Peach Turkey Meatballs
Add peaches, onion, ginger, lime juice and honey to a small food processor or blender and process until smooth. Add 1 cup of the peach mixture and turkey tenderloins to a large. Add 1 cup of the peach mixture and turkey tenderloins to a large ziploc bag. Reserve remaining half cup of the peach mixture and store it in the fridge.
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Place turkey on broiler pan in center of oven and roast for 20 minutes or until internal temperature reaches 165°F. Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half. Put in oven with turkey the last 10 minutes. Serving: Remove turkey breast from heat and let rest 5 minutes before slicing.
Peachglazed turkey breast
5. Roast turkey in a preheated 325 degree F oven about 3 3/4 hours. Baste with the pan juices. 6. During the last 30 minutes of roasting time, baste the bird with the Bourbon-Peach glaze. (See below) Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 7.
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Place all ingredients in a saucepan and heat on medium low for about 3-5 minutes until mixture melts and comes together. You can brush the turkey with some of the peach glaze about 20 minutes before you would take it out of the oven. I usually just use it as a glaze sauce on turkey slices after turkey is completely cooked.
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Heat your grill to medium heat. Season your turkey legs with salt and pepper and add to the grill. Cook for 45 minutes, rotating the turkey leg every 10 minutes. Baste with the peach bbq sauce and continue grilling and basting until the turkey legs reach an internal temperature of 180 degrees F.
Turkey Basil Peach Wrap
Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet.
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Bake in bottom third of oven, until a meat thermometer inserted in thickest part registers 165°, about 3 hours (15 minutes per pound). Let stand in bag for 15 minutes. Remove turkey, and reserve drippings for gravy, if desired. In a small saucepan, bring peach preserves, bourbon, and cardamom to a simmer over medium heat. Brush over turkey.
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Preheat oven to 325°F. Place the turkey in a roasting pan on a rack . Generously season the turkey with salt and pepper. Stuff it with the peaches, lemon quarters, thyme, and rosemary. Tie the drumsticks together with a twine. Cut & place the wings under the body.
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On the grill's side burner, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted. During the last 30 minutes of roasting time, baste bird with bourbon peach glaze. Continue to grill until the internal temperature in multiple locations is 165ºF. Remove turkey from grill. Discard apple quarters.
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Place turkey breast-side up in an oven-safe roasting pan. Cook at 425 degrees Fahrenheit for 10 minutes and then reduce temperature to 350 degrees Fahrenheit. Continue cooking turkey for about 2.5 hours, basting turkey with pan juices every 30 minutes. Remove turkey and glaze with half of the peach-rosemary glaze.
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Preparation. Combine poultry seasoning, salt and pepper. Pour 1 cup broth over turkey; rub turkey inside and out with poultry seasoning mixture before roasting. Baste with pan drippings and.
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In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.
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Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 - 6 cups of water to a large pot. Bring the water & herbs to a boil and then remove from heat. Add the large packet (seasonings) to the pot and stir until dissolved - about 1 minute. Next, add water and/or ice to chill the brine mixture. Place the turkey into the brine.
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For the turkey: 1 (12-14 lb.) whole turkey, thawed (neck and gibblets removed) Salt and freshly ground black pepper, to taste. 2 fresh peaches, peeled and quartered, or 1 cup frozen peach slices
Grilled Peach Basil Turkey Burgers The Kitcheneer
Remove from heat. Take 1/4 cup of the peach "jam" and transfer to a blender, set the remainder aside. Pulse until mostly smooth to create a glaze. Roast the turkey for 1 hour then brush the top with the peach glaze. Continue cooking until the internal temperature at the thickest part reads 165 degrees F.
Southern Breeze Cold Brew & Peach Turkey Meatball Appetizers
For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a.
