Turkey a la King Recipe (with Leftovers) (2024)

FAQs

What to do with dry turkey leftovers? ›

The dried meat will absorb the moisture and be more edible. Make any kind of dish with a rich sauce, to give the dry meat some richness. Or just serve it with a rich gravy. The next time I do turkey and have leftovers I will make this recipe…..

This turkey à la king recipe features turkey, peas, and mushrooms in a creamy sauce served over puff pastry boats, biscuits, toast, or rice.

à la king in American English

(ˌɑː lə ˈkɪŋ, ˌæ lə) adjective. (of cooked fowl, fish, etc.) diced and served in a cream sauce containing mushrooms, pimiento, or green pepper.

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

Place your carved meat in a shallow baking dish and cover it with stock. Cover the dish with aluminum foil and place in low oven, somewhere around 250 degrees, for 5-10 minutes. The dryness won't be entirely gone after this short broth bath, but the turkey will definitely be more moist than before.

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Usually served with chicken, a dish served à la king generally consists of a cream sauce flavored with wine, mushrooms, peas and other vegetables served over rice, noodles, or with bread. While it does bear a resemblance to tetrazzini, tetrazzini gets the distinct pleasure of containing cheese.

Where does Turkey a la King come from? There are many origin stories for this recipe, but the original version was probably Chicken a la King, not turkey. It may have originated in lower Manhattan at Delmonico's restaurant. Or, it might have been created at Claridge's Hotel in London.

Wheat flour, Sugars (corn syrup solids, sugar, maltodextrin), Modified milk ingredients, Salt, Corn starch, Sunflower oil, Hydrolyzed corn protein, Yeast extract, Onion powder, Cream cheese, Natural flavour, Chicken fat, Cooked chicken skin, Cooked chicken, Modified corn starch, Silicon dioxide, Sodium citrate, ...

The origin of chicken à la king's name is a subject of debate. Some say it was created at New York's Brighton Beach Hotel in the 1890s and named after its proprietor E. Clark King II. Some claim it originated in England, while others say it's from Philadelphia.

Where did turkey a la king come from? ›

Turkey à la King is a dish that originated in the United States in the late 19th century. It is believed to have been created by chef George Greenwald at the Brighton Beach Hotel in New York.

To reheat, preheat the oven to 325 degrees. Keeping the turkey in the roasting pan, pour a bit of stock (chicken, turkey, or veggie stock or broth will work) over the meat to moisten it. Cover with foil and bake for 45 minutes to an hour, or until the turkey is warmed through.

You can unwrap the turkey the night before or the morning of. Then, slide pats of butter under the skin and smooth them out. This helps to baste the meat, keeping it juicy as the butter melts, and it makes the skin ultra crispy.

Yes! It doesn't so much matter when you season your bird—whether it's just before popping it in the oven or several days in advance for a dry-brine technique—as long as you season it before it gets cooked.

If you roasted a turkey, don't throw out the drippings from the pan! This flavorful liquid makes a great base for gravy, stock, or soup. Start by pouring the liquid through a fine mesh strainer and discard the solids. Then remove the fat that floats to the top.

Dehydrating meat is a great way to preserve and store it for up to 30 years when done correctly. Dehydrating meat involves removing water content and achieving a kill step temperature of 165°F is essential to ensure that all harmful bacteria are eliminated.

Turkey is a lean meat, and Healthline reports that turkey has slightly less fat in its dark meat than chicken. Another reason why turkey may be dry is due to its poor breast-to-leg ratio. By the time one gets the leg meat to cook to temperature so it's safe for consumption, the breast meat often has dried out.

How long do the turkey and trimmings stay safe in the refrigerator or freezer? The answer is simple: leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving to eat all those delicious leftovers or place them in the freezer to enjoy later.