Interested in unique Honeysuckle Turkey recipes? Discover how you can prepare easy meals with honeysuckle turkey…
Sample any of the honeysuckle turkey cuts with delicious Dijon mustard for a spicy and flavorful treat. In 2 teaspoons of extra virgin olive oil brown two and half pounds of honeysuckle turkey breasts which are boneless and skinless and seasoned with salt and pepper to taste. Add 1/3 cup of turkey stock and bring to boil till the stock evaporates and the turkey is cooked completely. Remove the honeysuckle turkey from the pan and keep it covered.
Preparing the Sauce
Combine 1 tablespoon Dijon mustard and grainy mustard and then whisk in 1 teaspoon of cornstarch. Pour 1/3 cup of turkey stock into this mixture and cook it on low flame while you keep whisking it until it becomes slightly thick.
Serving the Honeysuckle Turkey
Slice the warm turkey into pieces and line it on a platter. Generously spoon the sauce over the honeysuckle turkey meat and sprinkle 1 tablespoon of chopped chives on top of it to garnish. Why not serve some mashed potatoes with the turkey meat?
Cooking with the Whole Honeysuckle Turkey
If you need to utilize a full turkey to bake in an oven or smoke in a turkey smoker, follow the instructions given in one of the basic recipes. It is interesting to note that most people are confused as to when a turkey is cooked through.
The first thing to do is check with a meat thermometer. If that is not available, check to see whether the leg joint moves freely when you rotate the drumstick. Aside from this you can insert a knife into the deepest part of the joint in the leg and if the juices run clear then the turkey is ready. However if there is a slightest tinge of pink color in the juices then you need to cook it more because the blood is still raw and meat is uncooked.
Preparing the Perfect Gravy for the Honeysuckle Turkey
Once you have roasted a full honeysuckle turkey you should remove the brown bits which cling to the bottom of the roasting pan that the turkey was roasted in.
After this sieve the turkey juices through a strainer and put it in a separate container. In a few minutes you will see that the fat begins to separate from the other liquid and seasonings.
Skim off 4 tablespoons of the fat and place it in a frying pan on medium flame. To prepare a fragrant roux as the base of your gravy add in 4 tablespoons of flour with a whisk and keep stirring it till it becomes fragrant in the fat.
Keep stirring continuously to create a pasty gravy thickener which takes around two minutes of cooking. The starchy flavor is completely removed when you cook it in the fat.
Gently start pouring 1 1/2 cups of turkey broth into the roux in a slow stream while you stir continuously to prevent lumps. Add the remaining turkey juice and cook on a low flame until the liquid starts simmering.
You can add some more turkey broth to adjust the thickness to your desired consistency for the gravy. Season with salt and pepper and fresh herbs and pour it out into a gravy boat when you want to serve it.