Turkey is the Perfect Protein!
Every day Your Indiana Turkey Farmers work hard to bring you the best turkey products on the market.
Now we want to share our turkey expertise with you by sharing our favorite recipes, cooking tips and how turkeys are raised in Indiana.
Using Turkey in Your Recipe
Turkey is a versatile meat that comes in a variety of cuts. Learn about all the cuts and suggested ways in how to cook them.
Turkey meat can be added to just about any recipe you have. Or let us inspire you with a wide variety of turkey dishes from around the world. There are recipes for every meal from breakfast to dinner to the midnight snack. Yum.
Hoosier Turkey Farms
Hoosier turkey farmers take great pride in their birds. Learn all about turkey farming here.
RECIPE OF THE MONTH
Leftover Thanksgiving Turkey & Chorizo Breakfast Hash
It’s that time of the year when you may need to go up another pants size or at the very least open up that top button. Thanksgiving will come with delicious food perfect for a food coma, but what about after Thanksgiving? This recipe is an easy and tasty creation from all the Thanksgiving leftovers you may have.
2 Tbsp Vegetable Oil or Turkey Fat
6 oz. Fresh Mexican Chorizo
1 Medium Onion, diced
2 Cloves Garlic, minces
2 Cups Brussel Sprouts, raw or cooked, thinly slice
1 Large Russets Potato, cooked, diced into 1/4 inch pieces
2 Cups Roasted Turkey Meat, dice into 1.4 inch pieces
1/2 Cup Heavy Cream
1 Tbsp Chili Sauce
Kosher Salt and Freshly Ground Black Pepper
3 or 4 Eggs
Sirracha Hot Sauce (optional)
Cranberry Sauce (optional)
In a large cast iron skillet over medium-high heat, heat vegetable oil. Add chorizo, and break up with a spoon. Add onion, garlic, Brussels sprouts, and potato and cook, stirring occasionally, until onions become translucent and potatoes begin to brown, about 5 minutes. Add turkey meat, heavy cream, chili sauce, a dash of salt and pepper, and stir until combined.
Using a spatula, press mixture into bottom of pan. Let cook without stirring until crust forms, about two minutes. Scrape up hash, mix, and press mixture back into bottom of pan. Repeat every two minutes, until brown crusty bits appear throughout, about ten minutes total.
Make three or four wells (depending on how big your pan is) in the hash, and crack three or four eggs into the wells. Cover pan and cook until eggs reach desired doneness, about 5-7 more minutes. Add a swirl of Sriracha, if desired, and serve with leftover cranberry sauce.
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Turkey should be roasted to at least the internal temperature is 170 degrees F. A meat thermometer is a better tool to use when checking the temperature instead of just eye balling it.
Don’t use stuffing when roasting turkey with high-temperature foil-wrapped methods, or on a charcoal grill. Stuffing is only suitable for open-pan or cooking bag conventional oven methods.
Nutritious: A 3 ounce serving of skinless turkey breast has more protein than chicken or beef and zero percent saturated fat.
Versatile: The wide range of cuts and products available (such as ground turkey, turkey sausage and turkey breast cuts) are easy to incorporate into any meal.
Economical: Turkey is a great way to trim grocery expenses by making use of the entire bird and incorporating the leftovers into future meals.
Tasty: The mild taste of turkey combines readily with most seasonings, making it an ideal choice in spicy ethnic dishes or as a substitute for higher-fat meats in your favorite recipes.