Crispy Turkey Melts Recipes

OPEN-FACED TURKEY MELTS

Steps:

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
• In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
• Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
• Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

TURKEY WITH EXTRA-CRISPY SKIN

Steps:

• Pat turkey dry inside and out with paper towels.
• Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
• Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
• Preheat the oven to 350°F.
• Pat cavity of bird dry if necessary.
• In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
• Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
• Rub remaining paste over skin and inside cavity.
• Tie turkey legs together with kitchen string and tuck wing tips underneath body.
• Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
• Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
• Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
• Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
• Arrange carved turkey on a platter garnished with rosemary sprigs.

CRISPY TURKEY MELTS

Steps:

• Spread 1/2 Tbsp. butter on each slice of bread. Place 4 slices of bread, butter side down on a cookie sheet. Top each piece evenly with 1/4 lb. turkey and top with 2 slices of provelone cheese then boil until cheese melts.
• Top sandwiches with remaining bread, butter side up.
• Broil on high until bread is toasted, about 4 minutes per side in my oven. Flip and toast bottom side. Remove from oven.
• Remove bottom slice of bread, spread on mayonnaise and add tomato slices. Replace bottom slice bread, cut in half and serve.

SOURDOUGH TURKEY MELTS

Steps:

• Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

CRISPY-SKINNED HERB-ROASTED TURKEY

Steps:

• Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
• In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
• Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
• On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
• On the day of, take the turkey out of the fridge 1 hour before cooking.
• Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
• Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.