Easy Turkey Recipes (Including The Best Turkey Meatloaf Ever!)

Turkey Injection Recipe

Aysegul Sanford — Tue, 31 Oct 2023 20:02:09 +0000

Why Inject Your Turkey?

This injectable turkey marinade recipe is a must for anyone who wants to make thoroughly seasoned, irresistibly moist turkey meat. Below are a few reasons why using a turkey injection solution will take your turkey game to the next level.

Flavor enhancement: This turkey injection recipe is the ultimate way to infuse each bite of turkey meat with expert seasoning. Though delicious, turkey rubs and glazes only flavor the skin of the turkey, which may leave you with bland turkey meat. However, injecting a turkey with a marinade-like mixture ensures every morsel has the same robust, savory taste.
Moisture and juiciness: Unlike a traditional roasted turkey recipe, there’s no need to frequently baste your meat when you use this marinade injection recipe. The turkey’s skin will trap the moisture within the meat, ensuring your bird comes out as succulent and tender as possible while introducing additional liquid to keep your meat juicy during cooking.
Even seasoning from within: In addition to being delectable, this turkey syringe seasoning creates an even internal flavor profile by seasoning the bird from within. As a result, you can reduce the amount of extra seasoning that you use to cover the entire surface of the turkey.
Better browning: No one can resist a turkey dinner with a perfectly golden-brown and crispy exterior. In addition to adding a lot of flavor, injecting turkey with this recipe also ensures your turkey browns better during the cooking process, leading to a gorgeous presentation and even better taste.
A faster way to marinate: Making a homemade turkey injection is a great way to get the luscious taste of marinated turkey in a fraction of the time. Rather than letting your meat sit in marination juices for hours (if not days), injections will give your turkey the same full-bodied, robust flavor from the moment the marination reaches the meat. With that being said, you can make this turkey injection marinade recipe and inject your turkey for up to 36 hours in advance.

Equipment You Will Need

While we usually refrain from using any type of special equipment in our recipes, this one is different. You will need a meat injector (or a syringe) to inject the marinade into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. The good news is that once you make the investment, you can use it for injecting other types of meat as well.

For this recipe, you will need:

Meat Injector: A suitable turkey injector is the most critical component of this recipe’s equipment. We recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. Even though nowadays, most kits come with multiple needle heads, we found that using the one with a single opening gives you better control over the flow of the marinade as you inject it. Additionally, using this type of needle will prevent the injection liquid from leaking out. If you are in the market for a new one, this Stainless Steel Meat Tenderizer Injection Syringe Kit (affiliate link) is the one we used.
Baking Sheet or a Large Plate: While you might be tempted to use an oven-roasting bag, thinking that you might need something to capture the leaking liquid, during our testing, we found that there was minimal leakage from the areas injected. Therefore, all you need is a baking sheet or a plate that is large enough to accommodate your turkey.

Ingredients You’ll Need to Make Injectable Turkey Marinade

Now that we covered the equipment, let’s delve into the basic ingredients and explore optional additions and substitutions to craft your own injection flavors for turkey:

Unsalted butter: Butter is essential to giving this garlic butter turkey injection recipe its iconic rich, savory taste. Though I prefer using unsalted butter to control the meat’s saltiness, you may also use salted butter if you adjust the amount of extra salt accordingly.
Chicken stock at room temperature: Chicken stock is the key to giving your turkey injection liquid an irresistibly elegant, moist flavor. You can purchase low-sodium chicken stock from the grocery store or make your own homemade chicken stock.
Lemon juice
Worcestershire sauce
Seasonings: This flavor injection for turkey achieves its savory, robust profile with just a few simple ingredients, including onion powder, garlic powder, and Kosher salt.
Turkey: This recipe yields 12 oz. of marinade, ideal for 14-16 pounds of bird. Therefore, feel free to adjust the recipe to accommodate more or less meat. Also, if your turkey is frozen, be sure to fully thaw the meat before beginning your injections.

Substitutions & Optional Add-Ins:

Stock: Though I use chicken stock, you may also use turkey stock for a similarly rich taste as you make your own injection recipe.
Fresh garlic: I don’t recommend using minced garlic, as it will clog the syringe of your injector. However, you can mince garlic and infuse the butter with it should you want a bolder, more pungent taste. After all, who doesn’t like the taste of a rich Garlic Butter Sauce? However, be sure to drain the butter-garlic mixture before adding it to your turkey injection fluid in case the remaining garlic pieces clog the syringe.
Olive oil: If you enjoy the flavors of olive oil, you can adjust this recipe by using one-half olive oil and one-half butter. With that being said, you can use other mildly flavored oils, such as avocado oil.
Sweetener: Want to give your lemon butter turkey injection a slightly sweeter flavor? To cut back on the acidity of this simple recipe, you can make an apple cider, apple juice, or orange juice (without pulp) turkey injection by swapping out this recipe’s lemon juice for these other liquids.
Spices: A great way to give your turkey a different seasoning profile is to substitute my recommended injection mix for another delectable profile. For a sweet, salty, and spicy injection for turkey, I recommend adding Old Bay seasoning to your injection mixture. Or, for an even more pronounced heat, you can prepare a piquant Cajun injection marinade using Cajun seasoning. Spices like paprika, black pepper, and cayenne will immediately elevate the heat and depth of flavor, creating an enticing contrast to turkey’s natural flavor. Finally, you may also add a tablespoon of poultry seasoning for more fragrant, herbaceous undertones.
Liquid smoke: You can use this turkey injection recipe for smoking, but if you do not have the means to smoke the turkey yet still desire those flavors, liquid smoke is a great option. To make a liquid smoke turkey injection recipe, add ½ teaspoon of liquid smoke to the mixture, taste it, and add more as necessary. However, please keep in mind that a small amount goes a long way, so be sure to taste after every addition.
Fresh herbs: Bright, garden-fresh, and aromatic, an herb turkey injection recipe is easy to make. Simply steep a small amount (a tablespoon or so) of roughly chopped fresh rosemary, sage, or thyme in your butter injection sauce for 10-15 minutes and remove them before injecting the mixture into your turkey.
Ground black pepper (or white pepper): We decided to keep black pepper as an optional ingredient in our turkey injection marinade, as most roasted turkey recipes use black pepper in the seasoning for the exterior of the bird. However, if you like the peppery flavors, you can add a small amount (no more than ¼ teaspoon) to this liquid turkey seasoning mixture.

How to Make Turkey Injection Marinade?

Ready in just ten minutes, this DIY injectable turkey marinade is the easiest way to elevate your turkey to a holiday centerpiece. Follow these two simple steps, and you’ll have everything you need to make an exquisitely juicy, flavorful turkey meal.

Melt the butter: Place butter in a saucepan over medium heat and cook until just melted.
Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt. Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes. Though the mixture doesn’t have to be cold, ensure that it reaches close to room temperature before using it to inject the turkey.

How to Inject Turkey With Butter?

Injecting turkey for roasting, smoking, and deep-frying is a piece of cake with these hassle-free instructions.

Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. Set it aside.
Fill the injector: Place the injector tip into the now-slightly cooled butter garlic injection and pull the plunger back until the syringe fills. If the mixture separates, agitate the butter marinade by plunging back and forth until the ingredients re-incorporate and emulsify.
Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs. As you are injecting the marinade, be free to go in at least one inch deep at a 45-degree angle, pushing ½ ounce of marinade per site. You may begin pulling the tip out as you slowly inject the liquid but don’t force it. Stop your injection just before reaching the turkey’s skin. If you hit a bone with your injector, pull the needle back slightly and continue the injection process.

Continue with the remaining turkey: Continue the injection process throughout the turkey, including the wings, breast, thighs, and legs—20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips out of a piercing site, apply gentle pressure to the hole with a finger as you continue injecting the bird in an adjacent area.
Let the turkey rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it overnight.

When to Inject Turkey?

The ideal time for injecting turkey with butter depends on your goals for preparation and cooking methods. Below, you’ll find just a few tips for ensuring your turkey comes out perfectly succulent, no matter how you cook it.

For roasting or smoking: If you plan to roast or smoke your bird, I recommend injecting your turkey marinade at least 4-6 hours before cooking, overnight, or for up to 36 hours.
Deep-frying: When deep-frying a turkey, you only need to inject the turkey seasoning into the bird between thirty minutes and an hour before cooking.

Variations on this Seasoning Injection for Turkey

The best recipe for injecting turkey is one you can make your own, regardless of your ideal flavor profile. The recipe we are using here is a basic one that is ideal for a Thanksgiving turkey. However, you can play with the flavors depending on the occasion and your preference.

Below are a few variations with unique combinations of rich, sweet, and spicy ingredients. Feel free to try them as you make your own injection marinade. However, as we mentioned earlier, if you choose to use spices, make sure to run them through a spice grinder so that they won’t clog the injection needle.

Beer and butter poultry injection: Beer can add incomparably tender, aromatic, and deep flavor to your turkey injections. If you want to go for it, omit the lemon juice and chicken stock and, instead, add six ounces of beer (brown ale or lager). If you prefer, you can also add a teaspoon of hot sauce, such as Tabasco, to give your injection a kick of heat.
Honey butter injection for turkey: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This honeyed blend balances out this recipe’s bolder, savory flavors, giving you a mild, caramelized-like taste.
Creole or Cajun turkey injection recipe: Few main dishes are as robustly seasoned, fiery, or delectable as authentic Creole cuisine. You, too, can transform your injectable marinade into a classic Creole injection for turkey by omitting this recipe’s Worcestershire sauce, garlic powder, and onion powder. Instead, add one tablespoon of ground blackening seasoning and a pinch (or more!) of cayenne pepper.

Expert Tips

We learned so much as we were working on this recipe. Come to find out, there is so much to know when it comes to injecting a turkey with marinade. Below, we are sharing everything you need to know, including where to inject the turkey with butter to ideal marinade temperatures:

Thaw frozen turkey: If you are using frozen turkey, ensure it’s fully thawed before you start the injection process. Otherwise, the injection marinade won’t spread evenly throughout the meat.
You don’t need to wait for the turkey to come to room temperature: Though I don’t suggest injecting your turkey while the meat is frozen, I warn against letting it come to room temperature before inserting it with the butter injection. Allowing the turkey to heat and cool repeatedly can grow unwanted bacteria, making the meat unsafe to eat.
Ensure your butter isn’t too hot: Though your injection marinade doesn’t have to be at room temperature, it shouldn’t be boiling, either. Injecting your turkey with a too-hot marinade may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for 10 minutes or so while you are preparing the turkey for injection.
Move quickly to avoid butter solidification: The best injectable marinade for turkey is neither too hot nor too cold. You can start injecting as soon as it is lukewarm. However, I recommend moving quickly as butter tends to solidify as it sits.
Use hot tab water: Towards the end of the injection process, as the butter cools down, it may clog the needle. If and when that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
Practice makes perfect: If you’ve never used an injector before (or want to test your marination recipe before using it on a full bird), I suggest starting on less meaty parts of the bird (such as wings and drumsticks) to practice before you begin injecting the “big-ticket portions.”
Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
Don’t worry about solidified butter: Since you need to store your turkey in the fridge after injection, don’t worry if you find hardened butter around the bird’s injection sites. This butter seepage represents a small amount of the total marination liquid within the bird, and it will help the turkey brown during the cooking process.
Brining and injecting: You might be wondering, can I use this garlic butter injection if I am brining my turkey? The answer is yes. You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of potency, flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
Use this injection for turkey breast, drumsticks, thighs, and more: You don’t need to cook up a whole bird to use this tasty injection blend. However, if you plan to inject smaller cuts of turkey meat, adjust the amount of marinade you use according to the size of the meat you are injecting. You can then store your leftovers in the fridge in an airtight container, reheating the mixture before using it again.
Food safety: After injecting your turkey with this injector recipe, promptly transfer it to the refrigerator. This cool temperature will allow the flavors to evenly distribute throughout the meat while also protecting against unwanted bacterial growth. Furthermore, don’t reuse excess marinade that came into contact with uncooked meat.

FAQs

Should I inject turkey the night before?

To inject turkey before roasting or smoking, I highly recommend injecting your turkey overnight (or up to 36 hours!), ensuring the flavors have time to distribute evenly throughout the bird. However, if you plan on deep-frying your turkey, you may insert the injectable butter marinade for the turkey thirty minutes before cooking.

Does injecting a turkey make it juicier?

Yes! The additional liquids, oils, and fats common in injector marinades will keep your turkey from becoming dry, with an even distribution of succulent, moist texture throughout the bird.

How to inject a turkey without an injector?

I don’t recommend trying to internally marinate a turkey without a turkey injector. However, if you don’t have an injector, you may create knife pockets or slits in the turkey meat using a sharp knife. Then, use a spoon to pour the marinade into these pockets. Though the mixture won’t distribute as evenly as it would with an injector, it’ll still introduce some flavor and moisture to the turkey meat.

Can I use an injected turkey to make gravy?

Absolutely! The flavors from the infused turkey will help enhance the gravy, lending it all the rich, savory undertones of the injection marinade.

Can you inject a butterball turkey?

You can definitely use this turkey injector recipe on butterball turkey! This succulent addition adds tender juiciness to your meat, and you can also use it on leaner poultry, such as heritage turkey or chicken.

Other Turkey Marinades and Rubs You Might Also Like

Do you love to make your own turkey injection marinade? Then these other five-star flavoring recipes will astound you with their simple, decadent, and lively profiles.

If you try this injection recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey from the inside out. It can be used for the whole turkey or the turkey breast (or other parts.)

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3

Cook Time 5

Injecting Time 20

Total Time 28

Servings cup

Calories 926kcal

Author Aysegul Sanford

Equipment

1 Stainless Steel Meat Injection Syringe Kit

Ingredients

8 tablespoons unsalted butter One 4 oz. stick
1 cup chicken stock at room temperature (or turkey stock)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 Turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracte.
Using the injector, insert the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject but do not force it. Stop the injection just before you reach the skin.
Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don’t be tempted to massage or distribute the liquid because once it is injected, the solution will self-absorb as it rests in the fridge. If you see the solution escaping from a different pierced area, you should apply slight pressure using your finger so that the solution does not ooze out while you are injecting it into an adjacent area.
Cover it with stretch film and refrigerate for at least 4 hours, overnight or up to 36 hours.

Notes

Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
Make Ahead: You can technically make this recipe ahead of time, but if you do, you still have to warm it up on the stove. Therefore, we do not recommend making it ahead.
Storage: If you decide not to use the whole marinade, we recommend discarding it to prevent contamination.
Move quickly to avoid butter solidification: As you inject the bird, we recommend moving quickly as butter tends to solidify as it sits. Towards the end of the injection process, as the butter cools down, it may clog the needle. If that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
Brining and injecting: You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
Use any of your favorite turkey recipes: You can use any of your favorite turkey recipes once the marinating time is complete. However, make sure to adjust the amount of salt used if you are using other seasonings to flavor your turkey.
You can use this injection marinade recipe for chicken as well. However, be sure to adjust the recipe according to the size of your chicken.

Nutrition

The post Turkey Injection Recipe appeared first on Foolproof Living.

Turkey Wings Recipe

Aysegul Sanford — Tue, 24 Oct 2023 21:29:59 +0000

Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird in perfectly portioned pieces.

Why Does This Recipe Work?

If you’ve ever tried baking turkey wings in the oven like you would cook chicken wings, chances are, you’ve ended up with dry, flavorless meat. However, I’ve designed this recipe to give you juicy turkey wings packed with savory flavor every time you prepare it.

During our recipe testing, we learned two important lessons:

Gentle heat is the best: You probably already know this, but turkey meat tends to be tougher than chicken, requiring a different cooking method. While you can technically roast turkey wings in the oven like you would with chicken wings (and they will look nice and crispy), the meat ends up being tough and dry.
In our quest for a solution, we came across a Southern turkey wings recipe. In this method, the wings were cooked low and slow, with a bit of extra liquid added to the baking pan. Following in the food steps of the Southerners, we were able to achieve turkey meat that was juicy and tender on the inside, complemented by a beautifully browned, crispy exterior.
Start with a cover and then remove it for browning. Another trick we learned was to bake them covered for an hour, followed by an additional thirty minutes uncovered. This initial covered phase helped wings retain moisture, ensuring a juicy interior, while the subsequent uncovered phase allowed them to develop a crispy exterior.

Ingredients

Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need:

Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe.
Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work.
Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional.
Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat.
Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.

How to Make It

This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it.

Prepare the oven: Preheat the oven to 300 degrees F.

Dry the meat: Place the turkey wings on a cutting board and use paper towels to pat dry each piece on all sides. Once dry, transfer the wings to a large bowl.
Season the turkey wings: Drizzle olive oil over the turkey wings and sprinkle them with an even coating of onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
Marinate turkey wings: Toss the ingredients until thoroughly combined. Then, cover the bowl with stretch film and let the meat sit in the turkey wing marinade for a minimum of 30 minutes in the fridge. If possible, I recommend marinating the turkey wings overnight to ensure they soak up as much flavor as possible.

Add the stock: When ready to bake, place the marinated turkey wings in a Dutch oven or casserole dish and add the stock to the base.
Roast the turkey wings: Cover the dish with aluminum foil or the lid of your Dutch oven. Then, bake the turkey wings for one hour. After one hour, remove the foil and cook them in the baking dish for another 30 minutes. You may remove your slow-baked turkey wings from the oven when their thickest portions reach an internal temperature of 165 degrees F. However, it is OK to let the meat cook until it reaches a maximum of 180 degrees F.
Serve: Transfer the roast turkey wings to a serving platter when ready. Drizzle them with the juices in the pan for maximum juiciness and flavor, then garnish the meat with fresh herbs.

How to Make Turkey Wings Crispy?

For extra crispy baked turkey wings, broil them for a few minutes. Here is how I do it:

Remove the cooked turkey from the pan after baking and transfer the wings to a sheet pan lined with a wire rack.
Place the meat under the broiler for 1-2 minutes or until the skin crisps up. However, keep a close eye on the turkey to avoid burning, as this meat can go from perfectly juicy to thoroughly dry in very little time.
Let the broiled turkey wings rest for 5 minutes before serving.

How to Store, Reheat, Freeze, and Thaw?

One taste of these oven-fried turkey wings, and you won’t want to sacrifice a single bite. Storing your turkey wings is a cinch with these pro tips, giving you easy meal prep for days on end.

Store: After slow-cooking turkey wings in the oven, first cool them to room temperature, and then place them in an airtight container. Store them in the refrigerator for up to 4 days.
Freeze: Allow the baked turkey flats and drummettes to come to room temperature. Once they’ve cooled, place them in an airtight container, ensuring they are well-covered to prevent freezer burn. These turkey pieces can be stored in the freezer for up to 3 months.
Thaw: I recommend thawing your frozen turkey overnight in the fridge.
Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350-degree Fahrenheit oven for 10-15 minutes or until heated thoroughly.

Recipe Variations

The best-baked turkey wings recipe is one that you can customize according to your personal preference. Below, I’ve included some of my favorite ways to switch up this delectable main to satisfy all your cravings.

Marinade: Take this easy recipe to the next level; marinate turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a casserole dish that will accommodate all the wings comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
Southern-style: Looking for an authentic Southern recipe for turkey wings? To make this fresh, flavorful variation, add hardy vegetables (such as bell peppers and onions) into your cooking liquid. If preferred, you can strain the juices post-cooking, place them in a small saucepan, and reduce them until they thicken to a sauce-like texture. Then, serve your turkey wings and veggies over a bed of rice and drizzle them with the sauce for a five-star meal that tastes straight out of Tennessee.
Smothered: Preparing smothered baked turkey wings is an easy way to give each bite decadently rich flavors. To make the sauce, use the leftover pan drippings to make turkey gravy and pour it over the freshly baked turkey wings. Alternatively, I’ve also seen examples where people prepare cream of mushroom turkey wings instead of cooking their own gravy. If you prefer that shortcut, warm up the cream of mushroom soup and smother the meat just before serving.
Cajun seasoning: Give your meat a kick of savory, smoky flavor by baking Cajun turkey wings in the oven. All you need to do is change the seasoning for the turkey wings and use our spicy and bold Blackened Seasoning instead.
Lemon pepper turkey wings: To add bright, citrusy zest to your baked turkey wings, I recommend swapping out our recommended poultry seasoning mixture for a five-minute Lemon Pepper Seasoning.

What To Serve With Turkey Wings?

It doesn’t matter whether you’re serving up a platter of turkey wings and stuffing for a small holiday gathering or making your favorite comfort foods for Sunday supper. These ideas will fill your table with delectable sides, whether you’re preparing your go-to Healthy Thanksgiving Recipes, Friendsgiving Recipes, or looking for creative ideas for your next Football Food spread.

Thanksgiving or Friendsgiving: Not a fan of cooking the full bird? Make this easy recipe instead! Serving a menu of turkey wings and Cornbread Dressing with a side of Maple Cranberry Sauce is an automatic hit among guests, especially when paired with my creamy Green Bean Casserole recipe. Or, if you’re looking for a rich, filling side, my Mashed Sweet Potatoes or Rosemary Garlic Mashed Potatoes will fill every fork with the velvety taste of seasoned potatoes.
Sunday dinners: With this iconic menu, you’ll never run out of turkey wing dinner ideas. All your Sunday supper guests will be satisfied when you pair your wings with cheesy classics like my Healthy Mac and Cheese and Jalapeno Cheddar Cornbread. You can even add a touch of Southern goodness by baking a batch of Sweet Potato Biscuits. Or, for a healthy yet hearty meal, you can serve a spread of baked turkey wings and rice using any of your favorites, from wild rice to brown jasmine rice or even white rice.
Game day: No game day menu is complete without your go-to dip recipes. Your guests won’t be able to resist dipping their tender turkey meat in creamy, tangy, and light sauces, like my Yogurt Ranch Dip or Blue Cheese Dip.

Expert Tips

It is no secret that slow-baked turkey wings are a great option when trying to serve a lot of people with minimal time in the kitchen. However, there are a few lessons we learned during our recipe testing. Below are our foolproof tips for success:

The size of the turkey wings matters: There is a direct correlation between the size of the wings and the cooking time. For instance, young/small turkey wings will need less time in the oven than big turkey wings. Therefore, it’s best to buy wings that are similar in size to ensure even cooking. For reference, when testing this recipe, I used four wings totaling about three pounds. Furthermore, I don’t recommend using wing tips, as there is very little meat on them, and they will overcook when following this recipe.
Marinate longer: If you have the time, let the meat marinate overnight. While a 30-minute marination is effective, letting it sit longer ensures the flavors meld and deepen, yielding more flavorful meat.
Even layer: Ensure that the drummettes and wingettes are on an even layer in the baking dish. Overcrowding the dish will result in under or over-baked meat.
Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where people bake their wings at higher oven temperatures—like 350, 375, or even 400 degrees F. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings, whereas cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.
Cover it well: If you own a Dutch oven with a lid (such as this Le Creuset Braiser – affiliate link), this is the time to use it. The tight-fitting lid of a Dutch oven is ideal for keeping the meat’s juices contained, giving you succulent, moist turkey wings while cooking them in the oven. However, if you don’t have a Dutch oven, just be sure to tightly cover your casserole dish with aluminum foil to ensure it is fully sealed.
Turkey wing temperature: Technically, your turkey is safe to eat when the thickest part of the wing reaches 165 degrees F. when tested with a digital thermometer. However, please be aware that following the recipe below, your wings could register for up to 180 degrees. But, because we are cooking it low and slow and in a bit of liquid, this is okay. As a matter of fact, it is recommended for the most tender turkey wings. According to science writer Andrew Zimmerman Jones, “As you cook the turkey, muscle fibers contract until they begin to break up at around 180 F. Bonds within the molecules begin to break down, causing proteins to unravel, and the dense muscle meat to become more tender.”
Experiment with the recipe: Feel free to take this basic recipe and cooking method and experiment with various seasoning blends, serving styles, and favorite side dishes to make it your own.

FAQs

What temperature to bake turkey wings?

To achieve maximum tenderness, I recommend cooking your turkey wings (covered) at a low temperature, like 300 degrees F., for one hour, followed by thirty minutes uncovered.

How long to cook turkey wings in the oven?

When making slow-cooked turkey wings in the oven, I suggest cooking them for one hour, covered, at 300 degrees F. Then, bake the meat for an additional 30 minutes, uncovered, at the same temperature. This cooking time will ensure your meat comes out both tender and crisp without being dry or lacking in flavor.

Why are my turkey wings tough?

Your turkey meat will be tough if you cook it in a high-temperature oven for a long time without any liquid.

How to make turkey wings tender?

We found that the best way to tenderize turkey wings is to cook them at a low temperature (I recommend 300 degrees F.) for a long time (about 1 ½ hours.) Cooking the meat covered for the first hour and uncovered for the last half-hour ensures that the meat cooks evenly without drying.

Do you boil turkey wings before baking?

No, I don’t recommend boiling your turkey wings before baking them, as this additional step will strip the meat of their natural juices, leaving them flavorless and rubbery.

How long to marinate turkey wings?

When you marinate your turkey wings, let them sit in your seasoning mixture or your favorite turkey marinade for a minimum total time of thirty minutes. However—if possible—I recommend letting your meat marinate overnight in the fridge for extra deep, developed flavors.

Do you cover turkey wings when baking?

Yes, we do recommend covering them for the first half of roasting and then removing the cover for the last 30 minutes to ensure browning on the skin.

At what temperature are turkey wings done?

The internal temperature for turkey wings should reach a minimum of 165 degrees F. before serving. However, it is okay to cook wings until they reach 180 degrees F. to give them time to crisp up and tenderize.

Are turkey wings healthy?

Turkey wings contain many essential nutrients, such as protein, iron, and calcium, that make them a healthy choice. However, unlike turkey breast, turkey wings are dark meat, which also tends to be high in fat. If you want to reduce your cholesterol intake, I recommend removing the skin from the turkey wings before preparing this recipe.

How many turkey wings in a pound?

The number of wings in a pound depends on the size of the turkey, as large turkey wings weigh more than small turkey wings. However, the wings I used in this recipe were of medium size, weighing 0.7 pounds each with the drumette and wingette (three pounds total).

Other Turkey Recipes You Might Also Like

Can’t get enough of this tasty turkey dinner’s rich, tender taste? These other healthy turkey dishes will fill your plate with savory, succulent, and flavorful meals every night of the week.

If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Turkey Wings Recipe

Baked Turkey Wings perfectly seasoned with a simple spice mixture and then roasted in the oven low and slow, resulting in wings that boast crispy skin and succulent meat.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 545kcal

Author Aysegul Sanford

Ingredients

3 pounds turkey wings drumettes and flats separated, and tips removed
2 tablespoons olive oil or avocado oil
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon paprika or smoked paprika for a smoky flavor
1 tablespoon dried thyme
1 tablespoon dried parsley
¼ teaspoon cayenne pepper optional
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 cup chicken stock or turkey stock
1 tablespoon chopped fresh thyme or parsley as garnish, optional

Instructions

Preheat the oven to 300 degrees F.
To prepare the turkey wings, place them on a cutting board and pat dry each piece on all sides using paper towels. Transfer them to a large bowl.
Drizzle the turkey wings with olive oil and sprinkle them with onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
Toss to combine. Cover the seasoned wings with stretch film and let them marinate for at least 30 minutes in the fridge. You can let them marinate overnight if you have the time.
When ready to roast, transfer the wings into a casserole dish or a Dutch oven. Add the stock, making sure to not pour it directly over the turkey (we do not want all the spices to wash away.)
Cover the dish tightly with aluminum foil or the lid of your Dutch oven and bake for 1 hour. After 1 hour, remove the cover and continue cooking for another 30 minutes. During this time, the turkey will reach the ideal 165 degrees F. when a meat thermometer is inserted into the thickest part of a drumette. However, it is okay to let the meat cook after it exceeds the 165 degrees F. mark (up to 180 degrees F.).
When ready to serve, transfer the turkey wings onto a serving platter, drizzle them with the juices in the pan, and garnish with fresh herbs.
Alternatively, if you prefer them to have a crispy skin, you can remove the wings from the pan onto a sheet pan lined with a wire rack. Place them under the broiler and roast for a minute or two while keeping a very close eye on them.

Notes

Yields: This recipe makes 6-7 pieces of wings made up of drumettes and wingettes. Depending on the weight and size of your wings, this amount might change. However, we think it is ideal for 4 servings. The nutritional values below are per serving.
Wings: You can buy whole wings and cut them yourself (here is a tutorial on how to cut turkey wings into segments) or ask your butcher to cut them for you.
Size of the wings & cooking time: There is a direct correlation between the size of your wings and the time it will take them to roast thoroughly. The best way to measure doneness is by using a meat thermometer. If the wings register between 165 degrees F and 180 degrees F, they should be safe to eat.
Marinade: Alternatively, you can marinade turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a baking dish that will accommodate all the pieces comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where wings are baked at higher oven temperatures. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings. Instead, cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.

Nutrition

The post Turkey Wings Recipe appeared first on Foolproof Living.

How To Cut Turkey Wings

Aysegul Sanford — Tue, 24 Oct 2023 21:22:54 +0000

While cutting a whole turkey into parts can be a daunting task, segmenting turkey wings is actually a much easier process. Thankfully, nowadays, you can find turkey wings sold separately in supermarkets, making it easier for the consumer.

You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how.

Equipment You Will Need

Cutting turkey wings into segments is a relatively easy task that requires a few basic kitchen tools, which you probably already have. You will need:

A sturdy cutting board: While any cutting board will work for cutting raw turkey wings, having a dedicated cutting board specifically for poultry is recommended. Most chefs recommend using a plastic cutting board that is easier to clean, so that is what we recommend.
A sharp knife: While a sharp Chef’s knife would work, if you have a smaller knife like a boning or pairing knife, it would be ideal. Poultry sheers could work as well, but cutting through turkey wing joints with kitchen shears proves to be more challenging than with chicken wings.

Parts of A Turkey Wing:

Before diving into how to section a turkey wing, it is essential to understand the fundamental parts of a turkey wing.

A turkey wing typically has three parts: the drumette, the wingette (or flat), and the wing tip (or flapper). The joints are the points where these parts connect. If you put your index finger in these joints, you can easily feel the natural gap between each section.

Now, you can cook turkey wings as a whole, but because of their uneven size and thickness, cutting them helps with even cooking and easier consumption. Plus, by separating wings into sections, you can achieve consistent browning and crispiness, especially if you are frying or roasting them in the oven.

This is especially true when it comes to the wing tip. Since it has very little meat and tends to burn easily, it is often used to make turkey stock.

How to Cut Up A Turkey Wing into Parts?

Dry the wings: Place a turkey wing on your cutting board. Dry it thoroughly on all sides. Turn it to its back, ensuring that the skin connecting the wingette and drumette lays flat on the cutting board.
Cut the skin: Carefully cut the skin flap until you reach the joint. This step will give us more control when breaking the joints.
Break the bone: Locate the joint between the wingette and the drumette. Simply use your index finger to locate the natural gap between the bones. Take the wingette with one hand and the wing tip with the other. Gently pull them away from one another to “crack” the joint. While this is an optional step, doing so will help you find and cut through the joint easily.
Separate the wingette from the drumette: Place your knife over the joint and carefully apply pressure while adjusting the angle to cut through it. Be careful not to cut through the bone. Instead, aim for the cartilage and soft tissue of the joint.

Cut the wing tip: Locate the joint between the wing tip and the wingette. Run your knife through the joint to loosen it. If it is resisting, use both hands to break the joint to make it easier to separate them.
Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.

Expert Tips:

Cutting turkey wings might seem straightforward, but for the best results, there are a few nuances to consider. Below are some tips to help you refine your technique and make the process even smoother:

Safety first: Remember to always use caution when using sharp knives on slippery surfaces like raw poultry. Take your time as you cut through skin, and always make sure it is securely positioned on the cutting board to avoid any accidents.
Do not skip the drying: While it may come as an unnecessary step, drying the skin on the wings will make it easier (and safer) to handle the wings and cut the joints. If they are still slippery, use a paper towel to grip and hold them.
Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
Sanitize: Cross contamination is always a major concern when working with poultry. Therefore, it is important to thoroughly clean and sanitize all equipment and surfaces that come in contact with raw meat.

If you try this method, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of giving it a try.

How To Cut Turkey Wings

Learn How To Cut Turkey Wings into segments at home using this step-by-step tutorial.

Course Meat

Cuisine American

Diet Gluten Free

Cook Time 5

Total Time 5

Servings turkey wing

Calories 338kcal

Author Aysegul Sanford

Equipment

1 Boning knife or any other smaller (easy to control) sharp knife
1 Cutting Board (plastic) Ideally used only when handling poultry

Ingredients

1 Turkey Wing

Instructions

Dry the wings: Place a turkey wing on the cutting board and pat it dry on all sides using paper towels. Position it so that the skin connecting the drumette and wingette is flat against the cutting board.
Cut the skin: Gently cut the skin flap up to the joint so that you can have better control as you “break” the joint.
“Crack” the joint: Locate the joint between the wingette and the drumette using your index finger. Try to feel the natural separation between the bones. Hold the wingette in one hand and the wing tip in the other and carefully pull them apart to expose the joint.
Separate the wingette from the drumette: Position your knife over the exposed joint and apply pressure. You would have to adjust as needed to cut through, navigating your way between the bone and the soft tissue.
Remove the wing tip: Locate the joint connecting the wing tip and wingette. If you can, cut through it. If it is tight, manually break the joint holding each piece with one hand and crack the joint. You may have to go back and forth with the knife to achieve a clean cut.

Video

Notes

Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
Need a delicious recipe to use your wings? Be sure to try our Baked Turkey Wings recipe.

Nutrition

The post How To Cut Turkey Wings appeared first on Foolproof Living.

Grilled Turkey Tenderloin

Aysegul Sanford — Thu, 10 Aug 2023 18:29:59 +0000

This grilled turkey tenderloin recipe isn’t the only irresistible turkey dish in my cookbook. My seven-ingredient Roasted Turkey Legs are a picture-perfect recipe for holidays and weeknight meals alike, while Ground Turkey Meatloaf gives classic beef meatloaf a lean yet rich edge. With these easy meal ideas, you’ll never wonder what to do with turkey again.

Ingredients You’ll Need for Grilling Turkey Loins

You only need two simple sets of ingredients to grill the perfect turkey breast fillets: the meat and my easy turkey tenderloin marinade.

Marinade ingredients:

Olive oil
Soy sauce
Lemon juice
Dijon mustard
Coconut sugar (or brown sugar): Adding coconut sugar to your turkey loin marinade is an easy way to give your meat a luscious caramelized flavor using natural sweetness. However, you may also use brown sugar depending on what you have in your pantry.
Onion powder
Paprika: Paprika does wonders for giving this recipe its mouthwateringly complex, peppery taste, but you may also use smoked paprika for a more robust smoky flavor.
Dried herbs: I recommend adding a light mix of dried thyme and dried sage (or dried oregano if preferred) to your marinade mixture. If you’d like your turkey tips to have extra earthy undertones, you may also use fresh versions of these ingredients. Just be sure to chop them finely before adding them in the marinade.
Black pepper
Fresh Garlic cloves: While we prefer fresh garlic, you can use garlic powder (2 teaspoons) if you prefer.

Turkey tenderloins:

Turkey loins: I designed this recipe to accommodate two 9-ounce turkey tenderloins, though this cut of meat often comes in many different sizes. If your cuts are larger, you may multiply the recipe to accommodate their size.

Seasoning Options

Sauce: My favorite way to make a sauce for turkey tenderloin is to reserve three tablespoons of the marinade before marinating the meat in it. Then once turkey tenderloins are grilled, all you have to do is to brush them with the reserved marinade for an appetizingly savory and saucy finish.
Rub: If you prefer to skip the marination process, dry your turkey with paper towels, brush it with olive oil, and season it with a turkey tenderloin rub before grilling. I recommend using my Turkey Rub Recipe for an herbaceous and bold mixture that you can make in just five minutes.
Salt and pepper: While the saltiness in the recipe comes from soy sauce, you are more than welcome to finish it off with a pinch of kosher salt and black pepper before serving.

How to Grill Turkey Tenderloin

Learning to cook turkey tenderloin on a gas grill is a breeze when you use my simple cooking method. These step-by-step instructions will have even beginner chefs cooking this rich, juicy turkey recipe in no time.

Mix the marinade: In a measuring cup, whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, sugar, onion powder, paprika, thyme, sage, black pepper, and garlic. Reserve three tablespoons of the mixture and set it aside.
Prep the tenderloin for marination: Place tenderloins into a large resealable plastic bag or a bowl big enough to allow them to submerge fully in the marinade.
Marinate turkey tenderloin: Pour the whisked marinade over the turkey breast fillets. Then, either seal bag or cover the bowl with plastic wrap, removing as much air as possible. Transfer the covered container to the refrigerator and marinate the meat for at least one hour or up to eight hours.
Transfer the tenderloins: Remove the marinated turkey tenderloin from the fridge 30 minutes before grilling.

Heat grill: Preheat the gas grill to 400 degrees F. (medium-high heat), and scrape the grates to remove any remaining food residue. Then, dip a wad of paper towels into olive oil and use a pair of tongs to coat the grill grates generously. Remove the tenderloins from the marinade and shake off any excess liquid.
Grill the turkey breast tenderloin: Place turkey tenderloins on the grill and cook, covered, for eight minutes. Then, flip the fillets and cook them for another 6-7 minutes, covered, until their internal temperature reaches 155 degrees F. in the thickest part of the meat. If the turkey begins to burn, move it to the cooler side of the grill, cover it, and cook until done.
Let the meat rest: Transfer the grilled turkey breast fillets from the grill to a plate and cover them with a loose tent of aluminum foil. Let them rest for 10 minutes.
Serve: After resting, slice the turkey tenderloin to your preferred thickness, brush or drizzle it with the reserved marinade, and serve.

How to Make Ahead, Store Leftovers, and Reheat?

Whether you want to grill turkey breast fillets for dinner or make it a part of protein-packed meal prep, below is everything you need to know to get the most out of this easy recipe.

Make ahead: To prep this dish ahead of time, I recommend making the marinade for the turkey breast tenderloin up to two days in advance. Then, store it in an airtight container in the fridge until ready to use.
Store: After cooking, let your grilled turkey tenderloins reach room temperature before transferring them to an airtight container. Then, store them in the refrigerator for up to three days.
Reheat: After storage, you have two easy options to reheat your grilled turkey loin. If you prefer an oven method, reheat your meat in a low-heat oven (300 degrees F.) for five minutes or until warm. For a stovetop method, you may also reheat your turkey on the stove with a teaspoon of olive oil.

What to Serve With Grilled Turkey Breast Tenderloin?

One of my go-to ways to serve this easy recipe (as pictured here) is with sweet, buttery Grilled Corn and tangy Pickled Red Onions. Below, you’ll find a few of my other favorite side dishes to transform your protein into a delicious meal.

Roasted or grilled vegetables: Exquisitely tender and nutritious, roasted veggies make an incomparable side for grilled turkey tenderloin. Roasted Portobello Mushrooms offer a savory, earthy accompaniment, while this Grilled Zucchini recipe comes with a rich balsamic vinegar glaze that will make mouths water. Or, if you prefer a sweeter side, Maple Roasted Carrots will brighten your spread with brilliant color and caramelized taste.
Salad: Though any of my Summertime Salads would make a perfect side for grilled turkey loins, my Beets Goat Cheese Salad and Avocado Quinoa Salad will give your menu a creamy-yet-crisp balance of hearty flavors. For a healthy take on a classic grilling side, my No Mayo Coleslaw Recipe comes together with a tasty, two-minute dressing.
Potatoes: If you are looking for a good starchy side, try my Rosemary Mashed Potatoes or Red Potato Salad to serve on the side.

Expert Tips

Grilling a turkey tenderloin doesn’t have to be reserved for master chefs. These simple tips will ensure every bite of your turkey explodes with rich, succulent flavors, no matter your skill level.

Size of the tenderloins and grilling time: When making this recipe, remember that the size of your turkey loins will affect how long the cooking process takes. Larger tenderloins will need more time on the grill, and vice versa. If you’re unsure how long to grill your turkey breast tenderloins, use a meat thermometer to check their internal temperature.
Shake off the excess marinade: Before grilling turkey breast tenderloin, shake off any excess marinade to avoid grill flare-ups that may char your meat. However, be sure to discard the marinade that touched the raw meat, as it may contain harmful bacteria.
Indirect heat: Since there’s sugar in my tenderloin marinade recipe, it’s essential to keep a close eye on your tenderloins as they are cooking on the grill. If you notice their edges beginning to char, it is best to move them to the cooler part of the grill until they cook through.
Make sure to let it rest: The key to getting perfectly juicy turkey tenderloin is to slightly undercook it on the grill—only to 155 degrees F.—before letting it rest under a tent of aluminum foil. The meat will continue to cook while resting (thanks to residual heat), allowing it to reabsorb and redistribute its juices as it reaches the ideal temperature of 165 degrees F.
Use a meat thermometer: The best way to check your turkey’s doneness is by inserting an instant-read thermometer (affiliate link) into the thickest part of the meat. When your loins reach 155 degrees F., remove them from the grates and let them rest under tin foil until they reach the desired 165 degrees F. (about 10 minutes).

FAQs

Have more questions about how long to grill turkey tips or different turkey cuts? This hassle-free FAQ section will teach you everything you need about this easy grilled turkey tenderloin recipe.

What’s the difference between turkey breast and turkey tenderloin?

Though both are cuts of lean meat, turkey breast is a larger piece of white meat that comes directly from the bird’s chest. Furthermore, turkey breast may have skin or no skin, bones or no bones, depending on its preparation. By contrast, turkey tenderloin is a smaller cut of meat that comes from just below the breast and is always boneless and skinless.

What is the ideal turkey tenderloin grill temperature?

The temperature of your grill should reach 400 degrees F. before adding your turkey tenderloin to the grates.

How long to grill turkey tenderloin?

When cooked at 400 degrees F., your turkey tenderloin grill time should be about 14-15 minutes for loins that are between 9-12 ounces. However, the timing might change depending on the size of your meat.

At what temperature is turkey fully cooked?

Turkey is safe to eat when it reaches an internal temp. of 165 degrees F. However, we find that turkey meat can go from perfectly cooked to terribly dry if it is overcooked. Therefore, we recommend removing it from the grill when it reaches 155 degrees F. and let it rest under an aluminum foil tent to continue cooking while it reabsorbs its juices. It should reach the ideal 165 degrees F as it sits, thanks to residual heat.

Other Turkey Recipes You Might Also Like

Here are a few other easy turkey recipes you won’t be able to resist:

If you try this Grilled Turkey Tenderloin recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Turkey Tenderloin Recipe

Grilled Turkey Tenderloins marinated in an easy and quick to make soy sauce, brown sugar, and mustard marinate and then grilled or perfection. This is an easy yet elegant barbecue dinner you can enjoy for a delightful culinary experience.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 16

Marinading time 1

Total Time 1 26

Servings servings

Calories 240kcal

Author Aysegul Sanford

Equipment

1 Digital Thermometer

Ingredients

¼ cup olive oil plus additional oil to coat the grill grates
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon coconut sugar or brown sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika for a more smokey flavor
1 teaspoon dried thyme
1 teaspoon dried sage or oregano if you prefer ~ 9 ounces each
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins – 9 ounces each

Instructions

Make the turkey loin marinade: Whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Place the tenderloins into a sealable plastic bag or a bowl that will allow them to be fully submerged.
Pour the marinade over the tenderloins and seal the bag or cover the bowl, trying to remove as much air as possible. Marinate for at least an hour or for up to 8 hours in the refrigerator.
Remove the turkey tenderloins from the refrigerator 30 minutes before grilling.
To start grilling, preheat the grill to 400 degrees (or medium-high heat.) Scrape the grates of any possible food residue, then generously coat the grates with a wad of paper towel that has been dipped in olive oil.
Remove the tenderloins from the marinade and make sure to shake off any excess marinade.
Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. Flip and cook for an additional 6-7 minutes with the grill covered or until the internal temperature reaches 155 degrees F. in the thickest part of the tenderloin. (There will be carry-over cooking when removed from the grill so that the internal temperature will reach 165 degrees F.) If the tenderloin appears to be burning, move it to the cooler side of the grill, cover the grill, and continue to cook until done.
Remove from the grill, and tent with aluminum foil, and let it rest for 10 minutes.
Slice your grilled turkey tenderloin to your desired thickness, brush it or drizzle with the remaining marinade, and serve.

Notes

Yields: This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
Size and time: Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time.
Ideal temperature: USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
You should discard any marinade after removing the turkey tenderloins.
Make Ahead: You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
Storage: Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.

Nutrition

The post Grilled Turkey Tenderloin appeared first on Foolproof Living.

Zucchini Lasagna Rolls

Aysegul Sanford — Mon, 17 Jul 2023 14:35:20 +0000

Making lasagna rolls with zucchini is an easy way to enjoy fresh, healthy, and tasty Italian cuisine flavors any night of the week. This easy vegetable lasagna rolls dish is also a healthier alternative and a fun take on rolls made with traditional lasagna noodles.

The versatility of zucchini is truly impressive! It can be transformed into a variety of healthy dishes: consider our Turkey Zucchini Meatballs for a healthy weeknight meal, whip up a Cream of Zucchini Soup in just 30 minutes, or bake a batch of Baked Zucchini Fritters for a crisp, tangy appetizer that will disappear in minutes.

Ingredients You’ll Need to Make Zucchini Rolls

You’ll only need a small collection of fresh, simple ingredients for this zucchini roll ups recipe.

Zucchini: You’ll need three small- or medium-sized zucchini to make your rolls. I recommend avoiding large zucchini, as they’re often more watery and contain a higher concentration of seeds. You also don’t need to peel your zucchini before adding them to your recipe, particularly if you’re using them during summer (AKA zucchini season!).
Ricotta: Full-fat ricotta cheese is my go-to for this dish, as the extra creaminess gives rolled zucchini an incomparably rich, gooey flavor. You could also make Homemade Ricotta if you prefer making your cheese from scratch. However, no matter what type you choose, drain any excess liquid before preparing your filling.
Olive oil
Onion: It’s essential to mince your onion finely to allow for a more even distribution of this ingredient throughout the ricotta filling.
Ground turkey: Making zucchini lasagna rolls with meat is a great way to give this dish a savory, protein-packed base. I prefer using ½ pound of ground turkey for a leaner alternative to ground beef, though any ground meat would work. For a slightly spicier take, you could also use Italian sausage or chicken sausage, separated into small chunks.
Fresh baby spinach
Egg
Parmesan cheese
Seasoning: To give your zucchini ricotta rolls their iconic Italian flavor, you’ll need garlic powder, Italian seasoning, Kosher salt, and ground pepper. You may also include red pepper flakes for a kick of spice, though this ingredient is optional.
Tomato sauce: You can use your favorite marinara sauce (affiliate link) in your lasagna rolls for a quick, store-bought option. If you want to add bold, herby undertones to your dish, you may also use my Homemade Tomato Basil Sauce instead.
Shredded mozzarella cheese
Fresh herbs: Garnish it with fresh basil or any other herbs you have on hand. Thyme, Italian parsley, or oregano would all work.

Optional Add-Ins and Substitutions

Use low-fat or skim cheese: Looking for a way to make these low-carb lasagna roll ups even lighter? To reduce calories, you may use low-fat or skim cheese instead of whole-milk cheese.
Frozen spinach: You may use frozen spinach instead of fresh baby spinach in this recipe if you don’t have any fresh leaves on hand. It’s important, however, to let the spinach fully thaw and squeeze out all of its juices before incorporating it into your rolled zucchini lasagna.
Cottage cheese: If you want to make your zucchini roll ups without ricotta, substituting the ricotta cheese with cottage cheese is an easy way to add irresistible tanginess (and protein!) to this recipe. You could also purchase dairy-free cottage cheese from brands like Kite Hill for a vegan option. Regardless of what cottage cheese you use, eliminate as much liquid as possible before adding it to your recipe, preferably by straining it in a colander.
Vegetarian: It’s easy to transform this meaty dish into vegetarian zucchini roll ups. Simply omit the meat in this recipe and prepare as usual.
Vegan: To make your zucchini roll-ups vegan, first omit the egg. Then, substitute the cheese with dairy-free alternatives, such as your favorite vegan ricotta, parmesan, and mozzarella. You could also make vegan tofu ricotta and vegan parmesan at home if you have nutritional yeast on hand.

How to Make Zucchini Lasagna Roll Ups?

There’s no secret to making zucchini roll ups with ricotta and spinach. These expert instructions will give you rich, mouthwatering results without hassle.

Prep the zucchini: We’re going to use my signature method of slicing zucchini noodles for lasagna, which you can read more about in my guide on How to Slice Zucchini Thinly. In a nutshell, you’ll begin by slicing off a small portion of each vegetable from its top and bottom. Then grip the end of one vegetable and use your other hand to slice off thin strips—preferably ⅛-inch thick—using a Y peeler, mandoline, or a sharp knife. Keep in mind that we are cutting the zucchini lengthwise. Once the zucchini becomes too thin to hold, rest it lengthwise on your cutting board and use it to support you as you make the rest of the slices. Make sure, too, that your pieces are whole and as uniform as possible.
Let the zucchini slices rest: Arrange your strips of zucchini in a single layer on a clean kitchen towel or a few sheets of paper towels. This resting time will allow the zucchini to sweat out excess moisture while you prepare the remaining ingredients. Then, pat dry the top of the strips before assembling your roll-ups.
Saute the meat and spinach: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the onion and turkey and saute the mixture. Break up any large pieces of meat and cook until crumbled and browned (about two minutes). Then, add the spinach to the skillet and heat until wilted, about 1-2 minutes. Remove the pan from the heat, let it cool, and drain away any excess liquid.

Prepare the filling: Add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper to a large bowl. Mix until thoroughly incorporated.
Add the meat: Transfer the cooled ground turkey to the ricotta mixture and mix until combined.
Prep the oven: Preheat the oven to 375 degrees F.
Coat the baking dish: Spread ½ cup of tomato sauce at the bottom of a large baking dish (preferably a 9×13-inch casserole dish).
Spread the zucchini: Lay one slice of zucchini flat on its surface. Place one tablespoon of the ricotta filling at one end of the strip and use the back of a spoon to gently spread it across the veggie’s surface, leaving ½ inch uncovered at its end. If any filling spills over the edges of the zucchini, gently push it toward the slice’s center.

Roll the zucchini: Beginning at the coated end of a zucchini, gently roll the slice toward the opposite, uncovered end. As you proceed, use your fingers to keep the filling inside.
Arrange the baking dish: Transfer the roll, seam-side-down, into the baking dish. Repeat this process (Steps 8-10) for the remaining rolls, arranging them in the baking dish such that you begin along the short side and work your way across the surface in rows. By the end of the assembly process, you should have approximately 36 roll-ups (granted, you are using a 9X13 baking dish.)
Add the toppings: Spread the remaining tomato sauce in an even layer over the zucchini rolls. Then, sprinkle the top with mozzarella cheese.
Bake: Bake the lasagna roll-ups uncovered for 20 minutes or until bubbly brown.
Serve: Remove the dish from the oven and let them rest for 15 minutes before serving.

How to Make Ahead and Store It

Meal prep is a cinch with this keto zucchini roll ups recipe. This simple guide will help you every step of the way, whether preparing this dish to serve a crowd or saving leftovers to enjoy later.

Make ahead: To make this zucchini roll lasagna ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish as tightly as possible with several layers of plastic wrap and store for up to three days in the refrigerator.
Store: Once your dinner roll-ups reach room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
Freeze: To freeze your zucchini rollups, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
Thaw: To thaw your frozen roll ups, transfer them to the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
Reheat: When reheating it, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Serving Suggestions

Ricotta zucchini roll-ups are amazing when it comes to delicious menu ideas. This collection of tasty dishes will fill your table with brilliant color, bright flavors, and finger-licking taste.

Serve it on its own: This zucchini lasagna roll recipe—healthy, filling, and delicious—works spectacularly as a main dish. Or, you could use toothpicks to turn this recipe into bite-sized appetizers ready to serve a dinner party crowd.
Grains: All you need is a tasty grain to transform your lasagna rolls into a balanced meal. Lemon Quinoa adds a note of bright zest, while Bulgur Pilaf takes less than 30 minutes to give your spread a robustly seasoned Turkish edge.
Salads: Spring Mix Salad is a classic if you make zucchini roll ups with ricotta and want to balance your table with something light and crisp. Or, add tangy, herbaceous flavors to your meal with the iconic Friends Salad or my Yogurt Cucumber Salad.
Bread: If you love dipping toasty, crisp bread into hearty pasta sauce, you’ll adore serving a loaf of my Crusty No-Knead Bread alongside your zucchini dinner roll-ups. I also love to serve my zucchini rolls with Garlic Bread prepared in the air fryer to cut prep time in half and ensure robust, garlicky flavor in every bite.

Expert Tips

This zucchini roll recipe is a boon for beginner cooks and master Italian chefs alike. Using this pro guide, anyone can prepare rich and tender lasagna rolls any day of the week.

Thin slices: You must cut your zucchini into thin pieces, about ⅛-inches thick, to be able to roll them easily. A mandoline or a vegetable peeler is the easiest way to get these delicate, even slices. However, if you don’t have these tools on hand, you can cut your zucchini with a knife, though your pieces might be a little thicker than desired. If you end up with rather thicker slices of zucchini, I recommend precooking them before adding them to your recipe to ensure they’re as dry and pliable as possible. Simply line a baking sheet with parchment paper, arrange your zucchini strips in a single layer, and bake them in a 350-degree F. oven for 5-7 minutes, flipping them halfway through.
Do not skip resting the zucchini slices: This stage is critical for eliminating some of the zucchini’s liquid to avoid ending up with watery lasagna roll ups. In certain renditions of this recipe, one would sprinkle the zucchini slices with salt, an approach we have experimented with, though it did not seem to make a difference in the outcome.
Filling and rolling: Before rolling your lasagna pieces, I highly recommend spreading your ricotta mixture across each zucchini strip, leaving a small, empty space on one end (preferably about ½ inch). This technique for filling and rolling will ensure that the filling is evenly distributed throughout each roll-up and allow for easier assembly. I also suggest only using one tablespoon of filling per roll. Though you may feel the urge to add more, too much of the ricotta mixture will result in it spilling out the edges, and your zucchini slices will likely be too thick to roll properly.
Sauce at the bottom: Spreading a thin layer of sauce at the bottom of the casserole dish is a must when cooking in a pan without oil. This layer creates a safe barrier to keep your zucchini lasagna roll-ups from burning and adds more rich tomato flavor to your recipe.
Arranging the rolled-up lasagna noodles: Don’t worry about placing your lasagna rolls too close to one another in the baking pan. Because this recipe uses such thinly-sliced zucchini, your strips will be delicate enough to cook in the oven without as much exposed surface area.
Excess water: Zucchini naturally contains a lot of water, so many people worry about coming out with watery zucchini lasagna rolls. Though some excess water is inevitable, if you follow my steps for letting the veggie slices rest and removing as much liquid from your ingredients as possible, you should be able to avoid an overly watery zucchini dish. Don’t be afraid, too, to drain excess water from your lasagna rolls before serving and after storage.

FAQs

There’s no reason to stress out over this easy zucchini lasagna rolls recipe. This easy FAQ will answer any questions you have, from proper zucchini prep to expert storage tips.

Do you peel zucchini before slicing?

Whether you peel zucchini before cutting it is completely up to personal preference. I prefer to leave the skin on, as it’s extremely mild-tasting and has many antioxidants. However, if you dislike the texture, remove the skin with a vegetable peeler before incorporating it into your zucchini lasagna rollups.

Can you freeze zucchini lasagna rolls?

Yes! To freeze your lasagna rolls, let them cool to room temperature and drain away any excess moisture. Then, either transfer them to an airtight container or wrap their dish tightly with several layers of plastic wrap to avoid unwanted freezer burn. After freezing, you can thaw your dish overnight in the fridge and reheat it at 350 degrees F. for 20-30 minutes.

Other Zucchini Recipes You Might Also Like

Tender, sweet, and healthy, zucchini is the ultimate summer ingredient. You’ll love this tasty collection if you’re looking for more veggie recipes as delicious as these stuffed zucchini rolls.

If you try this Zucchini Lasagna Rolls recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Zucchini Lasagna Rolls Recipe

Try this Zucchini Lasagna Roll-Ups recipe for an easy low-carb, gluten-free and keto-friendly dinner. Made with thinly sliced zucchini, it is a healthier alternative to lasagna rolls made with pasta.

Course Lunch, Dinner

Cuisine American/Italian

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 215kcal

Author Aysegul Sanford

Ingredients

3 medium zucchini thinly sliced* (36 slices/rolls in total)
8 ounces full-fat ricotta cheese excess liquid drain if there is any (skim cheese would also work)
1 tablespoon olive oil
½ small onion finely minced, or a small onion (½ cup)
½ pound ground turkey
6 oz. fresh baby spinach or frozen spinach thawed and drained
1 large egg
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder or one minced garlic
2 teaspoons Italian seasoning
½ teaspoon Kosher salt
½ teaspoon ground pepper
2/3 cup Tomato Basil Sauce or your favorite Marinara Sauce
1/2 cup mozzarella cheese shredded
½ teaspoon red pepper flakes optional
Handful of fresh basil leaves as garnish

Instructions

Slice zucchini lengthwise using a y-peeler, mandolin slicer or a sharp knife as thinly as you can. We recommend zucchini slices to be ⅛-inch thick if possible.
Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add onion and turkey. Sautee, break up the large chunks of the meat using a wooden spoon and cook until it has crumbled and browned, approximately for 2 minutes. Add the spinach and cook until fully wilted, for 1-2 minutes. Remove from the heat and set aside to cool. Drain off any excess liquid, if there is any, in the skillet.
To prepare the filling: In a large bowl, add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.
Add the now-cooled turkey spinach mixture to the filling and stir to combine.
Preheat the oven to 375 degrees F.
To assemble, start by spreading the bottom of a 9×13 inch baking dish with half of the tomato sauce.
Next, bring a sheet of zucchini, place a tablespoon of the filling mixture towards the bottom, and gently spread it using the back of a spoon, leaving approximately ½ inch of the slice uncovered (this will help avoid the filling from squeezing out when rolling.) If some of the filling spills over the side of the slice, gently push it into the center of the slice.
Gently roll the slice toward the uncovered end. As you roll, using your fingers, try to keep the filling in the roll.
Place the roll seam side down into the baking dish. Repeat the process until all slices are rolled. In the end, you should have approximately 36 rolls.
Spread the remaining tomato sauce on top and sprinkle the mozzarella cheese evenly over.
Bake uncovered for 20 minutes or until bubbly brown.
Remove from the oven and let it rest for 15 minutes. Garnish with basil and serve.

Notes

Yields: This recipe makes 36 zucchini rolls, which we think is ideal for 6 servings. The nutritional values below are per serving.
Make ahead: To make it ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish plastic wrap and store for up to three days in the refrigerator.
Store: Bring the leftovers to room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
Freeze: To freeze, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
Thaw: Thaw it in the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
Reheat: When reheating your zucchini rolls, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Nutrition

The post Zucchini Lasagna Rolls appeared first on Foolproof Living.

Zucchini Turkey Meatballs

Aysegul Sanford — Wed, 01 Mar 2023 23:32:26 +0000

I love to use turkey as an alternative to beef when I’m craving something hearty and comforting yet light and lean. You can even substitute ground turkey in recipes that traditionally use beef, as I did in my Sweet Potato Shepherd’s Pie. For other comforting recipes with turkey, try this 3 Bean Turkey Chili and my Turkey Pumpkin Chili.

Full List of Ingredients

Aside from turkey and zucchini, all you need are a few pantry staples to throw together these turkey zucchini meatballs. We’re using crispy Panko breadcrumbs for texture, lots of yummy Italian seasonings for flavor, and an egg to bind everything together. Here’s the full ingredient breakdown:

Grated zucchini (from one large zucchini)
Ground turkey: You can use lean meat or dark meat. Dark meat will be more flavorful and rich than lean ground turkey, but it’s completely up to your personal preference.
Panko breadcrumbs
Chopped scallions
Garlic
An egg
Seasoning: Italian seasoning, onion powder, paprika, crushed red pepper flakes, kosher salt, and ground black pepper.

Substitutions & Optional Add-Ins

While I enjoy the simplicity of these easy turkey meatballs, the recipe also offers a great base for ingredient add-ins that amp up the flavor. It’s also very substitution-friendly, allowing you to accommodate the ingredients you have on hand or your dietary preferences or restrictions. Here are some suggestions:

Breadcrumbs: I love the crunch and crispiness of Panko breadcrumbs, but feel free to use regular breadcrumbs if Panko isn’t available. They even make gluten-free breadcrumbs for a great option that you can substitute if you follow a gluten-free diet! Or, for extra flavor, you can use seasoned bread crumbs if you can find them at your local grocery stores.
Meat: If turkey isn’t your thing or if you’d like to take advantage of the meat you have on hand, you can easily substitute another ground meat for your meatballs with zucchini. I recommend ground pork, beef, or chicken.
Onion: If you don’t have any scallions on hand (also known as green onions), you can use half of a grated onion instead. Just be sure to remove as many juices as possible using a colander or a double layer of paper towel, as we want to prevent the tender meatballs from becoming mushy. You can also substitute a teaspoon of onion powder if you don’t have a fresh onion (this will be in addition to the 1/2 teaspoon of onion powder that the recipe already calls for).
Garlic: For an easy alternative to fresh garlic, simply substitute a teaspoon of garlic powder.
Cheese: To add extra richness and a nutty Italian flavor, add a half cup of shredded parmesan cheese to this turkey meatballs recipe.
Fresh herbs: If you want this recipe to be similar to the famous Ottolenghi turkey zucchini meatballs, you can add in fresh herbs such as fresh basil, parsley, mint, or dill. I recommend adding a total amount of about half a cup of herbs.
Low carb, Whole30 or keto ground turkey meatballs: You can make a keto turkey meatball recipe or Whole 30 turkey meatballs by simply using an equal amount of almond flour instead of panko breadcrumbs.

How to Make Ground Turkey Meatballs with Zucchini?

What’s better than a flavorful, healthy, and comforting recipe that comes together in only 30 minutes? Baking turkey meatballs is as simple as mixing the ingredients together, shaping them into meatballs, and popping them in the oven. Here’s a step-by-step breakdown:

Prep for baking: Preheat your oven to 400 degrees F and line a sheet pan with parchment paper or spray with cooking spray.

Shred the zucchini: Use the larger holes of a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean kitchen towel, gather up the sides of the towel, and squeeze to remove as much juice as possible. It should yield about one cup of shredded zucchini. Place in a large mixing bowl.
Add the ingredients: In the same bowl, combine ground turkey, Panko, scallions, egg, garlic, onion powder, Italian seasoning, red pepper flakes, paprika, salt, and pepper.

Roll into balls: Use a small cookie scoop or a large spoon to divide the mixture into smaller portions. Wet hands with a little water and roll each portion into a small, golf-sized ball. Arrange them on the prepared baking sheet.
Bake: Cook the ground turkey meatballs in oven for 15-18 minutes or until they reach 165 degrees F when measured with a thermometer.
Serve: Serve the meatballs on a bed of pasta or with your favorite sauce.

How to Serve?

These turkey and zucchini meatballs are delicious to enjoy on their own, but they also pair beautifully with various sauces and sides. Amp up the Italian flavor with a tomato sauce, make it Mediterranean with a yogurt drizzle or keep it traditional by serving on a bed of pasta. Here are my serving recommendations:

Serve it with a simple tomato sauce: While the meatballs are baking, simmer your favorite tomato sauce over medium-low heat on the stove, so it’s nice and hot when the meatballs are done. If you’re looking for an easy, homemade tomato sauce, try my Tomato Basil Sauce. You can even sprinkle on some parmesan cheese to complete the dish!
Drizzle it with a yogurt dip: Meatballs are a popular Mediterranean dish, and in Turkey, we love to pair them with a creamy, tangy Tzatziki Sauce. You can also whip up a Greek Yogurt Dill Sauce or this sesame-based Yogurt Tahini Sauce for Middle Eastern turkey meatballs. Serve them on a generous dollop of your yogurt sauce of choice, or simply drizzle it right on top.
Make pasta or zucchini noodles with meatballs: Name a more classic combination than spaghetti and meatballs! We have plenty of pasta dishes here on the blog that would pair perfectly with these tasty meatballs. Try this spicy, creamy Gigi Hadid Vodka Pasta, this easy, 30-minute Green Pasta, or a tangy, zingy Lemon and Ricotta Pasta. If you follow a low-carb diet but would still like to enjoy your meatballs with a pasta dish, you can serve them with veggie-based noodles like these Butternut Squash Noodles. Or, make turkey meatballs and Zoodles (zucchini noodles).
Serve it in a roasted spaghetti squash: If you’ve never had a spaghetti squash, you’ll be amazed by how much it actually resembles spaghetti! Simply cut your squash in half, roast the spaghetti squash, and serve the meatballs inside each half. It offers a fun presentation and is a great low-carb option, too.

How to Store, Reheat, & Freeze?

While these healthy turkey meatballs are easy to whip up for quick weeknight family dinners, this is also a good meal prep recipe for busy weeks ahead. Here are some tips for storing, reheating, and thawing your meatballs:

Store: You can store your leftover homemade turkey meatballs with or without tomato sauce. Either way, let them cool to room temperature before placing them in an airtight container. They will stay fresh in the refrigerator for about 3-4 days.
Reheat: You can reheat your leftovers in the microwave or in the oven. Microwave in 30-second intervals, making sure to stir them after each interval. You can also reheat your turkey meatballs in the oven. I recommend low heat (300 degrees F) for about 5 minutes or so. Alternatively, you can heat up the meatballs in your tomato sauce on the stovetop.
Freeze: If you decide to serve your turkey meatballs with tomato sauce, you can freeze the meatballs with the sauce in an airtight container. However, I find it easier to freeze the meatballs individually so they don’t stick together. Place the leftover cooked meatballs in a single layer on a large baking sheet, let them freeze, and then store them in a freezer-safe plastic bag or container. However you choose to freeze them, they should keep for about 2 months.
Thaw: Thaw your frozen meatballs overnight in the fridge and reheat once completely thawed.

Expert Tips

During my recipe testing, I learned a few techniques and tricks that will help you achieve expert results on your first go! Here’s what you need to know:

Don’t worry about spacing: Unlike cookies, these lean turkey meatballs won’t expand as they cook. You can place them pretty close together on your baking sheet, which will hopefully prevent you from needing another baking sheet (because who wants to wash more pans than needed?).
Wet your hands: The turkey mixture is a little sticky, so I found that wetting my hands before rolling the meatballs prevented the mixture from sticking to my hands and making a mess.
Use a cookie scoop: For evenly-sized meatballs, use a small cookie scoop (affiliate link). Ensuring they are the same size will also help them cook evenly.
Remove excess juices: While it may be tempting, especially if you’re in a rush, don’t skip the step where you squeeze the juices from the grated zucchini. This step only takes a second and will yield juicy baked turkey zucchini meatballs instead of mushy and soggy ones.

FAQs

What is the ideal internal temp for turkey meatballs?

As with other types of meat, the ideal internal temperature for oven-baked turkey meatballs is 165 degrees F. I recommend using an instant read thermometer for easy, accurate measuring that removes the guesswork.

How long to bake turkey meatballs at 400 F degrees?

For properly cooked, moist turkey meatballs that retain a juicy, tender center, I recommend baking them at 400 degrees F for 15-20 minutes. The temperature of turkey meatballs should reach 165 degrees F, so I also recommend using a thermometer to ensure they’re cooked properly.

Why are my turkey meatballs mushy?

Your recipe for turkey meatballs is likely mushy because the meatball mixture has a lot of moisture. To prevent this problem, make sure to remove as much excess moisture as possible from any veggies you add to the mixture, especially the grated zucchini (or grated onion, if using). I’ve found that the best way to remove the juices is to squeeze the grated veggies in a clean kitchen towel.

How do you keep turkey meatballs from falling apart?

The key to preventing the turkey mixture from falling apart is the addition of an egg. Eggs act as binding agents that help the ingredients adhere and stay together while baking. As a rule of thumb, use one egg per pound of ground meat. The addition of breadcrumbs in these turkey panko meatballs also helps to bind the mixture together, as well.

Are turkey meatballs good for weight loss?

Turkey is a lean meat that’s a great source of protein, loaded with important B vitamins, and rich in several minerals, among other health benefits. Because of these benefits, turkey can help you achieve your weight loss goals as long as you consume it in reasonable portions.

Other Ground Meat Recipes You Might Like

I love to use various types of ground meat for easy weeknight meals, as it cooks quickly and pairs well with a variety of flavor profiles. If you’re looking for more quick and easy meals with ground chicken or beef, check out these recipes below:

If you try these Meatballs with Ground Turkey and Zucchini or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Zucchini Turkey Meatballs Recipe

These Zucchini Turkey Meatballs are juicy, tender, packed with Italian flavor, and ready in only 30 minutes. Serve them with your favorite pasta for a comforting, family-friendly meal, or simply pair them with a tomato-based sauce and a sprinkle of parmesan cheese for a low-carb, no-fuss option.

Course Main Course

Cuisine American/Italian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings meatballs

Calories 31kcal

Author Aysegul Sanford

Ingredients

1 cup grated zucchini from one large or two small zucchinis ~ 190 grams
1 pound ground turkey meat
½ cup panko breadcrumbs ~ 40 gr
½ cup chopped scallion both white and green parts ~56 gr
2 cloves of garlic minced
½ teaspoon onion powder
2 teaspoons Italian seasoning
½ teaspoon paprika
½ teaspoon crushed red pepper flakes optional
1 large egg
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
Prep the zucchini: Shred the zucchini using the large holes of a box grater. Place it in the middle of a clean tea towel, collect it from the sides, and squeeze as much liquid as possible. You should have about 1 cup of shredded zucchini. Transfer it to a large bowl.
Mix the ingredients: Add the turkey, panko breadcrumbs, chopped scallions, minced garlic, onion powder, Italian seasoning, paprika, red pepper flakes, egg, salt, and black pepper into the bowl. Mix until fully combined.
Shape the meatballs: Using a small cookie scoop or a large spoon, divide the meat mixture into small golf-size balls. Each ball should be around 0.88 oz. Roll each turkey meatball between your palms and arrange them on a parchment-lined baking sheet.
Bake: Bake in the preheated oven for 15-18 minutes or until the internal temperature of a turkey meatball reaches 165 degrees F when a thermometer is inserted in the middle.
Serve: Enjoy it with your favorite sauce, or serve it with pasta.

Video

Notes

Store: You can store your leftover meatballs with or without tomato sauce. Either way, let them cool to room temperature before placing them in an airtight container. They will stay fresh in the fridge for about 3-4 days.
Reheat: You can reheat your leftovers in the microwave or in the oven. Microwave in 30-second intervals, making sure to stir them after each interval (especially if you’re reheating them with tomato sauce). You can also reheat your turkey meatballs in the oven. I recommend a low-heat oven (300 degrees F) for about 5 minutes or so. Alternatively, if you’d prefer to serve your meatballs with tomato sauce, you can heat up the meatballs in the sauce on the stovetop.
Freeze: If you decide to serve your turkey meatballs, you can freeze them with the sauce in an airtight container. However, I find it easier to freeze the meatballs individually so they don’t stick together. Place the leftover meatballs in a single layer on a large baking sheet, let them freeze, and then store them in an airtight container or freezer-safe plastic bag. However you choose to freeze them, they should keep for about 2 months.
Thaw: Thaw your leftovers overnight in the fridge and reheat once completely thawed.
Can I cook the turkey meatballs in a skillet instead of baking them in the oven? You sure can. To do so, heat two tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering. Add the meatballs in a single layer and cook, turning often, for 2-3 minutes on each side (a total of 5-6 minutes) or until the internal temperature of turkey meatballs reaches 165 degrees F. Transfer the pan-fried meatballs to a plate or place them right into warmed tomato sauce. Serve immediately.

Nutrition

The post Zucchini Turkey Meatballs appeared first on Foolproof Living.

Turkey Drumstick Recipe

Aysegul Sanford — Tue, 08 Nov 2022 17:59:45 +0000

Turkey is a classic protein to enjoy during the holidays, but you can also cook it year-round for a great alternative to chicken. Just like chicken, various parts of a turkey are delicious and easy to cook. For another method of cooking turkey legs, try my Air Fryer Turkey Legs. Or, try your hand at roasting turkey parts with my Melt in Your Mouth Turkey Tenderloins, Marinated Turkey Tenderloin, and Turkey Wings Recipe.

One of my favorite aspects of this recipe is that it looks (and tastes) so delicious for how easy it is to whip up, making it an ideal crowd-pleasing centerpiece for a small holiday dinner or a fun handheld dish to serve on Game Day. However you make it, this roasted turkey leg recipe is sure to impress dark meat lovers everywhere.

Ingredients

All you need for crispy-on-the-outside, juicy-on-the-inside oven-roasted turkey legs are a few simple ingredients, which we’re using to make a rub with lots of butter and yummy seasonings. Here’s an ingredient breakdown:

For the roast turkey drumsticks, I used 12-14 ounce drumsticks, but feel free to use any size that’s available at your local grocery store. Turkey drumsticks (also sold as whole turkey legs) are more widely available during the holidays, but you can also find them year-round, depending on the store. Another option is to buy them when they’re available and freeze them for later use (just make sure to thaw the drumsticks before cooking).
To make the simple rub, gather unsalted butter, garlic powder, onion powder, paprika (or smoked paprika for a slightly smokey flavor), kosher salt, and black pepper.

How to Season Turkey Legs?

It’s essential to properly season turkey legs for maximum flavor, and there are many different seasoning methods and combinations to try. For instance, you can season them “caveman” style, also known as fair style turkey legs, with chili powder and Montreal, or add a smoky flavor profile like the ones you’d find at Disney World. Here are a few suggestions to get you started:

Make a dry rub: If you’d like to skip the butter, a great option is to make a dry rub for your turkey leg recipe. My Turkey Rub Recipe combines various spices that you can apply straight to the turkey before cooking.
Try garlic butter: You haven’t lived if you haven’t tried my Roasted Garlic Butter! This flavored butter consists of beautifully caramelized garlic mixed with fresh herbs, making it the perfect flavor enhancer for your oven-roasted turkey legs.
Use poultry seasoning: To keep things simple, buy a premade poultry seasoning blend to use as a dry rub or to combine with butter.

How to Cook Turkey Legs in the Oven?

While oven-roasting an entire turkey takes ages and lots of patience, cooking turkey legs only takes about an hour or so. Plus, they’re ready to eat right out of the oven. No carving required! Here’s how to make them:

Prepare your equipment: Preheat your oven to 400 degrees F, and use foil or parchment paper to line a baking sheet or roasting pan.

Make the butter rub: Add the softened butter, garlic powder, onion powder, paprika, salt, and pepper to a small bowl. Mix until well combined.
Prep the turkey legs: Use a paper towel to pat dry the turkey legs on all sides.
Apply the rub: Use a pastry brush or your hands to evenly coat each turkey leg with the butter mixture.
Transfer to the baking sheet: Arrange the seasoned turkey legs in a single layer on your lined baking sheet.
Bake: Bake for 25 minutes, uncovered.

Cover with foil: After the 25-minute mark, loosely tent some aluminum foil over the turkey legs to prevent them from browning too quickly.
Continue baking: Roast the turkey for another 30 minutes until they reach at least 165 degrees F.
Let rest: After removing the roasted turkey drumsticks from the oven, tent them with foil and rest for at least 10 minutes. Serve on a large plate. You can use the juices in the sheet to either drizzle them before serving or make gravy.

How Long Does It Take to Bake Turkey Legs in the Oven?

Turkey legs can come in all shapes and sizes, which creates a lot of guesswork when it comes to cooking time. Below are some tips that will boost your confidence when baking turkey drumsticks and help you determine doneness:

Cook time: Cook time is directly related to the size of the turkey drumstick. Larger legs take longer to cook, while smaller ones cook in a shorter amount of time. A medium-sized turkey leg, which weighs around 12-14 ounces, should take about an hour to cook in a 400-degree F oven. You can lower the oven temperature to 350 degrees F if desired, but keep in mind that a high-temperature oven helps you achieve a crisp outside and tender inside. If you prefer to bake them at 350 F, be prepared to add 10-20 minutes to the baking time.
Internal temperature: The best way to test doneness is to insert a meat thermometer (affiliate link) into the thickest part of the turkey drumsticks. The temperature for cooked turkey leg should reach at least 165 degrees F to indicate that it’s cooked through.

How to Store, Reheat, Freeze, & Thaw

These easy oven baked turkey legs store, freeze, and reheat well, making them an ideal holiday meal prep option or a perfect make-ahead dish for a busy weeknight. Here are some tips to maximize the longevity of your roasted turkey:

Store: Once you roast your turkey legs, let them rest until they come to room temperature. Store them in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating your roast turkey legs in the oven to help them maintain their crisp outer layer using this foolproof method I learned from The Cooks Illustrated. Wrap your leftover turkey drumsticks in foil and place them on a wire rack set on a rimmed baking sheet. Reheat the foil wrapped turkey legs in a 275-degree F oven for around 35-45 minutes (of course, the timing will vary based on the amount of leftover turkey). For a great way to achieve extra-crisp skin after reheating, place the legs in a lightly oiled skillet (use olive oil or your oil of choice) over medium heat and cook until you have a nice and crispy skin.
Freeze: To freeze, let the baked turkey drumsticks cool to room temperature, wrap them tightly in foil, and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw your frozen turkey drumsticks overnight in the refrigerator. The next day, reheat per the instructions above.

What to Serve With Turkey Legs

These turkey drumsticks are perfect for small Thanksgiving gatherings if you’d like to serve turkey without the hassle of cooking the whole bird. They pair just as well with all your favorite Thanksgiving sides. You can also serve them with an easy side dish for a no-fuss weeknight dinner- any time of the year. Below are some turkey leg dinner ideas:

Enjoy with Thanksgiving sides: Now that you have the turkey checked off your list, all that’s left to do is pick a few delicious, Healthy Thanksgiving Sides to serve with your Thanksgiving drumsticks. One of my favorite Thanksgiving side dishes to serve is my maple cranberry sauce!
Pair with a vegetable side dish: We love a good veggie here on the blog, and we have many Vegetable Side Dishes for you to choose from. Our autumn and holiday-inspired sides, like Rosemary Mashed Potatoes, Maple Roasted Carrots, Wild Mushroom Stuffing, and Sauteed Asparagus and Mushrooms, would pair especially well with a roast turkey leg for an easy dinner.
Add some grains: Who doesn’t love some good carbs to pair with dinner? We like to keep ours on the healthy, grain-based side of things, so we have plenty of recipes for yummy grains like Quinoa, Wild Rice, and Wild Rice Pilaf. You can also serve white rice with your roasted turkey leg recipe for a kid-friendly option.
Serve with a salad: Greens don’t have to be boring to eat. Any one of my healthy, hearty, and colorful Fall Salads would be a great accompaniment to this baked turkey legs recipe. Some of my favorite salads that truly embody the season are my Butternut Squash Salad, Kale Brussel Sprout Salad, and Wild Rice Salad.

Expert Tips

It takes a little know-how to achieve a crispy, tender turkey leg on your first try, so I’ve compiled some helpful tips and tricks to set you up for success. Here’s what you need to know:

Consider the size: As mentioned earlier, pay attention to the size of your turkey drumsticks and alter your cook time accordingly. I’ve found that a 12-14 ounce drumstick takes about an hour to cook in a 400-degree F oven, but you may need to decrease the time if your drumsticks are smaller or increase the time for big turkey legs.
Roasting turkey legs and thighs together: Some stores sell turkey legs with thighs (similar to whole chicken legs), so we wanted to make sure we tested this recipe using turkey legs and turkey thighs together, and it worked well. However, as mentioned earlier, the roasting time depends on the size of the turkey parts.
Think ahead: It’s difficult to spread that delicious butter rub on cold turkey, as the butter tends to harden quickly, so make sure to take your turkey drumsticks out of the fridge as your oven is preheating to give them a little time to warm up. Make sure to also use softened butter, which will make your job easier when mixing it with spices and spreading it on your turkey. Melted butter will make a mess as you’re trying to spread it on the turkey leg, so make sure not to soften it too much!
Turkey leg marinade: We did not marinate our turkey legs in this recipe. However, if you have the time, you can use my Turkey Tenderloin Marinade to marinate your turkey drumsticks. However, if your turkey drumsticks are very large, I would recommend adjusting (perhaps, multiplying) the recipe accordingly.
Check internal temperature: Take the guesswork out of cooking turkey and invest in an instant-read thermometer. I love this one (affiliate link.) Always use a meat thermometer to check doneness, and ensure the turkey reaches at least 165 degrees F before pulling it out of the oven. Also, make sure not to poke the turkey legs with the thermometer too many times, as this will cause all those yummy juices to run out.
Cover with foil: It’s crucial to loosely (emphasis on loosely) cover your drumsticks with foil halfway through cooking, as this prevents them from browning too quickly. Tightly covering the turkey with foil will cause it to steam rather than crisp up, resulting in soggy, not-so-appetizing turkey legs.
Let it rest: Here’s a secret that will take your drumsticks to the next level: let them rest for 10-15 minutes after cooking. Letting the turkey rest on the baking dish or in your roasting pan allows any remaining liquid to redistribute into the meat, creating that sought-after juicy inside.
Try the convection setting: Have you ever wondered what that “convection” setting on your oven means? The convection setting uses a fan to circulate hot air around your oven, which allows your food to cook faster and more evenly. This article on convection ovens explains it in more detail. Try the convection setting when roasting your turkey legs, which will result in more even roasting and a super crispy exterior. Just keep in mind that it will cook faster, so I recommend checking your turkey at the second 25-minute mark.
Don’t throw away the bones: I usually freeze the drumstick bones, and when I have enough, I make a quick turkey stock by mixing it with some vegetables, similar to how I make my Chicken Stock recipe.

FAQs

What are turkey legs?

Turkey legs, also known as drumsticks, consist of dark meat that stretches from the thigh to the knee. They are especially popular during Thanksgiving and are also often served at state fairs and amusement parks like Disneyland.

Are turkey drumsticks healthy?

Turkey offers a variety of health benefits, as it’s a good source of protein, rich in B vitamins like B3 and B6, and loaded with minerals like zinc and phosphorus.

Do I need to brine turkey legs before baking?

We didn’t brine our turkey for this turkey drumstick recipe, but feel free to brine them if desired. I recommend brining for a minimum of 6 hours, but don’t brine turkey legs longer than overnight.

How to make turkey legs tender and prevent them from drying out?

The trick to achieving tender, juicy meat is to let your turkey legs rest for 10-15 minutes after roasting. Doing so will allow the turkey to soak up any residual juices that seeped out in the baking process.

Can I use this method to cook smoked turkey legs in oven?

If you purchased pre-smoked turkey, this method won’t work for you since the turkey is already cooked. I recommend simply reheating your pre-cooked smoked turkey in the oven until the internal temperature reaches 165 degrees F.

Other Turkey Recipes You Might Also Like

Turkey is a high-protein, flavorful meat that can replace chicken any day of the week. Whether you’re searching for turkey recipes for the holidays or simply wish to add some variety to your diet, you’re sure to find inspiration by browsing the delicious turkey recipes below:

If you try this Easy Roasted Turkey Legs Recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Drumstick Recipe

This Roasted Turkey Drumstick Recipe produces perfectly seasoned, crispy-on-the-outside, juicy-on-the-inside turkey legs the whole family will love. This dish is perfect to serve for small holiday gatherings, especially if you don't want to roast an entire turkey, but you can also serve it for Game Day parties or even for a yummy weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 55

Resting Time 20

Total Time 1 30

Servings

Calories 1082kcal

Author Aysegul Sanford

Ingredients

4 turkey drumsticks 12 to 14 oz. each*
4 tablespoons unsalted butter softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prep your equipment: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet or roasting pan with a sheet of aluminum foil or parchment paper. Set it aside.
Set out the turkey: Take the turkey legs out of the fridge while the oven is heating and you are working on the turkey seasoning.
Make the rub: In a small bowl, combine melted butter, garlic powder, onion powder, paprika, kosher salt, and black pepper.
Dry the turkey legs: Pat dry turkey legs with paper towels on all sides.
Apply the rub: Using a pastry brush or your clean hands, evenly distribute the butter rub over the turkey legs.
Transfer to the baking sheet: Transfer the seasoned turkey legs onto the prepared baking sheet.
Bake: Bake for 25 minutes. After the first 25 minutes, loosely tent the top with aluminum foil to prevent it from browning too fast. You do not want to seal the turkey as it will create steam and prevent it from getting crisp.
Continue baking: Continue to roast for 30 minutes or until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees Fahrenheit.
Let rest and serve: Remove from the oven, tent it with aluminum foil, and let it rest* for 10 minutes before serving.

Notes

Cook time*: Keep in mind that there’s a direct correlation between the size of the drumstick and cook time. Roasting large turkey legs will take longer than roasting small ones, and you’ll also need to adjust the amount of butter rub to ensure there’s enough to coat each leg. The turkey drumsticks we used when testing this recipe were 12 to 14 ounces, so please adjust the timing accordingly.
Rest time: Do not skip the resting time. Letting the turkey rest allows any remaining liquid to redistribute into the meat, creating that sought-after juicy inside.
Roasted turkey legs and turkey thighs: You can use this exact roasting method and the turkey seasoning to roast turkey drumsticks and thighs together. We tested this recipe with one turkey leg (9 ounces) and one turkey thigh (9 ounces) and it worked perfectly. As mentioned earlier, be sure to adjust the timing according to the size and weight of your turkey parts. Be sure to roast them until they reach 165 degrees F.
Store: Let the leftover turkey legs rest until they come to room temperature. Store them in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating them in the oven to help them maintain their crisp outer layer. Wrap each drumstick in foil and place them on a wire rack set on a rimmed baking sheet. Reheat the foil wrapped turkey legs in a 275-degree F oven for around 35-45 minutes (of course, the timing will vary based on the amount of leftover turkey). For a great way to achieve extra-crisp skin after reheating, place the drumsticks in a lightly oiled skillet (use olive oil or your oil of choice) over medium heat and cook until you have a nice and crispy skin.
Freeze: To freeze, let them cool to room temperature, wrap them tightly in foil, and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw your frozen turkey drumsticks overnight in the refrigerator. The next day, reheat per the instructions above.

Nutrition

The post Turkey Drumstick Recipe appeared first on Foolproof Living.

Air Fryer Turkey Legs

Aysegul Sanford — Tue, 08 Nov 2022 17:58:34 +0000

When you’re tired of your usual chicken recipes, why not try one of our turkey recipes instead? While it’s popular during the holidays, turkey is a delicious protein source that you can enjoy all year round. Grab your favorite cut of turkey from the store and try my Turkey Tenderloin recipe.

Ingredients

The magic of the air fryer is that it provides that crispy, mouthwatering outer layer- without having to use much oil. The rest of the simple ingredients in this delicious recipe parallel my Turkey Drumstick Recipe, but we’ve cut back on the oil. Here’s what you’ll need:

For the turkey drumsticks, I used two 12-ounce drumsticks. Drumsticks tend to be more widely available around the holidays, so you can purchase some and freeze them for later if your local grocery store or local butcher doesn’t carry them year-round (just make sure to thaw frozen drumsticks before cooking). You can buy smaller drumsticks or even larger ones, but keep in mind that larger turkey legs may not fit in your air fryer (it depends on the size of your air fryer, too). We used giant turkey legs when first testing this recipe, which ended up burning in the air fryer because they were so large that they touched the top of the basket.
To make the air fryer turkey rub, gather unsalted butter (or olive oil), garlic powder, onion powder, paprika (or smoked paprika), kosher salt, and black pepper.

Substitutions and Seasoning Ideas

The seasonings in this recipe are a classic, foolproof combination of spices, but feel free to get creative or swap ingredients to create your variations if needed. For instance, if you’re a fan of fair food, you can make your own spice combination to recreate a turkey leg you had at your local fair or amusement park. To get you started, here are a few substitutions and seasoning combos to try:

Oil: We used a little bit of butter in this recipe to achieve extra crispy skin, but you can also substitute olive oil if desired. If you’d like to skip the oil/butter altogether, feel free to do so. Just keep in mind that the best way to get that super crispy skin is with the help of some fat.
Roasted garlic butter: If you’re a fan of garlic, you’ll absolutely love my Roasted Garlic Butter recipe for a great alternative to the butter in this recipe. Substitute roasted garlic butter for extra caramelized, roasted garlic flavor. You’ll need about a tablespoon of garlic butter for two turkey legs. You can still combine it with other spices, but you’ll probably need to omit the garlic and salt since those are already included in the garlic butter recipe.
Turkey seasoning mix: For an alternative seasoning, try my delicious Turkey Rub Recipe. This dry rub combines a number of yummy seasonings that perfectly complement the flavors of turkey.
Paprika: You can change up the flavor profile of this easy air fryer turkey legs recipe by using smoked paprika instead of sweet paprika. Use whichever you prefer or have on hand, as it’s bound to be delicious either way! You can also add in some chili powder for an extra kick of spice.
Poultry Seasoning: If you are short on time and just want to get to air frying, you can also use your favorite poultry seasoning as a substitute for the spices that I used in this recipe.

How to Cook Turkey Legs in Air Fryer

It’s amazing how easy it is to achieve fair-style, crispy air fryer turkey legs- right from the comfort of your own home! With your handy air fryer, they are ready in no time. Here’s how to cook turkey drumsticks in an air fryer:

Pat dry the drumsticks: Remove your turkey legs from the packaging and pat them dry with paper towels. Set aside.
Make the rub: In a small bowl, combine the butter, garlic powder, onion powder, smoked paprika, salt, and pepper.
Apply the rub: Apply the seasoned butter rub to the turkey meat, making sure to coat the entire leg evenly.
Preheat the air fryer: Set your air fryer temperature to 400 degrees F.

Add the turkey legs: Place turkey legs in the air fryer basket, making sure they don’t hit the top of the air fryer (or they may burn).
Cook: Air fry the turkey legs for 20 minutes, flip and rotate, and continue cooking for another 10-15 minutes, or until one air fried turkey leg registers 165 degrees F.
Rest and serve: Carefully remove them from the air fryer, cover them with foil, and let them rest for about 10-15 minutes. Serve.

How to Store and Reheat Leftovers?

Whether you plan to make this recipe ahead of time in anticipation of a big holiday feast or simply have leftovers you’d like to enjoy the next day, you can rest assured that it’s easy to store and reheat these air fried turkey legs. Here are some tips:

Store: After air frying your turkey legs, let them cool to room temperature. Once they have cooled, place leftover turkey legs in an airtight container and store them in the fridge for up to 2 days.
Reheat: Preheat your air fryer to 350 degrees F and lightly spray the basket with oil spray or brush with a little oil. Place turkey drumsticks in air fryer and cook for about 5-7 minutes until heated through.

How to Cook Smoked Turkey Legs in Air Fryer?

Have you ever wondered how to make air fried smoked turkey legs? This method works for pre-cooked, pre-smoked turkey legs only, so ensure that your turkey is pre-cooked before proceeding.

Here’s how to cook pre-smoked turkey legs in an air fryer in only 10 minutes:

Preheat the air fryer: Set your air fryer to 375 degrees F.
Place the smoked turkey legs in air fryer: Lightly spray or coat each turkey leg with oil, using about 1 teaspoon of oil for every two legs. Arrange them in the air fryer basket, making sure they don’t hit the top of the air fryer (or they may burn).
Cook smoked turkey legs in air fryer: Air fry smoked turkey legs for about 10 minutes, rotating halfway through to ensure even cooking. You may need more or less time, depending on the size of your turkey legs. To check for doneness, insert a quick read thermometer into the thickest part of the air fryer smoked turkey legs and ensure they register 165 degrees F.

What to Serve Them With?

This easy recipe is incredibly versatile, takes minimal effort, and is sure to be a crowd favorite for any occasion. Make them for a fun handheld treat for a Game Day party, a sophisticated recipe to serve as the main dish for a small Thanksgiving gathering, or a family-favorite weeknight dinner. Here are some suggestions to get you started:

For an Easy Game Day dinner: Everyone knows that game day food shouldn’t require a fork and knife! What’s more fun (and delicious) than a handheld turkey leg for a game-day party? To complete the spread, serve these crispy turkey legs with some chips and dip, like my Guacamole or No Sour Cream Blue Cheese Dip. Keep your air fryer on and make my Air Fryer Mexican Corn, or try my Mexican Corn Salad for a cold option.
Enjoy for a small Thanksgiving: If you’re having a small Thanksgiving dinner and don’t want to prepare an entire turkey but still want Thanksgiving turkey, make this easy recipe instead! Turkey and stuffing is a classic combo, so why not whip up my Wild Rice Stuffing or Mushroom Stuffing? Or, for a rich, classic side dish, serve my Garlic Rosemary Mashed Potatoes or Smashed Fingerling Potatoes. If you’re looking for a lighter, healthy option, make my festive Butternut Squash Salad to balance everything out.
Add to your weeknight meal rotation: You definitely don’t need a party or special occasion to make these yummy, air-fried turkey legs. For quick weeknight dinners, throw them in the air fryer and serve them alongside one of my hand-picked Fall Salad Recipes for a complete meal. If a roasted veggie is more your thing, you can also serve this recipe with one of my many Vegetable Side Dishes. Some of my favorites are Maple Roasted Carrots, this Easy Green Bean Recipe, and Asparagus and Mushroom Saute.

Expert Tips

Whether you’re an air fryer newbie or a seasoned pro, these helpful tips and tricks will help you achieve that crispy skin and juicy meat you’re aiming to achieve. Here’s what you need to know:

Remove from the fridge in advance: We tested this recipe both ways, but if you do have the time, take your turkey legs out of the fridge about 15 minutes before you plan to cook them. This will allow them to warm up a little, making your job easier when applying the butter rub. If you forgot to take them out of the fridge in advance, you can use olive oil instead of butter, which will be easier to spread. Either way works, but we found that it is easier to spread the seasoned butter on a not-so-cold turkey leg.
Size matters: There is a direct correlation between the size of the turkey legs and cooking time. Smaller drumsticks, also called lean turkey legs, will have a shorter cook time than large turkey legs. Avoid purchasing really large drumsticks, as they may not fit in your air fryer basket. When we first tried air frying turkey legs, we ended up burning them because they were so large that they were touching the top of the air fryer. So, check to make sure that your turkey legs fit inside the basket properly before cooking.
Don’t overcrowd the basket: As with all air fryer recipes, it’s important never to overcrowd your basket, as this prolongs the cooking time and results in unevenly cooked food. For best results, depending on the size of your turkey legs, you may need to air fry them in batches.
Pat dry: Make sure to pat dry each drumstick thoroughly before applying the rub. This will ensure you’ll get that sought-after, crispy, golden brown skin.
Check internal temperature: Take the guesswork out of cooking these air fryer turkey drumsticks by using an instant-read thermometer to check the internal temperature after cooking. I use and love this one (affiliate link.) After cooking, check that the thickest part of the turkey leg registers 165 degrees F.
Let them rest: Don’t skip this step! Once the turkey legs are cooked, cover them loosely with foil and let them rest for 10-15 minutes. This will give them time to reabsorb any lost liquid, resulting in a juicy turkey leg instead of dry turkey legs.

FAQs

Can you air fry frozen turkey legs?

Yes, you can cook frozen turkey legs in air fryer. Simply follow this recipe but add 5-6 additional minutes of cook time, checking to make sure the internal temperature of each air fry turkey leg registers 165 degrees F.

How long does it take to cook turkey legs in air fryer?

It doesn’t take long to air fry turkey legs. To air fry turkey legs at 400 degrees F, it can take anywhere from 20-40 minutes. Larger drumsticks need more time, while smaller ones need less time.

How to reheat turkey leg in air fryer?

To reheat a turkey leg in air fryer, set your air fryer to 350 degrees F and lightly spray or coat the basket with oil. Cook for 5-7 minutes or until heated through.

Other Air Fryer Recipes You Might Like

The air fryer is such a handy tool for quickly cooking all of your favorite meats, veggies, and more without having to turn on your oven. If you’d like to get more use out of your air fryer, be sure to try one of my tried-and-true air fryer recipes below:

If you try this Air Fryer Turkey Leg recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Turkey Legs Recipe

These Air Fryer Turkey Legs are seasoned with a butter rub for a beautifully crisp skin and a juicy middle. Serve this festive, easy dish as a crowd-pleasing main course for a small holiday gathering, a fun handheld snack for Game Day, or even for a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings

Calories 516kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

2 Turkey Drumsticks approximately 12 ounces each
1 tablespoon unsalted butter softened or olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

Prep the turkey legs: Remove turkey legs from their packaging onto a plate and pat dry with paper towels as much as you can. Set them aside.
Make the rub: Mix together the softened butter, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl until well combined.
Apply the rub: Spread each turkey drumstick with the butter mixture on all sides and under the skin while being careful to not tear the skin.
Preheat the air fryer: Preheat your air fryer to 400 degrees Fahrenheit. Carefully remove the air fryer basket and place the turkey legs.
Air fry: Air fry the drumsticks for 20 minutes, rotate and flip, and then air fry for another 10-15 minutes* or until the internal temperature of one of the turkey legs registers 165 degrees Fahrenheit when inserted with a meat thermometer.
Rest and serve: Remove the turkey legs from the air fryer, cover them loosely with foil, and let them rest for 10-15 minutes before serving.

Notes

Cook time: There’s a direct correlation between the size of the turkey leg and its cook time. Keep an eye on your turkey legs while cooking, especially the smaller ones because they cook faster. They’re done when the internal temperature of the turkey legs reaches 165 degrees F.
Turkey legs and thighs: You can air fry turkey legs and thighs together using this recipe. The cooking temperature would still be the same. The timing would depend on the size of your turkey thighs and drumsticks. However, as long as they are similar (approximately 12 ounces) in size, it should be around 35 to 40 minutes of air frying time. Be sure to flip them halfway through and air fry them until the internal temp reaches 165 degrees F.
Store: After air frying your turkey legs, let them cool to room temperature. Once they have cooled, place leftover turkey legs in an airtight container and store them in the fridge for up to 2 days.
Reheat: To reheat them in the air fryer, set your air fryer to 350 degrees F and lightly spray or coat the basket with oil. Cook for 5-7 minutes or until heated through.

Nutrition

The post Air Fryer Turkey Legs appeared first on Foolproof Living.

Turkey Tenderloin Marinade

Aysegul Sanford — Tue, 08 Nov 2022 17:57:38 +0000

When it comes to seasoning turkey tenderloins, you can go in a few different directions. The two methods I like are made by using a simple seasoning mixture and using a simple marinade. The first one, coating them with a thin layer of seasoning, is the method I used in my Roasted Turkey Tenderloin recipe.

The second method, which I am covering here, is made by marinating turkey breast tenderloins in a soy sauce-based marinade for a few hours. The result is nothing short of a miracle with the most delicious and melt-in-your-mouth tender turkey tenderloins. Yes, there is a bit of advance prep and wait, but I think it is totally worth it.

Ingredients You Will Need?

To make this marinade for turkey tenderloin, gather olive oil, soy sauce, fresh lemon juice, Dijon mustard, brown sugar, onion powder, paprika, dried thyme, dried sage, black pepper, and minced garlic.

To complete your oven-roasted turkey tenderloin, you will also need two turkey tenderloins that weigh about 4 ounces (~113 grams) each.

Substitutions

Making my go-to marinade for turkey breast tenderloin does not require many ingredients, but if you are missing an ingredient, you can substitute with the following ingredients:

Sugar: Coconut sugar is a natural sweetener substitute for brown sugar in this easy turkey tenderloin recipe. It doesn’t add a coconut-y taste while still offering the sweetness that we are after.
Lime juice: Lime juice makes an excellent substitute for lemon juice.
Garlic: You can use 1 tablespoon of garlic powder as a substitute for garlic cloves.
Italian seasoning: Missing a few ingredients for your turkey tenderloin seasoning? Don’t stress! Italian seasoning can be used in place of ingredients like sage and thyme.

How to Make the Recipe?

Whether you’re cooking turkey tenderloins in the oven or preparing grilled turkey tenderloin for a summer get-together, this simple marinade will give every bite restaurant-quality flavor.

Mix the marinade for turkey tenderloins: In a small bowl or measuring cup, whisk together the marinade ingredients: olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, paprika, thyme, sage, black pepper, and garlic. Reserve 3 tablespoons of the mixture and set it aside.
Add the turkey fillets: Pour the remaining marinade into a large resealable plastic bag or a medium size shallow bowl with a tight-fitting lid. Then, set turkey tenderloins in the marinade, fully submerging each piece of meat. Seal bag, if using.
Marinate the turkey: Cover and refrigerate turkey tenders for 2 to 4 hours.

How to Bake Marinated Turkey Breast Tenderloins

Wondering how long to bake turkey breast fillets? Curious about how to bake turkey breast tenderloins without drying them out? This how-to guide has everything you need for baking turkey tenderloin like a pro.

Prepare the oven: Fifteen minutes before you roast the marinated turkey tenderloin, preheat the oven to 350 degrees F.

Transfer the loins: Remove the marinated turkey tenderloins from the seasoning mixture. Transfer the meat to an ovenproof dish and discard any remaining marinade.
Roast: Place turkey tenderloins in the preheated oven and roast them until a meat thermometer registers 155 degrees F. when inserted into the thickest part of the meat. For 4-oz. pieces, the turkey tenderloin cook time should be 20-23 minutes, though larger tenders may require more time. Remove the turkey from the oven.
Let the turkey loins rest: Place a sheet of tin foil over the baked turkey tenders, and let the meat rest for 10 minutes. During this time, the internal temp. for turkey tenderloin should reach 165 degrees Fahrenheit.
Serve: Slice the turkey fillets, drizzle them with the reserved marinade, and serve.

How Long Should I Marinate Turkey Breast Fillets?

Before baking turkey breast tenderloins, I recommend marinating them for 2-4 hours or up to 8 hours. Any longer, the turkey tenderloin marinade’s soy sauce will begin to degrade the quality of the meat, turning it tough or mushy.

Expert Tips

You don’t need to be an expert in turkey recipes to make the best marinade for turkey tenderloin. Give your baked turkey breast tenderloin recipe great flavor with these easy tips.

Tenderloin size: I designed this marinated turkey breast fillet recipe for two, 4-ounce (~113 grams) turkey tenders. However, if your tenderloins are larger, you can easily multiply this marinade recipe to accommodate the extra turkey.
Make ahead: This baked turkey tenderloin marinade is a godsend for quick meal prep. You can prepare this turkey marinade up to one day in advance. Then, store it in an airtight container in the fridge until the next day when you’re ready to use it.
Multiple uses: The good thing about this turkey tenderloin marinade is that it can be used for other turkey parts such as turkey wings, turkey cutlets, turkey breasts, and turkey thighs. Simply adjust the amount based on the weight of your meat. Additionally, this easy marinade can be used for any cooking method, including grilling, roasting, cooking on the stove, in a slow cooker, air fryer, or in an Instant Pot.
Extra seasoning and optional garnishes: While it is optional, I like to finish off my baked marinated turkey tenderloins with a sprinkle of coarse sea salt and a small amount of ground pepper. And for garnish, you can use fresh rosemary or fresh sage leaves and serve it with a favorite side dish (i.e. roasted potatoes) to make it visually impressive.

FAQs

What is the difference between a marinade and a brine?

Marinades are mostly used to add a flavor to the meat and are usually made by mixing oil with some sort of an acidic ingredient (like soy sauce, lemon juice, or apple cider vinegar) and various spices and seasonings. The marinading time usually varies between 2 hours to 8 hours.

On the other hand, brine is used to add moisture and properly salt the turkey meat by soaking it in a salty mixture for a longer period of time (usually 24 hours).

Should I marinate the turkey overnight?

If you are using this turkey tenderloin marinade recipe, the answer is yes! Marinating each part of the turkey for up to 8 hours is the key to preparing flavorful turkey tenderloin.

What temp. should turkey tenderloin be cooked to?

Your turkey tenderloin temp. when done should reach 165 degrees F. However, I believe the best way to cook turkey breast fillets is by removing them from the oven when their internal temperature reaches 155 degrees F. Then, let the marinated turkey breast tenderloin rest under a tin foil tent, and its temperature should reach 165 degrees F. after 10 minutes.

Other Meat Marinade Recipes You Might Like:

Marinating meat to flavor them is probably the easiest way of seasoning and making them delicious. Below are my favorite meat marinades that I use often:

If you try this Turkey Tenderloin Marinade recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Tenderloin Marinade Recipe

This Turkey Tenderloin Marinade Recipe is a sweet and savory combination of ground spices, brown sugar, mustard, and soy sauce, resulting in perfectly juicy, ultra flavorful tenderloin. Serve this dish with your choice of side for the perfect holiday meal or even an everyday weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 23

Resting Time 4

Total Time 4 33

Servings

Calories 241kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon brown sugar or coconut sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon dried thyme
1 teaspoon dried sage or oregano
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins – 4 ounces ~113 gr. each

Instructions

Make the marinade: Whisk together olive oil, soy sauce, lemon juices, dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Marinate the turkey: Pour the rest of the marinade into a sealable plastic bag or a shallow bowl with a tight-fitting lid. Place the turkey tenderloins in the marinade and make sure that they are fully submerged in the marinade. Cover it with the lid and marinate for 2-4 hours* in the refrigerator.
Preheat the oven: Fifteen minutes before you are ready to roast the tenderloins, preheat the oven to 350 degrees Fahrenheit.
Transfer to a baking dish: Remove the tenderloins from the marinade on an ovenproof dish* and discard the remaining marinade.
Bake: Roast in the preheated oven for 20-23 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.*
Rest: Tent it with foil and let it rest for 10 minutes. As it sits (covered) with foil, it should reach 165 degrees Fahrenheit.
Serve: Slice and drizzle it with the reserved marinade before serving.

Notes

Baking time: These recipes were tested using two turkey tenderloins that were about 4 ounces each. The baking time might vary slightly depending on the size of your loins. The best way to check doneness is by using a meat thermometer (affiliate link.)
Internal temperature: While the ideal internal temperature for Turkey Tenderloins, according to USDA food safety guidelines, is 165 degrees F., we are removing them from the oven a bit earlier than they reach 165 degrees because we found that if we bake them any longer, they become dry. Instead, by covering them and letting them rest, we help residual heat continue to cook them. As a result, we end up with perfectly moist and melt-in-your-mouth moist turkey tenderloins.
Equipment: When baking marinated tenderloins, I used a metal baking dish as it does a good job of retaining heat. Plus, since we rely on the residual heat to continue to cook the tenderloins, I find that a metal baking dish works the best. Therefore I would not recommend using a glass baking dish (like Pyrex) for this recipe.
Marinating time: If you have the time, you can marinate the meat for up to 8 hours. Though I wouldn’t recommend longer than that. If you are short on time, 25-30 minutes of marinating time should work as well.
Seasoning: For a slightly smokey flavor, use smoked paprika as a part of the seasoning.
Make-ahead: You can make this marinade 24 hours in advance and store it in the fridge in an airtight container until you are ready to use it.

Nutrition

The post Turkey Tenderloin Marinade appeared first on Foolproof Living.

Turkey Tenderloin Recipe

Aysegul Sanford — Tue, 08 Nov 2022 17:55:51 +0000

Why go through the hassle of cooking the whole turkey when you can make this simple turkey tenderloin recipe instead? While you can make it any time of the year, this dish is especially fitting for a small Thanksgiving dinner or any special occasion where you aim to impress your guests. We’re covering everything you need to know below, so keep reading for all the details.

Reading this during the summer months? Be sure to check out our Grilled Turkey Tenderloin recipe for an easy summer meal that you can make on the grill.

Ingredients

To make this recipe for turkey tenderloin, you’ll need a handful of simple ingredients: dried oregano, dried thyme, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and olive oil. You’ll also need two turkey tenderloins, around 4 ounces (~113 gr.) each.

Though some turkey brands are seasonal, Jennie O and Butterball turkey tenderloin should be available at your local grocery store throughout the year. While they may differ in weight, the process of cooking your turkey tenderloins should not change. However, you may have to adjust the time of baking accordingly.

Additionally, it is good to know that some brands refer to this piece of meat as turkey medallion, turkey fillet, turkey breast loin, and turkey breast tenders. While the verbiage might be confusing, they are essentially the same thing.

How to Season?

Wondering how to season turkey tenderloin? Taking cues from my Turkey Rub Seasoning, I prepared my turkey medallions recipe with a mix of oregano, thyme, paprika, garlic powder, onion powder, salt, and black pepper.

However, there are countless ways to make a mouthwatering seasoning for turkey tenderloins:

Italian turkey tenderloin recipe: For an Italian take on my classic seasoning mix, use 1½ teaspoon of Italian seasoning instead of thyme, paprika, and sage.
Chili powder: Want to give your turkey irresistible depth? Give your baked turkey tenderloin recipe a smoky twist using chili powder instead of paprika.
Turkey Tenderloin Marinade: Ever tried making turkey tenderloin marinade with soy sauce? My marinade for turkey breast tenderloin will infuse every bite with a savory flavor. You only need the following marinade ingredients: olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic.
Finish with fresh herbs: After cooking turkey tenderloin in the oven, herbs are just the thing to brighten your recipe. Give your turkey garden-fresh flavor by topping it with thyme, rosemary, or parsley.

How to Cook Turkey Tenderloins in the Oven

Want to know how to prepare turkey tenderloin while keeping your meat as juicy and flavorful as possible? My 2-part method—part stovetop and part oven—is the best way to cook turkey tenderloin without drying out the meat.

Heat the oven: Preheat the oven to 325 degrees F.

Prepare the turkey tenderloin rub: In a small bowl, mix the sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper. Set the seasoning aside.
Dry the turkey fillet: Use paper towels to pat dry both sides of the tenderloins.
Oil the turkey loins: Drizzle the turkey tenderloins with a tablespoon of olive oil, and rub the oil over both sides of the meat.
Coat with the spice rub: Sprinkle the entire turkey with the prepared seasoning mixture, covering both sides.

Heat the oil: Add the remaining olive oil to a large stainless steel skillet or cast iron skillet and turn the stove on high. Heat the oil until it turns shimmering hot.
Sear the turkey breast fillet: Place turkey tenderloins in the heated skillet and cook for 1 minute on each side until the meat lightly browns.
Bake the pan-seared turkey tenderloin: Place the skillet in the oven. Roast until the internal temperature of turkey tenderloin registers 155 degrees F. (about 15 minutes). Be sure to insert your meat thermometer into the thickest part of the meat.

Let the turkey rest: Remove the roasted turkey loin from the oven, cover it with aluminum foil, and let it rest for 10 minutes. As it rests, the turkey loin temperature should reach 165 degrees F.
Serve: Slice the now-rested oven roasted turkey tenderloin and garnish with fresh herbs if using. Serve.

What to Serve With Turkey Tenderloin

Wondering what to do with turkey tenderloins? I served my baked turkey breast tenderloin recipe with Garlic Butter Green Beans and Garlic and Rosemary Mashed Potatoes. However, the options are endless!

Use in place of chicken: You can make dozens of healthy turkey tenderloin recipes by using turkey tenderloin anywhere you use leftover chicken. Serve a delicious turkey dinner by adding this tasty meat to your favorite sandwiches, soups, and pasta dishes.
Healthy Thanksgiving Sides: Preparing a five-star Thanksgiving meal? These are some of my favorite side dish recipes to make with roasted turkey tenderloin. Air Fried Green Beans, Roasted Asparagus, and Roasted Brussels Sprouts and Sweet Potatoes are rich, green sides the whole family will love. You can also whip up Baked Acorn Squash, Stuffed Acorn Squash, and Maple Roasted Carrots for a Thanksgiving dinner no one will forget. And if you are more of a traditionalist, serve it with my Cranberry Sauce with Maple Syrup.
Fall Salad Recipes: You don’t have to wonder what to eat with turkey tenderloin when you have these nutritious recipes. Add brilliant color to your fall spread with Butternut Squash Salad or Acorn Squash Salad. Or, give your menu a bright, delicate flavor with my Shredded Brussel Sprout Salad or Brussel Sprout Kale Salad.
Whole Grains: Some of my favorite turkey tenderloin dinner ideas come with a hearty side. Serve your turkey breast tenders alongside Wild Rice Pilaf with Vegetables, Wild Rice Stuffing, or Lemon Quinoa for a menu as flavorful as it is filling.

How to Store, Reheat, and Freeze

Say goodbye to stressful meal prep and hello to easy weeknight meals with this easy turkey tenderloin recipe. Here is how I store, reheat and freeze the leftovers.

Storage instructions: When ready to store this turkey loin recipe, let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options for reheating your turkey loin roast. Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. You can also reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze this turkey tenders recipe, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months.

Expert Tips

Here are a few things I learned as I was tasting the recipe. I am sharing them with you to help you make the best turkey tenderloin recipe you’ve ever tasted:

The temperature of the turkey tenders: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry each breast loin before cooking.
Size matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was 4 oz. and took 15 minutes to reach the desired internal temperature. However, bigger loins will need more time to reach 165 degrees F. If you own a meat thermometer (this is the one I own and love – affiliate link), be sure to use it.
Two-part cooking method: Want to make your tasty turkey tenderloin recipe extra tender? The key is searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Roast at low heat: During our recipe testings, we learned that the two-part cooking process combined with a low-heat oven, taking it out before it was fully baked, and letting it rest to reach the ideal internal temperature was the secret to the juiciest melt in your mouth turkey tenderloins.
Let your turkey rest: To get this turkey breast fillet recipe as succulent as possible, let it rest, covered, for 10 minutes after cooking. In addition to reaching 165 degrees F of internal temperature, this resting time will allow the turkey loin to relax and redistribute its juices, yielding moist and flavorful meat.

FAQs

What is a turkey tenderloin?

Turkey breast tenderloin is the boneless, skinless, thick strip of meat found between turkey breasts. Many regard the tenderloin as the most tender cut of turkey.

Is turkey tenderloin the same as turkey breast?

Though similar, turkey tenderloin and turkey breast are not the same. Turkey tenderloin comes from the meat between the turkey breasts, so it tends to be smaller and more tender than turkey breast.

What temp. to cook turkey tenderloin?

I recommend cooking a turkey tenderloin in the oven at 325-350 degrees F., depending on the loin’s size. In general, though, I’ve found that roasting turkey tenderloin at a lower temperature for a longer amount of time yields juicier, more tender meat.

How long to cook turkey tenderloin in the oven?

Turkey tenderloin cook time varies depending on the size of your tenderloin. However, I’ve found that 15 minutes is enough time in the oven to cook 4-oz. fillets—provided that you lightly sear them first and let them rest under tin foil for 10 minutes after. Remember that turkey tenders can go from perfectly moist to overcooked in very little time.

Do you cover turkey tenderloin when baking?

No. Instead, I recommend baking your turkey breast tenderloin uncovered and removing it from the oven when it reaches an internal temperature of 155 degrees F. Then, cover your turkey with tin foil for another 10-15 minutes until it reaches 165 degrees F.

What temp. is turkey tenderloin done?

According to USDA Food Safety Guidelines, the internal temp. of turkey tenderloin should reach 165 degrees F. before consuming it. However, I recommend removing your tenderloin from the oven when it reaches 155 degrees F. and covering it with tin foil to prevent it from drying and ensure maximum juiciness.

Other Turkey Recipes You Might Also Like

Hungry for even more succulent turkey recipes? If you liked this turkey breast loin recipe, you won’t be able to resist these delicious turkey dishes.

If you try this Turkey Tenderloin Recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Tenderloin Recipe

This Turkey Tenderloin Recipe combines simple ingredients like ground spices and olive oil for juicy, flavorful tenderloins that are guaranteed to impress. Serve this dish for a small Thanksgiving gathering, a special occasion, or even a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings

Calories 156kcal

Author Aysegul Sanford

Ingredients

2 turkey tenderloins* – 4 oz or ~113 grams each

For the Tenderloin Rub:

¼ teaspoon rubbed sage or dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika or sweet paprika would also work
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil divided

Instructions

Preheat the oven: Set your oven to 325 degrees F.
Make the rub: Mix together sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set it aside.
Dry the tenderloins: Pat dry turkey tenderloins with paper towels on both sides.
Coat with oil: Drizzle them with a tablespoon of olive oil and coat them on both sides.
Add the rub: Sprinkle them with the prepared turkey tenderloin rub on both sides.
Heat the oil: Heat the remaining oil in a large stainless steel skillet (or a cast iron skillet) until shimmering hot.
Sear: Sear turkey tenderloins for 1 minute on each side until lightly browned.
Bake: Place the skillet in the oven and roast tenderloins until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees for 15 minutes.
Rest: Take it out of the oven and cover it with aluminum foil and let it rest for 10 minutes. As it sits, it should come to 165 degrees (the safe temperature for turkey) without drying.
Serve: Slice and serve.

Notes

The temperature of the raw meat: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry the breast loin before cooking.
Size of the turkey tenderloin matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was around 4 ounces and took 15 minutes to reach the desired internal temperature, which is 165 degrees F. Depending on the size of your turkey tenderloins, it might take a bit shorter or longer. If you own a meat thermometer (this is the one I own and love), be sure to use it for accurate testing.
Two-part cooking method: If you’ve ever cooked turkey tenderloins, you know that it can go from perfectly moist to not-so-appetizing dry in an instant. During our tests, we found that the secret to success starts with searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Storage instructions: Let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options here: Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. Secondly, you can reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.

Nutrition

The post Turkey Tenderloin Recipe appeared first on Foolproof Living.

Shepherd’s Pie with Sweet Potatoes

Aysegul Sanford — Fri, 07 Oct 2022 00:37:27 +0000

I always keep sweet potatoes in my pantry, as this superstar vegetable is so nutritious and versatile. If you’re a sweet potato lover like me, you’ll definitely want to try my other sweet potato recipes. Some of my favorites are Sweet Potato Spiral Noodles, Sweet Potato Soup, and Quinoa Sweet Potato Bowl.

Why is This Recipe Awesome

Comfort foods aren’t always nutritious, and nutritious foods aren’t always comforting, but this sweet potato shepherd’s pie is the best of both worlds. It’s hearty, filling, and packed with nourishing ingredients so you can indulge guilt-free. Here are some other reasons to get this easy recipe on the table:

Special diet safe: This recipe accommodates so many special diets, as it’s Whole30 approved, low-carb, low-fat, dairy-free, egg-free, nut-free, gluten-free and paleo friendly.
Freezer friendly: Shepherd’s pie with sweet potato mash stores and freezes well, making it perfect for meal prep.
Ready in a jiffy: This recipe will be your new favorite addition to your list of easy weeknight dinners. It uses simple ingredients and is ready in less than an hour, so you can have it on the table with minimal effort or cleanup.

Ingredients

The simple, no-fuss ingredients in this recipe make for an easy grocery list (or an opportunity to clean out your fridge). Plus, we’re using lean turkey and nutrient-dense sweet potatoes, so you can be confident that you’re getting in your nutrients for the day.

You’ll need two sets of ingredients for this shepherds pie with sweet potatoes: one set for the healthy mashed sweet potatoes and another for the meat filling.

For the mashed sweet potatoes, you’ll need sweet potatoes, unsalted butter, kosher salt, and allspice. We’re using an adaptation of my Easy Mashed Sweet Potatoes Recipe for the sweet potato topping, which uses the quick and easy stovetop method. You can also cook your potatoes in the oven, but just keep in mind that it will take longer than boiling them on the stove.
To make the meat filling, gather olive oil, a small onion, carrots, ground turkey, garlic, fresh herbs (such as rosemary and thyme leaves), paprika, ground cumin, allspice, cinnamon, tomato paste, chicken stock, and blanched frozen peas. I went with lean turkey to make this a low calorie shepherd’s pie, but feel free to substitute with ground beef or lamb.

Substitutions

While shepherd’s pie is a classic recipe, it has undergone several adaptations over the years because of its simplicity and versatility. Feel free to follow my take on this classic dish, or make it your own with various substitutions. Here are some suggestions:

Meat: Ground lamb is the traditional meat component of shepherd’s pie, but I used lean ground turkey to make this easy healthy shepherd’s pie lower in total fat and total carbohydrate. Feel free to keep it traditional and use ground lamb, or turn this recipe into a sweet potato cottage pie by using ground beef. If you choose to use ground beef, add a teaspoon of Worcestershire sauce (a classic ingredient for cottage pie) and use beef broth instead of chicken stock.
Seasoning: Since it’s the fall season and we like to be festive here on the blog, we used fall spices like rosemary and thyme in this shepherds pie with sweet potato mash. However, you can switch up the spices to suit your desired flavor profile. In the past, I have made this recipe Italian seasoning or chili powder as well and it turned out very well.
Potatoes: For a more classic version of shepherd’s pie, sub white potatoes for the sweet potatoes in this recipe. You can sub the potatoes 1:1, and the cooking instructions stay the same.

How to Make This Recipe?

The beauty of this recipe for shepherd’s pie with sweet potatoes is that you can cook and assemble it all in one skillet! All you need to do is boil and mash the potatoes, make the meat filling, top it with the potatoes, and throw it in the oven. Here’s a step-by-step breakdown:

Preheat the oven: Set your oven temperature to 425 degrees F.

Boil the potatoes: Place the sweet potatoes in a large saucepan, cover with cold water by 1 inch, and top with a lid. Bring to a boil, reduce the heat, and let simmer for 12-15 minutes or until you can insert a knife easily into the potatoes. Drain the potatoes and return them to the pan.
Mash the potatoes: Add the butter and use a potato masher or fork to mash the potatoes until smooth. Cook and constantly stir for about 3-4 minutes, until all the water has evaporated and the sweet potato mixture has thickened slightly.

Sauté the veggies: Add the oil to a large skillet and heat over medium-high heat. Sauté the carrots and diced onions for about 8-10 minutes until they are soft. Make sure the carrots are soft and fully cooked.
Cook the ground meat: Add the ground turkey meat to the skillet. Cook, breaking it up into pieces with a wooden spoon, for about 10 minutes or until cooked through.
Add the herbs and spices: Add the garlic, fresh herbs, and spices to the skillet. Cook and constantly stir for 1 minute.
Add additional ingredients: Stir in the tomato paste and chicken broth. Let simmer for 3-4 minutes to let some of the liquid evaporate.

Stir in the peas: Add the green peas to the meat mixture, stir to incorporate, and let cook for 1-2 minutes.
Top with potatoes: Spread the mashed potatoes evenly to cover all the filling.
Bake: For the final step, bake for 15-17 minutes. The sweet potatoes should be just beginning to brown when done. Brush with extra butter, if desired. Garnish with fresh herbs and serve.

How to Make Ahead, Store, Freeze, & Thaw?

Not only is this sweet potato shepherd’s pie recipe quick and easy to whip up for a weeknight dinner, but it’s also perfect for meal prep. Simply make this dish ahead of time, store, and reheat it on a busy night when you’re craving classic comfort food. Here are some tips:

Make ahead: You can make this turkey sweet potato shepherd’s pie a day in advance and store it in the fridge. Just make sure to store the meat filling and sweet potatoes in separate containers. When you’re ready to bake, spread the sweet potatoes over the filling and pop it in the oven.
Store: Bring the leftovers to room temperature, place them in an airtight container, and store in the fridge for up to 5 days.
Freeze: This dish is a great freezer meal, so I recommend doubling the recipe so you have plenty of leftovers to enjoy for weeks to come. Simply prepare the recipe as instructed, but don’t bake it just yet. I also recommend assembling it in a baking dish instead of a cast iron skillet (skillets are a little clunky to store in the freezer). Let the prepared shepherd’s pie cool to room temperature, then wrap the baking dish first with plastic wrap, cover it with aluminum foil and place it in the freezer. Another option is to portion the pie into individual servings before freezing. The recipe will stay good in the freezer for about two months.
Thaw: You have two options when it comes to thawing and reheating: reheat from frozen or thaw in the fridge. The easiest way, in my opinion, is to reheat from frozen.
- To reheat from frozen: Simply remove the baking dish from the freezer, cover it with foil, and bake in a 350 degrees F oven for 30 minutes. Remove the foil and bake for another 30 minutes, or until the center is about 165 degrees F.
- To thaw in the fridge: Remove the dish from the freezer the day before you’re planning to serve, and let it sit in the fridge overnight. Reheat in the oven at 350 degrees F for 20-30 minutes or until the center is hot (about 165 degrees F). You can also reheat in the microwave for 1-2 minutes, which would work well if you froze the dish in individual portions.

What To Serve with This Recipe?

Serve this family favorite recipe alone for a quick and easy dinner, or pair it with a fall-inspired side dish for a more well-rounded meal. Feel free to get creative, but here are some of my favorite pairings:

Serve it with a salad: Get in your daily greens by serving this sweet potato turkey shepherds pie with one of our delicious fall salads. Keep it simple by whipping up a Spring Mix Salad, or amp up the veggies with my Kale Brussel Sprout Salad or my Shredded Brussel Sprout Salad.
Add a side of veggies: A healthy veggie truly rounds out a meal, so feel free to browse through my library of Vegetable Side Dishes for inspiration. Some of my favorites to pair with this recipe are my Butter Garlic Green Beans, my Roasted Acorn Squash, or this Baked Delicata Squash.

Expert Tips

It’s hard to go wrong when making this shepherds pie with sweet potato, especially if you follow my foolproof method, but I’ve put together a few tips to help you make this recipe like a pro:

Use a cast iron skillet: I recommend using a 12-inch cast iron skillet (such as the one I am using – affiliate link) for this recipe, as you can make the filling, assemble, and bake it all in one dish. If you don’t have a cast iron skillet, assemble and bake the recipe in a square or round 9-inch baking dish, or even a 9×13 inch casserole dish (just keep in mind that the recipe will be a bit more shallow in a rectangular dish).
Double the recipe: Since this healthy shepherd’s pie recipe is so freezer-friendly, go ahead and make a double batch so you can have a ready-made meal when you’re in a pinch.
Make sure to cook the carrots: When sautéing your veggies (step 4 of the recipe), make sure your carrots are fully cooked and soft before moving on to the next step. Raw, hard carrots aren’t super fun to eat!

FAQs

Can you make shepherd’s pie with sweet potatoes?

Yes, you can. Sweet potatoes are a delicious substitute for regular potatoes and can be substituted 1:1.

Is shepherd’s pie healthy?

Traditional shepherd’s pie recipes may not be the healthiest choice, but my low fat shepherd’s pie with sweet potatoes and lean meat is a healthier option. In fact, sweet potatoes have many health benefits. They are an excellent source of beta carotene, which the body converts to vitamin A, and provide a great dose of vitamin C and potassium.

What is the difference between shepherds and cottage pies?

The meat filling differentiates a shepherd’s pie from a cottage pie. Shepherd’s pie is traditionally made with ground lamb, although it can be made with different meats, while cottage pie is made with a ground beef mixture.

What is traditional shepherd’s pie made of?

A classic shepherd’s pie consists of a filling made with ground lamb and veggies, which is topped with mashed white potatoes.

Other Sweet Potato Recipes You Might Like

Since sweet potatoes are so nutritious, versatile, and inexpensive, we love to pack them in as many recipes as possible here on the blog. If you love sweet potatoes as much as we do, you have to give these recipes a try:

And if you have leftover ground turkey, feel free to try my Zucchini Turkey Meatballs and Turkey Meatloaf Recipe.

If you try this Sweet Potato Shepherd’s Pie Recipe recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shepherd’s Pie with Sweet Potatoes Recipe

This Shepherd's Pie with Sweet Potatoes is a quick, hearty weeknight dinner made with wholesome ingredients like lean ground turkey and nutrient-dense sweet potatoes. Make it in a cinch for a quick dinner, or make a double batch to enjoy all week!

Course Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 328kcal

Author Aysegul Sanford

Ingredients

For the Mashed Sweet Potatoes:

2 lbs sweet potatoes peeled and cut into cubes
2 tablespoons unsalted butter or avocado oil or ghee for dairy free option
½ teaspoon kosher salt
1/4 teaspoon all spice

For the Filling:

1 tablespoon olive oil
1 small onion chopped – approximately 1 cup
2 small carrots peeled and chopped – approximately 1 cup
1 pound ground turkey or ground beef or ground chicken
3 cloves of garlic minced
1 tablespoon fresh herbs such as rosemary and thyme – finely chopped plus more as garnish
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon all spice
Pinch cinnamon
⅓ cup tomato paste
½ cup chicken stock
1 cup frozen peas

Instructions

Preheat the oven: Set the oven to 425 degrees F.
Boil the potatoes: Place sweet potatoes in a medium saucepan with a lid. Add water to cover by 1-inch and put the lid on. Bring to a boil and let it simmer for 12-15 minutes or until potatoes are tender. Check doneness by inserting a knife into a potato. If it comes in and out easily, it is ready. Drain and return the potatoes to the pan.
Mash the potatoes: Add in the butter. Mash them using a potato masher (or a fork). Cook, stirring constantly, until all the water has evaporated, 3-4 minutes. It should slightly thicken. Set it aside.
Sauté the veggies: While the sweet potatoes are cooking, make the filling. Heat oil in a 12-inch cast iron skillet* over medium-high heat. Add onion and carrots and saute until they are softened, 8-10 minutes. Make sure that carrots are fully softened.
Cook the turkey: Add ground turkey and cook, breaking the large chunks with a wooden spoon, until it is cooked through, 10 minutes or so.
Add the herbs and spices: Stir in the garlic, fresh herbs (chopped thyme and rosemary), paprika, allspice, ground cumin, and cinnamon. Cook, stirring constantly, for one minute.
Add additional ingredients: Add tomato paste and chicken broth. Stir to combine. Let it simmer for 3-4 minutes or until some of the liquid has evaporated.
Stir in the peas: Stir in the frozen peas and cook for 1-2 more minutes. Give it a quick taste to make sure that it is seasoned well. If needed add more seasoning.
Top with potatoes: Evenly spread the mashed sweet potatoes over the filling, making sure that it is fully covered.
Bake: Bake for 15-17 minutes or until sweet potato topping is just beginning to brown. If preferred, brush it with a little bit of butter. Garnish with fresh herbs and serve.

Notes

Skillet: I recommend using a 12-inch cast iron skillet for this recipe, as you can make the filling, assemble, and bake it all in one dish. If you don’t have a cast iron skillet, assemble and bake the recipe in a square or round 9-inch baking dish, or even a 9×13 inch casserole dish (just keep in mind that the recipe will be a bit more shallow in a rectangular dish).
Seasoning: This sweet potato shepherd’s pie recipe is one of those dishes that you can experiment with when it comes to seasoning. The amount of spices and fresh herbs I used in this recipe is pretty conservative. So, my recommendation is for you to taste as you go and add more if you like.
Make ahead: You can make this recipe a day in advance and store it in the fridge. Just make sure to store the meat filling and sweet potatoes in separate containers. When you’re ready to bake, spread the sweet potatoes over the filling and pop it in the oven.
Store: Bring the leftovers to room temperature, place them in an airtight container, and store in the fridge for up to 5 days.
Freeze: Simply prepare the recipe as instructed, but don’t bake it just yet. I also recommend assembling it in a baking dish instead of a cast iron skillet (skillets are a little clunky to store in the freezer). Let the prepared shepherd’s pie cool to room temperature, then wrap the baking dish first with plastic wrap, cover it with aluminum foil and place it in the freezer. Another option is to portion the pie into individual servings before freezing. The recipe will stay good in the freezer for about two months.

Nutrition

The post Shepherd’s Pie with Sweet Potatoes appeared first on Foolproof Living.

Turkey Bacon in Air Fryer

Aysegul Sanford — Tue, 05 Apr 2022 19:37:06 +0000

Why Should You Try This Recipe?

Perfect for busy mornings, this air fryer turkey bacon recipe will soon become a favorite to serve along with your favorite breakfast, sandwich, and snack recipes.

Ready in just 10 minutes, this method is quick and easy with minimal prep time. Plus, the end result is deliciously crispy turkey bacon that everyone will love.
Less mess and easy cleanup thanks to the convenience of air fryer technology.
It’s a hands-off recipe with a simple cooking process. Just pop the bacon in the hot air fryer basket and wait for it to crisp up!
It is a healthier choice and a great alternative to traditional bacon fried in a pan.
It works perfectly in recipes like omelets, skillets, and quick breakfast sandwiches, or as a side with pancakes or French toast. And it’s not just for breakfast: try using it in soups and salads for lunch or dinner.

Ingredients Notes

For this recipe, you’ll need a 12-oz package of turkey bacon.

I prefer uncured turkey bacon because the cured options use harsh chemical preservatives, such as sodium nitrates. If you are in need of suggestions for the best turkey bacon options in US grocery stores, I recommend checking out Trader Joe’s, Wellshire, and Applegate turkey bacon brands.

With that being said, I think you can find the best brand of turkey bacon by buying a few different ones from your local grocery store and trying them out.

How to Make

Below is my step by step instructions on how to make turkey bacon in air fryer:

Preheat your air fryer to 360 degrees F (182 C)
Place the slices of turkey bacon in the preheated air fryer basket, making sure they do not overlap. If they don’t fit in a single layer, it is best to cook them in multiple batches.
Cook for 5 minutes, flip each one of the turkey bacon strips one by one and cook for another 5 minutes. Please note that cook time might change slightly based on the air fryer you are using. The best way to gauge doneness is by checking it after the cooking time is complete and adjusting the timing as necessary.
Serve immediately.

How to Store

Since turkey bacon is easy to make and tastes best hot from the air fryer tray, I suggest eating it right away. If you have leftovers, let them reach room temperature and then store them in an airtight container for up to 3 days.

Ways to Serve

Serve as a breakfast side dish. Pancakes, french toast, scrambled or fried eggs, omelets—this recipe goes with it all.
Use it in a BLT sandwich. Turkey bacon slices work perfectly with lettuce and tomato in this classic combo.
Sprinkle turkey bacon bits on top of the soup to add some crunch. Turkey bacon goes perfectly with Creamy Potato Soup, Green Lentil Soup and even Sunchoke Soup.
Chop it up and toss it into green salads such as Broccoli and Cauliflower Salad, Boston Lettuce Salad, Caesar Salad, or even Baby Spring Mix Salad for the perfect chewy texture and savory flavor.

Expert Tips

Do not overcrowd the air fryer basket. If the pieces overlap or stack, the bacon won’t cook evenly. If necessary, cook any extra bacon in a second batch.
Make turkey bacon fresh. While this dish keeps for up to 3 days in the fridge, it tastes best straight out of the air fryer.
If the bacon isn’t crispy enough after the 10 minute mark, continue to cook in 1-minute increments until it reaches your desired texture. In my recipe tests, 10 minutes was the perfect cooking time, but different air fryers cook differently so make sure the texture of the final product fits your personal preference.

FAQs

How long to cook turkey bacon in air fryer?

The total time to cook air fryer turkey bacon is 10 minutes, 5 minutes on each side.

What is the ideal temperature for frying turkey bacon in the air fryer?

Air fry turkey bacon at 360 degrees Fahrenheit (182 Celsius).

Other Air Fryer Recipes You’ll Enjoy

If you try this Air Fryer Turkey Bacon recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Bacon in Air Fryer Recipe

Cooking Turkey Bacon in the air fryer is easy and quick. The best part is that it delivers the crispiest turkey bacon without any of the mess.

Course Breakfast

Cuisine American

Diet Gluten Free

Cook Time 10

Total Time 10

Servings slices

Calories 126kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 package Turkey Bacon (12 ounces)

Instructions

Preheat air fryer to 360 degrees F.
Place as many slices of bacon as possible in the air fryer basket making sure that they are not overlapping. If you need to air fry more bacon you may have to do it in several batches.
Cook for 5 minutes and then flip the turkey bacon and cook for another 5 minutes.
Carefully remove the cooked turkey bacon from the air fryer and serve while it is still hot.

Notes

Storage: I find that turkey bacon is best right after it is out of the air fryer and while it is still hot. However, you can store the leftovers in the fridge in an air tight container for up to 3 days.
Check on doneness: Cook time might slightly vary based on the air fryer you are using.

Nutrition

The post Turkey Bacon in Air Fryer appeared first on Foolproof Living.

How To Cook Turkey Bacon In The Oven

Aysegul Sanford — Fri, 18 Feb 2022 22:47:24 +0000

Why is this the Best Technique?

This turkey bacon oven recipe is a godsend for home chefs searching for simple meal solutions. Who wouldn’t want to learn how to bake turkey bacon in the oven like a pro?

Get crispy, evenly cooked turkey bacon in less than 15 minutes with this super simple, mess-free recipe.
Say goodbye to bacon grease splatters and waiting by the stove with this effortless method. Hands-off and easy to clean, this oven-baked turkey bacon recipe is a cinch to prepare compared to stove-top bacon.

Ingredients – The Best Turkey for Baking in the Oven

When making oven-baked turkey bacon, you’ll need one package (12 oz.) of—you guessed it!—turkey bacon. I prefer uncured bacon because it uses natural ingredients instead of harsh chemical compounds as preservatives. When cooking uncured turkey bacon, my go-to brands are Trader Joe’s, Applegate Naturals, and Wellshire (made with turkey thighs).

Though I use uncured meat, this baked turkey bacon recipe will also work with cured and smoked turkey bacon. Different brands of turkey bacon, like Turkey Rashers, Oscar Meyer Turkey Bacon, and Butterball Turkey Bacon, can also be used.

How To Make it?

We can all agree that the best way to cook turkey bacon is easy and delicious. Out of all the ways to cook turkey bacon, my method will get you mess-free, crispy strips every time.

Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare the baking sheet: Line a baking sheet with parchment paper (or aluminum foil) and place a wire rack on top of the prepared baking sheet.
Position the turkey bacon: Line the raw turkey bacon on the wire rack in a single layer. Make sure no strips overlap one another.
Bake: Place strips of turkey bacon in the preheated oven for 10 minutes. After 10 minutes, flip the bacon strips over one by one, and bake them for another 5 minutes.

What if I Don’t Own a Wire Rack?

If you don’t have a baking rack, bake your turkey bacon on a sheet pan lined with parchment paper. Then, cook the strips according to the above-listed turkey bacon oven directions: 10 minutes of baking followed by a quick flip and an additional 5 minutes in the oven.

To bake turkey bacon crispy without a wire rack, flip the strips one more time after their first 15 minutes in the oven and bake them for 2 additional minutes.

How to Make Turkey Bacon Crispy in the Oven?

Every chef dreams of making the perfect bacon in the oven. With these simple tips, now you can! Never settle for chewy turkey bacon strips with these ingenious tips.

Dry the turkey bacon strips: When you first remove the turkey bacon from its packaging it might be a little wet. Pat dry it on both sides using a sheet of paper towel to remove extra moisture before putting it in the oven.
Use a wire rack: Cooking your turkey bacon on a wire rack allows your oven’s hot air to circulate both sides of the strips throughout the baking process. Not only does this circulation help cook your turkey bacon evenly, but it also helps remove any liquid released during the baking process.
Flip your turkey bacon: Remember to flip your turkey bacon slices at least once during the cooking process. This movement will help evaporate any extra juices released by the strips.
Watch for visual cues: Not every oven is the same, so it’s essential to keep an eye on your turkey bacon to achieve the right level of crispiness. Bubbles and dripping liquid are a good sign because they indicate that the turkey bacon is getting rid of excess liquid and crisping up.
Broil your turkey bacon: If you choose to broil turkey bacon at the end of the baking process, cook it for no longer than 1 minute and be sure to keep an eye on it. Though broiling is an easy way to make your bacon extra-crisp, too much may lead to burning.

How to Store

Warm, crispy, and irresistible, the perfect turkey bacon is best on the day it’s baked. However, leftover bacon will stay fresh in an airtight container for up to 3 days. Just let it reach room temperature before storing.

Expert Tips

Cooking turkey bacon in the oven doesn’t need to be a hassle. With these simple methods, you’ll be baking turkey bacon like a pro, whether you’re a beginner chef or just a bacon-lover.

Don’t overlap: Make sure your turkey bacon strips don’t overlap when you line them on your wire rack. Layered turkey bacon won’t get crispy. Therefore, if you want to make more than one package’s worth of strips, I recommend cooking them in batches.
Add extra flavor: A great way to add bold, spiced flavor is to sprinkle your cooked bacon strips with freshly ground black pepper. (If you’re a pepper freak, this tip is for you!)
Cook in a toaster oven: If you want to make turkey bacon in a toaster oven, make sure you don’t overcrowd your strips. Baking your turkey bacon in batches will help clear space for proper cooking.
Line your baking sheet: Line your sheet pan with aluminum foil or parchment paper before cooking your turkey bacon for super easy cleanup. Even if you use a wire rack, I recommend lining the sheet pan underneath.

Recipes You Can Use Oven-Baked Turkey Bacon

Turkey bacon recipes are versatile, flavorful, and positively mouthwatering. Top your favorite meals with turkey bacon or eat it by itself. However you serve them, these great recipes are sure to please!

As a topping for soups: Nothing adds more scrumptious, savory depth to a bowl of soup than crisp turkey bacon. Just chop up your oven baked turkey bacon into bite-sized crumbles and add them to your bowl.
As a topping for salads: Want to add a delectable crunch to your five-star salad? Turkey bacon is the way to go! Add delicious turkey bacon crumbles to any salad recipe—like my Broccoli and Cauliflower Salad—and you’ll want to lick your bowl clean.
With eggs for breakfast: No breakfast is complete without a few slices of turkey bacon. Start your day off right with this rich, protein-packed addition.

FAQs

Whether you want to know whether you can cook turkey bacon in the oven or how to cook turkey bacon healthy, this collection of most-asked questions is just for you!

Is turkey bacon healthy?

Though it’s delicious, turkey bacon is processed meat that often contains chemical preservatives and lots of sodium. Similar to traditional bacon turkey bacon isn’t the most nutritious food option. Still, it has a lower fat content and fewer calories than regular pork bacon, making it a healthier option.

How long to cook turkey bacon in the oven?

Depending on the temperature, your turkey bacon cook time will vary. Generally, turkey bacon will need 15-17 minutes in the oven at 400 degrees Fahrenheit and about 20 minutes at 350 degrees Fahrenheit.

What temperature to cook turkey bacon in the oven?

I suggest cooking your turkey bacon at 400 degrees F to ensure maximum crispiness. However, you can also cook it at 350 degrees Fahrenheit if you prefer a lower temperature.

How long to bake turkey bacon at 400?

Prefer to cook your turkey bacon at high heat? Your turkey bacon will need to cook for 15-17 minutes in a 400-degree oven. You’ll also need to flip your strips after the first 10 minutes of baking.

How long to bake turkey at 350?

Want to bake your turkey bacon at a lower temperature? No problem! You’ll need to cook your bacon for about 20 minutes at 350 degrees Fahrenheit. Remember to flip your strips after the first 15 minutes.

How to know when turkey bacon is done?

To know if turkey bacon is cooked, check its color. Though cooking times may vary, cooked turkey bacon should be a crispy, rich brown. When you remove your turkey bacon from the oven, you should not see any pink or translucent meat.

If you try this Baked Turkey Bacon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How To Cook Turkey Bacon In The Oven Recipe

Learn how to bake turkey bacon in the oven with these easy steps. To me, this is the best way of cooking turkey bacon and it produces the crispiest turkey bacon in the end.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 15

Total Time 17

Servings Bacon Strips

Calories 53kcal

Author Aysegul Sanford

Ingredients

1 package Uncured Turkey Bacon (8 ounces)

Instructions

Preheat oven to 400 degrees Fahrenheit.
Line turkey bacon slices on the wire rack making sure not to overlap.
Bake in the preheated oven for 10 minutes. Remove from oven, flip them and bake for another 5 minutes.

Notes

What if I don’t have a wire rack? If you do not have a wire rack, cook them on a sheet pan lined with parchment paper following the same procedure: Bake for 10 minutes and then flip and bake for another 5 minutes. At the end of the second 5 minutes, flip the bacon one more time and bake for 2 more minutes. Flipping them twice delivers the crispiest turkey bacon.
The calorie information listed is for one strip of turkey bacon.
It is best to serve baked turkey bacon on the day that it is cooked. However, it can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

The post How To Cook Turkey Bacon In The Oven appeared first on Foolproof Living.

Chocolate Chili

Aysegul Sanford — Mon, 03 Jan 2022 16:58:00 +0000

Why Put Chocolate To Chili?

If you’re wondering “Why chocolate in chili?” you’re not alone. Though adding chocolate to chili may seem like an odd choice, it’s actually a tasty way to add balance, depth, and complexity to your chocolate chili without making it sweet.

Adding a small amount of unsweetened cocoa powder and dark chocolate help offset the acidity of the tomatoes and peppers and enhances the chili’s overall flavor profile by giving it rich, earthy tones. This is also why some people think of chocolate as “the secret ingredient” in the best chili recipes.

Why Is This Recipe Awesome?

Hearty, mouthwatering, and full-bodied, this Mexican chocolate chili recipe is comfort food made to stun. Here are a few reasons why it is worth a try:

Made in one pot & ready in less than 45 minutes: It is perfect for a weeknight meal that is guaranteed to impress, just like my Quinoa Chili, Three Bean Turkey Chili and Turkey Pumpkin Chili.
Serves a crowd: This recipe multiplies well so you can make it whenever you need to feed a crowd. Whether it is a family gathering or game day, a big pot of this chocolate chili simmering on the stove will bring everyone together. Got leftovers? No problem, you can easily freeze them for later.
Special Diet Friendly & Easy to Adapt: I made this chili with ground turkey but any ground meat would work. And if you’d rather prefer a no meat option, check out my Vegan Chocolate Chili recipe.
Adding dark chocolate to this chili gives it a mesmerizing flavor profile. Spicy but not hot, earthy but still fresh, this rich chili recipe abounds in complex, nutty tones, similar to another Mexican classic: mole sauce.

Ingredients

Gather olive oil, onion, jalapenos, chili powder, cumin, coriander, ground turkey, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, red kidney beans, diced tomatoes, chicken stock, kosher salt, and black pepper.

As it is with any other chili recipe, when it comes to the toppings sky’s the limit. I topped mine off with fresh cilantro, pumpkin seeds, fresh lime, sliced radishes, and a drizzle of maple syrup.

You can also top it off with a dollop of sour cream, tortilla chips, Mexican or cheddar cheese, avocados, and corn. Again, feel free to add in whatever toppings you have on hand.

Helpful Notes on Ingredients:

Using only the most natural, flavorful, and flexible ingredients, this chili recipe with cocoa powder is a cinch to put together. Below are a few helpful notes on each ingredient:

Chocolate: I use unsweetened baking chocolate in this recipe, but many types of chocolate would work. You can also use 93% dark chocolate or authentic Mexican dark chocolate (affiliate link) if you can get your hands on it.
Cocoa powder: I recommend unsweetened cocoa powder for this recipe. Sweetened cocoa powder will make your chili too sweet and interfere with its complex, rich flavor.
Ground meat: Though I use ground turkey in this dish, any meat will do, including ground beef, ground chicken, or even ground pork. You can even use stew meat. For a vegetarian option, you can even use cremini or baby Bella mushrooms to preserve the chili’s meaty taste.
The liquid: I used homemade chicken stock but if you use ground beef or stew meat, you can use beef broth instead.
Beans: For this dish, I use a combination of (15 ounce) canned black beans and red kidney beans. However, you can use whichever beans you like, from pinto beans to Great Northern beans and beyond. Just be sure to rinse and dry your beans before using them.
Pepper: I use jalapeno peppers in this recipe, but you can also opt for a serrano pepper or bell pepper to adjust the dish’s spice and flavor profile. If you want a spicy chocolate chili, you can also choose to leave the peppers’ seeds in.
Chili powder: If you are a fan of smoky flavors, use chipotle chili powder instead.
Cilantro: Not a fan of cilantro? Not a problem! Cilantro is an optional addition to this recipe, so it can be omitted or substituted for chives or parsley.
Maple Syrup & Sweet Potatoes: Most chocolate chili recipes use a small amount of brown sugar to offset the bitter taste of cocoa powder and chocolate. In my version, I wanted to make it heartier by using sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The steps to making this chocolate chilli recipe are:

Sauté the vegetables and bloom the spices: Heat oil over medium-high heat in a large Dutch oven. Add the onion, jalapenos, chili powder, ground cumin, and ground coriander and cook, stirring frequently, until the onions are softened, 5-6 minutes.
Cook the meat: Add the ground turkey to the pan and cook until no pink remains. Be sure to break the meat with a wooden spoon as it cooks. Then, mix in the garlic and tomato paste and cook for another minute.

Add the other ingredients: Add the cocoa powder, chopped chocolate, sweet potatoes, black beans, kidney beans, chopped tomatoes, chicken stock, kosher salt, and black pepper to the pan and stir until fully combined. Bring the mixture to a boil and reduce heat down to medium-low. Then, let the chili simmer, stirring occasionally, until the sweet potatoes are fully cooked (15-20 minutes). You may also choose to stir in the chopped cilantro if desired.
Serve: Ladle the chili into bowls, and top each serving with sour cream, a drizzle of maple syrup, and fresh lime juice. Another option is to garnish the chili with pumpkin seeds and chopped cilantro. Serve.

Slow Cooker Instructions

If you’d rather put your crock pot to use and make it a Slow Cooker Chocolate Chili, this recipe can easily be adapted. Simply follow the instructions below and let your slow cooker do the work for you:

Sauté the vegetables, spices, and meat: In the same order as you’d cook them in the original recipe, saute your chopped onions, jalapeños, chili powder, ground cumin, and ground coriander. Then, add the meat, tomato paste, and garlic.
Add the remaining ingredients: Once the onions are translucent and the meat is mostly cooked, transfer the mixture to a slow cooker. Then, add the rest of the ingredients and stir until fully mixed.
Cook the chili: In the slow cooker, let your chocolate chili cook on low for 6-7 hours or on high for 4-6 hours.
Serve: Garnish it with your chosen toppings and serve.

What to Serve it With?

Chili with chocolate makes a perfect pair with countless other sides. Below are a few ideas to serve it with for a satisfying meal:

Cornbread: No one can resist the classic pairing of spicy chili and sweet cornbread. Now you can take your cornbread game to the next level by giving it a savory kick. Cornbread-lovers will fall head over heels for my bold Jalapeño and Scallion Cornbread and cheesy Cornbread Muffins.
Quesadillas: Nothing is quite as delicious as the taste of the chili paired with a smooth, gooey quesadilla. Plus, you can even pack nutritious superfoods into your side by whipping up my garden-fresh Spinach Quesadillas.
Coleslaw: Creamy, light, and crisp, coleslaw is a no-brainer pairing for this chili made with chocolate. Whether you opt for a tasty tang with my Greek Yogurt Coleslaw or a bright, 2-minute solution with my Vegan No Mayo Coleslaw, your side is guaranteed to wow.
Bread: Who can resist dipping fluffy, wholesome bread into a bowl of steaming chili? Not me! Let the recipe do the work for you with my crusty, 4-ingredient No Knead Bread, or try out my Almond Flour Bread for a low-carb and gluten-free option.

How to Store, Freeze, and Thaw

If you’re looking for easy weeknight meal prep, you’ve come to the right place. As it is with most chili recipes, this dark chocolate chili stores, freezes, and reheats well, all without losing an ounce of flavor.

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your cocoa chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in an airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Variations

One of my favorite things about this homemade chocolate chili recipe is that it can easily be customized to make it work for various dietary restrictions or even more exciting by making a couple of minor changes. Below are a few variations you may like:

Paleo chili with cocoa powder: To transform this tantalizing chili into a paleo diet friendly chili, omit the beans, use one more medium-sized (and cubed) sweet potato, and cook the recipe as written.
Chocolate cinnamon chili: Making this chili with cinnamon and cocoa is an easy way to add a layer of warm, spicy flavor. Just sauté ½ teaspoon of cinnamon along with your ground cumin and ground coriander, and add the cocoa powder as usual.
Vegan chocolate chili recipe: For a simple vegan fix, omit the meat in this recipe and use 1 pound of cremini or baby Bella mushrooms instead. With that being said, if you are not a fan of mushrooms, you can make it without it as well. Simply follow my Vegan Chocolate Chili recipe for a version made without mushrooms.
Chocolate Chili with Stew Meat: If you chose to use stew meat instead of ground turkey, sautee meat for 3-4 minutes on each side. Remove it from the pot and set it aside. Continue with cooking the recipe as written. Add the semi-cooked meat into the pot when you put the sweet potatoes and stock. Cook until all the vegetables are cooked and meat is softened.

Expert Tips

While the recipe for chocolate chili is quite straightforward, below are a few suggestions to help you get perfect results on your first try:

Bloom your spices: Take your time while sauteing vegetables and spices. Cumin and coriander are oil-soluble spices, which means they must be sautéed to release their full flavors. This process—known as “blooming spices”—helps build the depth and complexity of your dish.
It gets better as it sits: Like other dishes with layered flavors, this chili recipe with cocoa powder only gets better as it sits. Resting gives your ingredients time to develop, merge, and deepen, resulting in a chili whose flavor explodes in every bite.

FAQs

How much cocoa powder in chili?

When adding cocoa powder to chili, a little goes a long way. Since I also use chocolate in this recipe, I only use 2 tablespoons of unsweetened cocoa, but you can use anywhere between 2 and 3 tablespoons.

What does chocolate chili taste like?

Chocolate chili has a complex mole-like flavor. Though this dish has a hint of sweetness, it is primarily spicy with undertones of earthiness, nuttiness, and bold smokiness.

What chocolate to use in chili?

The best chocolate for chili is unsweetened baking chocolate. However, another kind of chocolate that works is dark Mexican chocolate or even a dark chocolate bar (as long as it’s 93% cacao or greater). Milk or semisweet chocolate will be too sweet for this savory dish.

Other Chili Recipes You Might Also Like:

Easy Chicken Chili
Instant Pot White Chicken Chili
Turkey Bean Chili
Can’t get enough? Check out all our Mexican-Inspired recipes.

If you try this Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.

Course Soup

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 274kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 lbs ground turkey I used 93%
4 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
1 15 oz. can of black beans , drained and rinsed
1 15 oz. can of red kidney beans , drained and rinsed
1 28 oz. can of diced tomatoes with their juices
3 cups chicken stock
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

¼ cup sour cream optional
¼ cup pumpkin seeds – options;
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Video

Notes

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition

The post Chocolate Chili appeared first on Foolproof Living.

Turkey Meatloaf

Aysegul Sanford — Tue, 17 Aug 2021 14:58:00 +0000

If you are thinking about what to do with ground turkey, this healthy turkey meatloaf recipe might be your answer. Not only is it ready in under 1 hour (with about 20 minutes of prep time and 40 minutes of cook time), but it is also a healthy alternative to ground beef meatloaf.

Ingredient Checklist:

This veggie-packed healthy meatloaf recipe has three sets of ingredients. They are all pantry/fridge essentials you probably already have in your kitchen.

For the vegetable filling, gather:

Vegetable or olive oil
Chopped onion
Red pepper
carrot
garlic cloves

For the meat mixture, you will need:

1 1/4 pounds ground turkey meat ( I use 93%)
Panko Breadcrumbs (or regular dry bread crumbs)
Chicken broth
Italian parsley
Salt and black pepper

The Ketchup Glaze Ingredients: Grab your favorite ketchup, Worcestershire sauce, and maple syrup (or an equal amount of brown sugar).

How To Make Turkey Meatloaf?

This recipe for Turkey Meatloaf has 5 folds:

Prepare the vegetable filling: To make the vegetable filling, heat some vegetable oil in a large skillet over medium-high heat. Add in onion and bell pepper and saute until softened. Stir in the carrots and cook for a few more minutes, and finally, add your garlic, salt, and pepper and cook for about 1 minute. Transfer the onion mixture to a plate to cool completely.
Heat the oven: Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

Make the turkey meatloaf mixture: Prepare the turkey mixture in a large mixing bowl by combining the ground turkey, panko bread crumbs (or you can also use regular bread crumbs), large egg, chicken stock, Worcestershire sauce, parsley, thyme, salt, pepper, and the now-cooled vegetables. Gently mix together with a large spoon or, my favorite kitchen tool, your hands!
Shape & Bake: Transfer mixture into a mound on the sheet pan and pat into a 9 x 3-inch freeform loaf shape. Place in the oven and bake until the internal temperature on an instant-read meat thermometer reads 165 degrees, about 30-35 minutes. Remove from the oven and set your broiler to low.
Make the glaze & broil: While the meatloaf is baking, make the glaze/sauce by combining the ketchup, maple syrup, and black pepper in a small bowl. Spread the glaze over the top of the now-cooked meatloaf and broil until it begins to bubble, about 5 minutes. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute. Garnish with fresh parsley, slice, and serve!

How To Make Ahead, Meal Prep, Store & Freeze:

To Make Ahead: Bake the turkey meatloaf fully, bring it to room temperature, and place it in an airtight container. When ready to serve, heat it in a 325 degrees F oven for 10-15 minutes or until warmed thoroughly. Spread it with the glaze and broil for 5-7 minutes.
To Meal Prep: Make it for meal prep by simply doubling (using 2 pounds of ground turkey) the recipe and baking each loaf on two baking sheets. Enjoy one for dinner and completely cool, slice, and freeze the other in an airtight container or plastic freezer storage bag with small squares of parchment between each slice. To reheat, bake in a 350-degree oven for 10-15 minutes or until thoroughly warmed through.
To Store Leftovers: Bring leftovers to room temperature and place them in an airtight container. Refrigerate for 3-4 days. Slice and make into sandwiches for lunch throughout the week.
To Freeze: Bring it to room temperature. Wrap it tightly with plastic wrap and place it in a freezer-friendly container. Freeze for up to a month. To thaw, let it defrost in the fridge overnight. When ready to serve, bake in a 350-degree oven until warmed thoroughly.

FAQs

What Is The Best Turkey Meatloaf Baking Temperature?

I find the best oven temperature to bake your classic turkey meatloaf is 350 degrees. This is the standard for most turkey (and non-turkey) meatloaf recipes.

How Long To Cook It In The Oven at 350 Degrees F.?

The length of time it takes the baked turkey meatloaf to cook really depends on the thickness of the actual loaf. If your loaf is gently formed into a 9 x 3-inch loaf, the cooking time should be about 30-35 minutes to cook through thoroughly.

How To Make Turkey Loaf Moist?

The best method to make sure you have a moist turkey meatloaf is to include an array of vegetables. I choose onions, peppers, and carrots, but you can make several variations of this recipe with minor ingredient changes based on your dietary needs.
The added liquid from the chicken stock helps with the moisture content, too.
Don’t have chicken stock on hand? Simply replace it with an equal amount of water.

How To Make The Ketchup Sauce?

The ketchup sauce comes together with just a few simple ingredients. It is best to make it in a small bowl while the meatloaf is in the oven. I really enjoy Sir Kensington’s Ketchup(affiliate link) since it is made with clean ingredients and has such a great flavor. I prefer maple syrup to add a touch of sweetness because it adds a slightly smoky flavor, but you can use 1 teaspoon of sugar (or brown sugar) instead. Honey or agave would work just as beautifully, too!

What Should Be The Internal Temperature of Turkey Loaf?

Since ground turkey is poultry, we want to make sure the internal temperature of turkey meatloaf reaches 165 degrees. This is the required temperature to rid of any bacteria and prevent any foodborne illnesses.

How to properly measure the internal temperature of turkey meatloaf after it is cooked?

To prevent any pink in the middle and know for sure that your meatloaf recipe with ketchup has thoroughly cooked through, use an instant-read thermometer. When its cooked, place the thermometer into the center of the meatloaf and wait 30 seconds so that the temperature fully registers. If you’re not quite there yet, put it back in the oven for another 5 minutes longer, then recheck the temperature. If it reached 165 degrees, dinner is ready!

How Many Calories is a serving of this turkey meatloaf recipe?

You get about 8 slices of meatloaf and each slice is only 176 calories! This lean turkey meatloaf recipe is low calorie, low carb, and low fat because we are taking it a step further by using the 93% lean variety. So go ahead – have two slices!

Why is Ground Turkey Is A Healthier Choice?

The following comes from the popular website, Healthline: Turkey is rich in protein and an excellent source of many vitamins and minerals, especially B vitamins. Skinless cuts have fewer calories and less fat than those with the skin on.

Can I use oatmeal instead of bread crumbs in meatloaf?

Yes, you can. Simply use an equal amount of old-fashioned rolled oats as a substitute for bread crumbs.

Why does my meatloaf fall apart?

This would happen if the meatloaf mixture does not have enough binders like eggs or breadcrumbs. Depending on your recipe, adding one more egg or 1/2 cup more of breadcrumbs would most likely solve the issue.

How to know when meatloaf is done without a thermometer?

While the safest way to check doneness for any poultry dish is to use a thermometer, you can tell doneness by slicing it after it rests for 5-10 minutes. The visual cue you are looking for is that there is no pink meat and the meatloaf’s color is light brown.

How to make meatloaf without using bread crumbs?

Depending on your particular recipe, you can substitute bread crumbs with crushed crackers (or pretzels), unsweetened cereal (like cornflakes), or old-fashioned rolled oats.

What To Serve It With?

Salad: A simple side salad like Spring Mix Salad, Tomato White Bean Salad, or a bean salad like 5 Bean Salad
Grains: A grain side dish like Herbed Lemon Quinoa Recipe, Wild Rice Pilaf, or Bulgur Pilaf
Roasted Vegetables: Serve it with potato dishes like our Rosemary Mashed Potatoes, Maple Syrup Roasted Carrots, or Smashed Fingerling Potatoes.
Or pick one from our collection of salad recipes or side dish recipes for yourself.

Variations:

As I mentioned before, this basic recipe can have a number of variations by substituting a few simple ingredients. Here are a few versions you can try:

Turkey Quinoa Meatloaf by replacing the breadcrumbs with an equal amount of (1/2 cup- 3/4 cup) cooked quinoa. Using quinoa also makes it a gluten-free alternative.
BBQ Turkey Meatloaf by replacing the ketchup with an equal amount of your favorite BBQ sauce.
Turkey Meatloaf with Mushrooms by replacing the peppers with an equal amount of mushrooms, such as my Roasted Shiitake Mushrooms.
PRO TIP: Since mushrooms have a higher water content than peppers, cook these in the skillet before adding the onions, until their juices evaporate. This way, you won’t end up with a soggy meatloaf.
Gluten-free Ground Turkey With Oats by replacing the breadcrumbs with an equal amount of gluten-free certified Old Fashioned Rolled Oats (I use Trader Joe’s brand oats)
Turkey Spinach Meatloaf by adding one 10 oz package of frozen, chopped spinach that has been thawed and squeezed dry
Turkey Zucchini Meatloaf by replacing the grated carrots with an equal amount of grated zucchini.
PRO TIP: Make sure to ring out the extra moisture in the grated zucchini with a clean kitchen towel before adding to your skillet to rid of too much liquid.
Turkey Veggie Meatloaf by replacing the onions, peppers, and grated carrot with an equal amount of any three of your favorite vegetables
Cheesy Meatloaf by adding ½ cup grated white cheddar, mozzarella, or Parmigiana cheese to the turkey mixture
Want a very low-fat meatloaf? Use 99% lean ground turkey instead.
Want to make mini meatloaves? Scoop the healthy ground turkey meatloaf into a 12 cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 165 degrees.
Want to make this recipe Paleo or Whole30? Replace the panko breadcrumbs with ½ cup almond flour, replace the Worcestershire sauce with Coconut Aminos, and use a Paleo/Whole30 approved ketchup for the glaze. The higher fat content in almond flour will also add even more moisture to your meatloaf recipe!
Not a fan of the Worcestershire sauce? For a no Worcestershire sauce version, simply omit using it or substitute it with the same amount of coconut aminos or soy sauce.

Other Healthy Turkey Recipes You Might Like

I get it, a lot of people love to make the classic turkey meatballs recipe every week, but turkey offers much more than that. Here are a few recipes we love to make on the regular:

Turkey Meatloaf Recipe

This Ground Turkey Meatloaf is a leaner take on the American classic meatloaf we all love. This healthy meatloaf recipe is moist, low-carb, and so easy to make.

Course Dinner

Cuisine American

Diet Halal

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 176kcal

Author Aysegul Sanford

Ingredients

For The Vegetable Filling:

1 tablespoon vegetable oil
1 medium sized onion chopped
1 red bell pepper seeded and chopped
1 medium-sized carrot shredded (approximately ½ cup)
2 cloves of garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Turkey Meatloaf:

1 ¼ pounds of ground turkey 93%
½ cup panko breadcrumbs
1 large egg
¼ cup chicken stock
1 tablespoon fresh parsley chopped – more as garnish
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Ketchup Glaze:

⅓ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon maple syrup or sugar

Instructions

To make the vegetable filling: Heat oil in a large skillet. Add in onion and bell pepper. Cook over medium heat, stirring often, until translucent, 4-5 minutes. Add in the shredded carrot and cook for a few more minutes until softened. Stir in the garlic and cook for 1 minute, until aromatic. Add in salt and pepper, transfer to a plate* and let it cool completely.
To Make The Turkey Meatloaf: Preheat the oven to 350 F degrees (176 C degrees). Cover a baking sheet with parchment paper and set it aside.
Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
Place in the oven and bake until it registers 165 F degrees when a thermometer is inserted in the middle, 30-35 minutes.
Turn the broiler to low.
To Make The Glaze: Make the glaze when the turkey meatloaf is baking. Mix together ketchup, Worcestershire sauce and maple syrup in a small bowl.
Spread the glaze over the top of the meatloaf in a thick even layer. Place the meatloaf in the broiler and broil until the glaze begins to bubble, 5 minutes or so.
Remove from the oven. Let it sit for 5 minutes on the kitchen counter. Garnish with fresh parsley, slice, and serve.

Video

Notes

This recipe makes ~ 8 slices of turkey meatloaf. The serving size includes 2 slices per person.
Ground Turkey: A few of our readers asked to see if they can make this recipe using 1-pound ground turkey (mostly sold in stores). We tested it, and it worked well, and no adjustments to the rest of the ingredients were necessary.
You can spread the vegetables on the plate to make them cool faster.
To Make Ahead: Bake the turkey meatloaf fully, bring it to room temperature, and place in an airtight container. When ready to serve, heat it in a 325 degrees F oven for 10-15 minutes or until warmed throughly. Spread it with the glaze and broil for 5-7 minutes.

To Meal Prep: Make it for meal prep by simply doubling (using 2 pounds of ground turkey) the recipe and baking each loaf on two baking sheets. Enjoy one for dinner and completely cool, slice, and freeze the other in an airtight container or plastic freezer storage bag with small squares of parchment between each slice. To reheat, bake in a 350-degree oven for 10-15 minutes, or until thoroughly warmed through.
To Store Leftovers: Bring leftovers to room temperature and place them in an airtight container. Refrigerate for 3-4 days. Slice and make into sandwiches for lunch throughout the week.
To Freeze: Bring it to room temperature. Wrap it tightly with plastic wrap and place it in a freezer-friendly container. Freeze up to a month. To thaw, let it defrost in the fridge overnight. When ready to serve, bake in a 350-degree oven until warmed thoroughly.
A quick note on cooking time: There is a direct correlation between the meatloaf “log” size and cooking time. This recipe has been tested for a 9 by 3 inches log. If your log is a different size, then the cooking time might be different. The best way to tell doneness is by checking it with a thermometer.

Nutrition

This recipe was originally published in May 2019. It is updated in August 2021 with additional helpful information and no changes to the originally published recipe.

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Turkey Pumpkin Chili with Quinoa

Aysegul Sanford — Wed, 23 Oct 2019 20:07:00 +0000

Today’s recipe, Turkey Pumpkin Chili, is my go-to recipe to use up all the pumpkins I have before they go bad. With a whopping 9-cups of pumpkin, this chili/soup recipe makes a filling, healthy, heartwarming meal that will easily feed a crowd.

Similar to my Ground Turkey Meatloaf and Sweet Potato Shepherd’s Pie recipe, it is made with ground turkey and a generous amount of fall spices.

If you have ever had, Whole Foods’ Turkey Pumpkin Chili you will love this recipe because it is very similar in taste.

Now, I know that the list of ingredients is rather long, but if you take a closer look, you will see they are mostly spices and other natural aromatics like onions, peppers, garlic, and ginger. I added a cup of quinoa at the last minute to thicken the chili and make it even more nutrient-dense and protein-packed. It is also naturally low-carb, gluten-free and dairy-free, too!

Ingredients

The ingredients for this fresh pumpkin chili recipe are nutritious and delicious. There are two separate components to bring this chili together – the roasted squash and the chili.

For The Roasted Squash:

Pumpkin – A small-to-medium 3-pound pumpkin will give you about 9 cups pumpkin cut into ½ inch cubes (that’s about 3 cups for every 1 pound). If you don’t have pumpkin on hand, feel free to use an equal amount of butternut squash, honeynut squash, kabocha squash or sweet potatoes.
Onions – White or yellow onions will do the trick. Slice into ½ inch thick slices.
Extra Virgin Olive Oil – Make sure to purchase a good-quality Extra Virgin Olive Oil that is cold-pressed and single origin. Olive oil blends simply don’t offer the same flavor. My favorite is California Olive Ranch.
Salt + Pepper – Sprinkle the vegetables with salt and pepper after you drizzle them with oil, then toss to coat. This ensures each cut of vegetable is seasoned on all sides.
Water – The water helps create a smooth puree once you place half the pumpkin and onions in a blender or food processor. It’s best to add the water to the bowl of your blender or food processor first, as it makes it easier on the blade.
Lightly Salted Peanuts – Lightly salted or unsalted will work. If you use unsalted peanuts, start with ¼ teaspoon salt, taste and adjust the seasoning from there.

For The Chili:

Extra Virgin Olive Oil – Use the same olive oil you used to roast the vegetables.
Red or Yellow Bell Pepper – I love the pop of color the red or yellow pepper adds in contrast with the orange squash, so use whichever you have on hand.
Jalapeno – Removing the seeds and ribs tones down the heat in the jalapeno pepper. If you would like a spicy turkey pumpkin chili, simply leave the seeds and ribs intact and look for jalapeno peppers with brown stripes down the sides – this indicates a spicier pepper!
Ground Turkey – I prefer the cleaner, leaner flavor of white meat, ground turkey, or ground turkey breast. However, use dark-meat turkey thighs if you prefer.
Garlic – Freshly minced garlic adds a subtle, savory edge to this hearty chili recipe.
Ground Cumin + Coriander + Cinnamon + Salt – I love the combination of cumin, coriander and cinnamon because it tastes like a classic chili recipe with a hint of warming spice from the cinnamon. Salt, as always, brings out all the other flavors.
Fresh Ginger – A bit of kick from fresh ginger turns up the volume in this easy pumpkin chili. Something about the combination of sweet pumpkin and spicy ginger works beautifully together!

PRO TIP: To get the most use out of fresh ginger, purchase a large piece of ginger root from the grocery store. As soon as you get home, peel the entire ginger root with the tip of a spoon and grate the amount you need for the recipe. Store the remaining peeled ginger root in a small plastic freezer storage bag in the freezer. Any time you prepare a recipe with fresh ginger, simply grate it from frozen!

Vegetable (or Chicken) Stock – Either variety will work, just make sure to purchase low-sodium. If it’s the right time of year, look for low-sodium turkey stock in your grocery store, which can be found on grocery store shelves during the holiday season. Or you can make your own chicken stock as well.
Canned Diced Tomatoes – A small, 14.5 oz can of diced tomatoes adds color and acidity. Make sure to use all the tomatoes and their juices.
Canned Full-Fat Coconut Milk – Canned, full-fat coconut milk is real coconut milk. Unlike coconut milk you buy in the carton, which has been diluted with water, canned coconut milk is rich, creamy and provides that silky texture we are after.
White Quinoa – White, sometimes labeled yellow, pearl, or golden quinoa, is my variety of choice, but you can use an equal amount of red, black, or tri color quinoa. Just make sure to rinse the quinoa before adding to the chili, as this helps to wash away that notorious bitter flavor.
Lightly Salted Peanuts – The final addition of peanuts enhances the peanut flavor in the vegetable puree. They also add a fun texture and crunch to every bite!
Fresh Parsley – Fresh, grassy and green, the fresh parsley is that special finishing touch. Fresh cilantro or mint would be just as delicious, too!

How to make This Turkey Pumpkin Chili Recipe

This healthy turkey pumpkin chili recipe can be made by following one of three methods – the stovetop, slow cooker or Instant Pot. Each method begins with the same process of roasting the vegetables and then breaks down into its own steps below.

To Roast The Pumpkin and Onions:

Roast the vegetables. Preheat the oven to 450 degrees F and set a rack in the upper and lower third of the oven. Line 2 baking sheets with parchment paper and divide the pumpkin and onions. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast the vegetables for about 40-45 minutes, tossing once and rotating the pans halfway through.
Prepare the pumpkin puree. In your food processor or blender, add the water, peanuts and half of the roasted vegetables. We are pureeing only half of the vegetables as we still want the chunky roasted veggies in every bite.
Blend or puree until smooth.

Once the vegetables are roasted and pureed, continue to make the chili by following the steps for the Stovetop, Slow Cooker or Instant Pot method.

Stovetop

Saute the aromatics and turkey. In a large, heavy-bottomed pot (such as a Dutch oven), heat the olive oil over medium heat and add the pepper, jalapeno, ground turkey, cumin, coriander, cinnamon and salt. Cook until the peppers soften and the turkey is cooked, 8-10 minutes. Add in the ginger and saute for 30 seconds.
Add the vegetables, liquid and quinoa. Stir in the now-pureed vegetables, roasted pumpkin and onions, vegetable (or chicken) stock, diced tomatoes and their juices, coconut milk and rinsed quinoa. Give it a gentle stir.
Bring to boil, then reduce to simmer. Bring the pumpkin quinoa chili up to a boil, then reduce heat to a simmer at medium-low. Let simmer for 15-20 minutes, or until quinoa is fully cooked. Adjust seasonings, if necessary. If the chili is too thick, thin out with a bit of warm water or warm stock.
Ladle and serve! Ladle into large soup bowls, garnish with peanuts and parsley, and enjoy!

Slow Cooker

Add all the ingredients except the quinoa. In the bowl of your slow cooker, add the olive oil, pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, salt, ginger, pureed vegetables, roasted vegetables, vegetable (or chicken) stock, diced tomatoes and their juices and coconut milk. Stir to combine. Set on HIGH for 4 hours or LOW for 6-8 hours.
Add the quinoa. Stir in the rinsed quinoa and continue to cook on LOW for 30 minutes, or until quinoa is fully cooked.
Ladle and serve! Ladle into serving bowls, garnish with peanuts and parsley, and enjoy!

Instant Pot / Pressure Cooker

Saute the aromatics and turkey. Press Saute. In the bowl of your Instant Pot, add the olive oil, pepper, jalapeno, ground turkey, cumin, coriander, cinnamon and salt. Cook until the peppers soften and turkey is cooked, 5-6 minutes. Add in the ginger and saute for 30 seconds.
Add the vegetables, liquid and quinoa. Stir in the now-pureed vegetables, roasted pumpkin and onions, vegetable (or chicken) stock, diced tomatoes and their juices, coconut milk and rinsed quinoa. Give it a gentle stir, cover and cook on HIGH pressure for 10 minutes. Then, natural release. Adjust the seasonings, if necessary. If the chili is too thick, thin out with a bit of warm water or warm stock.
Ladle and serve! Ladle into large soup bowls, garnish with peanuts and parsley, and enjoy!

How To Freeze

This roasted pumpkin chili recipe freezes beautifully. You can either freeze the whole batch for a convenient make-ahead meal or freeze leftovers in individual airtight containers.

To freeze, simply place in an airtight container, seal tight, label, date and freeze for up to 3 months. Take it out the night before you are going to serve and thaw overnight in the fridge.

To reheat, transfer to a large pot, cover and bring to a boil over medium heat, stirring occasionally. Reduce to a simmer, ladle into serving bowls and serve with freshly prepared garnishes!

A Few Helpful Tips for The Best Pumpkin Turkey Chili with Quinoa

Can I use a different winter squash instead of pumpkin? You sure can. If you have other plans for your pumpkins, feel free to swap the pumpkin with butternut, honeynut, or kabocha squash. For even more nutrient density, an equal amount of peeled and cubed sweet potatoes can also be used.
Don’t want to use peanuts? For this recipe, I used some peanuts and parsley. However, if you have family members with peanut allergies, feel free to substitute almonds or walnuts instead.
Want to add even more spices? Add another 1 teaspoon each of cumin and coriander, or substitute all the spices with 1 ½ tablespoons of garam masala instead.
Can I add beans and make a Turkey Pumpkin White Bean chili? Of course! For an authentic chili with an extra protein boost, add 1 (15oz) can of white beans (or black beans) that have been drained and rinsed when you add the roasted vegetables and liquid ingredients.

Turkey Pumpkin Chili Recipe

This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 476kcal

Author Aysegul Sanford

Ingredients

For the roasted squash:

3 pounds 9 cups pumpkin (or butternut squash) , peeled, seeded and cut into ½-inch cubes
2 medium-sized onions sliced into ½-inch thin
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
2 cups water room temperature
¼ cup lightly salted peanuts chopped

For the Chili:

2 tablespoons extra virgin olive oil
1 large red or yellow bell pepper seeded and cut into small (½-inch) pieces)
1 jalapeno seeded and chopped
1 pound ground turkey
3 cloves of garlic peeled and minced
½ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
2 teaspoons kosher salt
2 tablespoons fresh ginger grated
3 cups vegetable or chicken stock
1 14.5 oz canned diced tomatoes
1 13.5 oz canned full-fat coconut milk
1 cup white quinoa rinsed thoroughly
½ cup lightly salted peanuts roughly chopped
¼ cup fresh parsley roughly chopped

Instructions

To prepare the roasted squash: Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 450 F degrees. Line 2 baking sheets with parchment paper. Divide the cubed pumpkin and onion in between the two sheets. Drizzle with olive oil and sprinkle with salt and pepper. Give it a toss to make sure that both the squash and onion are fully coated with oil and seasoning. Roast vegetables, stirring once, for 40-45 minutes, switching and rotating the baking sheets halfway through roasting.
Place half of the roasted vegetables, water, and peanuts into a blender (or a food processor). Blend until fully pureed. Set aside.
To make the chili:
Heat olive oil in a large heavy bottom pot over medium heat. Add in the pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, and salt. Cook, stirring frequently, until peppers start to soften and turkey meat is cooked, 8-10 minutes..
Add in the ginger and cook until fragrant, 30 seconds or so.
Stir in the pureed vegetables, rest of the roasted squash and onion, vegetable (or chicken) stock, tomatoes (with their juices), coconut milk, and rinsed quinoa. Give it a large stir.
Bring the chili to a boil and then reduce the heat to medium-low and let it simmer for 15-20 minutes or until quinoa is fully cooked.
Taste for seasoning and add in, if necessary. If it is too thick, feel free to adjust thickness with hot water (or warm stock).
Ladle into bowls and garnish with parsley and chopped peanuts.

Nutrition

The post Turkey Pumpkin Chili with Quinoa appeared first on Foolproof Living.

Three Bean Turkey Chili

Aysegul Sanford — Wed, 22 Feb 2017 19:59:01 +0000

If you enjoy this 3 bean turkey chili recipe and turkey recipes in general, be sure to check out our Ground Turkey Meatloaf and Pumpkin Turkey Chili recipes as well.

To me, a big pot of three-bean turkey chili is the definition of winter food. I love using this recipe as a place to start and try it with different vegetables, beans, and meats. I also love the fact that it is a great crowd-pleaser. I can’t imagine a better one-pot dish to make if you have a big family. Or, if you are a two-people family like us, no dish freezes better than this one.

I will go into ways of making your own version of chili in a minute based on this recipe, but first let’s talk about how to make this ground turkey chili.

How To Make This Recipe?

The process for the recipe has 2 folds. Making this turkey bean chili takes around 45 minutes from start to finish.

First, you start with sautéing some onions and peppers along with some chili spices like chili powder, chipotle powder, ground cumin, and ground coriander. This step is important because spices like cumin and coriander are oil soluble. In other words, they need to interact with oil to release their flavors. If you skip this step you will not have as much “chili” flavor.

Once the veggies and the spices are cooked, add in 2 pounds of lean turkey meat and sautée until it turns pink. At this stage, you don’t have to worry about cooking turkey thoroughly as it will continue to cook once all the other ingredients are added to the pot.

Alternatively, you can use leftover cooked turkey (such as turkey tenderloin or turkey legs) just like it is in this Peruvian Turkey Soup recipe. Simply shred the meat and add it in to the soup with the beans.

The second step is to add in all the other ingredients; all three beans, pureed and diced tomatoes, and chicken stock. I also chose to combine pureed tomatoes with diced tomatoes as I love the richness and umami flavors that simmered tomatoes provide.

Once everything is in the pot, all you have to do is to bring it to a boil and let it simmer for 20-30 minutes or until it thickens to your liking.

What Kind of Beans To Use For Chili?

In terms of beans, I used a combination of canned kidney, black and Cannelini beans. However, you can use whatever beans you can on hand. I opted for canned beans as they are a lifesaver when you need to put dinner on the table on a Tuesday night, but if you have time, you can cook your own.

Variations:

As I mentioned earlier, my favorite thing about this recipe is that it is so versatile. Using it as a place to start you can easily create your own chili recipe.

Here are some ideas to get you started:

Try it with other ground meet: The recipe below is made with ground turkey meat, but feel free to change it up with ground beef, chicken, and even lamb. I have tried them all and they all worked well. I used 2-pounds of ground meat, but you can use less than that if you want. In the past, I have also made it with 1 pound of ground meat and added an additional can of beans to make up for it.
Try it with other types of beans: I used a combination of red kidney beans, Cannelini beans and black beans, but feel free to play with it. In the past, I have tried it with pinto beans and they were delicious as well.
To save on time, I used canned beans but you can definitely cook your own beans. I bet a little bit of the cooking liquid from the beans added to the chili would be a nice addition.
Different Toppings are a great way to switch things up: I cannot think of a big bowl of chili without toppings. When I serve this for dinner, I usually skip making a salad. Instead, I prepare as many toppings as possible, similar to how they do in restaurants.
To do so, I fill a bunch of small bowls with chopped cilantro, red onion, sliced jalapenos, cubed avocados, fresh corn, tortilla chips, lime wedges, and sour cream with a spoon in each bowl. That way we can garnish our chili bowls with whatever we like.

A Few Helpful Tips:

What to do with leftovers: As with most chili recipes, this 3 bean turkey chili tastes better the next day. If I have leftovers, I bring them to room temperature, place them in an airtight container, and keep it in the fridge for up to 3 days.
Freezing Instructions: This turkey and bean chili freezes beautifully. I portion it into small airtight containers (or Ziploc bags) and freeze up to 2 months. I thaw it in the fridge the night before I am ready to serve it.
How Many Calories in Turkey Chili: This three-bean turkey chili has 388 calories per serving (see full nutritional information card underneath the recipe card). This calorie information doesn’t include the toppings, as they are optional, and it is hard to predict how much of them will be used to top a bowl of chili.
What To Serve with Turkey Chili: In addition to all kinds of colorful and delicious toppings, I love serving chili with cornbread. This Cornbread Muffins with Cheddar and Jalapeno recipe as well as this Jalapeno and Scallion Cornbread recipe, are my go-to recipes to serve alongside my chili.

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Three Bean Turkey Chili

Who could say no to a big pot of Three Bean Turkey Chili in the middle of a freezing cold winter? What I love about this recipe is that it is so versatile. Once you get the basics (which are explained in detail below), you can make any chili with whatever meat and bean you have on hand.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

For The 3 Bean Turkey Chili

2 tablespoons olive oil
3 medium onions chopped
1 red or yellow bell pepper, stemmed and cut into small pieces
1 jalapeno chile seeded and chopped
5 cloves of garlic minced
1/4 cup chili powder
1 teaspoon chipotle powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 pounds ground turkey
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can white beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (14.5 oz.) can pureed tomato
1 cup of low-sodium chicken stock or water
1/2 cup fresh cilantro chopped

Optional Toppings:

1 fresh jalapeno sliced thinly
1 ripe avocado cut into small cubes
Lime wedges

Instructions

Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.

Nutrition

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