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Turkey is not chicken..  This thread currently has 2,071 views. Print Print Thread
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Andrea AWsec
Friday, March 14, 2008, 11:01am Report to Moderator Report to Moderator

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Kyosha Nim
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Turkey what innovative ways are you cooking it?


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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TJ
Friday, March 14, 2008, 1:11pm Report to Moderator Report to Moderator

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Quoted Text
Turkey is not chicken..


...and thank heaven for that!  I usually buy turkey roasts.  I thaw them, put them in my roasting pan, add water to the water about halfway up the turkey, and add salt, rosemary, and oregano to the water.  I turn it over about halfway through roasting, and it's always very juicy and tender this way!  Of course, this isn't really innovative for experienced chefs, but for me, this is great!
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gulfcoastguy
Friday, March 14, 2008, 2:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well let's see: meat loaf or burger made from ground turkey, turkey necks to flavor split peas(with curry spices) or beans, turkey soup in the crockpot(usually legs), turkey curry, Whole Food's turkey bacon. I don't usually buy whole turkeys as it is just me. I can buy legs, wings, necks, and ground meat seperately at the grocery store. My Mom used to make turkey sloppy joes out of left over turkey but that has tomato sauce in it, real tasty though.
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meribelle
Friday, March 14, 2008, 10:37pm Report to Moderator Report to Moderator

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I cook turkey just about every night.  Turkey thighs are my favorite but they are hard to find.  When I can get them I put them in the crock pot with paprika and red pepper and salt.  yummo!  Usually I saute a big pan of mushrooms to go as a side dish.  The next night I chop up the turkey and mix it in the skillet with the mushrooms.  Very good and affordable too.


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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kipperkid
Saturday, March 15, 2008, 9:18am Report to Moderator Report to Moderator

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turkey quinoa


  • Toyed with BTD from 2006
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mikeo
Saturday, March 15, 2008, 11:43pm Report to Moderator Report to Moderator

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turkey burgers with some cranberries in the mixture


RHN MIfHI
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Brighid45
Sunday, March 16, 2008, 12:08am Report to Moderator Report to Moderator

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My favorite meatloaf recipe is ground turkey mixed half and half with ground lean beef or bison. You could also use ground lamb if you can find it or make your own. Add an egg to the mix, some chopped sauteed onions and garlic (I like two or three cloves but you can use less), cumin or curry, smoked paprika and a pinch of sea salt if you like and bake in a casserole dish or loaf pan for about an hour at 375F. Serve with mashed or baked sweet potatoes and some sauteed greens or a fresh salad. This makes the best meatloaf sandwiches the next day! I also tried it as a filler for collard wraps and boy howdy--yumm!!!

I use turkey thigh meat to make mock buffalo wings. Just take the meat off the bone and cut it into wing-size pieces. Fry until cooked through, let rest for a few minutes, then heat briefly and coat with hot sauce and a little ghee. Serve with chevre and celery. I love mock wings with oven fries!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Andrea AWsec
Sunday, March 16, 2008, 12:18am Report to Moderator Report to Moderator

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Bought just the wings today. I am not sure what to do with them.
I'll do a Google search to see what I come up with.
But I know you all are my best resource.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo

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Andrea AWsec  -  Sunday, March 16, 2008, 12:32am
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Olerica
Sunday, March 16, 2008, 12:29am Report to Moderator Report to Moderator

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I sub turkey out for any beef or chicken recipe.  Ground turkey acts like ground beef in recipes.  Turkey tenders or breasts work just like chicken - mind you I do cut the breast into manageable pieces.

It's so good.... I don't really like chicken anymore.  


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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dpcat67
Sunday, March 16, 2008, 12:30am Report to Moderator Report to Moderator

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I don't know if you have a Krogers in your area but in ours they have a turkey loin (really just 2 breast strips). It is pkg just like pork tender loin and it has seasonings on one pkg and the other is plain. I do them just as I did the pork. cut them into medalions and place them between wax paper and pound them flat and fry. I do the whole pkg and then save 2 in each freezer bag and I used to make biscuits and freeze them uncooked. When I got hungary I just thawed out a couple of loins and cooked a couple of biscuits and had a tender loin sandwich. I am off gluten now so I miss my biscuts. You could also cut the breast into cutlets and cook like a pork chop with the right seasonings it is a lot better. Seasonings are the secret to all your cooking.


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Brighid45
Sunday, March 16, 2008, 1:11am Report to Moderator Report to Moderator

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Dottie, wings make great broth for soup! If you simmer them gently for several hours in a slow cooker or a dutch oven with onions and garlic and a bay leaf, you'll get all the goodness of the cartilage and bones and fat rendered into a rich broth. Then you can add whatever you like to make a delicious and healthy soup, or use the broth to make turkey stew or in a turkey casserole. So good!

My mother always preferred turkey backs, necks, wings and drumsticks to make soup, in that order.  


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gulfcoastguy
Sunday, March 16, 2008, 3:15am Report to Moderator Report to Moderator

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I just came back from my monthly trip to Whole Foods in New Orleans. I found that they now make Apple Cranberry Turkey sausage. Even the spices are mostly diamonds. The casing  is pork but I figure it is a minute amount of avoids in the scheme of things.
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Victoria
Sunday, March 16, 2008, 4:30am Report to Moderator Report to Moderator

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Hi dpcat67, and welcome to the forum!  What part of east Tennessee are you in?  I have relatives in the Johnson City area.  

I buy split turkey breasts (Sheldon's chemical-free), rub in ghee, sprinkle with paprika and onion/garlic powder, and a little good quality sea salt.  Bake uncovered at 350 until barely done, still a little pink at the bone.  I shut the toaster oven and let it sit for 20 minutes or so with the door still shut.  It turns out tender, moist, and not overcooked.



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Let me not pass you by in quest
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koahiatamadl
Sunday, March 16, 2008, 11:06am Report to Moderator Report to Moderator

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Get a whole turkey and roast:
- eat as roast dinner on first day
- have remaining breast meat cold for lunch/breakfast for a few days
- cook turkey curry/stew or such with one leg
- use other leg in stir fries
- make stock with carcass

You can get about a week's worth of meals out of one turkey and never have to eat the same meal twice...or you could freeze the roast turkey or derived dishes and use later  
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dpcat67
Sunday, March 16, 2008, 3:48pm Report to Moderator Report to Moderator

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Hi Victoria, I am in Crossville on the plateau between Knoxville and Nashville on I-40. I am with the Eat Righter's which is having a mini conference here with Dr. D speaking to us in Oct. 2008. (By the way I was born in Redding, Calif and lived in Eureka in my younger years). Beautiful part of the world. Your Turkey breast sounds good I will have to try it. I also make Italian Turkey Sausage that I use in pizza, spagetti, scrambled eggs, chili or anything else it will spice up a meal. You start with a pound of ground turkey and loose fry it in some olive oil, add 1 1/2 tsp sea salt, 3 tsp fennel seed, 1/2 tsp coriander, 1 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp caraway seed, 1 T. parsley and 1/8 tsp basil. I freeze in 3/4 to 1 cup portions and use when needed. I yes I don't use tomato sauce as an A so we make what we call Un-tomato sauce. It tastes just like tomato sauce and suits the propose very well.


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meribelle
Sunday, March 16, 2008, 5:03pm Report to Moderator Report to Moderator

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I have turkey wings and legs in the crockpot even as I type.  This time I put a sweet and sour sauce on them.  Usually I use paprika and red pepper.  

Last night I put some ground turkey patties that I made with onion and bell pepper in the not-George Foreman Grill. (It is Brand X)  I wrapped each patty with 1 or 2 strips of turkey bacon.  That were yummo!


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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Victoria
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dpcat,
I have saved your turkey sausage recipe because I think it sounds absolutely fantastic, and a great way to make a bland meat wake up!

I lived for 5 years in Nashville, and very much love Tennessee!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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~Mary Jean Irion
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dpcat67
Sunday, March 16, 2008, 8:27pm Report to Moderator Report to Moderator

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Here is another idea for Turkey and for those of us that do better gluten free:
Turkey meatloaf Gluten Free
1 pound ground turkey
1 cup grated carrots
1 half med apple diced
1/2 onion diced and sauteed with handful of spinack leaves in ghee
1 tsp. sea salt
1/2 tsp Basil
1/2 tsp sage
1 T. Ouinoa (compliant gluten free flour)
1/2 tsp. kelp seasoning
1 T. flaxseed meal
1 T. olive oil (helps moisten a dry meat like turkey)
Mix all ingredients together and form a loaf and cook at 350 degree for an hour in a loaf pan. If there is any oil around the loaf drain it off. Turkey gravy can be make using this oil as it is the flavored olive oil and ghee.
To make gravy I use about 2 T. of oil from meatloaf and stir in 2 T. arrowroot and heat stirring until it cooks a little. Add about 1 to 1 1/2 cups (about half at a time) water as the liquid and stir to thicken. Add sea salt and spices as desired.
Cooking is a hobby with me so I love the threads dealing with food preparation. Thanks for all the great ideas.


Chef Donna- FIfHI- A+ Nonnie�GT4 Warrior�- ESTJ
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gulfcoastguy
Sunday, March 16, 2008, 8:52pm Report to Moderator Report to Moderator

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Dpcat the turkey meatloaf sounds fantastic. I had been using oats to bind the turkey. I might add some peppers to mine as they are legal for me, I'll probably sautee them with the onions and spinach. Maybe just a bit of curry powder? Victoria we need to add these recipes to the Nomad cookbook thread if Dpcat doesn't mind.
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dpcat67
Sunday, March 16, 2008, 9:46pm Report to Moderator Report to Moderator

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You are welcome to anything I post in the way of a recipe. I hold cooking classes to help the new BTD folks in my area and my goal is to share and learn. As I said before on the forum cooking is my hobby and we all put a cookbook together here is Crossville, TN and Larry C Nesbit has a few left for sale. They are all labeled as to ABO, or A, B, O or who ever can eat them. Larry is on the forum a lot and has a thread as to our mini conference here in Oct with Dr. D as a guest speaker.


Chef Donna- FIfHI- A+ Nonnie�GT4 Warrior�- ESTJ
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gulfcoastguy
Sunday, March 16, 2008, 11:33pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well like I said in my cookbook thread in Little Fishes, the second edition of my families cookbook is going to be printed this summer. I've limited myself to one recipe that is a dessert as the first edition seems to be half desserts. I'm trying to be both healthy for the majority B's and minority O's in the very large extended family and use ingredients that they don't have to go to a health food store to find. That means if I try this one out and like it I might have to eliminate the kelp flavoring , quinoa, and flax seed or list them as alternate ingredients and say bread or cracker crumbs or oatmeal. Would adding an egg make up for the flax seeds? I was going to put up bean soup or spicy roasted butternut squash for consideration but your meatloaf would be more popular than the squash. BTW I used to know an Edwin Neely who was originally from Crossville. His folks ran a sawmill.
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dpcat67
Monday, March 17, 2008, 1:13am Report to Moderator Report to Moderator

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There is a lot (16) of Neely's in the phone book but I don't see an Edwin. The reason I made this meatloaf the way I did was because I had a covered dinner to go to where there were two children that are autisic and no eggs or soy and of course no gluten. I used the grated carrots instead of the bread for a binder and I think the egg could replace the flaxseed just fine. The apple and the oil and ghee helps it not be so dry as turkey usually is. I would use the oats or even 1 T. of flour (but not to much oats as the carrots work well to bind it) instead of the quinoa to make it more compliant to items from the store that are readly available and still make it a healthy meatloaf. Crackers, bread crumbs, oatmeal is used in beef meatloafs to absorb the extra grease. Turkey is not greasy so the bread items are not needed. Work with it and see how it works best for you. I alter recipes all the time. I think the main thing is to encourage people to use spices as much as possible not only for flavor but they are a form of medicine to the body. I color code all my spices with little colored dots. One color is benefical, one is neutral and in the GTD some foods can be used later so I put a different color on them. My spice rack looks like a rainbow. Hope it works for you and your family. By the way I didn't have any left from the dinner to bring home so it is the featured item in my next cooking class on Tuesday morning.


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gulfcoastguy
Monday, March 17, 2008, 1:53am Report to Moderator Report to Moderator

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Kyosha Nim
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Oh he isn't in Crossville anymore, he was just raised there and moved out in the late 80's. He's currently in Asheville. Just thought you might know the family.

I know what you mean about beneficial spices, that is why I try to work curry powder or cumin in a lots and why I keep a small herb garden. The carrots remind me of a recipe for meatballs that uses olives and shredded zucchinni and rosemary. Unfortunately the olives are now an avoid as well as the tomato based sauce. I'll try your original recipe out at the next yoga potluck, a lot of them are veg heads and I've gotten stuck in a rut of making compliant desserts for them. If it works out great I'll try to modify it. The original recipe is fine for my personal use.
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dpcat67
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Do you make an untomato sauce with carrots and beets. I use it all the time for pizzas and chili and spagetti, etc.


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gulfcoastguy
Tuesday, March 18, 2008, 2:51am Report to Moderator Report to Moderator

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Kyosha Nim
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A closer review of the recipe showed that the olives were in the sauce not the meat balls so it's still a go for any type that can use parmesan or a similar cheese.

No I don't make untomato sauce. It's just a little ambitious for me, normally cooking just for myself. Maybe if I could get beets to grow well, they are a bit pricey to buy in the raw form locally since the climate doesn't give a long enough season at the proper cool growing temperature. I got used to avoiding spaghetti and pizza anyway. Nomads are glutein limited as it is.

As a coincidence my Mom is adding a turkey sausage breakfast pizza(crescent roll base, sigh) to the cookbook. I might see if she wants to add the turkey sausage recipe you posted to it.
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