Hidden Valley Holiday Turkey Recipes

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HIDDEN VALLEY ® HOLIDAY TURKEY



Hidden Valley ® Holiday Turkey image

Make and share this Hidden Valley ® Holiday Turkey recipe from Food.com.

Provided by Hidden Valley

Categories     Whole Turkey

Time 3h30m

Yield 1 Turkey

Number Of Ingredients 3

1/2 cup unsalted butter, at room temperature
12 lbs turkey, rinsed well, patted dry, giblets and liver removed (12-14 lb turkey)
2 (1 ounce) packets Hidden Valley® Original Ranch® Buttermilk Recipe Salad Dressing Mix (1 ounce each)

Steps:

  • Preheat the oven to 350°F.
  • In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
  • With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
  • Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165°F is reached.

Nutrition Facts : Calories 9530.6, Fat 529, SaturatedFat 181.4, Cholesterol 3948.7, Sodium 3553.7, Carbohydrate 0.1, Sugar 0.1, Protein 1113.5

ORIGINAL RANCH® ROASTED POTATOES



Original Ranch® Roasted Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 5 servings

Number Of Ingredients 3

1/4 cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 pounds small red potatoes, quartered

Steps:

  • Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

RANCH TURKEY



Ranch Turkey image

Provided by Katie Lee Biegel

Categories     main-dish

Time 9h

Yield 10 servings

Number Of Ingredients 10

One 15- to 18-pound turkey (neck and giblets removed)
Two 1-ounce packets ranch seasoning
10 tablespoons (1 1/4 sticks) unsalted butter, softened
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 medium onion, cut into 8 wedges
Kosher salt and freshly cracked black pepper
2 tablespoons maple syrup
4 cups low-sodium chicken stock
3 tablespoons all-purpose flour

Steps:

  • Allow the turkey to come to room temperature for 2 hours.
  • Preheat the oven to 425 degrees F.
  • Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated.
  • Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
  • In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.)
  • For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey.

HIDDEN VALLEY WRAPS



Hidden Valley Wraps image

Make and share this Hidden Valley Wraps recipe from Food.com.

Provided by kzbhansen

Categories     Lunch/Snacks

Time 15m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 8

1 cup ranch dressing (I like Hidden Valley)
4 flour tortillas, warmed (10 in)
10 ounces cheese slices, your preference
2 tomatoes, sliced
1 (8 ounce) cream cheese, softened
10 ounces turkey breast, slices
2 avocados, sliced thin
alfalfa sprout

Steps:

  • Blend together the dressing and cream cheese.
  • Spread evenly on tortillas.
  • Evenly lay turkey, cheese, avocados, tomatoes and sprouts, leaving a 1 inch border around the edges of tortilla.
  • Fold the bottom edge toward center and firmly roll away from you until completely done.
  • Place seam side down and cut in half diagonally.
  • Serve.

Nutrition Facts : Calories 1106.9, Fat 90.5, SaturatedFat 32.3, Cholesterol 170.4, Sodium 1674.8, Carbohydrate 36.5, Fiber 8.6, Sugar 5.3, Protein 39.7

HOLIDAY HIDDEN VALLEY® RANCH ROASTED TURKEY WITH CORNBREAD STUFFING



Holiday Hidden Valley® Ranch Roasted Turkey with Cornbread Stuffing image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, softened to room temperature
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1/2 teaspoon freshly ground black pepper
1 apple (Golden Delicious works well); cored, peeled and cut into medium-sized cubes
2 large onion, finely chopped
1 tablespoon finely chopped rosemary
1/2 pound sweet Italian sausage
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
1 egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock, divided
12-14 pound fresh turkey
1/4 cup all-purpose flour
Juice of 1/2 lemon

Steps:

  • Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.

SALVADORIAN HOLIDAY TURKEY



Salvadorian Holiday Turkey image

The holidays are not the same if my turkey doesn't come with a savory sauce, I hope you enjoy it as much as my family does.

Provided by WATER

Categories     Whole Turkey

Time 4h

Yield 10 serving(s)

Number Of Ingredients 19

13 lbs turkey
20 roma tomatoes
1/4 cup sesame seeds
3 chilies, morron (dehydrated red bell pepper)
5 garlic cloves
16 ounces baby carrots
3 -4 potatoes
3 1/4 ounces capers
5 1/2 ounces green olives, with seed
1 cup butter
16 ounces chickpeas
1 cup water
4 bay leaves
1 large onion white
2 tablespoons Dijon mustard
1/2 cup Worcestershire sauce
0.5 (30 ounce) jar mayonnaise
salt and pepper
1 (8 ounce) bag whole black peppercorns

Steps:

  • Preheat oven 350.
  • Mix in a bowl.- Dijon mustard - Worcestershire - Capers Drained - salt and pepper (not whole) -1/2 jar of mayo - stick of butter at room temp so it mixes.
  • Dry the turkey so the mix will stick to it, using your hands not a cooking brush cover the Turkey inside and out with the mix.
  • Place the turkey breast side down and bake for an Hour.
  • Boil the Roma Tomatoes, salt and pepper (not the whole pepper).
  • Heat a pan and toast the sesame seeds, bay leaves, whole black peppers, garlic and the chilies.
  • Place the following items in a blender; Roma Tomatoes,Bay leaves, Sesame seeds, Morron chilies, Garlic Cloves, 1 cup of water, whole black peppers and set aside.
  • Dice the following items; onion, carrots, potatoes.
  • Then drain the olives and chickpeas.
  • After the turkey has baked for the first hour flip it over on it's back and pour the blended mix over it.
  • Arrange the olives and chickpeas around the turkey and cover with aluminum foil.
  • Baste the turkey periodically.
  • After the second hour place potatoes, carrots and onion around the turkey.
  • Remove foil and bake for another ½ hour to an hour.

Nutrition Facts : Calories 1320.3, Fat 71.1, SaturatedFat 25.7, Cholesterol 450.1, Sodium 1416.3, Carbohydrate 37.9, Fiber 8, Sugar 8.8, Protein 127.3

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