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Butteryum food blog recipes

Filtering by Category: turkey recipes

Turkey and Vegetable Meatloaf

Patricia @ ButterYum

Turkey and Vegetable Meatloaf - ButterYum

Don't let the fact that this meatloaf contains ground turkey scare you.  I know ground turkey is so lean that it can be dry, but this recipe contains a high concentration of vegetables, which not only adds incredibly flavor, but a great deal of moisture too.  I hope you'll give it a try.

To begin you'll need some roughly chopped carrots, onion, celery, mushrooms, and a few cloves of garlic.

Pulse in a food processor, in batches, until finely ground.

Tip: to keep the processor lid clean, drape a piece of plastic wrap over the bowl before placing the lid on. 

DSC_0924.JPG

Like this.  Click the lid in place and pulse away.

When done, all the little bits that would have normally splashed up on the lid will now be on the plastic wrap instead.

And the lid will stay perfectly clean!  

Obviously, you wouldn't use this trick if you need to use the feed tube.  

Back to the veggies - process them until they look like this.   

In a large skillet over medium-high, heat a couple of tablespoons of olive oil.

Add the ground vegetables and cook, stirring frequently, for about 10 minutes.  Don't be alarmed if you see some liquid releasing from the vegetables.

Oh, and don't forget to add the kosher salt and pepper to the vegetables as they cook.

After 10 minutes pass, the liquid will have evaporated and the color of the vegetables will have darkened a bit. 

Stir in the Italian seasoning and remove from the heat.

Allow the vegetables to cool a bit.  To speed up the process, spread them out on a sheet pan.

Time to mix everything together.  In a very large bowl, place the turkey, panko breadcrumbs, beaten egg, and worcestershire sauce.

..... and don't forget to add the cooled cooked vegetables. 

Mix everything together very well.  You don't want any unmixed clumps to remain. 

Place the meat mixture on the prepared sheet pan and shape into a loaf like this. 

In a small bowl, place ketchup, brown sugar, and mustard.

Whisk together well. 

Brush the ketchup mixture evenly over the top of the meatloaf and bake in preheated oven for 45-50 minutes, or until an internal temperature of 165F is reached.  Rest for 10 minutes before serving. 

Turkey Meatloaf recipe with how-t0 photos

Enjoy!

Items used to make this recipe:

(affiliate links)


Turkey and Vegetable Meatloaf

makes 8 servings

Printable Recipe

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 large carrots, chopped

  • 2 ribs celery, chopped

  • 6 ounces white or cremini mushrooms, chopped

  • 3 cloves garlic

  • 2 teaspoons Italian seasoning

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 pounds ground turkey

  • 1 cup panko breadcrumbs

  • 2 large eggs, beaten

  • 1/2 teaspoon worcestershire sauce

  • 1/2 cup ketchup

  • 2 tablespoons brown sugar

  • 1 tablespoon dijon mustard

Directions

  1. Preheat oven to 350F and line a half sheet pan with nonstick foil.

  2. Place onion, carrots, celery, mushrooms, and garlic in a food processor and pulse until finely ground, processing in batches as needed.

  3. In a large skillet over medium high heat, cook ground vegetables, salt, and pepper in oil for about 10 minutes, stirring frequently, until excess liquid evaporates and the color of the vegetables darken slightly.

  4. Remove the vegetables from the heat, stir in the Italian seasoning, and allow the mixture to cool before proceeding.

  5. In a large mixing bowl, combine the cooled vegetable mixture, ground turkey, panko breadcrumbs, beaten eggs, and worcestershire sauce; mix very well until they are evenly distributed.

  6. Place the turkey mixture on the prepared half sheet pan and shape into a loaf.

  7. In a small bowl, combine ketchup, brown sugar, and mustard; pour evenly over meatloaf.

  8. Bake in center of preheated oven for 35-40 minutes, or until it reaches an internat temperature of 165F; rest for 10 minutes before serving.

adapted from laurainthekitchen.com 

Dry Brined Turkey

Patricia @ ButterYum

If you're intimidated by the thought of brining in a liquid solution, Dry Brining is the perfect technique for you.  I’ve made turkey all kinds of ways, and dry brining is by far my favorite for a couple of reasons; 1) it’s much less messy than brining in liquid, and 2) it produces the most juicy, flavorful bird imaginable!

Plan to begin the process anywhere from 24-72 hours before you place your turkey in the oven to roast.  Enjoy!

Rinse and dry a 12-14 pound turkey well and place on a rimmed sheet pan. If there’s a pop-up timer in the turkey, remove it (they’re notoriously inaccurate).

Sprinkle the entire bird, inside and out, with kosher salt. Be sure to check the “note” section below the recipe to calculate how much kosher salt you’ll need based on the weight of your turkey.

Place the turkey in the fridge, uncovered, for at least 24 hour (but can be as long as 72 hours).

Be careful about accidental cross contamination - here I placed a barrier of homemade chicken stock in front of my turkey to reduce the risk that someone might accidentally touch it.

After 24-72 hours, remove the turkey from the fridge and pat dry thoroughly with paper towels.

Next, tuck the wings, tied the legs smear butter all over the skin, and insert an oven-safe probe thermometer in the thickest part of the thigh (without touching any bone). Sprinkle the turkey lightly with salt and pepper. Not too much, the salt brine will have flavored the meat already so we’re just adding a little flavor to the skin.

Roast in a 325F oven for 15-18 minutes per pound, or until the internal temperature in the thickest part of the thigh reaches 165F. I check both legs in a couple of places, just to be on the safe side.

Allow the turkey to rest for 30-40 minutes before carving (the internal temperature will rise 5-10 additional degrees - this is normal). That should leave you with plenty of time to make gravy with all the yummy pan juices. Happy Roasting!

Items used to make this recipe:

(affiliate links)


Dry Brined Turkey

Printable Recipe

Ingredients

  • 12-14 pound turkey (thawed if applicable)

  • 6 tablespoons kosher salt (see formula in the “note” section below)

  • 4 tablespoons unsalted butter, softened

  • kosher salt and pepper for sprinkling

  • 1 large onion, sliced

  • 1 large carrot, sliced

  • 1 large stalk celery, sliced

  • 2 cups water

Directions

  1. Remove neck, giblets, etc from inside turkey; reserve for gravy.

  2. Rinse turkey well and dry thoroughly with paper towels; place on half sheet pan.

  3. Sprinkle turkey inside and out with salt, refrigerate uncovered for 24-72 hours.

  4. Preheat oven to 325F and place oven rack in the lower third position.

  5. Pat turkey well with paper towels to absorb any moisture that might be on the surface (pay close attention to nooks and crannies).

  6. Place a roasting rack into a large roasting pan; add sliced onion, carrot, celery and water.

  7. Smear softened butter all over turkey and sprinkle lightly with kosher salt and pepper; place on roasting rack.

  8. Place turkey in oven, uncovered, and roast for 15-18 minutes per pound or until the meat in the thickest part of the thigh registers 165F.

  9. Remove from oven and rest for 30-40 minutes. Strain pan drippings and use to make gravy.

NOTE