.
• Add the turkey, one tablespoon parsley, one tablespoon mustard and the bread crumbs to the bowl. Mix until the ingredients are well blended. Shape the mixture into eight patties of equal size, each about three-fourths of an inch thick.
• Heat the remaining oil in the skillet. Add the patties and saute over medium heat about 10 minutes, turning them once, until they are cooked through. Remove the patties to a warm platter and cover with foil.
• Return the reserved shallots to the pan and stir in the remaining mustard along with the brandy and stock. Cook, stirring, a minute or two until the sauce thickens slightly. Season to taste with salt and pepper and stir in the remaining parsley.
• Pour the mixture over the patties and serve.

Steps:

• In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper.
• In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
• To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
• Serve burgers with cranberry sauce.

Steps:

• Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
• Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.

Steps:

• Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan. Bring to simmer over medium-low heat, stirring until butter melts. Simmer for 1 minute. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before using, stir over low heat until butter melts.)
• Set rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Place reserved turkey parts in roasting pan. Sprinkle turkey inside and out with salt and pepper. Tuck wing tips under turkey; tie legs together. Cover turkey breast tightly with foil. Roast 2 hours, lifting foil and brushing entire turkey with some of butter mixture every 30 minutes. Remove foil. Brush turkey with any remaining butter mixture. Reduce heat to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices for gravy.
• Remove turkey parts from roasting pan and discard. Pour pan juices into large measuring cup. Spoon off fat. Return pan juices to roasting pan. Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3 tablespoons butter. Position roasting pan directly over 2 burners set at medium-high heat. Bring mixture to boil, scraping up browned bits. Boil 5 minutes. Transfer mixture to heavy medium saucepan. Add remaining 2/3 cup vermouth. Whisk remaining 1/4 cup broth and cornstarch in small bowl until smooth. Add to gravy mixture. Bring to boil, whisking constantly. Boil until gravy coats back of spoon thinly, about 8 minutes. Season gravy with salt and pepper. Serve turkey with gravy.

Steps:

• Make turkey:
• Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
• Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
• Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
• Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
• Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
• Make gravy:
• Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
• Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.

Steps:

• For turkey:
• Coarsely puree first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.
• Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in large roasting pan. Slide pan with turkey into large plastic bag (about 30-gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.
• Position rack in bottom third of oven; preheat to 325°F. Remove pan with turkey from bag. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Spread 1/2 cup chilled mustard mixture all over turkey. Roast 2 hours. Baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180°F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
• Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes. Reserve pan juices for gravy.
• For gravy:
• Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat. Add mushrooms to skillet; sauté until brown and tender, about 15 minutes. Add enough broth to pan juices to measure 3 1/2 cups. Add 3 1/2 cups pan-juice mixture and cream to mushrooms. Boil 8 minutes to blend flavors. Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
• Serve turkey with gravy.