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Does anyone have a jerky gun? I bought one and made some jerky
- Thread starter dawn_mo
- Start date
When I make jerky, I buy a large, whole turkey when they are on sale
You can do this yourself, but I ask my meat cutter to do it......
Cut up the turkey being careful with the breast meat. I cut slices of breast meat the thickness I want, then cut into jerky slices. I marinate the slices in a pineapple juice, soy sauce, Worcestershire, garlic salt, mixture for 12 hours. Drain the slices and sprinkle with freshly ground pepper. Process in a food dehydrator. Best jerky I've had.
Use the rest of the turkey for enchiladas, soups,
or stock.
You can do this yourself, but I ask my meat cutter to do it......
Cut up the turkey being careful with the breast meat. I cut slices of breast meat the thickness I want, then cut into jerky slices. I marinate the slices in a pineapple juice, soy sauce, Worcestershire, garlic salt, mixture for 12 hours. Drain the slices and sprinkle with freshly ground pepper. Process in a food dehydrator. Best jerky I've had.
Use the rest of the turkey for enchiladas, soups,
or stock.
Great idea Karen. Here are few T&T faves for using the thighs and legs.
Turkey Baked with Olives (or Chicken Thighs*)
1/4 cup olive oil
4 garlic cloves, slightly crushed
2-1/2 lbs. boned skinless turkey thighs or drumsticks, all fat and sinews removed
1 cup minced onion
1/4 cup chopped sundried tomatoes (drained if oil packed)
1 tbsp chopped fresh rosemary
1 cup dry white wine
2 cups rich chicken or turkey stock
1/8 tsp red chili flakes
1-1/2 cups black olives such as Nicoise, Picholine or Kalamata
1 tbsp each chopped parsley and/or chives
salt and freshly ground pepper
Heat oil in a deep heavy casserole. Over moderate heat saute the garlic cloves until they just begin to brown. Discard garlic and brown the turkey on all sides. Add the onion, sundried tomatoes and rosemary and saute for 2 minutes longer. Add the wine, stock, chiles and olives and cover and cook over very low heat (liquid should just barely simmer) for about 2 to 2-1/2 hours or until turkey is very tender. Check to make sure there is enough liquid and, if necessary, add a bit more as dish is cooking. Remove some of the fat, if desired, stir in parsley and chives, season with salt and pepper and serve immediately. Yield: 6 to 8 servings
Source: John Ash from 97 FoodTV
Pat’s notes: This is very good. Not sure why it’s called “baked” when it’s really simmered but I’m sure it would work well to bake the dish. I used about 1.9 lbs. drumsticks with bone and it only took about an hour and 20 minutes to cook stovetop. Go easy on the chili flakes, I think I used too much (more than 1/8 tsp). Was good served with linguine and caesar salad. *Chicken thighs work well too and then sometimes I add crumbled feta cheese on top of the dish before serving. Chicken takes less time to cook than the turkey. optional: chopped fresh tomato is a nice addition near the end of cooking time.
**********************
Spicy Hoisin Chicken (or Turkey)
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F. (P’s note: I used 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Moyn’s notes 1/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
*******************
Moyn’s Turkey Thighs
1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika
Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.
Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!). Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!
Moyn’s notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.
Pat’s notes: This is quite delicious. A keeper. Once I used lemon pepper in place of the Cavendars.
**************
and one that I created....
Pat’s Braised Turkey Legs
4 turkey drumsticks or thighs (about 4-5 lbs. total)
1/2 cup all-purpose flour
1 tsp each salt and dry oregano
1/2 tsp pepper
1/4 cup olive oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 cup chicken broth
1/2 cup dry white wine or dry vermouth
1 bay leaf
1/2 tsp each dry thyme and rosemary
1/2 lb. fresh shiitake mushrooms
Rinse turkey and pat dry. In a shallow bowl, mix flour, salt, oregano and pepper. Dust turkey with flour mixture; set remaining flour mixture aside.
Heat oil in a large stockpot. Add turkey legs and brown on all sides. Remove turkey from pan, add onions and garlic and saute briefly (may need a little more oil to saute the onions and garlic). Return turkey to pan, add chicken broth and wine or vermouth, bay leaf and herbs, bring to a boil, reduce heat and simmer gently, covered, about 1-1/2 hours (or bake covered at 325º) until meat is tender when pierced. Lift turkey from pan, add shiitake mushrooms and simmer for a few minutes before returning turkey-removed-from-the-bone if desired, to the saucepan to combine with mushrooms and sauce.
Pat’s notes: Wonderful served with mashed potatoes.
Turkey Baked with Olives (or Chicken Thighs*)
1/4 cup olive oil
4 garlic cloves, slightly crushed
2-1/2 lbs. boned skinless turkey thighs or drumsticks, all fat and sinews removed
1 cup minced onion
1/4 cup chopped sundried tomatoes (drained if oil packed)
1 tbsp chopped fresh rosemary
1 cup dry white wine
2 cups rich chicken or turkey stock
1/8 tsp red chili flakes
1-1/2 cups black olives such as Nicoise, Picholine or Kalamata
1 tbsp each chopped parsley and/or chives
salt and freshly ground pepper
Heat oil in a deep heavy casserole. Over moderate heat saute the garlic cloves until they just begin to brown. Discard garlic and brown the turkey on all sides. Add the onion, sundried tomatoes and rosemary and saute for 2 minutes longer. Add the wine, stock, chiles and olives and cover and cook over very low heat (liquid should just barely simmer) for about 2 to 2-1/2 hours or until turkey is very tender. Check to make sure there is enough liquid and, if necessary, add a bit more as dish is cooking. Remove some of the fat, if desired, stir in parsley and chives, season with salt and pepper and serve immediately. Yield: 6 to 8 servings
Source: John Ash from 97 FoodTV
Pat’s notes: This is very good. Not sure why it’s called “baked” when it’s really simmered but I’m sure it would work well to bake the dish. I used about 1.9 lbs. drumsticks with bone and it only took about an hour and 20 minutes to cook stovetop. Go easy on the chili flakes, I think I used too much (more than 1/8 tsp). Was good served with linguine and caesar salad. *Chicken thighs work well too and then sometimes I add crumbled feta cheese on top of the dish before serving. Chicken takes less time to cook than the turkey. optional: chopped fresh tomato is a nice addition near the end of cooking time.
**********************
Spicy Hoisin Chicken (or Turkey)
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F. (P’s note: I used 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Moyn’s notes 1/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
*******************
Moyn’s Turkey Thighs
1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika
Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.
Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!). Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!
Moyn’s notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.
Pat’s notes: This is quite delicious. A keeper. Once I used lemon pepper in place of the Cavendars.
**************
and one that I created....
Pat’s Braised Turkey Legs
4 turkey drumsticks or thighs (about 4-5 lbs. total)
1/2 cup all-purpose flour
1 tsp each salt and dry oregano
1/2 tsp pepper
1/4 cup olive oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 cup chicken broth
1/2 cup dry white wine or dry vermouth
1 bay leaf
1/2 tsp each dry thyme and rosemary
1/2 lb. fresh shiitake mushrooms
Rinse turkey and pat dry. In a shallow bowl, mix flour, salt, oregano and pepper. Dust turkey with flour mixture; set remaining flour mixture aside.
Heat oil in a large stockpot. Add turkey legs and brown on all sides. Remove turkey from pan, add onions and garlic and saute briefly (may need a little more oil to saute the onions and garlic). Return turkey to pan, add chicken broth and wine or vermouth, bay leaf and herbs, bring to a boil, reduce heat and simmer gently, covered, about 1-1/2 hours (or bake covered at 325º) until meat is tender when pierced. Lift turkey from pan, add shiitake mushrooms and simmer for a few minutes before returning turkey-removed-from-the-bone if desired, to the saucepan to combine with mushrooms and sauce.
Pat’s notes: Wonderful served with mashed potatoes.
lana-in-fl
Well-known member
These sound delicious. We love turkey, but my repertoire is limited (till now) smileys/smile.gif