Best 7 Turkey Mercedes Recipes

TURKEY MERCEDES

Steps:

• Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
• Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
• Preheat oven to 325 degrees F (165 degrees C).
• Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

TURKEY MERCEDES

Steps:

• Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
• Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
• Preheat oven to 325 degrees F (165 degrees C).
• Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

TURKEY MERCEDES RECIPE

Steps:

• Crush the peeled garlic cloves, and place into a large bowl.
• Season with pepper, cumin, oregano, and salt.
• Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
• Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate.
• Pour the marinade over turkey, and into the holes.
• Finally, stuff garlic pieces into the holes.
• Cover the turkey well, and refrigerate overnight to marinate.
• Preheat oven to 325 degrees F.
• Roast turkey in the preheated oven for about 5 hours until the internal temperature of the thickest part of the thigh measures 180 degrees F.
• Baste the turkey every 30 to 45 minutes.
• Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large pot over medium heat and add the garlic.
• Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
• Sprinkle the flour all over, then stir to combine.
• Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
• Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
• Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
• Stir until everything is well combined, then add salt and pepper to taste.
• Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
• Pour the whole shebang into a large casserole dish and even out the surface.
• Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
• Serve it to hearty appetites!

TURKEY DINNER WITH ALL THE TRIMMINGS

Steps:

• In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.
• Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.
• Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
• Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.

TURKEY MERCEDES

Steps:

• Wash turkey, discard innards and pat bird dry. Place in roasting pan. Crush peeled garlic cloves with the side of a heavy knife and put in a large bowl. Add the pepper, cumin oregano and salt. Whisk in the lemon juice, wine and orange juice concentrate until well-mixed. Using a sharp paring knife, pierce the turkey breast thighs, legs and underside, creating many holes for the marinade to penetrate. Pour the marinade over turkey and into the holes. Finally, stuff as many garlic pieces from the marinade into the holes as possible. Cover turkey well with foil, refrigerate and let marinate overnight. Preheat the oven to 325 º F Remove foil and place turkey in middle of oven. Roast until the internal temperature in the thickest part of the thigh measures 180 F, about 5 hours. Baste the turkey with the pan liquids every 30 to 45 minutes using a turkey baster. Be careful not to let the juices puddle in the bottom of the pan or the lower part of the turkey will get soggy. (Use baster to suck up extra juices and transfer them to a large bowl to use for, basting.) Cover turkey breast with foil the last hour of cooking so it won't burn. Let the turkey rest at least 20 minutes before carving.

TURKEY MERCEDES

Steps:

• Wash turkey, discard innards and pat bird dry. Place in roasting pan. Crush peeled garlic cloves with the side of a heavy knife and put in a large bowl Add the pepper, cumin, oregano and salt. Whisk in the lemon juice, wine and orange juice concentrate until well-mixed. Using a sharp paring knife, pierce the turkey breast, thighs, legs and underside creating many holes for the marinade to penetrate. Pour the marinade over turkey and into the holes. Finally, stuff as many garlic pieces from the marinade into the holes as possible. Cover turkey well with foil, refrigerate and let marniate overnight. When ready to cook Pre-heat oven to 325 Remove foil and place turkey in middle of oven. Roast until the internal temperature in the thickest part of the thigh measures 180F, about 5 hours. Baste the turkey with the pan liquids every 30 to 45 minutes using a turkey baster. Be careful not to let the juices puddle in the bottom of the pan or the lower part of the turkey will get soggy, (use baster to suck up extra juices and transfer them to a large bowl to use for basting.) Cover turkey breast with foil the last for hours of cooking so it won't burn. Let the turkey rest at least 20 minutes before carvinf.