Turkey A La Marietta Recipes
TURKEY A LA MARIETTA
Provided by Judith Liebman
Categories brunch, dinner, lunch, main course
Time 8h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Marinate in refrigerator for 5 or 6 hours. Remove thighs from refrigerator about 30 minutes before cooking. Preheat oven to 400 degrees. Put thighs skin side down in roasting pan. Put pan, uncovered, into oven for about 30 minutes. Then turn thighs over, add potatoes, sprinkle all with salt, pepper, white wine vinegar, olive oil, and broth and continue roasting until thighs are done and potatoes are tender, adding broth if needed, about 30 more minutes. Stir the potatoes once or twice during roasting. Remove from oven, let thighs and potatoes sit covered and untouched for about 20 minutes before serving.
TURKEY A LA KING
This is a smart way to use up leftover turkey. You might want to make a double batch! -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Nutrition Facts : Calories 297 calories, Fat 13g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
TUSCAN-STYLE TURKEY ALLA PORCHETTA
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
- Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
- Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
- Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
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