TASTY TURKEY SUB
This sub makes a delicious warm-weather main dish minutes!-Steven Scott, Cameron, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Halve bread lengthwise. Spread blue cheese dressing on cut side of top of bread. Combine mayonnaise and mustard; spread on cut side of bottom of bread. Layer with turkey, bacon, avocado, tomato and lettuce. Cover with top half of bread. Serve immediately.
Nutrition Facts : Calories 580 calories, Fat 32g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1576mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein.
LEFTOVER TURKEY SANDWICH RECIPE BY TASTY
Here's what you need: large white onion, white wine vinegar, lemon juice, dijon mustard, fine sea salt, black pepper, olive oil, fresh dill, sour cream, leftover turkey, swiss cheese, little gem lettuce, pullman loaf
Provided by Chris Salicrup
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
- Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
- Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
- Gently toss the lettuce leaves in the reserved dressing.
- Spread four slices of the bread with ½ teaspoon mustard each.
- Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 38 grams, Sugar 3 grams
TASTY TOASTED TURKEY SUB
Treat yourself and a friend to this Tasty Toasted Turkey Sub for two-packed with flavor, it's perfect for sharing at any meal.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Open buns; place, cut-sides up, on foil-covered baking sheet. Top with cheese, turkey and dressing.
- Broil, 6 inches from heat, 3 to 4 min. or until cheese is melted and sandwiches are heated through.
- Top with tomatoes and lettuce; fold in half.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
HOW TO ROAST A THANKSGIVING TURKEY RECIPE BY TASTY
Here's what you need: turkey, kosher salt, unsalted butter, fresh sage leaf, garlic, dried thyme, dried rosemary, lemon, medium white onion, large carrot, celery, low-sodium chicken broth, all-purpose flour
Provided by Jody Duits
Categories Dinner
Yield 7 servings
Number Of Ingredients 13
Steps:
- Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
- 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
- Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
- Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
- Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
- A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
- Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
- Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
- Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
- Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
- Stuff the lemon wedges and ¼ of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
- Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
- Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
- Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
- Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
- Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
- Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
- Cut straight down along both sides of the breast bone until you can't cut any further, then cut horizontally near the wing to release the breasts from the carcass.
- Cut all the way through the legs to release from the hip joint.
- Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
- Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
- Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
- Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
- Serve with the warm gravy.
- Enjoy!
Nutrition Facts : Calories 1003 calories, Carbohydrate 39 grams, Fat 74 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
THE ULTIMATE THANKSGIVING TURKEY HACK RECIPE BY TASTY
Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 15 servings
Number Of Ingredients 20
Steps:
- The day before serving, prepare the turkey for brining. Pat dry with paper towels.
- Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
- Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
- Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
- Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
- Make the stock: Preheat the oven to 450˚F (230˚C).
- Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
- Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
- Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
- From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
- Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
- Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
- Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
- Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
- Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
- 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
- Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
- Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
- Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
- Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
- Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
- Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
- Serve the turkey with the gravy and your favorite Thanksgiving dishes.
- Enjoy!
Nutrition Facts : Calories 745 calories, Carbohydrate 6 grams, Fat 39 grams, Fiber 0 grams, Protein 85 grams, Sugar 2 grams
More about "tasty toasted turkey sub recipes"
TASTY TURKEY SANDWICH RECIPES - REAL SIMPLE
From realsimple.com
Estimated Reading Time 1 min
TURKEY SANDWICH RECIPES
From allrecipes.com
TURKEY SUB FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
TOASTED TURKEY SUBS WITH SMOKED MOZZARELLA | COOK'S COUNTRY …
From americastestkitchen.com
5 FUN (NON-SANDWICH) LEFTOVER TURKEY IDEAS - WOMAN'S WORLD
From womansworld.com
OUR FAVORITE LEFTOVER TURKEY RECIPES - WHERE IS MY SPOON
From whereismyspoon.co
RECIPES FOR TASTY TOASTED TURKEY SUB WITH GROCERY LISTS AND …
From saymmm.com
RECIPES FOR TASTY TOASTED TURKEY SUB WITH GROCERY LISTS AND …
From saymmm.com
TASTY TOASTED TURKEY SUB RECIPE | SAY MMM
From saymmm.com
THANKSGIVING LEFTOVERS: TURKEY SANDWICHES YOU'LL BE CRAVING ALL …
From people.com
SIMPLE AND DELICIOUS TURKEY SANDWICH RECIPE - THEFOODXP
From thefoodxp.com
TURKEY RECIPES - TASTY
From tasty.co
8 DELICIOUS AND JUICY TURKEY ROAST RECIPES - KOSHER.COM
From kosher.com
RECIPES FOR TASTY TOASTED TURKEY SUB WITH GROCERY LISTS AND …
From saymmm.com
TOASTIE RECIPES - TOASTIE RECIPES
From toastierecipes.com
TASTY TURKEY SUB RECIPE: HOW TO MAKE IT - EASY RECIPES
From recipegoulash.cc
RECIPES FOR TASTY TOASTED TURKEY SUB WITH GROCERY LISTS AND …
From saymmm.com
12 CLASSIC LEFTOVER TURKEY SANDWICH RECIPES | MARTHA STEWART
From marthastewart.com
THANKSGIVING LEFTOVERS SANDWICH - BAKERS TABLE
From bakerstable.net
THANKSGIVING TURKEY RECIPES - THE SOUL FOOD POT
From thesoulfoodpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love