I post a fair few turkey recipes on my blog because I just love turkey! Its healthy, low fat, full of protein, inexpensive, versatile and the kids gobble it up. Its far too good just for Christmas – we eat it twice a week. British Turkey have lots of recipe ideas for the many cuts available all year round.
I love turkey so much, that British Turkey have asked me to be an ambassador for them for the second year running. Im delighted about this as I get eat lots of turkey and do fun things like film recipe videos with Phil Vickery (eeek!) They have also kindly given a page on their website!
Last week, British Turkey hosted a lovely event at Westminster Kingsway College and invited bloggers and journalists to a mini turkey masterclass with the lovely Phil Vickery followed by a fabulous 3 course meal of – you guessed it – turkey dishes, cooked by the chefs there.
Paul Kelly, head of Kelly Turkeys and world record holder, kicked off by giving us some insight into the UK turkey industry. He was followed by Phil Vickery, also an ambassador for British Turkey, who gave us a mini turkey masterclass focussing on flavours which go with turkey – and theres lots!
Phil quickly demonstrated five delicious flavour combinations for turkey breast which I have shared below. They prove how versatile turkey is and how well it works with a huge variety of flavours. He also showed us a method called velveting which is used in Asian cooking to keep meat moist and juicy.
Mix ½ an egg white, 1 tbsp cornflour, ½ tbsp oil (such as sesame) and a pinch of salt. Coat 500g of sliced turkey breast with the mixture and leave for at least one hour before using (or up to two days in the fridge).
Heat 2 tbsp oil in a pan. Sauté the velveted turkey and place in a bowl. Add one ripe mango peeled and cut into thin strips, ½ small sweet pineapple finely chopped, the juice and zest of two large limes and a pinch of sugar. Mix well. Garnish with a tablespoon of chopped fresh mint. Serve tepid.
Heat 2 tbsp olive oil in a pan. Add 2 cloves crushed garlic and cook until crisp. Add 1 tsp chopped fresh red chilli, ½ tsp ground cumin, 4 crushed cardamom seeds, ½ tsp ground turmeric and sauté well. Add the velveted turkey, coat well in the spices and cook through. Take off the heat add the ½ tsp paprika and 2 tbsp fresh chopped coriander. Mix well and season.
Place one finely sliced red onion and one diced red, yellow and green pepper into a pan and cover with cold water. Bring to the boil, then remove straight away and drain well. Heat 2 tbsp oil and sauté 2 cloves crushed garlic for a minute or so. Add the well-drained peppers and onions. Finally add the 2 tbsp soy sauce and 1 tbsp lemon grass puree. Mix well and season. In another pan heat 2 tbsp oil and sauté the velveted turkey. Add the vegetables to the cooked turkey. Stir well and serve.
Heat 2 tbsp olive oil in a pan and sauté the velveted turkey. Remove and keep warm. Heat another 2 tbsp olive oil in the pan and quickly sauté 100g defrosted freshwater prawns until just cooked. Add the turkey along with 100ml well reduced fish stock (or a pinch of a fish stock cube) and 100ml oyster sauce. Mix well and serve garnished with some fresh coriander.
Heat 2 tbsp olive oil in a pan and sauté the velveted turkey. Remove and keep warm. In another pan, heat 80g caster sugar until it has melted into a thick caramel. Add the cooked turkey and stir until well coated. Add half a sliced mango and serve immediately garnished with chopped fresh red chillies and chopped fresh mint.
Thank you British Turkey for a fantastic evening (and to Rachel from Confessions of a SAHM who kindly let me use some of her photos).
(Here’s an idea: try stuffing your turkey with oranges, pomelos and fresh herbs to infuse extra flavor into your bird and help retain moisture!) Other fragrant fruity matches include cranberries, figs, sweet potatoes, corn, green beans, almonds, walnuts and urfa biber (otherwise known as isot or Aleppo pepper).
I love turkey so much, that British Turkey have asked me to be an ambassador for them for the second year running. Im delighted about this as I get eat lots of turkey and do fun things like film recipe videos with Phil Vickery (eeek!) They have also kindly given a page on their website!
Paul Kelly, head of Kelly Turkeys and world record holder, kicked off by giving us some insight into the UK turkey industry. He was followed by Phil Vickery, also an ambassador for British Turkey, who gave us a mini turkey masterclass focussing on flavours which go with turkey – and theres lots!
Last week, British Turkey hosted a lovely event at Westminster Kingsway College and invited bloggers and journalists to a mini turkey masterclass with the lovely Phil Vickery followed by a fabulous 3 course meal of – you guessed it – turkey dishes, cooked by the chefs there.
Place one finely sliced red onion and one diced red, yellow and green pepper into a pan and cover with cold water. Bring to the boil, then remove straight away and drain well. Heat 2 tbsp oil and sauté 2 cloves crushed garlic for a minute or so. Add the well-drained peppers and onions. Finally add the 2 tbsp soy sauce and 1 tbsp lemon grass puree. Mix well and season. In another pan heat 2 tbsp oil and sauté the velveted turkey. Add the vegetables to the cooked turkey. Stir well and serve.
Heat 2 tbsp olive oil in a pan and sauté the velveted turkey. Remove and keep warm. Heat another 2 tbsp olive oil in the pan and quickly sauté 100g defrosted freshwater prawns until just cooked. Add the turkey along with 100ml well reduced fish stock (or a pinch of a fish stock cube) and 100ml oyster sauce. Mix well and serve garnished with some fresh coriander.
You should be prepared to do anything in your power to keep those flavorful turkey breasts from drying out. One method involves cooking the turkey breast side-down for the first hour of roasting so the juices infuse the breast while delivering a blast of heat to the slower-cooking legs.
Simply brushing a turkey with oil is so…boring. Instead, add a ton of flavor to your bird before it roasts by throwing together a quick rub: Try a blend like cumin-sweet paprika, fennel-coriander, cajun spices, or brown sugar. Or keep things fresh and look to herbs like the one used in this parsley-sage-rosemary-thyme number.
Bacon fans rejoice—theres no need to go without it on Thanksgiving. Draping turkey in slices of uncooked, thick-cut bacon creates a crispy, flavorful crown (hat? skullcap? beanie?), and the constant flow of rendered fat helps keep the bird moist during the cooking process.
The easiest way to get that slight crispy, deeply-golden brown skin is simple: Crack open a jar of mayonnaise from the supermarket. Applying a thick layer of the creamy stuff right before the bird goes into the oven will ensure picture-perfect skin every time (make sure to hashtag your Instagrams #TurkeyTakeover). Even better: Use mayo thats been infused with roasted garlic.
Maybe youre not into the idea of a glaze, but still want to do something to keep things juicy while its in the oven. Applying a liberal coating of rendered natural juices with a turkey baster during the cooking process is fine and all, but brushing melted butter over the thing every thirty minutes while it cooks is even better.
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
FAQ
What can I put in my turkey for flavor?
What is a popular accompaniment for turkey?
What is traditionally served with turkey?
How to add flavor to ground turkey?
What seasoning should I use for a 14 pound turkey?
For the most traditional flavored turkey, we recommend the following for a 14- to 16-pound turkey: But this is your turkey, so adjust the seasonings to your preferences. A teaspoon of cayenne pepper can give your turkey a subtle kick, for example. Start by dividing the seasoning into thirds.
What vegetables go well with celery?
Celery is a vegetable with several therapeutic properties and can be used in salads, soups or even eaten on its own. It can be prepared alone or accompanied by onions, nettles, parsley or cabbage.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What foods can be mixed with chicory?
All foods can be mixed/consumed together with chicory. She is rich in vitamins A, C and complex B, as well as being a good source of phosphorus, iron and calcium. The leaves can be braised with beans, rice, chickpeas, soybeans, lentils and as a filling for dumplings, pies and sandwiches. The leaves can also be eaten raw in salads. The root, dried and ground, is used in many parts of the world as coffee – a drink known as “war coffee”.