Ruby Begonia on the barbie?

 Turkey is the star of the show this week in Worthington, so it’s only appropriate to have turkey be the star of this blog, too. Worthington’s racing turkey, Paycheck, probably wouldn’t approve of cooking up any of his relatives — or even his Great Gobbler rivel Ruby Begonia — but we all know that turkey is, to steal a phrase from the Food Network’s Alton Brown, good eats.
I tried to search out some new preparations for our community’s favorite fowl and came up with these options from various sources.

Tropical Turkey Kabobs

In a glass dish, whisk 1/3 cup vegetable oil, ¼ cup red wine vinegar, ½ cup soy sauce, 1 teaspoon ginger, 1 teaspoon garlic salt and 1/3 cup brown sugar. Drain two 20-ounce cans pineapple chunks, reserving juice. Place the pineapple chunks in a container and chill, covered, in the refrigerator. Add the reserved juice to the marinade and whisk well.
Cut boneless turkey breast into 1-inch chunks and add to marinade; place in refrigerator for four to 24 hours.
Drain the turkey, saving marinade into a small saucepan; bring mixture to a boil and cook for 2-3 minutes, stirring constantly.
Onto skewers, thread the turkey pieces and pineapple chunks, alternating with cherry tomatoes and mushrooms.
Cook on a grill over medium-high heat for 15-20 minutes, or until meat and vegetables are cooked through, turning frequently and basting with the reserved marinade. Serve with rice.

Minnesota Turkey Casserole

Cover the bottom of a greased 9- by 13-inch baking dish with 10 slices of cooked turkey breast.
In a medium bowl, combine one 6-ounce box chicken-flavored stuffing mix, ½ cup cooked wild rice and 2/3 cup roasted sunflower seeds.
In a saucepan, combine ½ cup finely chopped celery and 1 cup water; simmer for five minutes and then add to the stuffing mixture and mix well with fork. Spread stuffing over top of turkey.
Combine 1 can cream of chicken soup, 2 teaspoons chopped fresh parsley, ¼ cup milk and one 2-ounce jar chopped pimento. Pour over turkey and stuffing.
Bake at 350 degrees for 20 minutes or until bubbling. Makes 6 servings.

Grilled Turkey with Apple Cider Jus

Prepare gas or charcoal grill for indirect medium heat. To make rub, combine 2 tablespoons dried rosemary, 2 cloves minced garlic, 1 teaspoon kosher salt, ¼ cup finelly chopped parsley and 1 tablespoon ground black pepper.
In a saucepan, heat ½ cup apple cider, ½ cup chicken broth, 3 tablespoons butter and 1 teaspoon rub mixture.
Wash a 12- to 14-pound turkey, inside and out, and remove any visible fat. Pat dry. Rub 1 teaspoon of herb mixture into the interior cavity and set bird on a roasting rack in a roasting pan.
Strain the basting liquid into a small bowl. Fill an injector with the basting liquid and inject 1 ounce into each thigh and drumstick and each side of the breast, making several injections in each part. Pour and rub the remaining basting liquid over the outside of the turkey.
Put the roasting pan on the grill away from the heat, cover and cook until an instant-read thermometer inserted into the thickest part of the breast registers 170 degrees, about three to four hours.
When the turkey is done, remove to a carving board and cover with foil to keep warm. Remove the rack from the roast pan and put the pan on a burner heated to medium. To the drippings, add 3½ cups apple cider and 1 teaspoon rub. Bring to a boil, scraping up any brown bits clinging to the bottom of the pan. Boil for 2 minutes, remove from heat and whisk in 2 tablespoons butter.
Carve the turkey and serve with apple cider jus on the side.

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