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COOKING TURKEY TIPS : TAMIL COOKING : STRING FOR COOKING Cooking Turkey Tips
Grilled Honey-Dijon Brined Turkey Breast Recipe INGREDIENTS: 11 cups cold water 1 cup honey 1/2 cup Dijon mustard 1/3 cup salt 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen 3 tablespoons olive or vegetable oil 1 teaspoon dried marjoram leaves 1 teaspoon ground mustard 1 teaspoon garlic-pepper blend DIRECTIONS: 1. In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours. 2. Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. 3. In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone. 4. Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour. 5. Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 170°F. 6. Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing. Spring Asparagus and Turkey Pie
INGREDIENTS 3 tablespoons butter or margarine 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 cup half-and-half 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups cubed cooked turkey or chicken 1 box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained 1/2 cup sliced fresh mushrooms 3 tablespoons dry white wine or chicken broth 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls DIRECTIONS 1. Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine. 2. Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap. 3. Bake 25 to 30 minutes or until golden brown. Garnish as desired. High Altitude (3500-6500 ft): Bake 28 to 33 minutes. santa monica cooking school pizza temperature cooking kurdish cooking cooking bacon wrapped filet mignon cooking mama online cooking classes oklahoma cooking lamb loin butterball cooking instructions survival cooking gear more classic italian cooking |