Turkey Barley Soup

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Now, what do you do with that super simple turkey stock? Make a super simple soup! If you love chicken noodle soup, then you are going to enjoy this. The turkey replaces the chicken and the barley stands in for the noodles. A simple mireprox of onions, celery and carrots boost the flavor of the soup base. To add a bit of body and brightness to the soup, I make a slurry of lemon juice and cornstarch.  It is comforting and delicious!

SUPER Simple Turkey Stock

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I know. Turkey Day was a week ago, so why am I posting this now? Well... 1) I haven't done so in the past and 2) I guarantee you will want it for the next round of holiday eats this year and on down the culinary road.

There are more words in this recipe title than there are ingredients.  All you need is a leftover turkey carcass and water. That's it! No onions, carrots, celery, herbs, wine or spices. When you cooked that turkey initially, you added so many flavor components, so there is no need to add any more.  Trust me, you will be surprised how flavorful the stock will be. 

This base recipe calls for a carcass from a 12-14 pound turkey which should yield about 4-6 pounds of bones and bits.  If you have a larger turkey carcass, adjust the amount of water; about 1 1/2 cups per pound.

Turkey and Cranberry Barbecue Pizza

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How many of you still have leftovers lurking in your refrigerator? Even after leftover plates, sandwiches (turkey, cranberry, and mayo with a pinch of salt on a homemade roll is my all time favorite!) and gumbo on Sunday, I still have just a wee-bit of turkey and cranberry sauce to put to good use.  

I found this recipe last year, but I didn't try it because I was, sadly, out of my barbecue sauce (how that is even possible, I don't know).  Thankfully, I booked marked it and the culinary stars were aligned this year.  If you follow me on FB, you'll know that I made a hickory smoked pulled pork poutine. With that said, I thankfully had some of my barbecue sauce on hand. 🤩 

I like to use my homemade pizza dough   my leftover whole berry cranberry sauce and my tomato-based barbecue sauce, but of course, you can use any good quality store bought ingredients.  Chihuahua cheese excellent for its flavor and melting properties, but Monterey Jack would be a nice substitute. I used only breast meat on my pie, but if you prefer the dark meat of the thigh, then go for it. Red onion and cilantro add a nice fresh flavor, but the real kick to this recipe is the thinly sliced jalapeño. If you are sensitive to anything on the Scoville scale, I would just omit it.  But, you might want to give it just a little taste test first.  Sometimes they can be as mild as a green bell pepper and others, well, they can be 🔥. If you can handle a little heat, but not too much, then I would removing the seeds and ribs of the pepper and chopping it into a fine dice. If you are on board with a little zap to the taste buds and maybe a little nose run, then go for the whole slices! 

It seems like it is an odd combination of flavors, but it gets an even two thumbs up 👍👍 in our house. 

Turkey and Black Bean Taco Salad

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Who grew up with taco salad consisting of ground beef, a taco seasoning packet, lettuce, cheese, Doritos and a dressing made with mayonnaise and ketchup? It pains me to admit how much I enjoyed that taco salad. Thankfully, my taste buds have matured and moved on.

I call this Turkey and Black Bean Taco Salad because I do have other taco salad variations depending on the protein used.  Having said that, feel free to use what ever ground meat you prefer in this recipe.  And speaking of preference, add or omit any veggies of your choosing.  This is a great salad to serve with the components set out separately so everyone can construct their own.  Any way you make it or serve it, your family or guests will be love it!  Taco-bout delicious🌮🥗!! Ok, I had to write that in😉.

Chopped Salad with Turkey, Bacon, and Apples

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Here I go again talking about the weather, but for me it really plays a role in what I will serve for our meals.  We had a tease of cool temperatures over the weekend, but that was short lived and it's warm again.  With the cusp of Fall around the corner, I wanted to enjoy the flavors that the season has to offer in a refreshing meal that won't heat up my kitchen. 

Smoked turkey, crisp apples, bacon, and a simple blue cheese vinaigrette come together to satisfy my seasonal taste buds.  I take it a few ingredients further by adding shallots, which help balance all the sweet and savory flavors.  I also enjoy the addition of dried cranberries and toasted pecans (more seasonal flavors) to round out the salad, but you can certainly omit them or do as I do and serve them in bowls and allow your family and/or guests to serve themselves.

Serve it for lunch or as light dinner with a basket of hot buttered biscuits, or a batch of sweet cornbread.  I can hear the leaves rustling now....

Sunday Dinner

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Beer Battered Corn Fritters

Glazed Turkey Meatloaf

Baked Cheese Grits

Fordhook Lima Beans

Peach and Blueberry Galette

Wow, do I have a busy week ahead of me!  School starts for my three kiddos, my youngest has a travel soccer tournament this weekend, and I am catering a large BBQ party.  I need to do some major advanced planning and cooking.  So a Sunday dinner that will help supply needed leftovers for dinner throughout the week is in order.

I've shared a meatloaf recipe before (and it's a good one☺), but this is my standard, go-to meatloaf recipe.  It is delicious warm from the oven, at room temperature, cold in a sandwich with a good slathering of mayo.

Printable Recipe

Glazed Turkey Meatloaf

serves 10-12

1 Tablespoon Extra Virgin olive oil

1 Tablespoon unsalted butter

2 large yellow onions (about 3 cups), diced
2 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire sauce

3/4 cup chicken broth

1 1/2 teaspoons tomato paste

5 pounds ground turkey thigh

1 1/2 cups plain dried bread crumbs

3 extra-large eggs

3/4 cup ketchup

Preheat the oven to 325º F.

In a large sauté pan, heat the oil and butter over medium-high heat.  Add the onions, salt, pepper, and thyme and sauté until the onions are soft and translucent, but not browned, about 15 minutes.  Add the Worcestershire, chicken stock and tomato paste, stirring until well combined.  Allow to cool to room temperature.

In the bowl of a food processor, add half of the ground turkey and half of the bread crumbs and process until well-combined, about 10 (1-second) pulses. Transfer the mixture to a large bowl and repeat with the remaining turkey and bread crumbs.  Transfer meat mixture to the bowl.  Add the cooled onion mixture and eggs; mix with hands until thoroughly combined. Shape the meat mixture into a large rectangular loaf on an ungreased baking sheet.  Spread the ketchup evenly over the entire loaf.  Bake for 1 1/2 hours or until the internal temperature reaches 160º F.  (A pan of hot water in the oven under the meat loaf pan will keep the top from cracking).  Serve hot, room temperature, or cold in a sandwich.

Turkey Gazpacho Salad

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What do you do when you are stuck in between seasons and you have a craving for fresh garden vegetables after a long cold winter?  Try making this salad to satisfy the palate and tummy with a terrific 'tweener of a recipe.

The vegetables called for in this dish can be found year 'round with quality taste.  Those sweet little cherub tomatoes are my go-to when the garden is without bounty.  Either freshly roasted or jarred roasted red bell peppers can be used; whichever you have on hand.  The creamy dressing is made with 1/4 cup of the sun-dried tomato pesto (I can't speak for the end results when using the store-bought variety).  The dressing does make quite a bit and I don't like over dressed salads, so I dress half the vegetables and turkey with dressing and pass the remainder as needed per individual.  Enjoyed as a hearty main dish salad meal or served over a bed of greens for a light lunch, this is a dish to get your taste buds ready for Summer.

Turkey Cranberry Enchiladas

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I don't mind eating an endless parade of turkey sandwiches the weekend after Thanksgiving.  A good roll, mayonnaise, and some cranberry sauce compliment the left over bird just fine for me.  However, some people like a more creative way to re-purpose mounds of good turkey meat.  This recipe has flavor and creativity in spades.

Instead of using my spiced whole berry cranberry sauce, I like to use a simple and spiceless cranberry sauce in lieu of the canned version called for in the original recipe.  I also like to make my own salsa, but you can certainly use the salsa of your preference.  The black beans add more substance while the spices and chipotle in adobe add a good zing to create a balance of sweet and savory that is perfect for this time of year.  Serve it with a simple salad or, in this case, a side of sweet potato hash.

Other ways to use leftovers...

Turkey and Sweet Potato Croquettes with Cranberry Apple Salsa

Turkey and Sausage Gumbo

Turkey Chilaques (substitute turkey for the chicken)

Red Cabbage Slaw with Cranberry Vinaigrette

Sweet Potato Strips with Lime Salt

Turkey and Sweet Potato Croquettes with Cranberry Apple Salsa

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This dish may look fussy and fancy, but really it is some plain good eating.  I wanted a unique way to use up some leftover turkey and an extra sweet potato that I had lying around. After the first bite with a good dash of cayenne, I knew that I would not be waiting for turkey leftovers to make this again.

I like to use a red-skinned sweet potato.  Once roasted, the extra sweetness of this variety comes out even more.  I put it through the ricer to get rid of any fibrous strands and then measure out one cup for the recipe.  If there are any leftovers, use it to make a bigger batch. The croquettes can be made just before frying and frozen for up to one month in advance-- perfect for the upcoming holidays. The original recipe made small  croquettes, but I made these for dinner, so I wanted something a bit more substantial.  I doubled the recipe to yield 24 golf ball-size croquettes.

The salsa makes a nice use out of the seasonal cranberry.  I like mine processed to a fine consistency, but make yours as chunky or as puréed as you like.  Garnished with a few chopped chives for an extra savory flavor and a good dash of cayenne per each crispy fried ball of goodness-- these have made our holiday rotation for sure!

Dry Brined-High Heat Roast Turkey

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We are spending Thanksgiving this year at my parent's house and although my mother and father will be going back to basics (why mess with what is already good?) with the bird and all the trimmings, I make sure to make the whole nine yards just for leftovers when we get home for that late night turkey sandwich plate:)  I have shared appetizers, side dishes, breads, and dessert (all can be found on my recipe link at the top of the page), so now I would like to share with you our menu with any links to previous recipes and the recipe for the main event-- the TURKEY!

Thanksgiving 2011

Curried Chicken Log

(why my family insists on having chicken before turkey is beyond me)

Caramelized Pear and Gruyère Torta

 Smoked Salmon Stuffed Deviled Eggs

Roast Turkey

Whole Berry Cranberry Sauce

Cornbread Dressing with Fresh Herbs

Creamed Corn

Sweet Potatoes baked with a Pecan Streusel and Marshmallows

Steamed White Rice

Giblet Gravy

Southern Green Beans

Braised Onions and Bacon

Buttery Pan Rolls

Buttermilk Tart

Browned Butter Pecan Tart

Pumpkin-Cream Cheese Truffles

Now that I have you all good and hungry, it is time to get down to Tom, (Turkey that is).  This is hands down my favorite way to cook a turkey.  I use two methods to achieve the juiciest and best tasting turkey meat.  It also helps that I buy, in my opinion, the best bird.  I can't recommend enough the poultry products from Bell & Evans.  They are air chilled, antibiotic free, and organic with deep poultry flavor.  Yes, you will pay more, but the end result is worth it.  If Bell & Evans' products are not available to you, then find the freshest turkey in your area.  Steer clear of the frozen ones that have been injected with some sort of solution and extra fats.  They have too much white meat and too little flavor.  Now that I have given you some fundamentals for turkey purchasing, on to the method.

As I stated, I use two methods.  One is a dry brine and the other is a high heat roast.  I'll start with the dry brine.  Dry brining (rubbing kosher salt between the meat and the skin) balances the moisture in the bird and pulls the seasoning deep into the meat, not just on top of the skin.  I have used a wet brine before, but I feel that the dry brine leaves a better texture meat (firm, not mushy) that is still flavorful and very moist.  The high heat method is an easier and quicker way to roast a bird; no turing and no basting.  I can roast a 12-13 pound turkey in 1 1/2 hours!  For more on this method, you can find some good reading here, or check out the cookbook Roasting by Barbara Kafka.  Since you are roasting a turkey at 500º F, make sure your oven is clean.  A dirty oven means a lot of smoke, so turn the vents on.

To help you with the process, I have included a few step-by-steps below.  

Warning: Graphic turkey images.

Hellloooo!  Anybody in there?! (Sorry, couldn't help myself:)

First, choose a 12-15 pound fresh turkey.  Remove and reserve the giblets and neck for gravy, if making. Trim any excess fat from the cavity.

Carefully separate the skin from the meat. Separate the skin on each breast separately leaving the skin on the middle of the breast bone intact.  I like to use my fingers, but...

a chopstick can also help you get started.  Just make sure to press against the meat and not into the skin.  You do NOT want to break the skin.  Doing so will expose the meat to the high cooking temperature, which will result in dry meat.

Go on, get your hand in there; nothing to be afraid of.

Continue with the legs and thighs, wrapping your fingers around the leg and thigh meat to loosen the skin. It may look difficult, but once you start it becomes fairly easy.  Once the skin has been separated, sprinkle measured amounts (see recipe below) of kosher (see brand specific below) salt into the cavity, and rub into the breast, legs and thighs.  (Sorry, no picture.  Hard to do that and hold a camera at the same time:)

Wrap the turkey tightly in plastic wrap, place on a baking sheet, and refrigerate for 24-48 hours.  Remove the turkey from the refrigerator, unwrap, and thoroughly rinse of excess salt.  Gently run water in between the skin and meat several times to rinse the salt.  You don't want a salty bird or salty pan drippings.  Drain and completely dry the turkey inside and out with paper towels.  A dry skin will make for a crisp skin.  Wet skin will simply steam.

Line a baking sheet with aluminum foil and place an ice bag or freezer pack on top.  Place the turkey breast side down on the ice.  Place another bag on the neck of the turkey, making sure that the ice is not touching any of the dark meat.  Since white meat cooks faster than dark meat, this method ensures that the dark meat is is cooked thoroughly without the breast meat being overdone and dried out.  

Meanwhile, adjust an oven rack to the lowest position and preheat the oven to 500º F (yes, that high).  Place a V-rack in a large, heavy-duty roasting pan.  Place the turkey in the V-rack breast side up.  Cover the tips of the wings and legs with small sheets of aluminum foil to prevent burning.  Roast the turkey until the thickest part of the thigh reaches 165º F (the temperature will continue to rise while resting).  Check the turkey after 30 minutes.  If the breast seems to be browning too quickly, lay a sheet of aluminum foil on top of the breast.  Remove the foil 30 minutes before the turkey is done.  A 12-pound bird will take about 1 hour 20 minutes.  A 15-pound bird will roast up to 2 hours.

Carefully drain the juices from the cavity of the bird into the roasting pan.  Reserve the juices for gravy and drizzling over unbaked dressing. (I yield almost 1 cup of juices and about 1/4 cup fat from a 12 1/2-pound turkey).  Transfer the turkey to a cutting board; lightly tent with aluminum foil and rest for at least 20-30 minutes before carving.

You can certainly go for presentation points and present your beautifully browned bird atop a bed of greens and herbs for a final resting place on your holiday table before... 

carving the meat, which has been roasted to perfection!  The dark meat is completely cooked through and the white meat is still juicy and tender.  After all that work, I am ready for a sandwich:)

I almost forgot-- here is a great kitchen tip for reheating Thanksgiving leftovers (without the microwave).

Reheating Turkey Leftovers 

Turkey and Sausage Gumbo

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Going back to my heritage and upbringing, my family moved a lot when I was a kid.  At the time, I didn't like it one bit.  Sure, I got to enjoy the beauty of the Pacific on the island of Oahu.  I played in the sandy beaches in southern Florida.  I even shouted, "Throw me something, Mister" to a krewe at Mardi Gras.  But when you are young and constantly changing schools and having to meet new friends that look at you like you are an alien (at least that is how I felt), it was no picnic.

However, looking back on it I realize that all of those moves brought a little love into my kitchen.  This recipe is the perfect example.

We spent several years in New Orleans and boy, oh boy are there some good eats in that city.  Étouffé, Jambalaya, crawfish, and beignets just to name a few.  But there is one dish we have been enjoying ever since we left New Orleans to use our turkey leftovers--Turkey and Sausage Gumbo.  My mom made it back then, but I continue the leftover tradition with my family. Now mind you, this is not the most authentic recipe (hard to find good andouille sausage here and my children aren't fond of okra), but it is the tastiest.  

Gumbo is a classic Cajun dish.  It consists of  a dark brown roux, the "holy trinity" (onions, bell pepper and celery) of the South, a good stock, and various meats or shellfish.  It is served as a soup or stew. The hardest part about making gumbo is the roux.  Not that it is difficult, it just takes a little time.  A roux is a mixture of flour and fat that is cooked to a dark nutty brown.  Below is a little step-by-step to show you the color changing process of the roux.  Once the roux has achieved its desired color, immediately add the prepared vegetables to stop the cooking process and to quickly soften the vegetables.  Then add your stock and meats and let it simmer the day away.  I finish mine with a little cornstarch mixture to thicken it up a bit.  Serve the gumbo over steamed white rice with a garnish of sliced green onions and some corn bread to help clean every morsel off the plate.  That is a bowl of some serious comfort food.  Oh, and if you have already used your leftover turkey, you can roast a few turkey thighs and legs (they are on sale at the market) or feel free to just throw in some roasted chicken.  Either way, it is going to taste good--real good!

Over medium-low heat whisk together flour and oil.

Keep whisking and whisking and...

whisking until you have reached a nutty brown color.

Add the "holy trinity" to stop the roux from cooking.

Pour in the stock, herbs, spices and meats and simmer away.

Mmm...dinner time!

Kitchen Tip

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How to Reheat Turkey Leftovers

Well, Thanksgiving is over, but our American right to the leftover carnage has just begun!  I told you how I made the entire Thanksgiving meal for leftovers, but I didn't explain how I reheat my turkey for our day-after feast.  

Growing up we always served large holiday meals buffet style in tabletop chafing dishes like this one.  The food is placed in pans over deep water pans.  The water is heated just until it steams and it keeps the food warm and moist.  

So with that in mind, I thought a great alternative to the steam table would be to warm up leftovers using the steam insert to my pasta pot.  I bring an inch or so of water to a simmer.  Place the cold sliced turkey meat in the steamer insert and put it over the simmering water.  Cover with a lid and check back every few minutes until the meat is the done.  It heats up just as moist and juicy as Thanksgiving day!

Oh, I almost forgot.  It is also a great way to reheat your leftover dressing.  Mmm-- moist and tender dressing!