Turkey Otoole Copycat Recipe 355

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TURKEY O'TOOLE COPYCAT RECIPE - (3.5/5)



Turkey O'Toole Copycat Recipe - (3.5/5) image

Provided by MJH

Number Of Ingredients 18

Rosemary Soft Pretzels:
1 Pretzel Roll (recipe below)
4-6 oz Oven Roasted Deli Turkey
2-3 tsp of Honey Mustard (or Honey Dijon) dressing
1 slice of Swiss cheese
1 tsp of oil (to saute the turkey)
2 1/4 tsp dry active yeast (1/4 ounce)
1/4 tsp coarse salt
2 tsp sugar
1 cup warm water (100 to 110 degrees)
3 cups all-purpose flour, plus more for surface
2 tbs unsalted butter
1/8 teaspoon cayenne pepper
3 tbs baking soda
Medium pot of water
2 tbs unsalted butter, softened
2 tbs chopped rosemary
1 tbs coarse salt

Steps:

  • Heat up a medium sized pan and add the oil. Rip the oven roasted turkey in pieces and saute for a few minutes. Cut the pretzel roll in half and spread the honey mustard on the bottom. Gather the turkey into one pile and top it off with cheese. Wait until the cheese is melted and add the turkey/cheese to the pretzel roll. Rosemary Soft Pretzels: Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.

HOW TO COOK A TURKEY



How to Cook a Turkey image

The biggest myth in all of American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared, this will work! There is nothing to fear but the fear of dry turkey itself.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
1 (12 pound) whole turkey, neck and giblets reserved
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
3 tablespoons butter
4 sprigs fresh rosemary
½ bunch chopped fresh sage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place onion, celery, and carrot in a large, shallow roasting pan.
  • Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
  • Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
  • Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
  • Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
  • Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
  • Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 355 calories, Carbohydrate 1.5 g, Cholesterol 136 mg, Fat 17.2 g, Fiber 0.4 g, Protein 45.5 g, SaturatedFat 5.5 g, Sodium 603.5 mg, Sugar 0.6 g

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

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