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    You are in: Home / Cookbooks / Let's Talk Turkey
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    53 recipes in

    Let's Talk Turkey

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    Small scale turkey dinner.

    Recipe #165587

    We love the turkey legs they serve at the local Flea Market, the Colorado Rennaissance Festival and at our theme parks, so we sought out the recipe and now use this excellent version to indulge in that tasty finger [hand] food.This is supposedly the authentic recipe used by turkey leg vendors at fairs and festivals. Boiling the turkey legs first may seem like cheating but if you have to make thousands of them to sell you don't want to have them sitting on your grill for 20 to 30 minutes before you sell them. Original recipe from the website. For easy serving, after grilling, wrap the bottom end of the legs in aluminum foil and a napkin or paper towel to make a great "holder".

    Recipe #124913

    Here's another turkey recipe that I have made in the past. I didn't actually use the cooking bag, but used a large roaster with a vent in the lid. I did need to add a little liquid to the bottom of the pan to deglaze the yummy parts that stuck to the pan. DH liked it which was surprising, because he is a true believer that a turkey isn't worth making if it isn't stuffed with a bread stuffing, lol.

    Recipe #319874

    These Indian-inspired burgers are made with lean ground turkey and flavoured with tikka paste and yogurt. If you have the time, make these burgers a few hours in advance, which will allow the flavours to marinate the meat. Serve the burgers in halved baby naan breads with some baby spinach leaves and a spoonful of tzatziki. These burgers can be frozen. Open-freeze the patties on a tray lined with greaseproof paper until firm, then pack into labelled containers or freezer bags and freeze for up to 1 month. Defrost thoroughly in the fridge before cooking.

    Recipe #323695

    3 Reviews |  By *Pixie*

    Greek Turkey Burgers Servings: 4 burgers

    Recipe #3295

    this recipe was in AARP adapted from Sara Moulton's Weeknight Meals. We tried it and found it delicious!! In fact so much so, we had a 32lb hen turkey in the freezer, cut her up and ground the meat so we can use for this recipe and others. It's an easy recipe to make and very good for you. They smell so good while mixing up, you can hardly wait. Yuuuuummmmm gooood!!!

    Recipe #292665

    The title says it all. You can use any chicken seasoning, like McCormick Montreal Chicken Spice Grill Mates. I use a chicken barbecue spice rub that is local here. You can also replace the barbecue sauce with a grilling sauce like McCormick Mesquite Grilling Sauce Grill Mates. I just happen to prefer to use what I already have around. One more thing, it is probably best to finish the legs off in a smoker, but of course must of us only have a grill. You can always add wood chips to the grill and get the same effect. Either will do fine!

    Recipe #358433

    I found this recipe in a magazine... can't remember which one but I cooked it for the first time tonight and it was really good! My son and husband both enjoyed it. I cut a few corners bc I didn't have some of the exact ingredients and it was still delicious!! For the cheese stuffing I used some ricotta and goat cheese I already had in the house and chopped up garlic basil and parsley and mixed them into the cheese. Super easy and very affordable meal. I served with a pasta and green beans.

    Recipe #355116

    1 Reviews |  By Zetty66

    A slow cooker recipe from the latest Rachael Ray Magazine. A nice fix it and forget it recipe for a busy weekday. Meatballs come out really tender. Serve over pasta.

    Recipe #354913

    This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.

    Recipe #354422

    I created this recipe the other night when I wanted a "gourmet" burger. We really liked them! It looks complicated, but it’s not, I promise! I start cooking the mushrooms about 10-15 minutes before I start the burgers. I toasted the buns before serving, as well. This recipe is for two, but can easily be adjusted. Enjoy!

    Recipe #353376

    This is a Weight Watchers recipe. Its a delicous alternative to hamburgers. The salsa adds a slightly sweet touch to tame the heat of the jerk seasoning. The salsa can be prepared up to one day in advance and refrigerated until ready to use.

    Recipe #351317

    2 Reviews |  By ChefDLH

    This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?" Here for safekeeping for a dinner party meal.

    Recipe #349406

    This recipe came from many times of trial and error until I came out with this.

    Recipe #349082

    This is a very flavorful and moist turkey. This turkey brines overnight and I showed that time in the prep time. I used 1 cup of the brine instead of broth in the roasting pan.

    Recipe #345694

    I make this soup every Christmas Eve. Everyone loves it. So good!

    Recipe #344366

    This is an Ina Garten recipe from the Barefoot Contessa Cookbook. My husband is fussy about his meatloaf, but really likes the texture and flavor of this.

    Recipe #77992

    This sandwich is sweet and savory. It is from Healthy Cooking.

    Recipe #343058

    This holiday centerpiece is from chef John Manion of Mas restaurant. If you wish, substitute homemade turkey stock made with the turkey neck and giblets, carrots, onions, celery and one 7-ounce can of chipotles in adobo for the canned chicken stock called for here. Manion also likes to brine the bird overnight in salted water seasoned with brown sugar, achiote paste and vinegar. Do it if you have time. To brine it, I use about 1 gallon of water. Heat it up and dissolve 1 cup of salt into it, 1/2 cup white vinegar, 3 tablespoons brown sugar and some achiote paste. Let the turkey sit in the brine for 10-12 hours before roasting.

    Recipe #340353

    54 Reviews |  By Fauve

    I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

    Recipe #104958

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