Recipes tagged with « Turkey »
Turkey Chilaquiles Twist
Chilaquiles layered with tender turkey, smoky chile salsa, and creamy textures. Slow-simmered turkey broth forms the salsa base, with toasted chile pasilla swapped for guajillo and smoked paprika replacing cinnamon for warmth. Crispy corn chips baked with layers of shredded turkey, salsa, cream, and a cheddar-Monterey Jack blend. Finished with avocado, fresh tomato, onion, cilantro, and a tangy lime crema. Gluten free dairy rich; no eggs or nuts. Scanner-friendly method focusing on aromas, colors, and textures to guide timing and readiness.
Sous Vide Turkey Bacon Roll
Turkey breast wrapped in pancetta infused with fresh rosemary cooked sous vide at 62 °C for 3 hours 10 minutes, finished on grill to crisp bacon and develop char. Moist, tender interior with savory herb aroma. Replaces bacon with pancetta for richer depth; rosemary instead of tarragon for earthier twist. Adjusted salt quantity and timing to balance seasoning. Visual cues highlighted to master doneness and texture.
Roast Stuffed Turkey with Sage Apple
Whole turkey dry-brined two days, stuffed with pork and veal meatloaf mix, rustic bread cubes toasted crisp, sautéed onions and celery. Apple compote replaces plain for sweet moisture; fresh sage swapped for rosemary to shift aroma. Bacon blanket on stuffing. Oven roasted 3+ hours slow, skin crisped, internal temp monitored. Pan juices deglazed with brandy and white wine then thickened with browned flour roux, hint nutmeg. Sauce reduced for richness, balanced salt pepper. Traditional sides fit but optional. Sensory cues prime doneness—skin golden, juices clear, meat firm. Recipe tweaked for texture, depth, aroma; timing adjusted +/- 5%. Terrain for confident hands and eyes—trust senses over clocks.
Turkey Roast Stuffed Pear Cranberry
A turkey breast roast stuffed with a pork, pear, and cranberry filling. Canneberges or fresh cranberries burst soft. Garlic and onion cooked down in butter. Pork browned with olive oil, pears added. White wine and broth reduce almost dry. Breadcrumbs and nutmeg join. The turkey breast opened flat, stuffed, tied tight. Browned in oil then oven-roasted at higher heat, then lowered. Cook until 75°C inside. Rest, slice. Serve with almond sauce or cranberry crumble, white wine beans, or baker's potatoes. No nuts, eggs, or dairy in main stuffing, except butter and possible almond sauce on side.