We will be featuring a new recipe with one of our seasonings every Friday! Message us on Facebook or Instagram to have your recipe featured here.
Lemon Pepper - Popcorn:
- Bag of popcorn kernels
- 2-3 tsp of Don Sazon Lemon Pepper Seasoning
- Mix to taste (Add until evenly distributed through bowl)
Turkey Seasoning - Turkey Meatloaf
- 1 pound ground turkey
- 1/8 cup Don Sazon Turkey Seasoning
- 2 cup Don Sazon Plain Bread Crumbs
- 1 tbsp olive oil
- 1 Egg (or 3 tbsp egg substitute)
- 1 tbsp milk (unsweetened dairy or non-dairy milk substitute)
- 1 medium onion, chopped
- ¼ cup mushroom, minced
- 3 tbsp celery, minced
- 2 tbsp Tomato sauce (optional)
- 1 glass or metal loaf pan
- ½ tbsp olive oil
Preheat oven to 350 degrees
Place the ground turkey in a large mixing bowl. Using a wooden spoon, break it up into smaller chunky pieces. Add all the ingredients into the same bowl. Gently hand mix it all until the ingredients are fully incorporated into the ground turkey. The last step is to shape the seasoned turkey into a ball.
Wipe the bottom and sides of the loaf pan with the ½ tbsp of olive oil then place the turkey mixture in the pan. Reshape it into a rectangle, working to keep it from touching the walls of the pan. If desired, glaze the top of the turkey loaf with the tomato paste by using a basting brush to spread it evenly.
Bake at 350 for 30 – 40 minutes (inside temperature should be 140 degrees.)
Notes: The leaner the turkey, the greater chance it will dry out in the baking process. You can always increase the olive oil, egg and or milk measurements without depleting the health benefits of this healthy meal.
Turkey Seasoning - Thanksgiving Turkey
The trick to this recipe is modifying the quantity of the ingredients based on the size of the turkey. A bigger turkey may require more ingredients and a smaller one may require less. Adjust to your taste.
1 Whole Turkey (15 lbs., feeds 10 people)
½ medium Yellow Onion, coarsely chopped
1 stalk celery, coarsely chopped
½ Honeycrisp Apple, sliced
½ Meyers Lemon, sliced
½ Naval Orange, sliced
½ bag of stuffing (cubed, seasoned bread)
Fresh Herb Sprig Bundle (tie together fresh sprigs of Thyme, Rosemary, Sage, and Oregano)
2 Tbsp Olive Oil
½ cup Butter, softened
Don Sazon Turkey Seasoning (Salt and pepper sourced from the seasoning. Add additional salt & pepper only if desired)
Be sure the Turkey has thawed thoroughly, and the packet of innards has been removed from the cavity.
In a separate bowl, combine the onion, celery, apple, lemon, oranges, and stuffing. After thoroughly drying the body cavity of the turkey, stuff it with the mixture and include the Fresh Herb Sprig Bundle. Pack in as much as possible. Follow directions to tuck or sew up the skin to secure the stuffing inside.
After thoroughly drying the skin of the turkey, rub it down with the Olive Oil and then the butter. Be sure to get it under the skin and into all the nooks and crannies of the turkey so it cooks evenly. Open the bottle of Don Sazon Turkey Seasoning and sprinkle liberally on the entire bird. You may want to use your hand to pat it in place. Consider putting some under the skin as well! Keep in mind you really cannot over season it as some of flavor will fall off the turkey as it gets basted in the cooking process.
Cook the turkey as directed. Interestingly, we have found that cooking the turkey breast side down (rather than up) allows the juices to flow through the breast meat making it extra moist and super tasty.
Note: Once the turkey is done, you can remove the ingredients from the cavity to create a super tasty stove top stuffing. Remove and place the mixture in a bowl, discarding the apple, lemon, and orange. Hold on to the Fresh Herb Sprig Bundle. Put 1 tbsp olive oil into a heated saucepan. Add 1-2 pieces of chopped bacon, cook thoroughly, add the mixture from the turkey plus the remaining back of stuffing into the saucepan. Stir thoroughly, adding some turkey drippings until it reaches the desired consistency. Add salt and pepper to taste. Place the Fresh Herb Spring Bundle on top of the stuffing, cover and cook on low for 10 – 15 minutes. Discard fresh herbs before serving. Enjoy!