Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner
- 1 tbsp sunflower oil
- 500g turkey mince (2% fat)
- 1 medium onion, finely chopped
- 1 yellow pepper, deseeded and thinly sliced
- 400g can chopped tomatoes
- 400g can red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander, plus extra to garnish
- 6 regular or 8 mini flour tortillas
- 50g reduced-fat mature cheddar, coarsely grated
- large mixed salad, to serve
MethodHeat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- 1/2 cup firmly packed fresh cilantro leaves
- 1/2 cup firmly packed fresh flat-leaf italian parsley leaves
- 1 tablespoon butter, melted
- 1 tablespoon chopped shallot
- 1 teaspoon finely shredded lime peel
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 12 pound fresh or frozen Turkey, thawed if frozen
- Kosher salt and ground black pepper
- 4 sprigs fresh cilantro
- 2 carrots, peeled, halved lengthwise, and halved crosswise
- 1 medium onion, quartered
- butter, melted
- 1/4 cup butter
- 2 tablespoons honey
- Cilantro-Lime gravy (optional)
- Turkey broth or reduced-sodium chicken broth
- Pan drippings from Cilantro-Lime Rubbed Turkey
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- Preheat oven to 325 degrees F. In a food processor combine cilantro leaves, parsley leaves, 1 Tbsp. melted butter, shallot, lime peel, salt, and pepper. Cover; process with on/off pulses until a chunky paste forms. Divide mixture in half. Set aside.
- Remove and discard neck and giblets from turkey. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub half of the herb mixture underneath the skin over the entire breast, working toward the thighs as much as possible.
- Sprinkle inside of body cavity with kosher salt and pepper. Fill cavity with cilantro sprigs, carrots, and onion. Pull neck skin to back and fasten with a small skewer. Tuck drumstick ends under band of skin across the tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush melted butter over turkey. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil.
- Roast for 2 3/4 hours. Meanwhile, in a small saucepan melt 1/4 cup butter. Stir in honey and remaining cilantro mixture. Set aside. Remove foil from turkey. Roast for 15 to 45 minutes more or until thermometer reaches 175 degrees F, brushing occasionally with the honey mixture. Remove from oven.
- Cover turkey with foil; let stand for 15 minutes before carving. Transfer turkey to a cutting board. Remove and discard vegetables from inside turkey. Carve turkey. If desired, serve with Cilantro-Lime Gravy and top with additional cilantro and oregano.
- Stir broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Strain and pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid.
- Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Stir in flour. Cook and stir over medium heat for 1 minute. Add broth mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups.
- 1 recipefruited Turkey brine (optional)
- 1 10 pound Turkey
- 1 recipe orange and Herb Butter Rub and glaze (optional)
- Salt and ground black pepper (optional)
- 1 recipe desired stuffing (see recipes, pages xx-xx)(optional)
- 1 recipe Turkey Aromatics (optional)
- Vegetable oil
- If desired and if not using the Orange and Herb Butter Rub and Glaze, prepare Fruited Turkey Brine. Preheat oven to 325 degrees F. If not brining, remove neck and giblets from turkey; discard. Rinse the turkey body cavity; pat dry with paper towels. If desired and if turkey was not brined, use Orange and Herb Rub and Glaze according to directions or sprinkle body cavity with salt and pepper. If desired, spoon desired stuffing or Turkey Aromatics loosely into body cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Twist wing tips under back.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle (the thermometer should not touch bone). Cover turkey loosely with foil.
- Roast turkey for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 30 to 45 minutes more (60 to 75 minutes if stuffed) or until the meat thermometer registers 175 degrees F; if stuffed, the center of the stuffing should register 165 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) If desired, during the last 15 minutes of roasting, brush turkey twice with glaze. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board and carve. Serve with Perfect Turkey Gravy.
- 6 stalks celery, cut up
- 4 carrots, unpeeled and cut up
- 2 onions, unpeeled and quartered
- 2 tablespoons unsalted butter, melted
- 5 pounds bone-in, skin-on Turkey thighs or drumsticks
- 1/2 cup dry White Wine
- 8 cups water
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 cup Turkey drippings
- Marjoram leaves (optional)
- For Turkey Broth, preheat oven to 400 degrees F. Place celery, carrots, and onions in a roasting pan; add 2 tablespoons melted butter and toss to coat. Top vegetables with turkey. Roast turkey pieces and vegetables uncovered, for 1 hour. Remove turkey and vegetables to an 8-quart pot. Stir wine into hot roasting pan; scrape up browned bits. Add to pot with turkey. Add 8 cups water to the pot; add peppercorns and bay leaves. Bring water to boiling; reduce heat and simmer, covered, for 1 hour. Use a slotted spoon to remove turkey and vegetables from broth*. Strain broth through a fine mesh sieve, discarding solids. Measure 6 cups broth. Cover and chill any remaining broth for another use.
- Melt 1/2 cup butter in a 4-quart pot over medium heat. When it foams up, add the flour and whisk until smooth. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until it darkens into deep caramel color. Remove from heat. Carefully stir in broth (mixture may spatter). Cool gravy mixture; transfer to freezer containers. Seal, label, and freeze for up to 1 month.
- Thaw overnight in fridge. Reheat in a large saucepan over medium heat, stirring occasionally. In a small bowl stir together the cornstarch and cold water. Add to gravy mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add 1 cup turkey drippings from freshly-cooked turkey, if desired. Season to taste with salt and pepper. Stir in marjoram leaves before serving.