Moscow Turkey Recipes

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HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY



How to Cook the Juiciest, Most Tender Oven Roast Turkey image

I recently learned How to Cook the Juiciest, Most Tender Oven Roast Turkey EVER - and it has changed the way I am going to cook my turkeys from now on.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

one 15-25 pounds turkey
1 tablespoon sea salt flakes or coarse salt
1 tablespoon parsley
2-3 tablespoons olive oil
1 litre carton turkey broth
1 turkey sized oven safe roasting bag
1 small white onion, peeled and quartered
1-2 stalks celery ,washed and cut into sticks
1 apple, de-seeded and quartered

Steps:

  • NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
  • Pre-heat your oven to 300 °F.
  • Pat the tops and sides of the turkey dry with paper towels and throw them out.
  • Place your turkey so that it's completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
  • Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
  • Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
  • Rub the olive oil all over the turkey skin, getting it covered well. You don't have to do the bottom.
  • Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
  • Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
  • Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
  • Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
  • When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
  • You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
  • Use the drippings to make what is the BEST turkey gravy you will ever eat.

Nutrition Facts : Calories 31 kcal, Fat 3 g, Sodium 872 mg, ServingSize 1 serving

RUSSIAN-STYLE TURKEY CUTLETS



Russian-Style Turkey Cutlets image

So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground turkey is often disappointingly dry, but here a bit of butter and cream keep the meat moist. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 lb ground turkey
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry breadcrumbs
2 tablespoons cooking oil

Steps:

  • Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
  • Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
  • In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
  • Menu Suggestions.
  • Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.

Nutrition Facts : Calories 454.9, Fat 33.6, SaturatedFat 13.9, Cholesterol 168.6, Sodium 623.3, Carbohydrate 12.3, Fiber 0.7, Sugar 1.1, Protein 26.4

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