Home-style Turkey

Ingredients



1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Kiev

Ingredients

1/3 cup butter

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 pounds skinless, boneless chicken breast halves

2 eggs

3 tablespoons water

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried dill weed

3/4 cup all-purpose flour

3/4 cup dry bread crumbs

2 cups vegetable oil for frying

1/2 lemon, sliced

1/4 cup chopped fresh parsley

Directions

Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.

Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.

In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

BBQ Miso Chicken


Ingredients
1 cup miso paste

1 cup beer

1 cup low sodium soy sauce

1 cup white sugar

2 teaspoons sesame oil

1/8 teaspoon cayenne pepper

2 1/2 pounds skinless, boneless chicken breast halves

Directions

In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear

BBQ Ranch Bacon Cheeseburgers



Ingredits
2 pounds ground sirloin beef

1 (1 ounce) package ranch salad and seasoning mix

1/2 cup Hunt's® Original Barbecue Sauce

1/2 cup ranch dressing

Nonstick cooking spray

1 (2.1 ounce) package fully cooked bacon, heated

6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles

1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted

6 leaves green leaf lettuce

French-fried onions (optional)

Directions

Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.

Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.

Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.