Category: Turkey

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Garlic and herb roasted turkey drumsticks with roasted veggies

**To Pin this recipe for later use the “Pin it” button at the end of the instruction section**

If you followed our meal plan last week (click here to see it) you know that we are using one of our farm fresh turkeys for a total of 8 completely different meals in 2 weeks.  I can generally use one turkey for 6-8 full meals.

I have prepared these many times in 2 different ways.  In the crock pot (this is the one I use) or in a roasting pan (this is the one I use for the drumsticks).  Both sets of instructions are listed below 🙂  Enjoy!!

Ingredients:

  • Two turkey drumsticks
  • 8 medium red potatoes (halved)
  • 4 Large carrots (peeled and cut into 2″ long pieces)
  • 4 Large celery stalks (cut into 2″ long pieces)
  • 1 Medium onion (peeled and cut into 4 half moon pieces)
  • 4 Large garlic cloves (peeled)
  • Garlic and herb spice mix (see below)
  • 4 Tbs Olive oil
  • 1/2-1 cup of water

Garlic and herb spice mix:

  • 2 Tbs Smoked paprika
  • 1 Tbs Turmeric
  • 1 Tbs Garlic powder
  • 1 Tbs Onion powder
  • 1 Tbs Thyme
  • 1 tsp Allspice
  • 2 tsp Freshly ground black peeper
  • 1 1/2 Tbs Salt + more to taste if needed

Crock pot instructions:

  1. You can do this recipe in a crock pot or in the oven (if doing this in the oven look for the oven instructions below).
  2. Pour 1/2 cup of water into the bottom of your crock pot.
  3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
  4. Add all the veggies around and on top of the drumsticks.
  5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
  6. Cook on High for 6 hours in the crock pot.  (Do not lift the lid to “check on them” … it will increase the cooking time).

Oven instructions:

  1. Preheat oven to 380F.
  2. Pour 1 cup of water into the bottom of a small roasting pan.
  3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
  4. Add all the veggies around and on top of the drumsticks.
  5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
  6. Cover and roast at 380F for 75min.
^^To pin this recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

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Weekly menu plan for Nov 20th through 26th, and a review of last week’s with recipes

**To Pin this menu plan for later use the “Pin it” button at the end of the instruction section**

Coming up this Week (Nov 20th-26th):
Review of last Week (Nov 13th-19th):
  • Sunday, Veggie turkey rice – this is a quick go to meal that is ready in less than 25min!!  Please let me know if you would like the recipe in the comments below 🙂
  • Tuesday, Homemade Chipotle bowls – So.Much.FOOD …. we were all so full and had lots of leftovers!  yummy beans and rice for the win 🙂  Pictured above is my bowl that included Guacamole (recipe here), corn salsa, pico de gallo, black beans and lettuce.  Farmer J and the kids added lemon cilantro rice, chipole turkey, sour cream and shredded cheese.
  • Thursday, Steak, cheese and mushroom sandwiches with homemade fries – We baked some fresh baguettes using natural yeast, then turned them into sandwiches with steak, sauteed onions/mushrooms, cheese, and homemade mayo.  *Edit*I got lots of questions about the pan pictured above.  Its actually an insert you put onto your cookie sheet.  You can find it here (affiliate)
  • Friday, Leftover buffet and FMFN – Family Movie Fun Night is our most favorite night of the week!!  We do leftover buffet, games and a movie picnic.  More info in the “Bring dinner home again” post click here to see it.
  • Saturday, Our first big family thanksgiving dinner of the season!
^^To pin this week’s menu plan and recipes click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 
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Lemon Pepper Turkey on Angel Hair Pasta

**To Pin this recipe for later use the “Pin it” button at the end of the instruction section**

 

If you are following our meal plan this week (click here to see it) you know that we are using one of our farm fresh turkeys for three completely different meals this week.  I can generally use one turkey for 6-8 full meals.

Monday’s menu was Lemon Pepper Turkey on Angel Hair Pasta … it was DELICIOUS.  This full meal cost us $3.51 for about 10 servings since we used our homegrown turkey, but you can get really good deals on turkey this time of year that will make this meal around $0.41/serving.

Ingredients
  • 3 Tbls butter
  • 1 small onion sliced (~1/2 cup)
  • 8 oz sliced mushrooms
  • 1 lb diced turkey breast
  • 2 Tbls Lemon Pepper
  • 1 Tbls Italian seasoning
  • 2-3 cloves minced garlic
  • 1-1/2 cups white wine (I like a sweet Riesling or Piesporter)
  • 1 cup diced tomatoes (or whole small cherry tomatoes)
  • ½ cup heavy cream
  • Salt to taste
  • 1 lb angel hair pasta
Instructions:  
This sauce will come together in about the time it takes to boil your pasta, so start by getting your generously salted pasta water boiling then toss in the angel hair pasta J
  1. Melt butter over medium-high heat in a large skillet.
  2. Add onions, mushrooms and turkey and a pinch of salt.
  3. Cook for 4-5 minutes, stirring occasionally- you want to allow the turkey to brown nicely on all sides, but don’t burn the onions and mushrooms.
  4. Once browned, add lemon pepper, Italian seasoning and garlic, stir well and cook for another minute.
  5. Add the wine and deglaze (get all those good crusty bits of flavor that are stuck to the bottom of your skillet).
  6. Reduce the heat to medium low. Add the tomatoes and simmer for 2-3 minutes.
  7. Turn off heat, stir in the cream and salt to taste.
  8. Toss pasta in the sauce, adding a bit of the pasta water to loosen up the sauce enough to coat the pasta.
^^To pin this recipe click here^^
**Want another turkey recipe?  Try our Turkey Meatballs (click here for recipe), we use them as an appetizer with Gravy Dipping Sauce (click here for recipe) or in sauce over pasta 🙂
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Weekly menu plan for Nov 13th through 19th, and a review of last week’s

**To Pin this menu plan for later use the “Pin it” button at the end of the instruction section**

We had a few hits and one major FAIL on last week’s menu.  For recipes and review look below.

Coming up this Week (Nov 13th-19th):

Sunday, Veggie turkey rice

Monday, Lemon pepper turkey breast on angel hair pasta
Tuesday, Homemade Chipotle bowls
Wednesday, Roasted turkey drumsticks and veggies
Thursday, Steak, cheese and mushroom sandwiches with homemade fries
Friday, Leftover buffet and FMFN
Saturday, Our first big family thanksgiving dinner of the season!
Review of last Week (Nov 6th-12th):
Sunday, Savory turnover rice casserole.  ✔

*This was a big hit!!  I will be sharing this recipe on the blog soon.

Monday, Honey roasted Butternut Squash ✔



Honey roasted butternut squash, grilled tenderloin and thyme glazed peas.✔  

*This was another big hit!  For the honey roasted butternut squash recipe click here

Tuesday, Homemade Tacos. 


*Homemade Tacos are on our menu at least once every two weeks.  We make the tortillas, refried beans, salsa and guacamole from scratch.  Please let me know if you would like any of these recipes and I will post them for you!!  (If you would like Farmer J’s Guacamole Perfection recipe click here)


Thursday, Pineapple sage braised rabbit and veggies.  ❎ 
     We had such high hopes for this one!!! Unfortunately, it was just OK, but we will not be making it again.  Life is too short to waste time on just “OK” food lol 
Friday, Leftover buffet and FMFN.
Family Movie Fun Night is our most favorite night of the week!!  We do leftover buffet, games and a movie picnic.  More info in the “Bring dinner home again” post click here to see it.

^^To pin this week’s menu plan and recipes click here^^
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Homegrown Turkey Meatballs

Our free ranged turkeys did really well this year.  They were very low maintenance, and lived off the pasture so didn’t cost us much to maintain.  They also gave us lots of fresh meat …

… here is one of the ways we used the meat for appetizers, Meatballs with a gravy dipping sauce.  These will work in a tomato sauce over pasta as a main course too!  Enjoy 🙂


Ingredients:
2 lbs ground turkey
1/2 medium sweet onion
5 cloves garlic
3/4 cup Italian bread crumbs
1 egg
1 TBS dry sage (or 2 TBS fresh)
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp salt
1 tsp pepper

Instructions:
Mince the onion and garlic (I run them through the grinder with the turkey).
Finely chop the sage, rosemary and thyme.

Combine all ingredients in a bowl and mix with hands until well incorporated.

Preheat cast iron skillet to 350 degrees. 
Add a small amount of oil to the pan, just enough to coat the bottom. 
Form 1 to 1-1/4 inch meatballs lightly packed and place in hot skillet (don’t overcrowd). 
Cook for about 2 minutes, or until browned and turn over to brown other side. 
Move browned meatballs to a baking dish and finish in a 350 degree oven for 25-30 minutes or until cooked through (165 degrees internal). 


To serve as appetizers add a dipping gravy (recipe can be found here).    



*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!


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Turkey Gravy dipping sauce

This delicious gravy pairs very well as a dipping sauce for our homegrown meatballs.  

You can easily use this as a pour over gravy for potatoes and roast turkey by adding a little more broth to thin it out.  Hope you love it as much as we do!! Enjoy 🙂


Ingredients:

2 TBS butter
2 TBS flour
2-3 cups of broth (you can find the recipe to make your own here)
½ tps rosemary
½ tsp thyme
Salt and pepper to taste

Instructions:
Melt the butter in a saucepan over medium-high heat. 
Add the flour and whisk for 1 minute. 
Whisk in broth, enough to make the gravy a little thinner than you would like it to end up. 
Add the spices and bring down to a simmer. 
Allow to simmer 5 minutes.  Thin with a little more broth if needed. 

Pore into the middle of a decorative serving dish (I use this multi-use serving stand on a daily basis) and arrange the meatballs around the sauce.  

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!