90 Minute Turkey Recipes
90 MINUTE TURKEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 13h45m
Yield 1 pound turkey per person
Number Of Ingredients 9
Steps:
- To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
- To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
- Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
- Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
- After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.
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- Remove the turkey from the fridge to come to room temperature whole the oven preheats to 450 degrees.
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90 MINUTE TURKEY – ROBERT IRVINE
Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can. Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax. After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey ...
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TOP 20 TURKEY LEFTOVER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 7 minsUploaded 2014-12-22
- Leftover turkey fricassee. Winter is the season of comfort, so why not put your Christmas dinner leftovers to good use in this indulgent turkey fricassee?
- Turkey tikka masala. Spice up your leftovers and turn them into a whole new dish that the family will love. Inspired by the nation’s favourite curry, this fragrant turkey tikka masala delivers layers of flavour and gentle chilli heat in a rich, creamy sauce.
- Next level turkey & ham pie. Looking for a kitchen project to keep you occupied over the Christmas hols? This next level turkey and ham pie is not only a great use for your leftovers, but also a showstopping celebratory dish in its own right.
- Turkey ramen. The excesses of Christmas can often leave us craving something a little lighter. This warming and restorative turkey ramen is just the ticket, combining shredded leftover meat with noodles, shiitake mushrooms and eggs.
- Leftover turkey grain bowls. Another nourishing meal to keep you feeling good over the festive season. These gluten-free leftover turkey grain bowls are packed full of wholesome ingredients, including avocados, lentils, probiotic yogurt and a crunchy rainbow slaw.
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- Christmas leftover sandwich. When it comes to devising the most epic Boxing Day sarnie, we think we’ve come pretty close to perfection. Simply hollow out a crusty loaf of bread, then layer up all your leftovers inside to make this lip-smacking Italian-style muffuletta sandwich.
- Leftover turkey casserole. A hearty one-pot to warm everyone up – this simple turkey casserole is ideal for using up all your Christmas leftovers, including the trimmings.
- Turkey curry patties. Raise your lunch game with these marvellously meaty turkey curry patties. With just one bite, your tastebuds will be hit with a wonderful array of herbs and spices, all encased within a soft and crispy homemade turmeric pastry.
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- Green Goddess Turkey Burgers. A bright and herbaceous green goddess dressing, plus spinach and parsley in the patties, give these green goddess turkey burgers a gorgeous color and sprightly flavor.
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- Create the brine by combining the vegetable broth, salt, brown sugar, black pepper, allspice and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Then, remove the brine from the heat, cool to room temperature and refrigerate.
- On the night prior to serving, combine the brine with the iced water. Place the turkeyâbreast side downâin the brine, making sure itâs fully submerged. Cover and refrigerate (or set in a cool area) for 8â16 hours. Turn the turkey once halfway through brining.
- Remove the turkey from the brine, making sure there is no excess liquid. Pat the turkey dry with paper towels and set in a roasting pan using a roasting rack.
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