INA GARTEN TURKEY BURGERS RECIPES

Steps:

• Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.
• Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium high, and add remaining 1½ tablespoons oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each roll, and serve hot with ketchup on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.