Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (2024)

FAQs

What is turkey salad made of? ›

Place cooked turkey meat, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped. Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined.

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

Basic cooked turkey recipe

Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until a meat thermometer reaches 65C when inserted into the thickest part of the breast or 70C in the thickest part of the thigh.

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam. Other vegetables you can use are squashes or peppers.

Classic Aromatics

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

How many people does a 6 pound turkey feed? ›

4 to 6 people = 4- to 9-lb. turkey (If you can't find a bird that small, you can get a slightly larger bird that will allow for more leftovers. Or cook a turkey breast for a smaller group.) 8 to 10 people = 8- to 15-lb.

Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey.

I watched Mayor Mori's ingredients video and the ingredients are manila clams, all colors of pumpkins, scallops, oysters, sea bass, barred knifejaw, mushrooms, dungeoness crab, and depending on your hemisphere you will need sea urchin, red snapper, squid, olive flounder, and dab.