Turkey Recipe

2009-09-04T00:17:00.000-07:00

Portuguese Roast Turkey

Yield: 10 Servings

Ingredients

1 (10-lb) fresh turkey
2 lb coarse (kosher) salt
1/4 lb unsalted butter
3 tb olive oil
2 lg garlic cloves peeled and minced
1 lb french or Italian bread
1/2 ts salt
1/2 ts freshly ground black pepper
3 1/2 c chicken stock
2 lg egg yolks

Instructions

REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.

TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is paste like. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.

Ground Turkey Recipes

2009-09-04T00:13:00.000-07:00

Ground Turkey Chili

Yield: 10 Servings

Ingredients

2 c dried black beans, pinto
-beans,
or red kidney beans and
2 qt water
-or-
8 cups canned black beans,
-pinto be
or red kidney beans, plus liquid
2 lg chopped onions
2 tb oil or butter
1 lb ground turkey
2 ts soy sauce
4 stalks celery; 1 inch slices
1/2 c chopped green bell pepper
4 1/2 c chopped fresh tomatoes,peeled, core
or 4 1/2 cups chopped canned tomato
1/2 ts salt
2 tb cumin
2 ts paprika
2 tb chili powder
1/4 ts cayenne powder (optional)
or 1/2 minced jalape¤o chili (optional)
1/2 c chopped scallions or onions, for to; (optional)
1 c grated cheese, for topping; (optional)

Instructions

For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Saut‚ the onion, peppers and celery in the other half of the oil. Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and heat preference and serve.

For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Saute‚ onion, peppers and celery in the other half of the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and heat preference and serve.

Top with chopped scallions, chopped raw onion and/or grated cheese.

NOTES : Robust, nourishing black beans and ground turkey in spicy tomato broth.

Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing.

Recipe For Turkey

2009-09-04T00:10:00.000-07:00

Santa Fe Grilled Turkey

Yield: 4 Servings

Ingredients

1 1/2 lb boned turkey breast half,
1 skinned
1/4 ts salt
1/4 ts pepper
1/3 c lime juice
2 ts olive oil
2 c diced plum tomatoes
1/2 c chopped onion
3 tb minced fresh cilantro
1 tb minced fresh jalapeno pepper
2 tb red wine vinegar
1 vegetable cooking spray

Instructions

Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness, using a meat mallet or rolling pin. Make several 1/4" deep diagonal cuts on 1 side of turkey in a diamond pattern. Sprinkle both sides with salt and pepper; place in a shallow baking dish. Combine lime juice and oil; pour over turkey, turning to coat. Cover and marinate in refrigerator 3 hours, turning occasionally. Combine tomato and next 4 ingredients; cover and chill. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place turkey on rack, reserving marinade. Cook 7 minutes on each side or until done, brushing occasionally with reserved marinade. Cut turkey into thin slices. Serve with salsa. Makes 4 servings. Nutritional information per serving: calories - 181, protein - 26.5 g., fat - 4.9 g., carbohydrate ~ 7.3 g., cholesterol - 59 mg., sodium - 175 mg.

Turkey Breast Recipes

2009-09-04T00:06:00.000-07:00

Turkey Breast Braciola

Yield: 12 Servings

Ingredients

1 lg Escarole head - (abt 1 1/2 lbs); washed well and drained
3 tb Olive oil
1 lg Onion; chopped
1/2 c Raisins
1 1/2 c Low-salt chicken broth
1/3 c Freshly-grated Parmesan cheese
1/4 c Pine nuts; toasted
1 sl Homemade-type white bread; minced
(abt 1/2 cup coarse bread crumbs)
1 Skinless boneless turkey breast hal; (2 to 2 1/2 lbs)
1/4 lb Thinly-sliced prosciutto
Salt; to taste
Freshly-ground black pepper; to taste
1/2 c Dry white wine
2 ts Fresh lemon juice

Instructions

Coarsely chop enough escarole to measure about 7 cups loosely packed and reserve remaining escarole. In a 12-inch skillet heat 2 tablespoons oil over moderately-high heat until hot but not smoking and saute onion, stirring occasionally, until it begins to brown. To onion add chopped escarole and cook, stirring frequently, until wilted. Stir in raisins and 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir Parmesan, pine nuts, and bread into filling. Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it. Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch thick layer of filling over prosciutto, leaving a 1/4-inch border all around and reserving any remaining filling. Beginning with a long side and using plastic wrap as a guide, roll up turkey and turn it seam-side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and then crosswise at 1-inch intervals and season with salt and pepper. In a 12-inch deep skillet heat remaining tablespoon oil over moderately-high heat until hot but not smoking and brown turkey, turning it. Add wine, remaining cup broth, and any remaining filling and braise, covered, over moderately-low heat, turning turkey halfway through cooking, 35 minutes. Transfer turkey to a cutting board and cool. Strain braising liquid through a sieve into a small saucepan. Boil liquid until reduced to about 1/2 cup and skim off foam. Stir in lemon juice and cool sauce completely. Turkey and sauce may be made 2 days ahead and chilled separately, covered with plastic wrap. Discard string from turkey and cut turkey crosswise into 1/2-inch thick slices. Shred reserved escarole and in a bowl toss with half of sauce. Arrange escarole on a platter with turkey slices and drizzle turkey with remaining sauce. This recipe yields 12 servings as part of a buffet.

Leftover Turkey Recipes

2009-09-04T00:04:00.000-07:00

Curried Leftover Turkey

Yield: 4 Servings

Ingredients

1 clove garlic; minced
1/2 c chopped onion
3 tb margarine
1/2 c chopped celery
2 tb curry powder
1/4 c flour
1 c turkey broth
3/4 c skim milk
1 salt; if desired
2 c diced cooked turkey

Instructions

Sauce onion and garlic in margarine until soft but not browned. Add celery and curry powder and cook 2-3 minutes longer.

Stir in flour. Add broth, milk and salt. Cook, stirring until sauce boils thoroughly. Add turkey and heat through.

Serve over rice. Makes four 3/4 cup servings.

Turkey Burger Recipe

2009-09-03T23:50:00.000-07:00

Basic Turkey Burger Plus

Yield: 4 Servings

Ingredients

1 lb turkey, ground
1/2 c bread crumbs, seasoned
1/3 c onions, finely chopped
1 ea egg, beaten
1 ts soy sauce
1 ts worcestershire sauce
1/2 ts garlic powder
4 ea buns, burger, toasted

Instructions

In a large bowl, combine all ingredients except burger buns. Shape meat mixture into four patties, 1/2-inch thick. Broil or grill burgers about 6 inches from heat, for 3 to 4 minutes per side.

Turkey Stuffing Recipe

2009-09-03T23:49:00.000-07:00

Mushroom Stuffing For 12-Pound Turkey

Ingredients

(1 servings)

1 lb Fresh mushrooms
10 bn Green onions
1 c Butter or margarine-2 sticks
12 c Coarse soft white-bread
Crumbs (24 slices)
1 ts Salt

Instructions

1. Wash mushrooms and trim; chop caps and stems. (There will be about 5 1/2 cups.)
2. Trim onions and slice. (There will be about 6 cups.)
3. Sauté mushrooms and onions in butter in a large frying pan 10 minutes, or just until wilted. Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist.

Makes approximately 10 cups or enough to stuff a 12-pound bird.

Turkey Chili Recipe

2009-09-03T23:47:00.000-07:00

California Turkey Chili

Yield: 8 Servings

Ingredients

1/2 ts olive oil
1 c bell peppers; chopped
1 c onions; chopped
2 cloves garlic; minced
30 oz dark red kidney beans; drained and washed
29 oz crushed tomatoes
1 c water
3 c turkey light meat; skinless, cooked and cube
1 tb chili powder
1 ts coriander
1 ts red pepper flakes
1 ts salt
1 c fat-free cheddar cheese; grated

Instructions

In a skillet heat oil over low heat. Add bell peppers, onions, and garlic. Cook until tender. Then, add beans, tomatoes, water, turkey, chili powder, coriander, red pepper flakes, and salt. Simmer 25 minutes.

Per serving: 139 Calories; 1g Fat (6% calories from fat); 23g Protein; 28g Carbohydrate; 36mg Cholesterol; 1194mg Sodium

Serving Ideas : Serve topped with grated cheese, if desired.

Turkey Soup Recipe

2009-09-03T23:46:00.000-07:00

Turkey Tomato Soup!

Yield: 8 Servings

Ingredients

2 Pounds ground turkey
3 Large onions
2 Tbsp Garlic
4 Tbsp Curry Powder
2 Quarts Spaghetti Sauce
4 Cups each: carrots, celery cauliflower,
2 (#2) cans green beans
1/3 Pound box pasta shells or 2 lbs. diced po
Water to cover

Instructions

Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 15 minutes. Let stand 15 minutes.

Roast Turkey Recipe

2009-09-03T23:44:00.000-07:00

Golden Roast Turkey

Yield: 14 Servings

Ingredients

16 lb turkey
1 c butter or margarine, melted
1/4 ts salt
1/4 ts pepper

Instructions

1. Remove giblets and neck from turkey; wash, and set aside.
2. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
3. Prepare your choice of dressing.
4. Preheat oven to 325°F.
5. Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.
6. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.
7. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.
8. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
9. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 ® hours, or until meat thermometer registers 185°F. Leg joint should move freely.
10. When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
11. While turkey roasts, cook giblets and neck. 12. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving. 13. Make gravy. 14. Serves 14 to 16. 15. NOTE: Approximate baking time is 18 minutes per pound.

Bob Hogan

Thanksgiving Turkey Recipes

2009-09-03T23:42:00.000-07:00

A Great Thanksgiving Turkey!!

Yield: 1

Ingredients

18 lb turkey; (18 to 20)
1 salt & pepper; to taste
2 tb garlic powder
4 yellow onions; diced
2 cn whole berry cranberry sauce
1 c orange marmalade
1 12 oz. bottl teriyaki sauce
1 c honey
1/4 c soy sauce
1 two oranges; juice of
1 c water

Instructions

1 handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the turkey well and dry completely. Season the entire bird with salt, pepper and the garlic powder. Spray a large roasting pan (preferably one with a lid...or you can use aluminum foil) and the inside of the lid with non-stick cooking spray. Place the onions on the bottom of the roasting pan. Set the seasoned turkey on top of the onions.

In a large mixing bowl, whisk together the cranberry sauce, marmalade, teriyaki sauce, honey, soy sauce, the juice from the oranges and the water until well blended. (Stuff the juiced orange rinds inside the cavity of the turkey for moisture!) Pour the mixture over the turkey. Place the fresh herbs on top of the turkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to keep any steam from escaping the pan.

Roast the turkey at 425o for 3 hours. Do not open the lid during cooking! After 3 hours of cooking, reduce the oven temperature to 350o and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.)

Allow the turkey to rest 20 minutes before carving.

Turkey Meatloaf Recipe

2009-09-03T23:40:00.000-07:00

Turkey Salsa Meatloaf

Yield: 1

Ingredients

1 tb butter
2 tb olive oil
1 sm carrot peeled and finely chopped
1 sm onion; finely chopped
1 lb extra lean ground white meat turkey
1 ts salt and pepper
1 egg
1 tb fresh flat parsley
1 celery stalk; finely chopped
2 c rolled oats
1/2 c homemade salsa

HOMEMADE SALSA:

3 cn diced tomatoes; (28oz)
1 lg onion; diced
2 cloves garlic
2 ts salt
1 1/2 ts oregano
1 1/2 teapsoons cumin
1/2 ts fresh cilantro
2 green bell peppers
2 red bell peppers
1 c vinegar
2 tb sugar
1 ts pon cayenne pepper
1/2 c green jalapeno pepper slices
1/2 c red jalapeno pepper slices

Instructions

1. Heat butter and olive oil in skillet. Add chopped carrots, onion and celery and saute until golden. In a large bowl mix turkey, salsa, and parsley. Add the saute vegetables and salsa and mix thoroughly. Gradually add in the rolled oats until desired consistency.

2. Bake in 375 degree oven for 30 minutes then add additional salsa on top and continue baking for an additional 15-20 minutes.

Servings Makes 8 servings.

Calories 124/Fat 7 grams.

Homemade Salsa:

1. Coarsely grind peppers, onion and garlic in a food processor. In a large soup pot, mix tomatoes and diced vegetables, garlic, and seasonings and simmer uncovered, for one hour.

2. Chill in refrigerator overnight. Makes 7 pints (but only half a cup was used in the recipe above. Any favorite salsa can be used - mild, medium or hot).

Fried Turkey Recipe

2009-09-03T23:38:00.000-07:00

Fried Turkey Recipe

Yield: 1 Servings

Ingredients

1 cn chicken broth
2 tb garlic juice
1 tb salt
4 tb louisiana hot sauce
1 tb cayenne pepper
3 tb worcestershire

Instructions

This batch is for one (1) turkey 11 to 15 Lbs.

Mix all ingredients and let dissolve to blend.

Inject your turkey at least 24 hours before cooking. Use about 2/3 of this batch for the first injection.

30 minutes before dropping' the bird in the hot grease inject the remaining 1/3 of this batch.

We fry turkeys at 350 degrees in Peanut oil (use to use vegetable oil.) A 11 to 15 pound turkey will take at least 45 minutes. You will need to use your own techniques for deciding when the turkey is done. Playing around a couple weeks ago: We injected a turkey and then smoked it at 150 degrees for five hours, then re injected and dropped it in the hot grease. It was very good for a combo smoked-fried turkey.

Turkey Brine Recipe

2009-09-02T23:36:00.000-07:00

Dan Gill'S Turkey Brine

Yield: 1 Servings

Ingredients

1 ga cold water add:
1 1/2 c salt*
1/2 c molasses
1 1/2 tb garlic; crushed or minced
1/2 tb onion powder
1/4 c black pepper
1/2 c lemon juice
1/2 oz maple flavoring
12 oz ginger ale

Instructions

Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion.

* Table salt is not recommended because of the iodine. I usually use dairy salt which is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 pound bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower.

Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin.

Turkey Gravy Recipe

2009-09-02T23:34:00.000-07:00

Basic Turkey Gravy

Yield: 1

Ingredients

3 c turkey stock
1/4 c flour
1 c water
1/2 c milk
1 salt & pepper

Instructions

Mix flour and water together. Remove turkey to platter. Pour excess fat from roast pan, leaving 2 tablespoons. Place pan on stovetop over medium-high heat. Deglaze pan by pouring in 3 cups stock and release meat drippings by sliding the smooth edge of a spatula acros pan bottom. Gradually whisk flour and water mixture into stock. Simmer 5 minutes over medium heat. Whisk in milk, and simmer for an additional 2 to 3 minutes. Season to taste with salt and pepper.

Per serving: 189 Calories (kcal); 4g Total Fat; (21% calories from fat); 7g
Protein; 30g Carbohydrate; 17mg Cholesterol; 68mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Best Turkey Recipe

2009-09-02T23:33:00.000-07:00

Two-Cheese Picante Smoked Turkey Dip

Ingredients

(1 servings)

1 pk Cream cheese (8 oz)
3/4 c Pace Picante Sauce OR
3/4 c Pace Thick & Chunky Salsa
3/4 c Smoked turkey, very finely chopped (from the deli)
1/2 c Sliced green onions w/tops
1/4 c Grated Parmesan cheese

Instructions

Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups.

Smoked Turkey Recipe

2009-09-01T23:31:00.000-07:00

Smoked Turkey Calzones

Ingredients

(4 servings)

2 c Frozen chopped spinach
1/2 c Part-skim ricotta cheese
1 tb Parmesan cheese, grated
1/4 ts Garlic powder
4 oz Refrigerated Pizza dough
6 oz Smoked turkey, thin slice
1 Tomato, med.,8 slices

Instructions

Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad.) Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. Per each: 201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol.

Turkey Pie Recipe

2009-09-01T23:30:00.000-07:00

Turkey And Stuffing Pie

Yield: 1 Servings

Ingredients

1 c cut up turkey
1/2 c frozen peas
1/4 c sliced onions
1/4 c dried cranberries
1 c stuffing
3/4 c bisquick
1/2 ts salt
1 1/4 c milk
3 eggs

Instructions

Stir together turkey, peas, onions and cranberries in a greased 9 inch pie pan. Scatter stuffing over mixture. Stir remaining ingredients with a fork and pour over mixture in pie pan. Bake at 400 for 30-35 minutes until knife inserted in center comes out clean. Serve hot with gravy.

Turkey Tetrazzini Recipe

2009-09-01T23:27:00.000-07:00

Turkey Tetrazzini

Yield: 6

Ingredients

6 bacon slices
6 tb butter
3/4 c mushrooms; sliced
1/3 c onion; chopped
6 tb flour
1/4 ts pepper
1 1/2 c chicken broth
1 1/2 c cream; half and half
3 tb sherry; dry (opt)
8 oz spaghetti; cooked (3 1/4 cu
2 c turkey or chicken; cooked,
1 parmesan
1 parsley; chopped

Instructions

Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6-7 minutes, covered. Crumble and set aside. Add butter to dish with mushrooms and onions. Cook on High 4-5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and 1/2 & 1/2, mix well and cook on High 9-10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13-15 minutes, stirring once. Garnish with parsley. serves 6-8 great for using leftover turkey after Christmas or Thanksgiving

Per serving: 1627 Calories (kcal); 112g Total Fat; (62% calories from fat); 24g Protein; 129g Carbohydrate; 306mg Cholesterol; 1257mg Sodium Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates

Easy Turkey Recipe

2009-09-01T23:25:00.000-07:00

Easy Turkey Divan

Yield: 10 Servings

Ingredients

7 1/2 c frozen broccoli cuts; 32-oz.
1 cn cream of chicken soup; 10-3/4 oz.
1 cn cream of mushroom soup; 10-3/4 oz.
1/2 c mayonnaise
2 tb prepared mustard
1/8 ts pepper
4 c cubed cooked turkey
1 c shredded cheddar cheese
1 cn french fried onions; 2.8-oz.

Instructions

1. Heat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray. Cook broccoli as directed on package for minimum cooking time.

2. Meanwhile, in large bowl, combine soups, mayonnaise, mustard and pepper; mix well.

3. Drain broccoli; arrange in sprayed baking dish. Add turkey; toss gently. Pour soup mixture over top, spreading evenly over broccoli and turkey. Sprinkle with cheese.

4. Bake at 350 degrees for 30 minutes or until hot and bubbly. Sprinkle with onions; bake an additional 5 minutes or until onions are lightly browned. Makes 10 servings.

Turkey Crock Pot Recipe

2009-08-27T23:22:00.000-07:00

Crock Pot Turkey

Yield: 1 Trky. Brst

Ingredients

6 lb turkey breast
1 tb salt
2 lg onions
1 garlic powder
1 paprika

Instructions

Thaw frozen turkey in refrigerator till almost thawed (varies in different refrigerators). The next day put the breast of turkey in a large bowl with salt water, about 1 tb. of salt. Refrigerate overnight. Slice the onions and put in the bottom of the stockpot. Pat the turkey dry with paper towels. Sprinkle with garlic powder and paprika, liberally. Cook 4 1/2 hours on high.

NOTE: I tried a 4 lb. 1/2 turkey breast with the same instructions and it turned out great! This is the greatest way to cook an unwieldy turkey breast that I have happened upon.

Deep Fried Turkey Recipe

2009-08-15T23:20:00.000-07:00

Cajun Deep Fried Turkey

Yield: 1 Recipe

Ingredients

WALDINE VAN GEFFEN VGHC42A

Instructions

10 gallons Peanut oil
10 lb Turkey; up to 15 lbs
6 tsp Salt
6 tsp Paprika
6 tsp White pepper
6 tsp Cayenne
6 tsp Accent; opt
16 oz Liquid crab boil concentrate

NOTE - Not recommended for indoor cooking. Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350~.

CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer.

NOTE - This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.

Roasted Turkey Recipe

2009-07-29T23:17:00.000-07:00

Herb Roasted Turkey

Yield: 18 Servings

Ingredients

1 c plus 2 tablespoons unsalted butter
2 ts dried rosemary; crumbled
2 ts dried thyme; crumbled
1 18-pound turkey (neck and giblets reserved stock)
1 lg carrot; peeled and thinly sliced
3/4 lb leeks - white and pale green parts; chopped
Kitchen string; for trussing bird
3 c chicken stock

Instructions

Preheat oven to 325 F. Combine butter and half each of the rosemary and thyme in a bowl. Add a generous amount of salt and blend. Season inside of turkey cavity with salt and pepper to taste. Add carrots, leeks and remaining rosemary and thyme to inside cavity. Truss bird with string. Pat skin dry with paper towels. Brush a portion of the herb butter mixture over turkey. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per pound, basting with chicken stock and brushing with herbed butter every 25 minutes until a meat thermometer registers 175 F. when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled.) Remove turkey from oven. Reserve fat from cooking juices for mushroom gravy. Discard remaining fat. Reserve cooking juices for mushroom gravy. Let turkey stand 20 minutes before carving.

Turkey Pot Pie Recipe

2009-07-19T23:08:00.000-07:00

Easy Turkey Pot Pie

Yield: 4 Servings

Ingredients

1 pk (6 oz) stove top stuffing
1 mix for turkey or chicken
1 1/2 c hot water
1/4 c (1/2 stick), butter or
1 margarine, cut into pieces
2 c cubed cooked turkey
1 jar (12 oz.) chicken gravy
1 pk (10 oz.) frozen mixed
1 vegetables, thawed, drained
1/4 ts dried thyme leaves .

Instructions

MIX contents of vegetable/seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 minutes. POUR gravy into 2-quart casserole or 12x8 inch baking dish. Stir in turkey or chicken, vegetables and thyme. Spoon stuffing over turkey mixture.

BAKE at 350F for 45 minutes or until thoroughly heated. Makes 6 servings.

Turkey Sausage Recipe

2009-07-10T23:07:00.000-07:00

Turkey Sausage Coucroute

Yield: 4 Servings

Ingredients

1 lb turkey kielbasa sausages
1 chopped onion
1 cn 28 oz, sauerkraut
1/2 c dry white wine
1/4 c chopped sweet pepper

Instructions

Grill the sausages. Combine with remaining ingredients. Simmer uncovered 10 minutes.