Honey Spice Glazed Turkey
06-04-2014, 03:53 AM
#1
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Honey Spice Glazed Turkey
whole turkey - thawed if frozen
2 tbsp honey
1 tsp water
2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground red pepper
Directions
Prepare turkey by roasting in shallow roasting pan in 325°F oven or cook on outdoor grill using Indirect Heat Method according to owner's guide for grill.
Combine honey with remaining ingredients and set aside.
During the last 45 minutes of the cooking time, brush honey mixture over skin. For oven prepared turkey, loosely cover breast and top of drumsticks with lightweight foil to prevent overcooking of breast. Cook turkey until temperature reaches 180°F in the thighs. Let stand 15 to 20 minutes before carving.
Note: Pan drippings can be used to make gravy. The spice adds flavor and enriches the color of the gravy.
Yield - about 20 servings
Al
2 tbsp honey
1 tsp water
2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground red pepper
Directions
Prepare turkey by roasting in shallow roasting pan in 325°F oven or cook on outdoor grill using Indirect Heat Method according to owner's guide for grill.
Combine honey with remaining ingredients and set aside.
During the last 45 minutes of the cooking time, brush honey mixture over skin. For oven prepared turkey, loosely cover breast and top of drumsticks with lightweight foil to prevent overcooking of breast. Cook turkey until temperature reaches 180°F in the thighs. Let stand 15 to 20 minutes before carving.
Note: Pan drippings can be used to make gravy. The spice adds flavor and enriches the color of the gravy.
Yield - about 20 servings
Al
06-04-2014, 03:54 AM
#2
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup
cups cooked turkey, diced (you can substitute chicken) 1 1/3 cups wild rice, uncooked 4 cups mushrooms, thin sliced (I use a mix of cremini, button, ****aki, morel, etc. Just don't use one, mix it up) 2 large sweet onions, cut in quarters and thin sliced (2 cups) 1 leek, thin sliced 1 small fennel bulb, cut in half and thin sliced 1 1/2 cups celery including celery leaves, thin sliced 3 teaspoons minced garlic 6 cups turkey broth, more if you like the soup a bit thinner (chicken is fine) 1/2 cup sherry wine 3/4-1 cup heavy cream 1/2 teaspoon Worcestershire sauce 1 bay leaf 1 tablespoon fresh thyme, fine chopped 1 teaspoon fresh rosemary, fine chopped 2 tablespoons fresh parsley, fine chopped 2 tablespoons butter salt
Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
2 Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
3 Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
4 Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
5 Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Al
Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
2 Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
3 Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
4 Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
5 Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Al
