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Chili powder. Chili powder is a spice blend that is mainly powdered dried chiles and other spices like paprika, cumin, oregano, garlic powder, and onion powder. This spice mix can be mild to moderately spicy depending on the amount of cayenne pepper in the mix. It also has that Tex-Mex flavor.
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Herbs: Herbs like rosemary, thyme, sage, and oregano add a fresh, earthy taste and aroma to the turkey. Their natural oils infuse the meat with delicious flavors. Spices: Spices such as pepper, paprika, cumin, and coriander add warmth and zing to the rub, forming a tempting crust when the turkey cooks. Flavor Enhancers: Ingredients like brown sugar, garlic powder, and citrus zest enhance the.
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Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin. Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour.
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In a small serving bowl, stir together the yogurt, juice of ½ lime, ½ teaspoon cumin and ½ teaspoon kosher salt. Scoop out ¼ cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator. Step 4. Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the.
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Place cumin and coriander in a medium skillet over medium heat. Shaking pan frequently, toast just until spices are fragrant, about 2 minutes. Remove spices from hot pan and set aside. With the flat side of a knife or a mortar and pestle, crush cardamom pods and collect seeds from inside each pod. Reserve seeds and discard pods.
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Directions. Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender. Add water; mix in tomatoes, kidney beans, and garlic. Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil.
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To prepare the turkey meatballs: Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside. In a large mixing bowl mix together the breadcrumbs, egg, garlic, shallots, parsley, cumin, allspice, cinnamon, cayenne pepper, salt, pepper and olive oil. Add the ground turkey and use your hands to gently mix.
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Step 1 (the day ahead) In a food processor mix the butter, fennel, cumin, coriander, black pepper, salt, garlic, lemon zest & juice. Use the pulse setting to make sure that all ingredients are combined. Step 2 (the day ahead) Use paper towels to pat dry the turkey dry inside and out. Place the turkey on a sheet pan, loosen the skin of the.
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Instructions. Brine the turkey: Remove the giblets and neck from the cavity of the turkey. Add 1/2 cup of salt into a giant pot or bucket filled with water and stir. Then place the turkey into the pot or bucket breast side down. You want the whole or at least most of the turkey submerged in water.
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Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add about 1-1/4 pounds of the turkey to the pot.
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Put all the ingredients except the turkey breast in a food processor or blender and process for 1-2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours.Make sure the turkey is immersed in the sauce.
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Preheat the oven to 325°F. Place the turkey on a rack in a roasting pan, breast side up. Tent the turkey loosely with aluminum foil. Roast the turkey in the preheated oven until the internal temperature reaches 165°F in the thickest part of the thigh, about 15 minutes per pound.
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Rub 1 tablespoon of the spices in the big cavity. Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of spices directly on the breast meat, under the skin. Sprinkle the rest of the spices over the outside of the turkey. Prepare the grill: Set your grill up for rotisserie cooking at medium heat, roughly 350.
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In a food processor combine the mint leaves, parsley, cilantro, garlic, lemon juice, cumin, and white pepper and process until smooth. Reserve ¼ cup of the marinade in the refrigerator. Pour the rest of marinade into a re-sealable plastic bag. Put the turkey in the bag with the marinade, and seal.
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Steps. 1. If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. 2. In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under.
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Make the turkey patties: In a large mixing bowl, combine the turkey meat with the onion, garlic, soy sauce, oil, shaoxing wine, sugar, and all the spices. Mix to combine thoroughly. You can cover and refrigerate for 1 hour for additional flavour or make them right away. Preheat oven to 375°F.
