Yummy Turkey Recipes
Oven Barbecued Turkey
- Turkey Drumsticks or Drummettes
- 125ml melted butter
- 2 tblspns brown sugar, packed
- Salt & Pepper
- 5 ml mustard
- Quarter tspn nutmeg
- 125ml water
- 125ml tomato sauce
Arrange Turkey pieces in baking dish. Season with salt &
pepper. Add water. Cover & Cook 180degrees for 1 &
a half hours.
Mix together melted butter, tomato sauce, sugar, nutmeg and
mustard. Pour over turkey making sure it is well covered.
Cook for a further 20 minutes uncovered. Serve with New potatoes,
carrots & peas.
- One & a half kg turkey thighs
- 1 pkt chicken gravy mix
- 60g butter
- 200g sour cream
- 125ml sherry or water
- salt & pepper
- 1 can button mushrooms, sliced
Lightly sprinkle turkey pieces with salt & pepper. Brown
in butter in saucepan. Add sherry and liquid from mushrooms.
Transfer to covered baking dish & cook for 180 degrees
for 2 hours or until turkey is tender. Remove turkey to a
serving dish and keep warm.
Measure juice in pan and add enough water to make 40ml of
liquid per person. Carefully blend liquid and gravy mix.
Simmer uncovered for 5 minutes, stirring continually. Blend
in sour cream and mushrooms. When sauce is smooth and hot
pour over the turkey, Serve with fluffy rice or mashed potatoes
- 300G rump of turkey
- thinly sliced
- 3 tblpns oil
- 2 cloves of garlic
- 1 onion chopped
- 250g mushrooms sliced
- Quarter cup of brandy or port
- 2 teaspoons prepared Dijon mustard
- 1 cup sour cream
- half cup chopped parsley
- black pepper to taste
Preheat wok to high. Heat one tablespoon oil, fry garlic
and onions until onions are transparent. Remove from pan.
Fry the mushrooms until just darkened, remove from pan. Heat
1 tblspn oil, fry half the turkey strips, heat the remaining
oil and fry remaining turkey strips. Combine brandy, mustard,
sour cream and half the parsley. Turn wok to low, return
meat, mushrooms, onions and cream to pan and heat, but do
not boil. Sprinkle with remaining g parsley and black pepper.
- 1 large onion (peeled & finely chopped)
- good pinch of ground rosemary
- 2 tblspns oil
- about 500g piece of turkey breastmeat
- 4 oz butter mushrooms
- small packet frozen puff pastry (thawed)
- salt & pepper
- 3 long rashers steaky bacon
- beaten egg to glaze
Fry onion till soft, then add mushrooms and seasoning and
cook fro 2 minutes. Stir in the rosemary & cool. Roll
out the pastry thinly and large enough to enclose the turkey.
Drain onion micture and spread down the centre of the pastry.
Wrap the rashers of bacon round the turkey and place on top
of the filling. Wrap the pastry round completely enclosing
the turkey, sealing edges with beaten egg. Stand on baking
tray with join inderneath and decorate top with leabes made
from pastry trimmings. Brush all over with beaten egg and
cook in a hot oven (220 degrees for about 10 minutes the
180 degrees for 40 minutes until golden brown. Serve hot
with a mushroom sauce, or cold with salad.
Place Qty of wingettes (to suit number of people) in ovenproof
casserole. Mix One pkt French onion sout with One can apricot
nectar and pour over turkey. Cover & cook in oven 180
degrees fro 2 hours, turning once. Serve with new potatoes,
broccoli & carrots.
- 4 slices Turkey Breast meat
- 8 dried apricots sliced
- 1 tblspn raisins
- 2 tblspns chopped almonds
- 2 tblespns chopped parsley
- Quarter cup grated cheese
- Puff pastry sheets, (thawed)
- beaten egg for glazing
Combine apricots, raisins, almonds, parsley & cheese.
Divide the apricot mixture evenly between the turkey pieces.
Fold the turkey around the filling.
Place a turkey roll on each pastry piece, fold in half to
form a pastie shape, trim edges and crimp with a fork, use
pastry scraps for decoration. Glaze, cut a vent in centre
of pastie tops. Bake in a very hot oven for 25-30 minutes
or until pastry is golden brown.