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1-12 of 14 sorted by
By :( on November 27, 2012
By DrGaellon on December 5, 2011
By JackieOhNo! on July 13, 2009
"This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice."
Prep Time: 45 mins
Total Time: 2 hrs 15 mins
By Derf on April 13, 2009
By Mirj on February 7, 2009
"Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!"
Prep Time: 5 mins
Total Time: 1 hrs 20 mins
By Gay Gilmore on December 7, 2008
"from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time."
Ingredients: cinnamon sticks, ice water...
Prep Time: 6 hrs
Total Time: 15 hrs 20 mins
By SaffronMeSilly on November 30, 2008
"This is a contemporary way to do the holiday turkey. I found this in a cooking club of america magazine. A great wine to serve with this dish is a hearty zinfandel, something from the Sonoma County would be perfect. Check out my menu for some good pairings."
Prep Time: 15 mins
Total Time: 4 hrs 15 mins
By Nasseh on July 25, 2008
"I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey."
Prep Time: 20 mins
Total Time: 4 hrs 20 mins
By Annacia on April 19, 2007
By Derf on December 29, 2004