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Turkey Recipes

Appetizers & Snacks

Smoked Turkey Wraps
8 oz light cream cheese, softened
1/4 cup light mayonnaise
1 tablespoons Dijon mustard
8 9-inch flour tortillas
16 slices smoked deli turkey
1 bunch green onions, chopped
8 lettuce leaves

Cream together the cream cheese, mayonnaise and mustard. Spread evenly on the tortillas. Arrange two slices of turkey on each tortilla, leaving a 1/2 inch border of cheese at the top so the rolls will adhere when assembled. Sprinkle with the onion and top with the lettuce. Roll up tightly, pressing firmly to seal. Wrap tightly and refrigerate until serving time. Slice on the diagonal into one-inch pieces to serve as an appetizer.

Turkey Kabobs
Cut breast of turkey into bite-size cubes. Alternate turkey, pineapple chunks and green pepper pieces on wooden skewers. Brush with a favorite sweet and sour sauce. Place in a shallow pan or cookie sheet and bake at 400°F oven for 10 minutes until hot and bubbly.

Microwave Oven:   Assemble kabobs as above. Arrange 12 kabobs in a circle on a microwave-safe plate. Spoon sweet and sour sauce over each kabob. Microwave on HIGH one to two minutes, rotating plate halfway through heating.

Turkey Quesadillas
12 ounces turkey breast, cubed
1 tablespoon vegetable oil
8 8-inch flour tortillas
2 cups cheddar cheese, shredded
1 cup green onions, chopped
1/4 cup canned mild jalapeno chili, chopped
1 cup mild salsa
Sour cream as needed
Guacamole as needed
Salsa as needed

Stir-fry turkey in oil until turkey is no longer pink. Sprinkle 4 tortillas with turkey, cheese onion and jalapeno. Drizzle salsa over top. Cover each tortilla with the remaining tortillas. Place on microwaveable plates and microwave on high for 1 to 2 minutes until the cheese is melted and the turkey is heated through. Cut each tortilla into wedges and serve immediately with extra salsa, sour cream and guacamole.

Turkey Rumaki (Turkey Roll-Ups)
1 cup cooked turkey breast, cut in 1-inch cubes
12-15 strips of turkey bacon
1 can whole water chestnuts cut in half
Cooking spray

Cut the turkey breast into 1/2 inch bite-size cubes. Wrap a 1/2 strip of turkey bacon around the turkey cube and a water chestnut. Secure with a toothpick. Place in shallow pan or cookie sheet that has been sprayed with cooking spray. Bake in a 400°F oven for 20-25 minutes until bacon is crisp. Serve warm.

Turkey Tortillas Appetizers
6 large (10-inch flour tortillas
4 teaspoons olive oil
1 cup salsa
1 pound sliced deli smoked turkey, cut into 1/4-inch strips
1 medium tomato, chopped
2 tablespoons chopped fresh cilantro
1-1/2 tablespoons chopped black olives
1/2 teaspoon crushed red pepper
1 cup grated Monterey Jack cheese

Place tortillas on 2 (12 x 14-inch) baking sheets. Lightly brush both sides of tortillas with oil. Bake tortillas at 400°F for three minutes; remove from oven. Evenly spread salsa over center of each tortilla to within 1/2 inch of edge. Sprinkle smoked turkey, tomato, cilantro, olives, red pepper and cheese evenly over salsa on each tortilla. Bake tortillas 10 to 12 minutes or until cheese melts. To serve, slice tortillas in eighths.

Entrees

Baked Turkey Tenderloins In Barbecue Sauce
2 turkey breast tenderloins (8 oz each) cut in half
2 tablespoons water
1/4 cup cider vinegar
1/4 cup catsup
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons minced onion
1 clove garlic, minced or pressed
1 drop Tabasco sauce
Salt and pepper to taste

Arrange turkey pieces in a baking dish. Combine remaining ingredients and mix well. Spoon over turkey. Bake uncovered in preheated 350°F oven 15 to 20 minutes or until turkey is no longer pink in thickest part. Baste once or twice.

Bleu Cheese Turkey Pasta
1/2 cup mayonnaise
3 tablespoon bleu cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups broccoli florets
2 teaspoons olive oil
1 cup red pepper, cut into 2 X 1/4-inch slivers
2 cups cooked turkey, cut into 1/2 inch cubes
8 ounces noodles, cooked, drained and kept warm
3 tablespoons walnuts, chopped

In a small bowl, combine mayonnaise, bleu cheese, mustard, salt and pepper. Set aside. In a large non-stick skillet over medium-high heat, stir fry broccoli in hot oil for one minute. Add pepper slivers and continue to cook for an additional minute. Add turkey and cook for 30 seconds. Remove from heat. In a large bowl, toss turkey/vegetable mixture, noodles and bleu cheese dressing. Top with walnuts and serve warm.

Easy as Pie - Turkey Pot Pie
1 (15 oz) package refrigerated pie crusts (2 crusts)
2 (10-3/4 oz) cans cream of potato soup
1 (16 oz) bag frozen mixed vegetables, thawed
2 cups chopped cooked turkey
1/2 cup low-fat milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper

Place one pie crust in bottom of a 9-in deep-dish pie plate. In a large mixing bowl stir together soup, vegetables, turkey, milk, thyme and pepper. Spoon turkey mixture into crust. Top with second crust. Pinch sides together and cut slits in the top of the pie. Bake in a preheated 375°F oven for 40 minutes. Cool before serving.

Easy Salsa Turkey Meatloaf
1 pound ground turkey
1/2 cup salsa
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Parmesan cheese
1 egg, lightly beaten
3 cloves garlic, minced
Dried parsley to taste
Salt and pepper to taste

Preheat oven to 350°F. Spray 5x9 inch loaf pan with cooking spray. In a large bowl, mix the ground turkey, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer mixture to a 5x9 inch loaf pan. Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160°F.

Easy Turkey Stroganoff
2 - 3 cups cooked turkey, 1-inch cubes
3 tablespoons butter
1 small onion
1 package dry turkey gravy mix
1 cup sour cream
11 oz package wide egg noodles, cooked according to package directions

Sauté onion in butter, and then stir in turkey. Prepare gravy according to packet directions. Stir gravy and sour cream into turkey mixture and heat until warm. Serve over cooked noodles.

Garden Fresh Turkey Stir-Fry
1 pound turkey breast steaks or cutlets, cut into 1/4 inch strips
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 teaspoons olive oil
2 cups (or 2 medium) yellow squash, thinly sliced
2 cups green pepper, cubed
1-1/2 cup (2 oz.) snow peas
1/2 teaspoon Italian seasoning
4-5 cherry tomatoes

In a self-closing plastic bag, combine turkey with salt, black pepper, garlic and paprika. In a wok or a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add turkey and stir-fry 2-3 minutes or until meat is no longer pink. Remove from pan. Add remaining 1/2 tablespoon margarine and heat. Stir-fry green pepper, squash and snow peas about 1 minute. Sprinkle with Italian seasoning. Stir-fry until vegetables are tender-crisp. Stir in turkey and cherry tomatoes. Heat until warm.

Greek Turkey Pizza
1 pound Turkey cutlets, cut in thin strips
2 cups thinly sliced red onion
1/4 cup chopped fresh parsley
1 teaspoon lemon-pepper seasoning
1 teaspoon minced fresh garlic
1 teaspoon dried oregano leaves
2 teaspoons olive oil
1 Italian bread shell, thin crust (12-inch diameter)
1 cup chopped tomatoes, drained
12 Kalamata olives, pitted and slivered
1 package (6 ounces) crumbled Feta cheese

In large bowl combine turkey strips, onion, parsley, lemon pepper, garlic and oregano. In large non-stick skillet, over medium-high heat, sauté mixture in oil 5 to 7 minutes or until turkey is lightly browned and no longer pink in center. Place pizza shell on baking sheet. Top with turkey mixture, tomatoes, olives and cheese. Bake at 450 degrees F for 10 to 12 minutes, or until heated throughout and cheese is melted.

Ground Turkey Vegetable Lasagna
1 pound ground turkey
1 medium carrot, grated
1 large onion, chopped
1/4 cup parsley, minced
1 teaspoon garlic, minced
1 tablespoon Italian seasoning
1 pound eggplant, cut into 1/4 inch cubes
1 teaspoon salt
1/4 pound fresh mushrooms, quartered
1/2 teaspoon pepper
1 tablespoon olive oil
9 uncooked lasagna noodles
1 (14-1/2 oz) can tomatoes
1 (15 oz) container ricotta cheese
1 (8 oz) can tomato sauce
8 ounces reduced fat Mozzarella cheese
1/2 cup red wine
1 cup Parmesan cheese
1/4 teaspoon oregano
Vegetable cooking spray

In a large non-stick skillet over medium-high heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil, reduce heat and simmer for 15 minutes. Spray a 13 x 9 inch pan with vegetable spray. Spread 1/4 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of ricotta cheese, 1/3 of Mozzarella cheese and 1/4 of Parmesan cheese. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Cover with foil and bake at 350°F in a conventional oven for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned.

Hawaiian Turkey Skillet Meal
1 cup onion, cut into 1-inch cubes
1/2 cup green pepper, cut into 1-inch cubes
1/2 cup red pepper, cut into 1-inch cubes
1 tablespoon margarine
2 cups cooked turkey, cut into 3/4-inch cubes
1 can (15 1/2 oz) pineapple chunks in juice, drained and juice reserved
1/2 cup orange juice
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch
1 teaspoon lemon pepper
1 teaspoon basil
1/2 teaspoon salt
1 container (8 oz) lemon yogurt
4 servings cooked rice or egg noodles

In a large skillet over medium-high heat, cook onion and pepper cubes in margarine three to four minutes. Add turkey cubes and cook two to three minutes until heated. In a small bowl, combine reserved pineapple juice, orange juice, lemon juice, cornstarch, lemon pepper, basil and salt. Stir into turkey mixture until thickened. Remove turkey mixture from the heat and stir in yogurt and pineapple cubes. Return skillet to burner for two to three minutes until entire mixture is heated throughout. Serve over rice or noodles.

Microwave Turkey Meat Loaf
Vegetable cooking spray
1-1/2 pounds ground turkey
1 egg
1/4 cup cracker crumbs or bread crumbs
1 tablespoon minced onion
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce
Topping Mixture:
2 tablespoon brown sugar
1/2 teaspoon dry mustard
2 tablespoon catsup

Lightly spray a microwave safe loaf pan with cooking spray. In a medium bowl, combine all ingredients (not including topping mixture). Transfer to the microwave safe loaf pan. Cook covered with paper towel or waxed paper for 10 minutes on high. Top with the topping mixture and continue cooking for an additional 60 seconds or until topping mixture is bubbly. Let stand five minutes before slicing and serving. Microwave oven settings may vary.

Rice-N-Turkey Casserole
2 cups cooked long-grain rice, white or brown
2 cups cooked turkey, cubed
2 zucchini, medium size, cut into 1/4 inch rounds
1-1/2 cups shredded Monterey Jack cheese
1/2 cup celery, chopped
2 tomatoes, small, chopped
Cooking spray
Topping:
1 cup sour cream
1/4 teaspoon dried oregano
1/3 cup chopped onion
1/4 teaspoon black pepper
1/2 teaspoon salt

Prepare topping by combining sour cream, onion, salt, oregano and pepper. Mix together rice, turkey, zucchini, half of the cheese (3/4 cup), celery and tomatoes in a medium-sized bowl. Lightly spray a 2-quart baking dish with cooking spray. Pour mixture into baking dish. Spread topping over casserole. Sprinkle with remaining cheese and bake at 350°F for 30 minutes.

Skillet Pot Pie
1 cup cubed cooked turkey
Vegetable cooking spray
1 cup skim milk
1 package turkey gravy
1 (10 oz) package frozen mixed vegetables
4 ounces cooked egg noodles

Spray a large skillet with cooking spray. Mix milk and gravy mix; pour over turkey. Add frozen mixed vegetables. Bring to a boil. Reduce heat, cover and simmer, stir occasionally. Add cooked noodles to turkey mixture.

Sweet Potato Turkey Pie
1 (24 oz) can sweet potatoes, drained
2 tablespoons margarine, melted
1/4 teaspoon pumpkin pie spice
Vegetable cooking spray
2 cups cooked turkey, cut into 1/2 to 3/4-inch cubes
2 cups reduced fat & sodium cream of mushroom soup
1 (9 oz) package frozen French-style green beans, thawed and drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canned fried onion rings, crushed
1 (8 oz) can cranberry sauce (optional)

In a medium bowl, blend sweet potatoes, margarine and pumpkin pie spice until smooth. In a (9-inch) pie plate, lightly sprayed with vegetable cooking spray, line the plate with potato mixture to form a "pie shell"; set aside. In a medium bowl, combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake at 350° F for 30 minutes or until hot. Serve with cranberry sauce if desired.

Turkey Breakfast Burritos
1 (20 oz) package extra lean ground turkey breast
1-1/4 teaspoon onion powder
1-1/4 teaspoon garlic powder
1-1/4 teaspoon paprika
1/2 teaspoon pepper
1 egg and 1 egg white
1/2 cup unsweetened applesauce
1/2 cup wheat bran
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 oz) can black beans, drained
8 whole wheat tortillas

Put ground turkey in mixing bowl. Add onion, garlic, paprika and pepper; mix thoroughly. Add egg, egg white, applesauce and wheat bran; stir well. Refrigerate mixture for at least 30 minutes or overnight. Pre-heat non-stick skillet to medium-high and coat lightly with cooking spray. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Reduce heat to medium. Add bell peppers and saute with meat for 5 minutes, continuing to stir. Drain beans and add to skillet. Cook an additional 2-3 minutes; Fill tortillas with mixture.

Turkey Broccoli Casserole
3 cups cooked turkey, cubed
1/2 teaspoon salt
3 cups uncooked noodles
1 teaspoon prepared mustard
3 cups broccoli flowerets
1/8 teaspoon black pepper
2 tablespoons butter or margarine
2 cups milk
2 tablespoons flour
1 cup cheddar cheese

Cook the noodles according to package directions. Cook broccoli until tender, then drain. Melt butter or margarine; stir in flour and seasonings. Add milk slowly; cook, stirring constantly until thickened. Remove from heat; add cheese and stir until melted. Place noodles, broccoli and turkey in an 8 X 8 X 2 inch-baking dish. Pour cheese sauce over mix. Bake uncovered for 25 minutes at 325°F or until thoroughly heated.

Turkey Cutlets with Sun-Dried Tomatoes
1/4 teaspoon white pepper
1 pound turkey cutlets
1/4 cup sun-dried tomatoes in oil, drained, sliced and 2 tablespoons oil reserved
1 4 ounce can sliced mushrooms
1/4 cup thinly sliced green onions
1/4 cup white wine

Sprinkle each cutlet with pepper. In a large, non-stick skillet, over medium-high heat, saut‚ turkey in 1 tablespoon reserved oil from tomatoes, for two to three minutes per side, or until turkey is no longer pink in the center. Transfer turkey to platter and keep warm. In the same skillet, saute mushrooms and onions one to three minutes in remaining oil. Add wine and tomatoes; simmer one to three minutes or until heated throughout. To serve, spoon sauce over cutlets.

Turkey Parmesan with Marinara
8 (5 oz) turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon white pepper
6 eggs, beaten
1/2 cup 2% milk
1 lb bread crumbs
1 teaspoon dried oregano leaf
1 teaspoon dried thyme leaf
4 oz Parmesan cheese, grated

Sprinkle salt and pepper on turkey cutlets. Beat the egg and milk in a bowl with a wire whisk. For breading, combine herbs and breadcrumbs. Dip turkey in egg wash and then in seasoned breadcrumbs. Coat well. Bake turkey breast cutlets in pre-heated oven at 350°F for 8 minutes. Top each cutlet with Parmesan cheese and bake 3 more minutes or till brown. Serve with 1-1/2 oz of marinara sauce on plate.
Marinara Sauce:
2 teaspoons garlic, finely minced
1-1/2 lbs canned tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, course chopped
1 tablespoon fresh parsley, course chopped

Finely mince garlic. Chop basil and parsley. Add the diced tomatoes and simmer over moderate heat until the sauce starts to thicken, at least 45 minutes. Add salt, pepper and garlic. Add basil and parsley.

Turkey Pot Pie
1 (16 oz) package frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according to package directions
2 cups cooked turkey cut into 1/2 inch cubes
1 (12 oz) jar non-fat turkey gravy
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerator pie crust, room temperature

Drain any cooking liquid from the stew vegetables and peas. Add turkey cubes, gravy, herbs, salt and pepper to vegetables in an oven-safe 2-quart cooking dish. Unfold the pie crust dough and place on top of the dish, trimming the edges to approximately one inch larger than the dish; dough edges to the dish. Make several 1-inch slits on the crust to allow steam to escape. Bake in pre-heated 400°F oven for 25 to 30 minutes or until crust is brown and mixture is hot and bubbly.

Turkey Supreme Pizza Bake
3 cups uncooked penne pasta
1 (20 oz) package lean Italian seasoned ground turkey
1 onion, chopped
1 bell pepper, chopped
1 package pizza style Canadian bacon, slices cut in half
1 (15 oz) can pizza sauce
1 (4 oz) can sliced mushrooms, drained
1/4 cup water
3/4 cup pizza or Mozzarella cheese, shredded

Heat oven to 350°F. Cook pasta according to package directions. While pasta is cooking, crumble seasoned ground turkey and onion into a pre-heated skillet and cook as specified on the package. Always cook turkey to well-done, 165°F as measured by a meat thermometer. In a large bowl, stir together pasta, ground turkey mixture,bell pepper, Canadian bacon, pizza sauce, mushrooms and water. Spoon pasta mixture into a three-quart casserole coated with cooking spray. Sprinkle with cheese. Cover. Bake 25 to 30 minutes or until hot and cheese is melted.

Grilling

Barbecued Turkey Pizza
Vegetable cooking spray
2 cups shredded grilled or smoked turkey, shredded *
3/4 cup bottled hickory-smoked barbecue sauce
1 tube refrigerated pizza dough
8 tablespoons grated reduced-fat mozzarella or cheddar cheese

Prepare grill for direct-heat cooking. In a small bowl, combine turkey and barbecue sauce. Unroll pizza dough and pat into rectangle, approximately 10 x 13 inches. Cut dough into 4 equal pieces. Spray grill with vegetable cooking spray. Place dough on grill over hot coals and grill 4 to 5 minutes or until dough is puffy and lightly browned. Turn dough over and grill 2 to3 minutes until dough is done. Top each pizza with 1/4 turkey mixture and 2 tablespoons cheese. Cover grill and heat pizzas 5 to 10 minutes or until cheese melts. Garnish with basil leaves (optional). Serve immediately.
* Smoked turkey can be used instead of grilled turkey.

Alternate Cooking Method:
Can also prepare pizza on an electric or indoor grill. Spray with cooking spray. Place dough on grill, cover and reduce cooking time to 3 to 4 minutes. The heat from lid allows both sides to brown. Add ingredients, but don't place cover down or cheese will stick to the inside. Heat pizza 5 to 8 minutes or until cheese melts.

Grilled Orange Glazed Turkey Breast
1 4-5 pound turkey breast
1-1/2 teaspoons honey Dijon mustard
1 medium orange
1/4 teaspoon salt
3 cloves garlic
1 tablespoon orange juice
1/2 cup orange marmalade

Prepare grill for medium indirect cooking. For gas grills, place a drip pan under one half of the rack then spray the rack with nonstick cooking spray, set the burner on the opposite side of the grill to medium. For charcoal grills, place the coals around the outside edges of the grill, a drip pan in the center, spray the rack and light the charcoal.

Slice orange through the peel and across the sections to make round slices. Make small slits in the turkey breast and insert garlic cloves. Place orange slices on top of turkey breast. Place turkey on the prepared rack. Cover grill. Mix marmalade, Dijon mustard, salt and orange juice together in a small bowl. Baste turkey with orange glaze during the last 30 minutes of cooking. Cook 1 to 1-1/4 hours or until meat thermometer, placed in the thickest part of the turkey breast reads 170°F.

Grilled Turkey Franks
1 pound turkey franks
Sliced bacon
Frankfurter buns
Choice of Fillings:
1/4 cup diced cheese
1/4 cup chopped onion
1/4 cup grated cheese
2 tablespoons chopped pimiento
1/4 cup diced cheese
2 tablespoons mustard
1/4 cup pickle relish

Cut a slit almost the length of each turkey frank, cutting not quite through; fill with desired mixture. Wrap with bacon, securing ends with toothpicks. Grill over hot coals until done, about 5-10 minutes, turning occasionally. Serve on toasted rolls with mustard, relish or thousand-island salad dressing.

Grilled Turkey Tenderloins
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound turkey tenderloins
In a small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of the mixture over turkey. Preheat charcoal grill for direct-heat cooking. Grill 15 to 20 minutes turning once, or until meat is no longer pink in center and meat thermometer reaches 160-165°F. Allow tenderloins to stand 10 minutes before serving.

Turkey Burgers Plus
1 pound ground turkey
1 teaspoon Worcestershire sauce
1/2 cup seasoned breadcrumbs
1/2 teaspoon garlic powder
1/3 cup finely chopped onion
1/4 teaspoon dry mustard
1 egg, beaten
4 hamburger buns
1 teaspoon soy sauce

In a large bowl, combine turkey, breadcrumbs, onion, eggs, soy sauce, Worcestershire sauce, garlic powder and mustard. Shape meat mixture into four patties. Place on the grill and cook approximately 5 to 6 minutes per side or until no longer pink in the center. Serve burgers on buns. (Toasting buns on grill is optional).

Salads

Cobb Salad
8 leaf lettuce leaves
6 cups head lettuce, shredded
2 cups cooked turkey, 1-inch cubes
2 tomatoes, diced
1/2 cup cheddar cheese, shredded
1/4 cup bacon bits
4 hard cooked eggs, chopped
1 bunch green onion (about 1/2 cup), chopped
1 cup your favorite salad dressing

Line salad plates with lettuce leaves. Arrange shredded lettuce over lettuce leaves. Top with turkey, tomatoes, cheese, bacon bits, eggs and green onion. Serve with salad dressing.

Cool Turkey Salad
1 cup Granny Smith apples, cubed
1 cup grapes, halved
1/2 cup celery, chopped
1 cup cooked turkey, cubed
1/2 cup low-calorie cucumber ranch salad dressing

In a large bowl, combine all ingredients; stir gently to coat. Serve immediately or cover and refrigerate until serving.

Country Turkey Pasta Salad
8 ounces rotelle macaroni, cooked according to package directions
1-1/2 cups cooked turkey, cut-up
1 medium red or green pepper, chopped
1/3 cup shredded carrots
1/4 cup sliced pitted ripe olives
4 slices turkey bacon, crisp-cooked, crumbled
1 cup low-fat Italian or Ranch Dressing

In a large salad bowl, combine cooked and cooled macaroni, turkey, red pepper, carrots, turkey bacon and olives. Add dressing and toss well. Cover and chill.

Garden Turkey Pasta Salad
8 ounces rotini pasta, cooked, drained
2 cups cooked turkey breast, cubed
2 cups broccoli florets
1/2 cup chopped green pepper
1/4 cup chopped red pepper
1/2 cup cherry tomatoes, halved
1/2 cup chopped onions
1/2 cup slivered almonds
1-1/2 cups Kraft Light "Done Right Three Cheese Ranch Dressing"

In a large bowl, toss pasta with turkey and vegetables. Add dressing and mix lightly. Cover. Refrigerate several hours or until chilled.

Layered Turkey & Rice Salad
2 cups cooked turkey, chopped
2 cups torn lettuce
2 cups rice, cooked
1 (10 oz) package peas, frozen
1/2 cup parsley, chopped
1 can water chestnuts, drained
1 large tomato, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
Dressing:
1-1/2 cups mayonnaise
1-1/2 cups sour cream
1/2 cup onion, finely chopped
1/2 cup sweet pickle relish
1/2 teaspoon garlic salt
4 tablespoons milk
1 teaspoon celery seed
1 teaspoon dill seed
1 teaspoon dry mustard

In a large bowl, layer half of the turkey and lettuce. Combine rice, peas and parsley. Spoon half of the rice mixture over the turkey and lettuce. Layer the remaining ingredients (water chestnuts, tomato, bell peppers). Add remaining rice mixture, then remaining turkey and lettuce. In a separate bowl combine dressing ingredients altogether. Top the layered salad with dressing sealing to the edge of the dish. Cover and chill 8 hours.

Turkey Apple Salad
2-1/2 cups cooked turkey, cubed
2 cups celery, diced
2 cups Granny Smith applies, unpeeled, cored, diced
1/4 cup raisins
2 tablespoons low-calorie mayonnaise
2 tablespoons plain, low-fat yogurt
1/4 teaspoon cinnamon
Salt and pepper to taste

In a large bowl, combine turkey, celery, apples and raisins. In a small bowl, combine mayonnaise, yogurt, nutmeg and cinnamon. Fold into turkey mixture. Season to taste with salt and pepper. Serve on crisp lettuce leaves and garnish with grated Cheddar cheese.

Turkey Bow-Tie Pasta Salad
1/2 pound cooked turkey breast, cut into 1/2 inch cubes
2 cups bow-tie pasta, cooked according to package directions and drained
1 can (10-1/2 oz) mandarin oranges, drained
1 medium red apple, chopped
1 cup seedless grapes, cut in half
1/2 cup celery, sliced
1/2 cup low-fat lemon yogurt
2 tablespoons frozen orange juice concentrate, defrosted
1/4 teaspoon ginger

In a large bowl combine turkey, pasta, oranges, apples, grapes and celery. In a small bowl combine yogurt, juice and ginger. Fold dressing into turkey mixture and toss to coat. Cover and refrigerate until ready to serve.

Turkey Kale Caesar Salad
1 pound rigatoni (or other short and thick macaroni)
1 bunch kale leaves chopped, stems removed
1-1/2 pounds turkey Italian sausage
1 red pepper cut into bite size pieces
2-3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper
1 lemon
Fresh Parmesan cheese

Bring 4 quarts of water to a boil and add pasta. Cook according to packaged directions. Add kale to boiling pasta and water during the last five minutes of cooking time. Remove sausage from casing and brown the sausage. Break into bite size pieces with spatula while browning. Remove sausage from pan and cover to keep warm. Saute garlic and red bell pepper in 1 tablespoon of olive oil until tender. Drain pasta and kale. Combine sausage, pepper mixture, pasta and kale. Squeeze the juice of one lemon and a tablespoon of olive oil over the top. Grind fresh pepper over the top and sprinkle on 3/4 teaspoon of salt. Gently stir to combine. Serve in bowls with a grating of Parmesan cheese on top.

Turkey Pasta Salad
1 cup cooked turkey breast, cubed
2 cups cooked bow-tie pasta
1 cup celery, chopped
1 cup tomato, chopped
1 small onion, chopped
1 medium green pepper, chopped
1/2 cup light Ranch dressing
1/2 cup light sour cream
1/2 cup light mayonnaise
1 teaspoon garlic (or garlic powder)
1/4 cup Parmesan cheese, grated
1/2 cup almonds, slivered

Prepare pasta according to package directions. In a large salad bowl, combine turkey, cooked pasta, celery, tomato, onion and green pepper. In a small bowl, combine Ranch dressing, sour cream, mayonnaise and garlic. Fold dressing into turkey mixture and toss to coat. Garnish with Parmesan cheese and almonds. Cover and refrigerate until ready to serve. For best results, refrigerate overnight.

Turkey Peach Salad
3 cups cooked turkey breast, cubed
6 peaches, cut into pieces
1-1/2 cups celery, chopped
1-1/2 cups seedless grapes
2 green onions, chopped
1/4 cup plain yogurt
1 teaspoon lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1/2 cup almonds, slivered

In a large salad bowl, combine turkey, peaches, celery, grapes and green onions. In a small bowl combine yogurt, lemon juice, sugar and vinegar. Fold dressing into turkey mixture and toss to coat. Garnish with almonds. Cover and refrigerate until ready to serve (at least 2 hours).

Sandwiches & Wraps

Bagel Smoked Turkey Sandwich
4 bagels, sliced
4 slices leftover smoked turkey breast
4 slices Monterey Jack cheese
1 cup alfalfa sprouts
1/4 cup ranch dressing

Arrange turkey, cheese, and sprouts on bagel half. Pour on one tablespoon of dressing and place other bagel half on top. Repeat for the other bagels.

Monte Cristo Sandwich
2 eggs
2 tablespoons Dijon mustard
1/2 cup milk, low fat
4 thin slices Swiss cheese
1/4 teaspoon salt
4 thick slices cooked turkey breast
1/4 teaspoon pepper
2 tablespoons butter
4 slices wheat or rye bread

In a medium bowl, whisk together the eggs, milk, salt and pepper. Spread one side of each bread slice with 1-1/2 teaspoons mustard. To make each sandwich, place 1 slice cheese, 2 slices of turkey, and another slice of bread, mustard-side down. In a large, non-stick skillet. Melt the butter over moderate heat. Dip the sandwiches briefly in the egg mixture, turning to moisten both sides. Cook, turning once with a pancake turner, until golden brown, about 6 minutes. Adjust the heat as necessary so the sandwiches do not burn. Serve hot.

Slow Cooker Turkey Fajita Wraps
2 cups thick salsa
2 large green and/or red bell peppers, seeded and cut into 2-inch strips (about 4 cups)
1-1/2 cups frozen whole kernel corn, thawed
1 tablespoon chili powder
2 tablespoons lime juice
3 cloves garlic, minced
2 pounds Turkey Cutlets, cut into 4-inch long strips
16 (8-inch) flour tortillas, warmed
2 cups shredded Mexican cheese blend

Stir salsa, bell peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours or until turkey is cooked through. Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with cheese. Tightly fold each tortilla around the filling.

Turkey Barbecue Sandwich
2 cups cooked turkey, chopped
1 tablespoon onion flakes or powder
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon mustard
1/4 teaspoon red pepper
1/4 teaspoon chili powder
4 hamburger buns, toasted
1/2 cup tomato sauce

Combine all ingredients except buns in a saucepan and bring just to a boil. Reduce heat and simmer until heated throughout. Serve BBQ mixture on toasted hamburger buns.

Thai Turkey Roll-Up
Peanut Sauce
1 large lime, zested and juiced
2 tablespoons reduced-sodium soy sauce
2 tablespoons green onion, minced
1 tablespoon cilantro, minced
2 tablespoons crunchy peanut butter
2 teaspoons light brown sugar
1 teaspoon fresh ginger root, peeled and minced
1 teaspoon fresh garlic, minced
1/4 teaspoon red pepper flakes

In a medium bowl, combine lime juice and zest, soy sauce, onions, cilantro, peanut butter, sugar, ginger root, garlic and pepper flakes. Stir well.

Assembly
4 (8-inch) whole wheat tortillas (high protein)
1 pound oven roasted turkey breast, sliced thin
2 ounces red onion, sliced thin
2 ounces lettuce, washed, drained, chilled and shredded
4 teaspoons cilantro, washed, drained and chilled

Spread each tortilla with Peanut Sauce. Layer each with 4 ounces sliced turkey. Evenly sprinkle each with 1 tablespoon onion, 1 tablespoon lettuce and 1 teaspoon cilantro. Roll up tightly and cut on the diagonal. Serve chilled.

Turkey Caesar Wrap
4 cups romaine lettuce, shredded
2 tablespoons Parmesan cheese, freshly grated
4 green onions, chopped
2-3 tablespoons vinegar-based, Caesar salad dressing
4 (8-to 10-inch) wheat tortillas
8 (1 oz) peppered turkey turkey breast slices or
8 (1 oz) turkey slices
1 medium tomato, chopped
Pepper to taste

In a medium bowl, combine lettuce, cheese, green onion and salad dressing. Arrange 1-cup mixture over each of the 4 tortillas. Top each with 2 slices of turkey, tomatoes and pepper to taste. Roll from one side to the other to completely enclose filling. Slice in half.

Turkey Joes
1 pound ground turkey
1 medium onion, chopped
1 cup barbecue sauce
1 tablespoon sweet pickle relish
6 hamburger buns

Brown the turkey on HIGH (100% power) in the microwave oven 4-5 minutes until turkey is no longer pink, stirring and separating turkey as it cooks. Drain any excess fat. Stir in barbecue sauce and relish. Cook 2-3 minutes longer in the microwave oven. Serve on buns.

Turkey Crescents
8 oz cream cheese, softened
1 tablespoon green onion, chopped
2 tablespoons butter or margarine, softened
2/3 cup chopped mushrooms
1/8 teaspoon pepper
1 (8 oz) tube crescent rolls
2 cups cooked turkey, diced

Cream together cheese, softened butter or margarine, and pepper. Add turkey, onion and mushrooms. Separate crescent roll dough to form four rectangles. Divide turkey mixture evenly among rectangles. Place 1/4 cup turkey mixture on each rectangle and fold to cover filling; seal edges. Place on baking sheet and bake 18-20 minutes at 400°F until golden brown.

Soups & Stews

Chunky Turkey Vegetable Soup
4 cups fat-free turkey or chicken broth
2 cups cooked turkey, cut into 1-inch chunks
1 (14 oz) can tomatoes, undrained
1 medium zucchini, cut into 1/2 inch slices
1 medium carrot, cut into 1/2 inch slices
1 stalk celery, cut into 1/2 inch slices
1 onion, sliced or in chunks
1 cup green beans, fresh frozen
2 tablespoons pearl barley
1 tablespoon parsley flakes (if using fresh, triple the amount)
1 clove of garlic, small
1 teaspoon pepper
1/2 teaspoon dried oregano (if using fresh, triple the amount)
1/4 teaspoon salt
1 cup broccoli florets, fresh or frozen
1/2 cup peas, fresh or frozen
1 cup corn, fresh or frozen

In a 5-quart saucepan or pot, combine broth, tomatoes, zucchini, carrot, celery, onion, green beans, barley, parsley, garlic, pepper, oregano and salt. Bring to a boil; cover and reduce heat to simmer and cook 20 minutes. Add turkey, broccoli, peas and corn. Cook additional five minutes.

Creamy Dijon Turkey Soup
1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups skim milk
1/4 cup Dijon mustard
2 teaspoons reduced sodium chicken bouillon granules
2 cups cooked turkey, cut into 1/2 to 3/4-inch cubes
French bread (optional)

In a 3-quart saucepan, over medium high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly. Return pan to medium-high heat, stir in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.

Creamy Turkey Soup
2 cups celery, diced
3/4 cup margarine
1/2 cup onions, finely chopped
1-1/2 cups flour
1/4 teaspoon thyme, ground
1/2 teaspoon salt
1/2 teaspoon white pepper, ground
3 quarts (12 cups) turkey broth
2 cups cooked turkey, light and dark meat, cubed
2 cups milk
3/4 cup pimiento, chopped
3 tablespoons fresh parsley, chopped
garlic croutons (optional)

In a Dutch oven, melt margarine. Add celery and onions and saut‚ approximately 5 minutes until tender. Stir flour and seasonings into vegetable mixture. Cook 3 to 4 minutes at medium heat. Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly. Fold turkey into sauce and continue cooking 15 minutes. Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160°F is reached. Serve each portion with garlic crotons if desired.

Mexican Turkey Corn Chowder
1 pound boneless, skinless turkey breasts
1/2 cup chopped onion
1/2 teaspoon garlic powder
3 tablespoons butter or margarine
1 teaspoon chicken bouillon
1 cup hot water
1/2 teaspoon ground cumin
4 ounces cream cheese
1-1/2 cups Half & Half
2 cups shredded Monterey Jack cheese
1 (16 oz) can cream-style corn
1 (4 oz) can chopped green chilies, un-drained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro, optional

Cut turkey into bite-size pieces. Brown turkey, onion and garlic in butter until turkey is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for five minutes. Add cream cheese, Half & Half, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.

New England Turkey Chowder
1 tablespoon margarine
1/2 cup onion, chopped
1 cup celery, chopped
2 cups turkey broth or chicken broth
2-1/2 cups potatoes, diced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cornstarch
3 cups cooked turkey, diced
2 cups skim milk
Dash cayenne pepper

In a 3-quart saucepan, melt margarine. Saute onion and celery until soft. Add broth, potatoes and seasonings. Bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes or until potatoes are tender. Stir in turkey. In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.

Turkey Ham and Corn Chowder
1 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons flour
1/2 teaspoon pepper
1 quart milk
2 cups frozen hash brown potatoes
2 cans (11 oz) corn with red and green peppers
3 cups cubed turkey ham or smoked turkey

In a large saucepan over medium-high heat, saut‚ onions in oil until translucent. Blend in flour and pepper. Remove pan from heat. Slowly add milk, stirring constantly. Return pan to heat. Add potatoes. Bring mixture to boil, stirring constantly. Add corn and turkey. Return to boil, then reduce heat and simmer 15 minutes or until potatoes are tender and mixture has thickened.

White Turkey Chili
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
4 cups chopped, cooked turkey
3 (15.5 oz) cans Great Northern Beans, drained
2 (11 oz) cans White Shoepeg Corn, undrained
1 (4 oz) can chopped green chilies
4 cups turkey or chicken broth (low sodium)
1 teaspoon ground cumin

Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place the rest of the ingredients in a large saucepan (at least 4-qt.) Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated. Sprinkle mozzarella cheese on top if desired.

Stuffings

Chestnut Turkey Sausage Stuffing
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette, cut into 1-inch cubes
1 (15-1/2 oz) can chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray

Lightly spray a 9 X 12" casserole dish with vegetable cooking spray. In a large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain. In a large bowl, combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten. Spoon the mixture into a prepared 9" X 12" casserole dish and bake at 350°F for 45 minutes.

Cranberry Fruit Dressing
3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 (16 oz) can whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1-1/2 cups turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray

In a medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth. Coat a 2-quart ovenproof dish with vegetable cooking spray. Spoon dressing in the dish and bake uncovered at 325°F for 40-45 minutes or until the internal temperature reaches 165°F.

Green Onion and Corn Bread Stuffing
1 (10-1/2 oz) can condensed French onion soup
1 cup water
1/4 cup margarine
1 cup celery cut into 1/4-inch cubes
1 cup thinly sliced green onion
1-1/2 teaspoons dried poultry seasoning
2 (8 oz) packages corn bread stuffing mix
Vegetable cooking spray

In a 5-quart saucepan combine soup, water, margarine, celery, onion and poultry seasoning. Bring to a boil and remove from the heat. Stir in the corn bread stuffing mix. Bake mixture in a 1-1/2 quart casserole dish coated with vegetable cooking spray. Bake, covered, at 350° F for 45 minutes or until set.

Old Fashioned Bread Dressing
1/4 cup unsalted butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup walnuts, chopped
1-1/4 cups water
1/4 cup sour cream
1/4 cup sun-dried cherries
3 to 4 cups herb dressing mix *
Vegetable cooking spray

Lightly spray a 2 quart baking dish with vegetable cooking spray. In a saute pan, melt butter. Add onion, celery and walnuts. Saute until crispy tender. Add water, sour cream, cherries and seasoning packet from dressing (if appropriate). Bring to a boil. Stir in breadcrumbs and seasoning mix until liquid is absorbed. Place in a prepared baking dish and bake in a 350°F oven for 20-25 minutes or until internal temperature reaches 165°F.

*Can use commercial stuffing mix such as Stove Top Stuffing. Can add additional dried breadcrumbs if desired.

Savoy Bread Stuffing
3/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
3 tablespoons parsley, chopped
3 tablespoons butter or margarine
1 quart bread cubes, soft
1/2 teaspoon savory
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray

Cook celery, onion and parsley in butter or margarine until tender. Mix lightly with remaining ingredients. Lightly spray a 2 quart casserole dish with vegetable cooking spray. Spoon stuffing in the prepared casserole dish, cover and bake during last hour of roasting a turkey.
Note:   Allow about 3/4 cup of stuffing per pound of ready-to-cook turkey. For more moist stuffing when baked separately and not stuffed in the turkey, add 1 tablespoon of chicken or turkey broth per cup of uncooked stuffing.
Variations
Oyster Stuffing:
Reduce celery to 1/2 cup and parsley to 1 tablespoon. Add 12 fluid ounces of oysters, heated for 3 minutes in their own liquid and drained.
Cornbread Stuffing:
Omit bread cubes and savory. Add 1 quart of cornbread crumbs and 1/2 teaspoon of thyme.
Fruit Stuffing:
Omit parsley and savory. Reduce bread cubes to 3 cups. Add 1-1/2 cups of chopped tart apple and 1/2 cup of cooked, pitted, chopped prunes.

Slow Cooker Dressing
Since this dressing is not stuffed inside a turkey, it is okay to start with raw turkey sausage. The drippings will add moisture to the dressing.
15 cups dried bread cubes
1/2 teaspoon thyme
1 pound ground turkey sausage, uncooked
1/2 teaspoon marjoram
1/2 cup chopped onion
1/2 teaspoon sage
1-1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2 (14.5 oz) cans chicken broth
1/2 teaspoon parsley

Place 15 cups of dried bread cubes in a large slow cooker or crock pot. Break up uncooked sausage into small pieces, adding to bread cubes, tossing to keep separated. Add remaining ingredients. Cover and cook on high for 4 hours, low for 7 to 8 hours, or bake in a casserole dish in a 350°F oven for 50 minutes.

Whole Roasted Turkey

Roasting a turkey shouldn't be intimidating. It's as easy as 1-2-3 and takes much less time to prepare and roast than when our grandmothers roasted a turkey. Try either of the following methods for the best turkey you've ever eaten!

Thawing a frozen turkey:
Frozen turkey, like all other foods, should be thawed in the refrigerator, Never let your turkey sit out on a table or counter at room temperature to thaw. When foods are thawed at room temperature, Harmful bacteria multiply rapidly at room temperature. Surface bacteria can multiply to dangerous levels at temperatures 40°F and above.

Refrigerator Thawing Method:
The best way to thaw a turkey is to leave it in its original bag, place it in a shallow pan or on a tray, and place it in the refrigerator for three to four days, depending on the size, and allow five hours per pound of turkey to completely thaw.

Cold Water Thawing Method:
The fastest way to thaw a turkey is to leave it in its original bag, place the turkey in the sink and cover it with cold water. Allow about 30 minutes per pound of an average turkey to completely thaw. Change the water frequently, at least every 30 minutes.

Preparing the turkey for roasting:
After thawing, remove the turkey bag. Remove the neck and giblets from the body cavity. (If necessary, push down gently on the legs and they will slip right out of the leg clamp. This clamp is oven-safe and won't melt). Rinse the turkey with cold running water; drain and pat dry with paper towels to remove excess water. Rub the skin of the turkey with canola oil or margarine. Or add some paprika to the canola oil if desired and brush it on with a pastry brush. This will aid in browning of the turkey skin. If you stuff the bird, stuff the body and neck cavities loosely to allow for expansion of the stuffing, then reset the legs in the clamp. Use a meat thermometer and make sure the center of stuffing reaches 165°F.

Roasting the Traditional Way:
Place the turkey breast side up, in a large shallow roasting pan (about 2-1/2 inches deep). Cover with a lid, or make a loose foil tent and place over the top. Roast in a pre-heated 325°F oven. Remove the cover the last hour of roasting for final browning. Stuffed turkeys require an additional 30 to 60 minutes cooking time.

Approximate roasting time for unstuffedturkey:
Roast the turkey in a preheated 325°F oven. Follow roasting times as listed.
8 to 12 pounds: 2-3/4 to 3 hours
12 to 14 pounds: 3 to 3-3/4 hours
14 to 18 pounds: 3-3/4 to 4-1/4 hours
18 to 20 pounds: 4-1/4 to 4-1/2 hours
20 to 24 pounds: 4-1/2 to 5 hours
(Remember: stuffed turkeys require an additional 30 to 60 minutes).

The turkey is done when the internal temperature registered on a meat thermometer, reaches 180°F when inserted in the thigh, not touching any bone. The temperature of the breast should reach 170°F. A pop-up thermometer device in the turkey also indicates the turkey has reached the final temperature for safety and doneness.

Oven Roasting Bag Method:
A great roasting method is to use a turkey size oven-roasting bag. (Never use a brown paper bag). The cooking bag reduces cooking time, leaves the turkey more moist, and makes clean up much easier. Pre-heat the oven to 350°F. Shake two tablespoons of flour inside the bag so the bag doesn't burst during roasting. Place the turkey inside the bag and close the bag with the nylon tie provided. Place the turkey breast side up in a shallow roasting pan. Cut 6 slits 1/2 inch long in the top of the bag to allow some steam to vent.

Approximate roasting time for unstuffed turkey using a roasting bag:
Roast the turkey in a preheated 350°F oven. Follow roasting times as listed.
8 to 12 pounds: 2-3/4 to 3 hours
12 to 14 pounds: 3 to 3-3/4 hours
14 to 18 pounds: 3-3/4 to 4-1/4 hours
18 to 20 pounds: 4-1/4 to 4-1/2 hours
20 to 24 pounds: 4-1/2 to 5 hours
(Remember: stuffed turkeys require an additional 30 to 60 minutes).

The turkey is done when the internal temperature registered on a meat thermometer, reaches 180°F when inserted in the thigh, not touching any bone. The temperature of the breast should reach 170°F. A pop-up thermometer device in the turkey also indicates the turkey has reached the final temperature for safety and doneness.

Printable brochure - Take the Guesswork Out of Roasting a Turkey
Printable brochure - Take the Guesswork Out of Roasting a Turkey - Spanish Version

Herb Roasted Turkey with Citrus Glaze
15-Pound fresh or frozen (thawed) whole turkey
3 large lemons
2 large limes
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/4 cup dry white wine
1/4 cup packed brown sugar
1 bunch each fresh sage, marjoram, and thyme
pan gravy

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice form the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and lime in half and place in the turkey cavity. Sprinkle salt in the cavity. In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place one tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with one or two skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow roasting pan. Rub turkey with salt, pepper and oil. Roast the turkey in a pre-heated 325°F oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to rest for 20 minutes before carving.

Lemon-Garlic Roasted Turkey
15 pound fresh or frozen (thawed) whole turkey
3/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
6-8 cloves fresh garlic, peeled
1 tablespoon lemon zest
1 teaspoons salt
1 teaspoon coarsely ground black pepper
lemon wedges for garnish
parsley or other fresh herbs

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. In a blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed. Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector). Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag will work). Close bag and refrigerate overnight. Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2«" deep) roasting pan. Rub turkey with salt and pepper. Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning. Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fresh herbs and lemon wedges.

Roasted Turkey with Cranberry Glaze
14 pound whole turkey
2 tablespoons unsalted butter
2 medium onions, finely chopped
1 16 oz. can jellied cranberry sauce
1/3 cup brown sugar
Salt and Black Pepper to taste

Remove giblets (discard livers), and neck from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Season inside and outside with salt and pepper. Place turkey, breast side up, on a rack in a large, shallow (about 2-1/2" deep) roasting pan. Cover loosely with foil. Roast turkey in a preheated 325°F oven approximately 2-1/2 hours, basting with pan juices. Meanwhile, in a large saucepan, melt the butter over medium heat and cook onions with salt and pepper, stirring occasionally, about 15 minutes or until very soft. Lower heat if onions begin to brown. Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 10 minutes. Remove foil and pour glaze over the turkey. Continue to roast approximately 1/2 to 1-1/4 hours or until the thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to rest for 20 minutes before carving to allow the juices to evenly distribute throughout the bird. Place on large platter and garnish with fruit if desired.

Whole Turkey with Chestnut Turkey Sausage Stuffing
Turkey Preparation:
12 pound whole turkey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavity of the bird. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Roasting:
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2" deep) roasting pan. Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours. Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fruit or parsley if desired.

Stuffing:
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 oz.), cut into 1-inch cubes
1 can (15-1/2 oz) chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon

In a large skillet, over medium-high heat, sautée turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain. In a large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth to moisten. Lightly spray a 9 X 12-inch baking pan or casserole dish with vegetable spray. Cover and bake at 350°F oven for 45 minutes or until temperature reaches 165°F. Stuffing can also be baked in a microwave oven for approximately 15 minutes.

Winter Fruit-Glazed Turkey
Turkey Preparation:
12 pound whole turkey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large orange, cut in 8 wedges, seeds removed

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Winter Fruit Glaze:
1/4 cup red currant jelly
2 tablespoons orange marmalade
1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

In a 1-cup microwave-safe measure, combine jelly and marmalade. Cook on HIGH (100%) power in the microwave oven for 30-45 seconds or until melted. Brush glaze over the turkey during the last 15-20 minutes of roasting time.

Roasting:
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2" deep) roasting pan. Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours. During the 20 minutes of roasting time, baste the bird with Winter Fruit Glaze. Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fruit if desired.

Roasted Turkey Bone-in Breast

Cranberry Glazed Turkey Breast
1 bone-in turkey breast (5-6 pounds)
1 cup jellied cranberry sauce
1 cup orange marmalade
2 teaspoons dry mustard
1/2 teaspoon ground cloves

Place turkey breast in a shallow roasting pan (about 2-1/2" deep). Roast the turkey breast in a preheated 325°F oven approximately 1-3/4 to 2 hours or until meat thermometer inserted in the thickest part of the breast reaches 170°F. In a small saucepan, over medium heat, combine cranberry sauce, marmalade, mustard, lemon juice and cloves. Cook 4 to 5 minutes or until sauce is smooth. Brush 2 to 3 tablespoons sauce over the turkey breast during the last 20 minutes of roasting. Remove turkey breast from the oven, place turkey on a serving platter and allow it to rest for 10 minutes before carving. Serve remaining sauce with turkey slices.

Roast Turkey Breast With Rhubarb Sauce
2-3 pounds turkey breast, skin removed
2 cups chopped rhubarb
3 tablespoons sugar
2 tablespoons water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon orange peel

Combine rhubarb, sugar, water, orange juice and orange peel in a saucepan. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender. Remove from heat and let cool. Place turkey breast on a rack in a shallow baking pan. Spread 1/4 cup sauce over the turkey. Roast in 375°F oven for 40 minutes. Spread 1/4 cup more sauce over turkey. Continue roasting about 35 minutes or until meat thermometer reads 165°F in the thickest portion of turkey breast. Let turkey stand covered about 15 minutes before slicing. Reheat any remaining sauce and serve with turkey.

Slow Cooker Turkey Breast (Crock Pot Cooking)
1 bone-in turkey breast (4-6 pounds)
3/4 cup water, turkey or chicken broth
salt and pepper to taste

Place the turkey breast in a 5-quart slow cooker or crock pot. Add the water or broth, salt and pepper. Cover and cook on LOW setting for 6-8 hours or until meat thermometer inserted in the thickest part of the breast reaches 170°F. Remove turkey breast, place on a serving platter and allow it to rest for 10 minutes before carving.

Slow Cooker Turkey Roast with Vegetables
Cooking spray
1 cup onion, thickly sliced
3 cups red potatoes, cut into 1-inch cubes
3 cups baby carrots
1 (10 3/4 oz) can condensed cream of celery soup
1/2 cup cold water
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 boneless roast (3 lb) Turkey breast
1 tablespoon no-salt seasoning blend
fresh parsley, finely chopped

Coat a 5-quart slow cooker or crock pot with cooking spray. Place onion, potatoes and carrots in the slow cooker turned onto LOW setting. Stir together soup, water, poultry seasoning and salt. Pour over vegetables. Sprinkle seasoning blend and parsley over the turkey roast and place the roast on the vegetables. Cover and cook on LOW setting for 6 to 8 hours or until meat thermometer inserted in the thickest part of the breast reaches 170°F. Remove turkey roast from the slow cooker and place it on a serving platter for slicing. Serve turkey with vegetables.

Turkey Breast with Honey-Mustard Glaze
1 bone-in turkey breast (4-6 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoon Dijon-style mustard

Season all sides of the turkey breast with salt and pepper. Place the turkey breast in a shallow baking dish or roasting pan (about 2-1/2" deep). Roast the breast in a preheated 325°F oven and roast approximately 1-3/4 to 2 hours or until meat thermometer inserted in the thickest part of the breast reaches 170°F. In a small bowl, combine honey and mustard. Brush the glaze over the turkey breast during the last 20 minutes of roasting. Remove the breast from the oven, place turkey on a serving platter and allow it to rest for 10 minutes before carving.

Turkey Breast Provencal with Vegetables
1 cup turkey broth or chicken broth
1/4 cup dry white wine
1/4 cup lemon juice
1/4 teaspoon black pepper
1 head garlic cloves, separated, unpeeled
6 plum tomatoes, quartered
1 (10 oz) bag frozen whole small onions
1 (9 oz) box frozen artichoke hearts
2 teaspoons dried rosemary, crushed
1 (10 oz) bag frozen asparagus spears
1/2 teaspoon kosher salt
1 (3-1/4 oz) can pitted black olives, drained
1 teaspoon dried thyme leaves
1 bone-in turkey breast (4-6 pounds)
1/4 teaspoon fennel seeds, crushed

In a 9 X 13-inch baking or shallow roasting pan, combine broth, lemon juice, wine, garlic, onions, rosemary, thyme, fennel seeds, salt and pepper. Cover pan with foil. Heat 20 minutes in a pre-heated 325°F degree oven. Remove pan from oven. Add tomatoes, artichoke hearts and asparagus and place in a pile in the center of the pan. Salt and pepper the turkey breast, and place on top of vegetables. Roast the breast until the meat thermometer inserted in the thickest portion of the breast registers 170°F. Remove turkey breast from the oven, place turkey on a serving platter and allow it to rest for 10 minutes before carving. Garnish with the vegetables.

Deep-Fat Fried Turkey

Some people may choose to deep fat fry the turkey instead of the traditional roasting for their turkey dinner. Deep fat frying results in a juicy product because the hot fat seals the outside and the skin becomes crisp. However, the process can be dangerous. Due to increasing reports of fires and burns related to deep fat fryers, Underwriters Laboratory does not certify any turkey fryers with the UL mark of approval.

Equipment
In order to fry a turkey, a deep fat fryer or a 40 to 60 quart pot with a basket, burner, and propane gas tank are needed. If using a pot, it should be larger than the burner. Be sure to follow the manufacturer's instructions exactly for the fryer's use. A candy thermometer should be used to check oil temperature and a meat thermometer is necessary to check the meat for doneness. An all-purpose fire extinguisher should be close by. Never use water or a water-based extinguisher, as it will cause an oil fire to spread. You may need assistance from another person.

Location or Placement of Fryer
  • Always use a turkey deep fat fryer outdoors.
  • NEVER fry a turkey indoors, in a garage, or in any other structure attached to a building.
  • Place the fryer a safe distance from building and on level dirt.
  • Placing the fryer on grassy areas may cause flair ups.
  • Do not place on wood or concrete, which could be stained by hot oil spills.
  • Make sure the fryer is not near a gas grill, usually on a deck.
Cooking Preparation
According to the National Turkey Federation, smaller turkeys, 8 to10 pounds, and turkey parts such as breasts, wings, and thighs are best for frying. Approximately 5 gallons of cooking oil are necessary - more for large turkeys. Only oil with a high smoke point should be used, such as peanut, canola, corn. or sunflower. Peanut oil works the best as it adds flavor, but some people may be allergic to it.

Be sure the turkey is thawed completely. Remove giblets and neck. Remove skin if desired. DO NOT STUFF turkeys for deep-frying. Turkey can be injected with a marinade, coated with breading (such as Shake n Bake), or seasoned with a rub before cooking. The turkey may be injected and refrigerated overnight for more flavor. Approximately one cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey. If you're not using a marinade, use paper towels to pat the turkey dry inside and out before inserting the bird into the oil.

To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

Frying the Turkey
The National Turkey Federation recommends you heat the oil to 350°F checking with a candy thermometer. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. Be sure to keep the oil temperature above 340°F or oil will begin seeping into the bird. Once the oil has reached 350°F, place the turkey in the basket, feet up, then slowly and carefully lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey. Do not use a lid while frying. Whole turkeys require approximately 3 to 5 minutes per pound to cook.

After frying, remove turkey, drain oil from cavity and check internal temperature with a meat thermometer. The breast must reach 170°F; the thigh should be 180°F not touching bone. If it's not done, return to the hot oil immediately for additional cooking. A turkey that is cooked thoroughly should start to float.

Turkey parts require approximately 4 to 5 minutes per pound to reach appropriate temperatures. Chicken and Cornish game hens require about 9 minutes per pound because oil cannot circulate as well in smaller cavities. Allow the turkey to drain for 20 to 30 minutes before carving.

Storage of Oil
The following recommendations are from the Institute of Shortening and Edible Oils in Washington, D.C.
  • Cool oil thoroughly and strain through a fine sieve, cheesecloth, or paper toweling.
  • Oil must be covered and stored in a cool dark area, or refrigerated to prevent rancidity.
  • Add a small amount of new peanut oil each time the oil is reused. If the oil develops an odor or off flavor, drop several slices of raw potato into the oil to absorb the odor flavor. Remove slices before adding turkey.
  • Oil may be kept for several months or until signs of deterioration occur such as darkening, foaming, smoking excessively, rancid smell, or failure to bubble when food is added. It will thicken when chilled but will return to its original consistency when reheated.
  • Oils may be reused approximately three to four times before it loses its effectiveness.
Additional Safety Precautions
  • Never leave the fryer unattended. Most units do not have thermostats so temperature must be monitored regularly.
  • Since the oil remains hot for several hours, watch that children or pets stay away from the fryer.
  • Use completely thawed meat, and be cautious with marinades as water in hot oil can cause a fire or explosion.
  • Slide the thawed turkey into the hot oil carefully to avoid splashing or spillage.
  • Do not crowd the pot. Oil needs to circulate freely around the bird.
  • Use a drip pan under the turkey fryer in case of accidental spillage or boiling over of oil.
  • Allow oil to cool completely before disposing or storing.
Food Safety Tips
  • Remember to begin with well-washed hands and clean utensils and keep them that way throughout the process. Immediately wash hands, utensils, equipment, and surfaces that have come in contact with raw meat.
  • Turkey should be consumed immediately after cooking.
  • Debone turkey and refrigerate or freeze all leftovers in shallow containers within two hours of cooking.
  • Use leftover turkey within 3 to 4 days. Cooked turkey keeps for 3 to 4 months in the freezer.

Whole Smoked Turkey

A smoked whole turkey purchased from your grocer is fully cooked. It can be sliced cold or reheated before serving. If it is frozen, follow the easy thawing instructions below.

Thawing Instructions
Although it can be reheated from the frozen stage, for best results thawing the turkey is recommended. The best way to thaw a turkey is to leave it in its original bag, place it in a shallow pan or on a tray, and place it in the refrigerator for three to four days, and depending on the size, allow 4 to 5 hours per pound of turkey to completely thaw.

For a faster method, leave the bird in its original bag. Cover with COLD water 4 to 7 hours (about 30 minutes per pound). Or you can thaw it in the microwave oven. Remove the bag and plastic mesh from the turkey (no need to remove plastic leg clamp; it's microwave safe). Place the bird breast side down in a microwave-safe baking dish. Heat on medium (50% power) 5 minutes per pound, turning breast-side-up halfway through time. Let stand 10 minutes to finish thawing.

To Reheat Smoked Turkey
Microwave:   Remove bag and plastic mesh from the thawed turkey. Place the bird breast-side-up in microwave-safe baking dish. Heat on medium-high (70% power) 5 minutes per pound or until breast reaches 140°F. Rotate halfway through time. Let stand 10 minutes before carving.

Conventional oven:   Remove bag and plastic mesh. Preheat oven to 325°F. Place the bird breast-side-up on rack in a shallow pan. Heat about 6 to 8 minutes per pound if thawed or 10 to 12 minutes per pound if frozen, or until the breast reaches 140°F. Let stand 10 minutes before carving.