1 DV Farm turkey (12-22 lbs.)
2 t. salt
2 t. pepper
4 t. TOTAL of spices, including dried savory, rubbed sage, thyme and/or rosemary, etc.
2 pears, apples and/or oranges
1 large onion and celery rib, quartered
1/2 cup butter, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 T. honey
In a small bowl, combine the salt, pepper and other favorite spices. Rub 1 tablespoon of seasoning mixture inside turkey cavity. Place the fruit, onion and celery in turkey cavity; tie drumsticks together. Place breast side up in a roasting pan. Combine butter and remaining seasonings; brush over turkey. Bake at 325 degrees for 10 minutes per pound with a foil tent over top.
Meanwhile, combine marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm.
Remove tent of foil. Bake 2-5 minutes per pound longer, until meat thermometer reads 165 to 170 degrees. Brush occasionally with orange glaze during the last 30-60 minutes of cooking time. Cover and let stand 15 minutes before carving. Gravy can be made with the juices (the best gravy ever!!!)
Grilled Apple-Brined Turkey
2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 DV Farm turkey (approx. 12-14 lbs.)
2 T. vegetable oil
In a large kettle, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the marinade to room temperature.
Remove giblets from the turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out a much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate 18-24 hours, turning occasionally.
Prepare grill for indirect heat. Drain and discard brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect low heat for 1 hour. Tent turkey with foil; grill 1 hour longer or until meat thermometer inserted in the thigh reads 165 to 170 degrees. Remove from heat; cover and let stand for 15 minutes before carving.
Herb-Roasted Turkey Breast
1 DV Farm bone-in turkey breast, 3-5 pounds
1-2 teaspoons minced garlic (1-2 cloves)
1 teaspoon dry mustard
1/2 tablespoon chopped fresh rosemary leaves
1/2 tablespoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1/2 cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast, skin side up, on a rack in a roast pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for approx. 20 minutes per pound, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 10 minutes. Slice and serve with the pan juices spooned over the turkey.
Thank you, Periann, for sharing this wonderful recipe!
Oh-So Creamy Turkey Soup
1 pkg. DV Farm turkey legs and 1 pkg. DV Farm turkey wings
(OR one leftover Thanksgiving turkey carcass with some meat works great!)
4 quarts water
1 cup butter
1 cup flour
3 onions, chopped
2 large carrots, diced
4 ribs celery, diced
2 cups rice, cooked
2 t. salt
3/4 t. pepper
2 cups half & half (or milk)
Place turkey and water in stockpot or Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 to 1-1/2 hours. Remove meat and bones from broth, set aside to cool. You should have approximately 3 quarts of broth; if not, add water to equal 3 quarts. Melt butter in large pan; add flour and cook over medium heat, stirring often, for 5 minutes. Stir onion, carrot and celery into roux; cook over medium heat for 10 minutes, stirring often. While this is cooking, remove turkey meat from the bones, discarding bones and skin. Cut turkey into bite-sized pieces; set aside.
Now, add the vegetable/roux mixture into broth in stockpot. Add salt and pepper; bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes until veggies are tender. Add turkey, cooked rice and half & half into your soup, heat through. This is a wonderfully thick soup, but you certainly may add a bit more water to taste.
Grilled Turkey Wings
6 cups water
1/4# kosher salt
1/4 cup molasses
1/2 cup honey
1/4 cup soy sauce
3/4 T. dried red pepper flakes
3/4 T. dried sage
small bunch fresh thyme
2 to 4 cloves garlic, to taste, crushed
2 pkg. DV Farm turkey wings
In a medium pan, bring 3 cups water and kosher salt to a boil. Boil and stir until salt is dissolved. Remove from heat. Add molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt/water mixture; allow to cool. Add the remaining 3 cups of water (very cold water).
Remove your turkey wings from the package and cut each into three pieces, discarding the wing tip. From two packages of Dominion Valley Farm wings, you will have a total of 8 pieces. Place these pieces into a large bowl. Pour your liquid mixture over the turkey pieces. They need to be completely submerged, so add more water until they are covered. Put a plate or other heavy glass dish over the top to hold the turkey wings into the liquid. Cover bowl with siran and place in the fridge for 12-24 hours.
Remove the turkey wing pieces from the liquid and pat to dry. Fire up the grill on low, and barbeque your wings for approx. 30 minutes. Remove to a platter and cover with foil. Let them rest for 5-10 minutes. Now...devour!!!
2-1/2 cups finely diced or shredded cooked DV Farm turkey
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 t. ground cumin
1/2 t. salt
1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream, shredded lettuce, diced tomatoes, guacamole, salsa - all to taste
In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 5 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Cut into wedges and serve with sour cream, lettuce, etc.
2 lbs. DV Farm diced or ground turkey (leftovers are great!), or ground beef or pork
2 cups chopped onion
2 cloves garlic, minced
1 6-oz. can tomato paste
2 16-oz. cans diced tomatoes, undrained
1 4-oz. can chopped green chilies, undrained
1/4 cup chopped fresh parsley
2 T. chili powder
1-1/2 T. brown sugar
1 T. vinegar
1 t. ground cumin
1-1/2 t. salt
1 t. ground pepper
1/4 t. ground cloves
1 bay leaf
1 16-oz. can kidney beans, undrained
Cook onion and garlic in a bit of olive oil in a stockpot until onions soften. Add diced turkey plus remaining ingredients, except for the kidney beans. Cover, reduce heat and simmer for 1-1/2 hours, stirring occasionally. Add the kidney beans and simmer an additional 30 minutes. Remove the bay leaf and serve. Especially good with a dollop of sour cream and shredded cheese sprinkled on top!
Perfect for these cold Wisconsin nights or on game-day Sundays!