Thread: Turkey - Your Recepies

Alright guys, I fell in love with Turkey shooting this year with my new .22

Give me your best recepies.
I've tried, slow cooking, roasting, frying.
So far I like it fried and slow cooked, I have tried smoked turkey once about 15 odd years ago and it was great, not sure if anyone here does that.
So get in there and share your Turkey recepies!!!

If you can get Angus on to this you'll be set; his recipes are amazing

Who is Angus??? Where is Angus ???... Get him here!!!!

Originally Posted by Petros_mk

Who is Angus??? Where is Angus ???... Get him here!!!!

His forum name is Angus_A and he lives in Wellington so flick him a PM

Here i am gimmie a minute!

Also interested. Smacked a few with the bow today

Originally Posted by Angus_A

Here i am gimmie a minute!

Hurry up man, turkey is burning up on the fry pan.... F-ck!!!


Kidding

Turkey Manicotti, awesome way to use up leftover roast turkey.

For the crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed

For the filling:
1 cup chopped turkey
1 cup ricotta cheese
1/2 cup Parmessan cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley

For the rest:
1 1/2 cups marinara sauce (whatever you use for spag bol just minus the meat)
2 tsp olive oil
1/3 cup grated parmessian cheese for top
1 tbsp chopped Italian parsley, garnish


Mix the crepe ingredients together and whisk until super smooth and looks like a runny pancake batter, put in the fridge for an hour to hydrate.


Mix the filling ingredients together and set aside.

Spoon some of the batter into a hot (non stick) pan and make thin pancakes, you should get about 6.
Spoon some filling into the centre of the crepe and roll it up like a burrito.

Spoon some sauce on the bottom of a baking pan and then put the rolls in, spoon over more sauce and more cheese and olive oil.

Bake at 180 for 40 minutes more coming!

Turkey casserole/pasta bake thing.

I made this while very, very drunk one night. Been making it ever since, it's fantastic.

Ingredients
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 can condensed cream of mushroom soup
1 teaspoon curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup shredded cheese
1 teaspoon salt, or to taste
1 500g package of pasta (lasagna noodles work best but penne or shell pasta works just fine)
3 cups diced cooked turkey
1 small bag potato chips, crushed into crumbs

Put a big pot of salted water on to boil and cook your pasta.
In a big pot melt your butter and add the flour, cook it until it smells like a pie crust. Add your cold milk and whisk until smooth. Add the green onion, red bell pepper, curry powder and cream of mushroom soup.
Keep mixing on a medium/low heat until thick, take off the heat and mix with your pasta and chopped turkey.

Empty into a casserole dish and top with the crushed chips, bake at 350 until the top is golden brown and crispy.

MORE STUFF TO COME

Originally Posted by Bavarian_Hunter

If you can get Angus on to this you'll be set; his recipes are amazing

Thank you for telling me about Angus !!!!

Last one for now, how to roast a turkey correctly (ie my way)

Ingredients:
A turkey (obviously)
seasoning salt: salt, black pepper, and cayenne. mix these together and have them on hand in a container or something
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib

Cut up the vegetables, put them in the bottom of your pan, put the turkey on top. Be sure to tuck the wing tips underneath the bird or the will burn.
Season the inside with the seasoning mix.

Melt the butter in a pan and throw in the herbs, cook for a minute or so, remove the herbs and put them in the cavity.
Brush the bird all over with the butter and sprinkle generously with the seasoning mix.

The general rule (and sorry i learned this from an american chef so i don't have metric measurements) is 15 minutes per pound at 160 degrees.

Or until the thickest part of the thigh reaches about 80 degrees c

You can edit it all you like but try stick to that as a base, i quite like putting a bit of cumin in with the seasoning mix.

Originally Posted by Angus_A

Last one for now, how to roast a turkey correctly (ie my way)

Ingredients:
A turkey (obviously)
seasoning salt: salt, black pepper, and cayenne. mix these together and have them on hand in a container or something
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib

Cut up the vegetables, put them in the bottom of your pan, put the turkey on top. Be sure to tuck the wing tips underneath the bird or the will burn.
Season the inside with the seasoning mix.

Melt the butter in a pan and throw in the herbs, cook for a minute or so, remove the herbs and put them in the cavity.
Brush the bird all over with the butter and sprinkle generously with the seasoning mix.

The general rule (and sorry i learned this from an american chef so i don't have metric measurements) is 15 minutes per pound at 160 degrees.

Or until the thickest part of the thigh reaches about 80 degrees c

You can edit it all you like but try stick to that as a base, i quite like putting a bit of cumin in with the seasoning mix.

Is that Celsius or Fahrenheit? Dumb Question I know just want to make sure

Jack the 160 degrees has to be Celsius because if you look further down Angus talks about the thickest part of the thigh reaching 80 degree C. It could never do that if the 160 degrees was fahrenfeit as that is only 71ish degrees C

Celsius.

Who da man? I'm da man!