Onion Soup Mix Turkey Recipes

SEASONED TURKEY BURGERS

Steps:

• In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
• Preheat the grill for medium-high heat.
• Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

TURKEY BURGERS

Steps:

• Preheat a grill for high heat.
• In a large bowl, combine the ground turkey, soup mix, and water. Season with salt and pepper. Mix lightly using your hands, and form into 4 patties.
• Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done.

ONION SOUP MIX

Steps:

• Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

SLOW COOKER TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

ONION TURKEY MEATBALLS

Steps:

• In a large bowl, combine the bread crumbs, and half of the soup mix. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until browned on all sides and a thermometer reads 165°; drain. Stir in 2-1/2 cups water and remaining soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until juices run clear., In a small bowl, combine flour and remaining water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or rice.

ONION SOUP MIX TURKEY

Steps:

• For the turkey: Preheat the oven to 325 degrees F.
• Remove the neck and giblets from the turkey (reserve for another use) and place the turkey breast-side up in a roasting pan. Remove 1 tablespoon of the onion soup mix and mix with the butter. With your fingers, gently loosen the skin of the turkey breast and rub the butter under the skin. Sprinkle the remaining soup mix all over the turkey and gently rub. Pour the broth into the bottom of the roasting pan. Place the onion and lemon in the cavity of the turkey.
• Roast for 12 to 15 minutes per pound, basting occasionally and tenting the turkey if it starts to get too brown, until a thermometer inserted in the thickest part of the thigh registers 165 degrees F, 3 hours to 3 hours 45 minutes. Remove the turkey to a platter and loosely tent with foil while you make the gravy.
• For the gravy: Pour off all of the drippings into a bowl or fat separator. Return the roasting pan to low heat. Add in about 1/3 cup or so of the fatty drippings and discard the rest of the fat, saving the remaining liquid. Sprinkle in the flour and cook, stirring, until the flour is incorporated and bubbly, 1 to 2 minutes. Slowly whisk in the roasting liquid and bring to a simmer. Add enough of the chicken broth to reach the desired consistency and volume. Simmer until slightly thickened, a few minutes. Taste before adding any salt, as the onion soup mix is salty.
• Carve the turkey and serve with the gravy on the side.