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    55 Turkey Recipes for Home
    55 Turkey Recipes for Home
    55 Turkey Recipes for Home
    Ebook105 pages1 hour

    55 Turkey Recipes for Home

    By Kelly Johnson

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    About this ebook

    Embark on a delicious adventure with "55 Turkey Recipes for Home," a captivating cookbook that invites you to explore the rich and diverse tapestry of Turkish cuisine. This culinary masterpiece is a celebration of the unique flavors, aromatic spices, and time-honored traditions that define Turkish cooking.
    Inside, you'll discover a collection of mouthwatering recipes that showcase the culinary artistry of Turkey, from the bustling markets of Istanbul to the serene coastal villages along the Aegean. Whether you're a seasoned chef or a novice in the kitchen, "55 Turkey Recipes for Home" provides accessible and step-by-step instructions to recreate the authentic taste of Turkish dishes in the comfort of your own home.
    Immerse yourself in the vibrant world of mezes, kebabs, pilafs, and sweets, as this cookbook takes you on a culinary journey through the heart of Turkey. Learn the art of crafting perfectly seasoned kebabs, indulge in the decadence of Turkish desserts like baklava and künefe, and savor the unique blend of Mediterranean and Middle Eastern influences that make Turkish cuisine truly exceptional.
    Beyond the recipes, "55 Turkey Recipes for Home" offers insights into the cultural significance of various dishes, providing a deeper understanding of the stories and traditions woven into the fabric of Turkish culinary heritage.
    Whether you're planning a festive feast or seeking everyday inspiration in the kitchen, "55 Turkey Recipes for Home" is your passport to a world of tantalizing tastes and aromatic delights. Elevate your cooking skills and bring the warmth of Turkish hospitality to your table with this culinary treasure trove that captures the essence of Turkey's culinary magic.
    LanguageEnglish
    PublisherKelly Johnson
    Release dateMay 30, 2024
    ISBN9791223045756
    55 Turkey Recipes for Home
    Author

    Kelly Johnson

    Kelly Johnson, author of Being Brave, is a counselor, coach, writer, speaker, retreat leader, and human rights advocate. A blogger since 2005, Kelly maintains a following of readers on her monthly contributions to The Glorious Table and her church blog, Today I Saw God. She is a regular contributor to The Huffington Post, The Mighty, and Today Parenting. Follow her online at KellyIveyJohnson.com.

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      Book preview

      55 Turkey Recipes for Home - Kelly Johnson

      55 Turkey

      Recipes for Home

      By: Kelly Johnson

      Table of Contents

      ● Classic Roast Turkey

      ● Herb-Rubbed Thanksgiving Turkey

      ● Citrus and Herb Grilled Turkey

      ● Smoked Turkey with Maple Glaze

      ● Cranberry Glazed Turkey Breast

      ● Cajun-Spiced Roast Turkey

      ● Lemon-Honey Glazed Turkey Legs

      ● Teriyaki Turkey Skewers

      ● Pesto-Roasted Turkey Thighs

      ● Garlic and Rosemary Turkey Roast

      ● Apple Cider Brined Turkey

      ● Balsamic and Dijon Glazed Turkey Breast

      ● Maple Bourbon Glazed Turkey

      ● Turkey and Stuffing Casserole

      ● Bacon-Wrapped Turkey Tenderloin

      ● Mediterranean Stuffed Turkey Breast

      ● Southwestern Turkey Chili

      ● Grilled Turkey Burgers with Avocado

      ● Turkey and Wild Rice Soup

      ● Asian-Inspired Turkey Meatballs

      ● Turkey Enchiladas with Salsa Verde

      ● BBQ Pulled Turkey Sandwiches

      ● Turkey and Cranberry Quesadillas

      ● Thai Turkey Lettuce Wraps

      ● Turkey and Vegetable Stir-Fry

      ● Creamy Turkey and Mushroom Risotto

      ● Turkey and Spinach Stuffed Shells

      ● Turkey and Sweet Potato Curry

      ● Greek Turkey Souvlaki

      ● Turkey and Quinoa Salad with Pomegranate

      ● Turkey and Broccoli Alfredo

      ● Moroccan Spiced Turkey Tagine

      ● Turkey Pot Pie with Flaky Crust

      ● Teriyaki Turkey Rice Bowls

      ● Turkey and Black Bean Chili

      ● Turkey and Cornbread Stuffing Muffins

      ● Turkey and Cranberry Sliders

      ● Turkey and Sweet Potato Hash

      ● Turkey Taco Lettuce Wraps

      ● Turkey and Cranberry Pesto Panini

      ● Turkey and Mushroom Stroganoff

      ● Turkey and Cranberry Pizza

      ● Turkey and Butternut Squash Tacos

      ● Turkey and Sage Sausage Stuffing

      ● Turkey and Vegetable Kabobs

      ● Turkey and Cranberry Croissant Sandwiches

      ● Turkey and Spinach Frittata

      ● Turkey and Green Bean Stir-Fry

      ● Turkey and Cranberry Wontons

      ● Turkey and Cheddar Stuffed Peppers

      ● Turkey and Cranberry Stuffed Acorn Squash

      ● Turkey and Pesto Pasta Salad

      ● Turkey and Brussels Sprouts Skillet

      ● Turkey and Cranberry Empanadas

      ● Turkey and Cranberry Hand Pies

      Classic Roast Turkey

      Ingredients:

      ● 1 whole turkey (12-14 pounds)

      ● Salt and pepper, to taste

      ● 1 cup unsalted butter, softened

      ● 1 tablespoon chopped fresh herbs (thyme, rosemary, sage)

      ● 1 onion, quartered

      ● 1 lemon, halved

      ● 1 head of garlic, halved

      ● 4 cups chicken or turkey broth

      ● 1/2 cup dry white wine (optional)

      ● 1/4 cup all-purpose flour (for gravy)

      Instructions:

      Preheat your oven to 325°F (165°C). Place the oven rack in the lower third of the oven.

      Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour.

      Pat the turkey dry with paper towels, both inside and out.

      Season the cavity with salt and pepper. Stuff it with the quartered onion, halved lemon, and halved garlic.

      In a small bowl, mix together the softened butter and chopped fresh herbs.

      Carefully loosen the skin over the turkey breast and spread half of the herb butter underneath the skin. Rub the remaining butter over the outside of the turkey.

      Truss the turkey with kitchen twine, if desired, to help it cook evenly.

      Place the turkey on a rack in a roasting pan, breast side up.

      Pour the chicken or turkey broth into the bottom of the roasting pan. Optionally, add white wine for additional flavor.

      Roast the turkey in the preheated oven. Baste every 30 minutes with pan juices and cover the turkey loosely with aluminum foil if the skin begins to brown too quickly.

      Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. This may take approximately 3 to 4 hours, depending on the size of the turkey.

      Once done, transfer the turkey to a carving board, cover it with foil, and let it rest for at least 20 minutes before carving.

      While the turkey rests, you can make gravy by combining pan drippings with flour over medium heat. Whisk until smooth and gradually add broth until the desired consistency is reached.

      Carve and serve the Classic Roast Turkey with your favorite sides and gravy.

      This Classic Roast Turkey recipe delivers a perfectly moist and flavorful bird with a golden brown skin. The combination of aromatic herbs and a simple preparation method makes it an excellent choice for your Thanksgiving or holiday feast.

      Herb-Rubbed Thanksgiving Turkey Ingredients:

      ● 1 whole turkey (14-16 pounds)

      ● Salt and black pepper, to taste

      ● 1 cup unsalted butter, softened

      ● 4 cloves garlic, minced

      ● 2 tablespoons fresh rosemary, chopped

      ● 2 tablespoons fresh thyme, chopped

      ● 2 tablespoons fresh sage, chopped

      ● Zest of 1 lemon

      ● 1 onion, quartered

      ● 1 lemon, quartered

      ● 4 cups chicken or turkey broth

      ● 1 cup dry white wine (optional)

      ● 1/4 cup all-purpose flour (for gravy)

      Instructions:

      Preheat your oven to 325°F (165°C). Place the oven rack in the lower third of the oven.

      Remove the turkey from the refrigerator and allow it to come to room temperature for about 1 hour.

      Pat the turkey dry with paper towels, both inside and out.

      Season the cavity with salt and black pepper. Stuff it with the quartered onion and lemon.

      In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, and lemon zest.

      Carefully loosen the skin over the turkey breast and spread about 2/3 of the herb butter underneath the skin. Rub the remaining butter over the outside of the turkey.

      Truss the turkey with kitchen twine, if desired, to help it cook evenly.

      Place the turkey on a rack in a roasting pan, breast side up.

      Pour the chicken or turkey broth into the bottom of the roasting pan. Optionally, add white wine for additional

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