TURKEY WRAPS
These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.
Provided by Rochelle Brooks Thompson
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
- Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
- Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 37.1 g, Cholesterol 78.4 mg, Fat 28 g, Fiber 6.2 g, Protein 24.2 g, SaturatedFat 13.2 g, Sodium 1437.9 mg, Sugar 3 g
MAPLE-GLAZED TURKEY
When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
- Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
- Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
- If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
Nutrition Facts : Calories 691 g, Fat 23 g, Protein 103 g, SaturatedFat 7 g
RANCH TURKEY WRAPS
These hand-helds make for a nice lunch or a quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your family members' different tastes. Emily Hanson - Logan, UT
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 661 calories, Fat 37g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1719mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
TURKEY SALAD WITH MAPLE MUSTARD DRESSING
This Waldorf-esque cold salad is a wonderful blend of sweet and savory flavors, great for brunch or a noon-time meal. I served this on a bed of romaine lettuce with a side of toasted homemade oatmeal bread. If you'd like, you can toast the pecans first. You may wish to add the nuts just before serving to prevent them from getting soggy. Fresh herbs would make a nice addition (perhaps 1 T of parsley, cilantro, or basil), and you can change the ratio of sweet to savory by manipulating the amount of maple syrup, mustard, and horseradish you add. I hope you enjoy it!
Provided by Heather U.
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the turkey, apple, onion, pecans, and cucumber in a bowl.
- Squeeze the lemon juice over the top, and mix to combine.
- Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
- Pour the dressing over the turkey mixture, and stir to combine.
- Add salt and freshly ground black pepper to taste.
Nutrition Facts : Calories 203.8, Fat 10.7, SaturatedFat 1.2, Cholesterol 49.8, Sodium 114, Carbohydrate 8.9, Fiber 2.1, Sugar 5.4, Protein 18.8
ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY
Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
- Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
- Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
- Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
- Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.
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