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3 Turkey Recipes For Thanksgiving and Beyond

Here's 3 recipes from Jaindl's turkey farm for Thanksgiving turkey and leftovers.

The Ultimate Brine for Turkey

Brining a turkey results in an incredibly moist and juicy (not "watery") bird every time.

    Ingredients:
  • 1 1/2 cups, KOSHER salt (not regular, use KOSHER
  • 1 1/4 cups, brown sugar
  • 10 whole cloves
  • 3 teaspoons, black peppercorns
  • 1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
  • The peel from one orange or one tangerine (colored part only - not white pith) {I used two}
  • Optional: 3 teaspons, dried thyme and/or 3 teaspoons, dried sage
    Directions:
  1. Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15
  2. Rinse turkey under cool running water, inside and out (remove giblets from body cavity - but reserve them, if desired, for giblet gravy).
  3. Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with liquid).
  4. Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours.
  5. Remove turkey, rinse, pat dry, and roast as usual

Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket - never cast iron or aluminum. The pot should be large enough to contain the turkey (so the brine will be sufficient to cover the bird.)

Dip for Smoked Turkey

    Ingredients:
  • Jaindl "Hickory Smoked" Turkey
  • 16 oz sour cream
  • 1 cup mayonnaise
  • 1 to 2 teaspoons Worcestershire sauce
  • 1 to 4 tablespoons horseradish (to taste)
    Directions:
  1. Mix ingredients and refrigerate for at least 2 hours.
  2. Cut smoked turkey into cubes.
  3. Insert toothpick and serve with dip.

Turkey BBQ

Ready To Roast Jaindl Turkey 

    Ingredients:
  • Jaindl Turkey (14-20 pounds)
  • Strained drippings from the turkey after roasting
  • One stick of butter
  • 2 cans of Campbell's Cream of Celery Soup
  • 1 soup can of water
  • Salt and pepper to taste
    Directions:
  1. Place strained drippings into a Dutch oven or crock pot.
  2. Add stick of butter, soup, water, salt and pepper (to taste). Simmer to low boil.
  3. Cut off entire breast of turkey and shred. Shred dark meat. Add to pot.
  4. Cover and simmer for 3-6 hours (or longer) on low.
  5. Serve on Fresh Kaiser roll.


John Lee November 24, 2011 at 12:14 AM
I understand rinsing and patting the turkey dry AFTER brining, but why would you pat dry just prior to brining?

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