TURKEY WRAPS
These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.
Provided by Rochelle Brooks Thompson
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
- Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
- Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 37.1 g, Cholesterol 78.4 mg, Fat 28 g, Fiber 6.2 g, Protein 24.2 g, SaturatedFat 13.2 g, Sodium 1437.9 mg, Sugar 3 g
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
ROAST TURKEY AND HERBED CREAM CHEESE LETTUCE WRAPS
Fresh basil, baby spinach and cream cheese come together in a rich, flavorful spread for these bread-free wraps. Great in a lunchbox, they also make a finger-friendly addition to a game-day party.
Provided by Food Network Kitchen
Time 5m
Yield 4 wraps
Number Of Ingredients 8
Steps:
- Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them. (Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long.) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily. Set aside.
- Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper.
- Lay two of the romaine leaves out on a clean work surface. Cover the leaves with 2 slices of turkey. Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end. Line up 1/4 cup of the shredded carrots just above the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll. Place the wrap on a plate seam-side down. Repeat with the remaining ingredients. Cut each wrap in half and serve.
BACON WRAPPED ROASTED TURKEY
This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make!
Provided by MrsM1021
Categories Whole Turkey
Time 3h20m
Yield 13 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325°F
- Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
- Tie up the Turkey's wings, legs, and drumsticks with Kitchen Twine as desired.
- Chop Sage and mix in with softened Butter.
- Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
- Salt and pepper Turkey to taste.
- Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
- Insert an Oven-Safe Meat Thermometer into the inner thigh area near the breast of the Turkey but not touching the bone.
- Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
- Remove foil tent for last hour of cooking Turkey.
- Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL - Bacon can then be chopped and placed in a separate dish of your choice).
- Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
- Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
ROASTED TURKEY WRAP
Make and share this Roasted Turkey Wrap recipe from Food.com.
Provided by IMCHFAPL
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- place ingredients in wrap and enjoy!
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- PREHEAT oven to 450°F. Remove neck and giblets from turkey; rinse turkey and pat dry. If desired, loosely stuff turkey. Brush with oil.
- TEAR off a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil 2 1/2 times longer than turkey. Place turkey lengthwise in center of aluminum foil sheet to cook.
- CLOSE foil loosely by overlapping the ends. Turn up short sides of aluminum foil to hold in juices. Do not seal airtight. Place foil wrapped turkey in roasting pan at least 2 inches deep. Insert meat thermometer through foil into thickest part of inner thigh, not touching bone.
- ROAST turkey until meat thermometer reads 180°F. For approximate roasting times, see chart above. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, open and turn back foil 30 minutes before roasting is finished. For easy slicing, cover turkey with aluminum foil after removing and let stand 15 minutes.
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