Cider-Glazed Turkey with Lager Gravy

Posted by in Shared Member Recipes

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this turkey recipe, he salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that’s been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.


Grill-Roasted Turkey

Posted by in Shared Member Recipes

1 12-14-lb. turkey, giblets and neck removed, brined (click for recipe), at room temperature for 1 hour

1 apple, cored, quartered

1 orange, quartered

1 red onion, peeled, quartered

2 tablespoons unsalted butter, room temperature

Kosher salt and freshly ground black pepper

Special Equipment

A charcoal chimney; 2 cups wood chips, soaked in water for at least 2 hours (optional)


Honey-Brined Turkey with Giblet Cream Gravy

Posted by in Shared Member Recipes, Thanksgiving

Janet Fletcher, food writer, says,”My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We poured it over the mashed potatoes, dressing and turkey, then over open-face sandwiches the next day. Of course, it’s great with this turkey, too: The bird gets its incredible moistness from being soaked overnight in a brine enhanced by thyme, garlic cloves and honey.”Because of the brining process, we don’t recommend stuffing this turkey.


Turkey Tetrazzini

Posted by in Shared Member Recipes

Tetrazzini is a great recipe to use up your Thanksgiving leftovers. This is definitely not the version you may have grown up with. The addition of wine, wild mushrooms and savory herbs makes this dish as exciting as the Thanksgiving meal itself.


Swedish Turkey Meatballs with Egg Noodles

Posted by in Shared Member Recipes

Source: GourmetIngredientsmeatballs 2/3 cup bread crumbs 1 medium onion 1 large egg ¼ teaspoon freshly grated nutmeg 1 teaspoon ground allspice 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 ¾ pounds lean ground turkey ½ cup flour 1 teaspoon vegetable oil pasta ¾ pound cholesterol-free egg noodles such as No Yolks sauce 1 small onion, chopped 2 ½ tablespoons cornstarch mixed with 1/2 cup water 2 ½ cups beef broth (24 fluid ounces) ¼ cup medium-dry Sherry 1 tablespoon Worcestershire sauce 3 heaping tbsp. nonfat sour cream 2…read more