Category: Turkey

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Turkey Burgers on Weber Q2200

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Turkey Burgers on Weber Q2200

Get ready to elevate your burger game with our mouthwatering Grilled Turkey Burgers, cooked to perfection on the versatile Weber Q2200 portable grill. This recipe combines the juicy, flavorful goodness of turkey with a medley of savory ingredients and delicious toppings, creating a burger experience that’s both satisfying and unforgettable.

Our turkey burger mixture is a blend of lean ground turkey, Italian bread crumbs, grated red onion, minced garlic cloves, egg, paprika, mustard powder, salt, pepper, and Worcestershire sauce. These ingredients come together to form patties that are packed with flavor and perfectly juicy, making every bite a delight.

Once the patties are formed, they’re grilled to perfection on the Weber Q2200 portable grill, a grill known for its compact design, powerful performance, and even heat distribution. This makes it an ideal choice for grilling burgers, whether you’re at home, tailgating, or enjoying a picnic in the park.

But we don’t stop at just grilling the patties. These turkey burgers are served on toasted Kaiser roll buns, brushed with melted butter and browned on the Q2200’s griddle insert for an extra layer of flavor and crunch. Topped with melted Swiss cheese, crisp red onion slices, creamy avocado slices, and smoky turkey bacon (also cooked on the griddle insert), these burgers are a symphony of textures and tastes.

The Weber Q2200’s versatility truly shines in this recipe, allowing you to grill the turkey patties to perfection, cook the turkey bacon on the griddle insert, and toast the buns all in one compact, portable grill. It’s the perfect tool for achieving restaurant-quality results in a variety of settings.

Ingredients

  • 1 pound ground turkey
  • 1 egg
  • ¼ cup Italian bread crumbs
  • ¼ cup grated red onion
  • 2 minced garlic cloves
  • ½ tsp kosher salt
  • ½ tsp Italian seasoning
  • ¼ tsp paprika
  • ¼ tsp mustard powder
  • ¼ tsp black pepper
  • 1 ½ tsp Worcestershire sauce
  • 4 slices swiss cheese
  • 8 slices turkey bacon
  • 4 Kaiser roll buns

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Directions

In a large mixing bowl, mix together the ground turkey, egg, bread crumbs, grated red onion, minced garlic, seasonings, and Worcestershire sauce.


Shape the turkey mixture into 4 equal sized patties.


Preheat the grill with a griddle insert for cooking bacon. If using turkey bacon, add about 1 tsp of cooking oil to the griddle.


Once the griddle side reaches at lease 500 F, add the turkey bacon slices, then add the turkey burger patties to the grill side. Close the lid and continue to cook.


After 5 minutes, flip the bacon and the turkey burger patties then close the lid. If you have a cast iron sauce pan, add 1 tablespoon of butter to the pan and place it on the grill to melt the butter.


After another 5 minutes, add swiss cheese to the burger patties. Brush on melted butter on the buns and place them on the griddle after moving the turkey bacon aside.

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Oven Baked Turkey Meatloaf

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Oven Baked Turkey Meatloaf

This recipe takes the wholesome goodness of ground turkey and elevates it to new heights, creating a flavorful and comforting dish that will have your taste buds dancing.

At the heart of this creation is 2 pounds of lean ground turkey, a canvas ready to absorb a symphony of flavors. As we dive into the process, you’ll witness the marriage of ingredients like breadcrumbs, a single egg, and a touch of half n half, working together to create a meatloaf that’s not only moist and tender but also full of delightful textures.

The flavor journey continues with the aromatic dance of onions, garlic, and a medley of herbs including thyme and sage. A dash of mustard powder, black pepper, and a hint of cayenne pepper add layers of depth, creating a profile that’s both savory and subtly spicy.

But what truly sets this meatloaf apart is the tangy glaze that will grace its surface. A magical blend of tomato paste, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard will be brushed on top, creating a caramelized finish that’s both sweet and tangy. It’s the crowning glory that takes this meatloaf from ordinary to extraordinary.

As this delectable creation bakes in the oven, the tantalizing aroma will fill your kitchen, building anticipation for the flavorful experience to come. Whether you’re cooking for a family dinner or looking to impress guests, our Oven-Baked Turkey Meatloaf with Tangy Glaze is a delicious journey that promises satisfaction in every bite.

Ingredients

  • 2 pounds ground turkey
  • 1 egg
  • 1 cup breadcrumbs
  • 1 small yellow onion
  • 3 minced garlic cloves
  • 1/4 cup half n half
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp thyme
  • 1/2 tsp ground sage
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper

Glaze Topping

  • 8 oz tomato paste
  • 1/2 cup ketchup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp dijon mustard

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Directions

First dice and sauté the onion on medium heat with a splash of cooking oil. Cook for a few minutes then add the minced garlic and cook for one more minute.


In a large mixing bowl, add the egg, milk, Worcestershire sauce and dry seasonings. Whisk this mixture together then add the turkey, onions, garlic and breadcrumbs. Thoroughly mix together these ingredients for 1 to 2 minutes.


For the glaze sauce, combine in a small bowl the tomato paste, ketchup, Worcestershire sauce, and dijon mustard. Whisk together the ingredients thoroughly. Set aside 1/4 of the glaze in a small container for later as there will be enough for extra on the side.


Place a sheet of aluminum foil on a cookie sheet. Transfer the turkey mixture to the center of the cookie sheet and form it by hand into a bread loaf shape. Next generously brush on the glaze sauce on all surfaces of the meat loaf.


Bake the meatloaf at 365 F for 1 hour or until the internal temperature reaches between 162 F – 165 F. Remove the meatloaf from the oven and allow it to rest for at least 10 minutes before slicing.


After cooling, slice into 1 inch portions. Serve with the set aside glaze sauce if desired.

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Dutch Oven Boneless Turkey Roast

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Dutch Oven Boneless Turkey Roast

In the world of hearty, home-cooked meals, few dishes rival the comforting embrace of a perfectly roasted turkey. Today, we’re unveiling a culinary gem – our Dutch Oven Boneless Turkey Roast. It’s a dish that combines simplicity and sophistication to deliver a mouthwatering experience that’s sure to become a cherished part of your family’s table.

At the heart of this recipe is a magnificent 3-pound boneless turkey roast, a canvas ready to absorb the flavors of our aromatic herbs and seasonings. We’ll infuse it with the earthy essence of fresh thyme, the robust aroma of rosemary, and the savory richness of sage. These herbs will not only add depth but create an irresistible fragrance that will fill your kitchen as it cooks to perfection.

To ensure every bite is seasoned to perfection, we’ll generously salt and pepper all sides of the roast. Then, we’ll take our culinary adventure to the stovetop, where a preheated Dutch oven awaits. Searing the turkey roast on all sides in a hot Dutch oven will lock in the juices and set the stage for a beautifully browned exterior.

But the magic doesn’t stop there. After this initial sear, we’ll generously coat our turkey roast with a medley of minced thyme, rosemary, and sage, infusing it with even more flavor. Then, into the preheated oven it goes, where it will gently roast to a succulent 170°F, ensuring a juicy and perfectly cooked centerpiece.

As the aroma fills your kitchen, the anticipation will grow. And when it’s finally time to slice and serve, you’ll discover that the Dutch Oven Boneless Turkey Roast is not just a meal; it’s an experience, a journey of flavor that brings warmth and comfort to your table.

Ingredients

  • 3 pounds boneless turkey roast
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon vegetable oil

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Directions

Preheat the oven to 350 F. Preheat the dutch oven on a burner on medium heat. Remove the turkey roast from the outside packaging but leave the string net on the roast. Wipe down the roast with a paper towel, then rub it down with vegetable oil. Salt and pepper all sides.


When the dutch oven is heated, sear the turkey roast on all sides for about 2 – 3 minutes per side. After searing, coat all sides of the roast with oil, then minced thyme, rosemary and sage. Place the dutch oven without the lid in the preheated oven and cook for 60 – 90 minutes or until the roast reaches 170 F.


Remove the turkey roast and transfer it to a cutting board. Allow the roast to rest for 10 minutes uncovered. While the turkey is resting, prepare the gravy by transferring the juices from the dutch oven into a measuring cup.


Add water until you have 1 3/4 cups of liquid. Pour this liquid back into the Dutch oven along with the gravy packet and bring everything to a boil. When the gravy reaches a boiling point, reduce the heat to a medium low and stir with a wooden spoon or silicone spatula removing the fond from the bottom of the Dutch oven. Cook for about 5 minutes or until the gravy is thickened.

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Pellet Smoked Cajun Butter Turkey

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Pellet Smoked Cajun Butter Turkey

Holiday time is here again and your family is looking forward to your smoked turkey. And this year it’s time to give them a different flavor of buttery creole goodness. Now don’t worry, this is not spicy and grandma won’t need a tall glass of milk to cool down the burn. This recipe uses Tony Chachere’s cajun butter injection which has a very buttery flavor with a little bit of kick. If you haven’t tried this before, you should give it a taste before injecting so you know what you are working with. But that’s not all, we’re going to add a creole seasoning herb butter underneath and on top of the turkey skin! Just smoke it for a few hours at 250F then crank the heat to 375F to crisp up the skin. Take it off the smoker when the breast hits 165F, let it rest, then slice in and be amazed at how juicy this turkey is.

Ingredients

  • 10 – 15 lb whole turkey
  • 1 bottle Tony Chachere’s cajun butter injection
  • 1 stick unsalted butter
  • 1 tsp fresh rosemary
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 3 – 5 tbsp Tony Chachere’s creole seasoning

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Directions


Thawing
Usually your turkey will be fully frozen and if so let it thaw out in the refrigerator for at least 48 hours.


Spatchcocking
When the turkey is thawed, remove it from the packaging and remove any giblets and pop up thermometers. Next, cut out the backbone using kitchen shears or a chef’s knife. Cut from the tail along the side of the backbone up to the neck. Repeat this step on the other side of the backbone and remove it completely. Following this, cut the breastbone in the center and now you can flatten out the turkey. This flattening of the bird is called spatchcocking and it will allow the breast and thigh meat to reach their finishing temperatures at the same time. And don’t throw way that backbone, it’s perfect for making gravy or turkey broth!


Injecting
For this recipe, we are using a bottle of Tony Chachere’s cajun butter injection. You may end up using only half the bottle per turkey so pour the injection into another container and do not stick your injection needle directly into the bottle. That will cross contaminate the injection liquid with raw turkey and besides that, it’s just easier to use a wider mouth container. Use your injection needle to pump the turkey up with all the injection liquid as possible. Inject the thighs, legs, wings and breasts and move the needle around to inject multiple points. Putting too much liquid in one area will create a pocket of injection, which is not a bad thing but will be noticeable.


Butter Rub
Use one stick of room temperature unsalted butter and mix with 1 tablespoon of Tony Chachere’s creole seasoning. Add about a teaspoon each of fresh chopped sage, thyme, and rosemary then mix everything together. Next use a small silicone spatula to separate the skin from the meat starting at the neck area and working around to the thighs. Next you can put some seasoned butter on the spatula and work it down underneath the skin. Use your fingers above the skin to spread the butter around. If you are careful you can separate the skin from the thigh meat and get some seasoned butter there as well.


Seasoning
Flip the turkey over and use Tony Chachere’s creole seasoning to coat the inside of the turkey. You can be heavy handed with the seasoning if you like, this is a big piece of meat! Flip the turkey back over and season the skin side. Next rub on the remaining seasoned butter then add the remaining herbs. Add one light coat of creole seasoning for good looks and flavor.


Smoking
Turkey can be smoked at temperatures ranging from 225F up to 325F. However there are some food safety concerns when smoking a turkey larger than 15 pounds at 250F or less. For this recipe we recommend using a turkey less than 15 pounds and smoking at 250F using a wood such as apple, pecan or hickory. Your total cook time will vary depending on the total weight of the turkey and cooking temperature. A 14 pound turkey would take around 4 hours more or less of cook time. The problem with a smoke temperature lower than 300F will be rubbery skin or at least skin that is not crisp and possibly chewy. To help fix this, you will need to crank up the heat of your smoker to 375F when the breast reaches an internal temp of 150 – 155F. Let the turkey continue to cook and when the turkey reaches around 165F in the breast and 175F in the thigh, remove it from the smoker and let it rest uncovered. If you cover the turkey for too long, the steam will work against you and moisten the skin. Just let it rest 15 minutes to allow carryover cooking to do it’s job and work the juices around. After resting, carve into that turkey and be ready to deal with a cutting board full of juices!

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