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    You are in: Home / Cookbooks / Talking Turkey
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    123 recipes in

    Talking Turkey

    How to cook that bird? Check these out, they all look good.
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    Come on - who needs all the extra stuff - just put that turkey in the oven and cook it!

    Recipe #338977

    I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

    Recipe #45678

    We usually buy extra turkeys around Thanksgiving when they are on sale and I always experiment with different spices and I tried this and it was delicious. It also makes its own gravy.

    Recipe #12140

    This is based on a recipe from Pampered Chef that used just the Turkey Breast. I tailored it for our Thanksgiving whole turkey and the result was a beautiful, delicious, and moist bird that my mother-in-law raved about. The apples inside really keep it moist and add flavor. I've inherited the responsibility for making the turkey every year now!

    Recipe #104889

    We make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!

    Recipe #105738

    I found this in the current issue of "Taste of Home" and tried this on my Christmas turkey. It turned out beautiful. The color, the smell, the taste--out of this world. And very easy! Enjoy! I personally prepare my stuffing in a pan outside the bird, but you can stuff the bird with a stuffing of your choice.

    Recipe #107683

    This procedure results in a turkey that is extrememly moist and so tender that it isn't really suitable for formal carving. The method is so easy, however, that you'll find yourself serving turkey all year round, not just during holidays.

    Recipe #112968

    I used to make the traditional turkey. Then I found this recipe on a website many years ago. since then I always make it this way and everyone asks for the recepi and can't get over how easy and delicious it comes out.

    Recipe #114606

    A passed along recipe - that never fails to produce a crispy skin turkey with very moist insides!

    Recipe #132145

    "This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!" By Shelly White from Allrecipes.

    Recipe #139292

    This is one of my favorites. Posting this in lieu of posting in the Brining Class of 8/12/2006 Bon Appetit

    Recipe #181867

    If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

    Recipe #195837

    This recipe comes from Jamie Oliver - it was on a recipe card I received in the mail when I got his new cookbook! Note: I changed the onions from red to sweet yellow ones.

    Recipe #196928

    Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.

    Recipe #201136

    Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064

    Recipe #199612

    As a young bride, I didn't have a clue what to do with a turkey or even a whole chicken. I made many mistakes (I even left the gizzards in the body cavity) but I've come a long way since then! When posting this recipe, I'm including the basics for preparation of the bird, my recipe for pan gravy, a simple cooking timetable and carving instructions. Since my family isn't fussy about stuffing, I do a smaller amount to fill the neck cavity only. I hope this will help new brides ....... and seasoned pros!

    Recipe #146101

    This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!

    Recipe #75238

    This recipe was created by Lee Hefter of Spago Beverly Hills. He explains in his Spago Family Thanksgiving article that adding maple syrup to the gravy makes it go better with all the traditional Thanksgiving side dishes. Cooking Tips: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. Remove the turkey from the oven when its temperature is 10 degrees lower than desired as the temperature will rise as the bird rests. You’ll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (BURR mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock.

    Recipe #144491

    Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.

    Recipe #46262

    When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin the stuffing preparation the night before. Don't let the long instructions scare you off, I explained each step for beginner cooks.

    Recipe #145103

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