~Turkey's~

Subject: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:43 pm

Tunisian-Spiced Turkey

1 1/2 tbsp black peppercorns

1 tbsp whole cloves

1 tbsp cardamom pods

1 tbsp olive oil

1 1/2 tsp ground cinnamon

1 tsp salt

1/2 ground nutmeg

1 (12lb) Turkey fresh or frozen

2 (14oz) cans fat free, less-sodium chicken broth

Preheat oven to 400F

Place first 3 ingredients in a small skillet and cook over medium low heat 2 min or until toasted and fragrant, shaking pan frequently

Place peppercorn mixture in a spice or coffee grinder, process until finely ground.

Place mixture in a small bowl.

Stir in 1 tbsp oil, cinnamon, 1 tsp salt, and nutmeg to form a paste

Remove and discard giblets and neck from turkey

Rinse turkey with cold water, pat dry

Trim excess fat

Starting at neck cavity, loosen skin from breast and drumsticks gently pushing between skin and meat

Rub spice paste under loosened skin and over breast

Lift wing tips up and over back, tuck under Turkey

Place turkey breast side down, on the rack of a broiler pan or roasting pan coated with cooking spray

Pour 2 cans broth into shallow roasting pan, place rack in pan

Bake at 400F for 45 minutes

Turn Turkey over and bake an additional 1 hour and 15 minutes or until a thermometer inserted in thigh registers 180F Let stand 10 minutes

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:43 pm

Hot Turkey Stuffed Tomatoes

6 to 8 large (2 1/2 to 3 1/2 inch) Tomatoes

2 tablespoons flour

1/8 teaspoon pepper

2/3 cup undiluted Carnation Evaporated milk

1/4 cup Water

3 cups cooked diced Turkey

1/2 cup chopped salted cashews

1/2 cup chopped celery

1/4 cup chopped green onion

14 teaspoon marjoram leaves

1/4 teaspoon basil leaves

Cut tops off tomatoes. Scoop out pulp and seeds, save for future use. Turn tomatoes upside down to drain. Combine flour and pepper in medium saucepan. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add turkey, cashews, celery, onion, marjoram and basil. Heat, stirring constantly, just until mixture is heated through. Spoon into tomato shells. Place in 12x7 1/2x 2 inch baking dish. Bake in slow oven 325 for 15 to 20 minutes, or until heated through.

Turkey stuffed tomatoes may be served cold

Do not bake makes 6 to 8 servings.

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:43 pm

Turkey Loaf

3 pkgs unflavored gelatin

1 cup cold water

8 cups cubed turkey, cooked

2 cups water

3 teaspoons poultry seasoning

2 teaspoons onion salt

2 teaspoons celery salt

Salt and pepper to taste

3 cubes chicken bouillon.

Dissolve gelatin in cold water.

Combine dissolved gelatin and remaining ingredients in saucepan,.

Simmer for a few minutes

Pour into loaf pans,

Chill

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:43 pm

Turkey Bake Casserole

1-2/3 cups hot water

1 pkg (6 oz) stove top stuffing mix for turkey

4 cups chopped cooked turkey

1 bag (14 oz) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz) condensed cream of chicken soup

3/4 cup milk

1-1/2 cups shredded cheddar cheese

Preheat oven to 350F add hot water to stuffing mix, stir just until moistened. Set aside

Mix turkey and broccoli in 13x9 inch baking dish. Combine soup, milk and cheese, pour over turkey mixture. Top with prepared stuffing

Bake 30 min. or until heated through

Makes 6 servings, about 1-1/3 cups each.

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:43 pm

Left Over - Turkey and Dressing Casserole

About 4 cups leftover dressing

1/2 lb fresh mushrooms sliced and sautéed in 2 tbsp butter

About 2 cups leftover sliced turkey

1/4 cup butter

1/4 cup flour

1-1/4 cups stock or milk or leftover gravy

1/2 tsp monosodium glutamate

1 tsp salt

1/4 tsp pepper

1/4 cup grated parmesan cheese

Melt butter, add flour, and mix until smooth

Add stock and all seasonings

Cook until thick

Then simmer about 5 minutes

This sauce should be very stiff to prevent it from soaking into dressing

Arrange leftover dressing in a medium-sized casserole

Spread mushrooms over dressing

Season lightly with salt and pepper

Arrange sliced turkey over mushrooms then pour sauce over entire top

Bake at 350F

umcovered about 35 minutes if ingredients are warm

Bake about 45 minutes if casserole was prepared in advance

Place under broiler to brown top just before serving

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:44 pm

Left-Over Turkey and Ham Casserole

1/2 cup butter or margarine

1/2 cup sifted all purpose flour

3 cups rich milk or stock

2 tsp salt

1/2 tsp pepper

1 package cooked frozen peas

3 cups cut up leftover turkey and ham

1/4 cup grated parmesan cheese

Melt butter, add flour, and stir until smooth

Add milk or stock, salt, pepper

Cook until thick, and then simmer about 5 minutes

Stirring continuously

Add peas, turkey and ham

Blend well and pour into a medium-size casserole or heatproof platter

Sprinkle top thickly with cheese and

Bake at 450F about 15 to 20 minutes

Chicken may be used instead of turkey in this casserole

This casserole can be topped with baking powder biscuits cut into diamond shapes

Serves 8

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:44 pm

Saucy Turkey

2 tbsp butter or margarine

1 small onion, chopped

1 small green pepper, chopped

1-1/2 cups ketchup

1/2 cup chicken broth

1-1/2 tsp Worcestershire sauce

1 tsp prepared mustard

1/4 to 1/2 tsp hot pepper sauce

1/4 tsp pepper

3 cups cubed cooked turkey

Hot cooked rice or sandwich rolls

In a large saucepan, melt butter, sauté onion and green pepper until tender

Stir in ketchup, broth, Worcestershire sauce, mustard, hot pepper sauce and pepper.

Add turkey, simmer, uncovered for 20 minutes or until heated through

Serve over rice or on rolls

Yield 4 servings

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:44 pm

Asparagus Turkey Pie

3 tbsp Margarine

1/4 cup chopped onion

2 tbsp flour

1-1/4 cups half and half

1/2 tsp salt

1/8 tsp pepper

2 cups cubed, cooked turkey or chicken

10 oz pkg frozen cut asparagus, thawed, drained (or 1-1/2 cups fresh)

1/2 cup sliced fresh mushrooms

3 tbsp dry white wine

8 oz can refrigerated crescent dinner rolls

Heat oven to 350F

In medium saucepan, melt margarine, add onion and cook until tender

Stir in flour cook over medium heat until mixture is smooth and bubbly

Gradually add half and half, salt and pepper

Cook until mixture boils, stirring constantly

Remove from heat, stir in turkey, asparagus, mushrooms and wine

Separate dough into 8 triangles

Place dough in ungreased 9 inch pie pan in a spoke fashion with narrow tips overlapping rim or pan about 3 inches

Press dough over sides and bottom of pan to form crust

Spoon turkey mixture evenly over dough

Bring tips of dough over filling to center

Do not overlap

Bake at 350F for 25 to 35 minutes or until golden brown

Garnish as desired

6 servings

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:44 pm

Turkey Stock

Turkey Carcass

1 bay leaf

1/2 tsp dried marjoram leaves

1/2 tsp dried thyme leaves

1/2 tsp dried basil leaves

1 medium onion, chopped

1/2 cup chopped celery

1/2 cup sliced carrot

Salt

Pepper

Remove any meat from carcass, set meat aside for later use

Break up turkey carcass, cracking large bones

Place bones in large kettle

Add remaining ingredients and cold water to cover

Bring to boiling reduce heat simmer, covered 3 hours

Let stock cool slightly, strain

Store stock, covered in refrigerator

Skim off any fat before using

Makes 1 or more quarts

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:47 pm

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey

Fresh or Frozen?

Fresh Turkeys

Allow 1 pound of turkey per person.
Buy your turkey only 1 to 2 days before you plan to cook it.
Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.

Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria

that may be in the stuffing can multiply very quickly.

Frozen Turkeys

Allow 1 pound of turkey per person.
Keep frozen until you're ready to thaw it.
Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen, pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper

handling and cooking.

Allow 1 ¼ pounds of turkey per person.

Thawing Your Turkey

There are three ways to thaw your turkey safely - in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds	1 to 3 days
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water Allow approximately 30 minutes per pound
4 to 12 pounds	2 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:48 pm

ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.
A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a minimum internal temperature of 165 °F.
If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the whole poultry in the innermost part of the thigh and wing and the thickest part of the breast. The minimum internal temperature should reach 165 °F for safety.
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1 ½ to 3 ¼ hours
8 to 12 pounds	2 ¾ to 3 hours
12 to 14 pounds	3 to 3 ¾ hours
14 to 18 pounds	3 ¾ to 4 ¼ hours
18 to 20 pounds	4 ¼ to 4 ½ hours
20 to 24 pounds	4 ½ to 5 hours

Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2 ½ to 3 ½ hours
8 to 12 pounds	3 to 3 ½ hours
12 to 14 pounds	3 ½ to 4 hours
14 to 18 pounds	4 to 4 ¼ hours
18 to 20 pounds	4 ¼ to 4 ¾ hours
20 to 24 pounds	4 ¾ to 5 ¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
Add ½ cup of water to the bottom of the pan.
If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent over-browning, foil may also be placed over the turkey after it reaches the desired color.
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part of the breast. For whole turkeys, place the thermometer in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
www.fsis.usda.gov

Storing Your Leftovers

Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

Subject: Re: ~~~~~Turkey's~~~~~ Tue Nov 11, 2008 5:49 pm

In the Microwave Oven

Cover your food and rotate it for even heating. Allow standing time.
Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
Consult your microwave oven owner's manual for recommended times and power levels.

For more information about food safety (in English and Spanish), call:
USDA Meat and Poultry Hotline
1-888-MPHotline
(1-888-674-6854)
TTY: 1-800-256-7072

10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov.

Last Modified: April 6, 2006

~~~~~Turkey's~~~~~

~Turkey's~