Time 1h50m Yield 6 Number Of Ingredients 10 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Time 40m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly. , In a small bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Shape into a 6x3-in. loaf., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes., In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Serve with remaining syrup mixture.
Time 1h10m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly., In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. , Pat into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 35 minutes., In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a thermometer reads 165° and juices run clear. Serve with remaining syrup mixture.
Time 4h50m Yield 8 servings Number Of Ingredients 17 Steps:
For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.) For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F. Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird. Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes. Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid. For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
Time 2h Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Chop 1/4 pound bacon; sauté until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to drain. Add onion and garlic to pan. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat, and set aside. Heat oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce. In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture. Using your hands, toss lightly to mix. Add saltines and parsley, and toss lightly again until thoroughly combined. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12. Drape remaining strips of bacon lengthwise over loaf to completely cover. In a small bowl, combine maple syrup and Dijon mustard. Paint a thick coat over bacon. Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1 1/4 to 1 1/2 hours. If desired, baste occasionally with remaining maple syrup mixture. Let meatloaf rest about 10 minutes before slicing and serving.
Time 5h Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting. Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours. Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting). If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender. Remove from heat and cool slightly. In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Pat into a greased 9x5 inch loaf pan. Bake, uncovered, at 375 for 35 minutes. Combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear. Serve with remaining syrup mixture.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350°F. Combine meatloaf ingredients in a bowl. Mix well. Spray a 8 x 12-inch baking dish with cooking spray. Form a 9 x 4-inch loaf in sprayed baking dish. Bake at 350 degrees F. for 30 minute Meanwhile combine glaze ingredients. Reserve 1/2 cup of glaze for serving. Drizzle 1/3 of remaining glaze over meatloaf. Bake an additional 15 minutes. Drizzle half of remaining glaze over meatloaf. Bake an 15 minutes. Drizzle remaining glaze over meatloaf and bake and bake an additional 5-10 minutes. Let stand 5 minutes before slicing. Drizzle remaining glaze over slices when serving.
