Turkey Noodle Dinner


2-1/2 lbs turkey thighs skin removed
turkey broth or reduced-sodium chicken bouillon
1 tsp poultry seasoning
1/2 tsp pepper
6 oz dry broad egg noodles
1 Can (10-3/4 ounces) reduced-sodium cream of mushroom soup



1 In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 170-175 degrees F.
2 Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10 minutes.
3 Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces.
4 Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.


Servings: 4

Brine for Smoked Turkey


1 gallon water
1 cup kosher or unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper


The water you use should be unchlorinated. If you don't have easy
access to good spring water. Boil it first, let it cool and then add all
other ingredients. Mix thoroughly. Place turkey in large non - metallic
dish and cover completely with brine. Let sit in refrigerator for 24
hours or overnight. Remove turkey from brine and dry. Coat with olive
oil. Place in Smoker - well you know what to do from there!

KILLER CRANAPPLE TURKEY


1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear

1. TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast

2. TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.

3. ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast "air dry" until cooking.

4. Cook roast as you prefer (it just ain't the same if you don't smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the "net" from the roast, most of the spice should "hop off" leaving a nice checkered pattern.

GUACALOTE EN MOLE (Turkey Mole)


1 1/2 lbs. Turkey Breast and Thigh meat, cut in cubes, or one qt. can cooked turkey, coarsely broken up
1 Medium Onion, coarsely chopped
2-4 Yellow, Chili Caribe or 1 medium Habanero (to taste), finely diced
1/2 bunch fresh Cilantro, coarsely chopped
2 large cloves Garlic, pressed
1 9.5 oz. jar Mole Paste or one 4 oz tin Mole Powder
3 Tbsp. Peanut Butter
2 Tbsp. Olive Oil or Lard (Manteca)
1 1/2 cup Chicken Broth or Water with 1 1/2 tsp Chicken Boullion grains



If using raw Turkey; place the Oil in a heavy skillet, heat to temperature and add turkey. Lightly brown Turkey. Drain all but 1/4 Fat, return Turkey to heat. Add Mole Paste, or powder, and Broth, stir to make a thin gravy. Add all other ingredients and stir. Bring to boil, lower heat, cover and simmer for 25 min. stirring occasionally until Onion is broken down and gravy is thickened. Serve in heated stew bowls with steamed tortillas, one small jar gently simmered Nopales Tiernos (tender cactus leaves cooked with onion and cilantro) and Mexican beer or Iced Tea.

Turkey Breast with Spicy Orange Sauce


1/2 cup orange marmalade
1-1/2 tsp horseradish or to taste
3/4 lb fully-cooked oven roasted turkey breast sliced



1 In small saucepan, over medium-high heat, combine marmalade and horseradish; heat until warm.
2 Serve sauce over turkey.


Servings: 4