Top 10 Recipes for a Mouthwatering
Why Cook the
Looking for a less traditional recipe for
Thanksgiving dinner? Try Turkey in the
• 4 cups diced cooked turkey
2 cloves garlic
1 cup diced onion
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 cans mushroom pieces
2 cans cream of chicken soup
2 cups sour cream
Cooked rice or noodles
1/4 cup parsley (for garnish)
• Sauté onions in butter. Stir in meat garlic
flour salt pepper and mushrooms. Cook for
• Add soup. Simmer 10 minutes.
• Stir in sour cream.
• Serve over cooked rice or noodles.
The Crusty Turkey
Turkey in a Stuffing Crust—Because nobody counts calories during the
• 6 cups stuffing mix
1 1/2 to 2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons butter
3 tablespoons flour
2 1/2 cups evaporated milk
1/2 cup sliced stuffed green olives
3 cups cubed cooked turkey
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon poultry seasoning
• Combine stuffing mix with water using only enough liquid to moisten. Mix well. Press into a
buttered 12 x 8-inch baking dish. Bake at 400 degrees F for 10 minutes.
• Sauté onion and celery in butter; add flour. Blend well then gradually stir in evaporated milk.
Stir over low heat until sauce thickens. Add remaining ingredients; blend. Place in stuffing
crust. Bake at 350 degrees F for 25 to 30 minutes.
Oven-Roasted Apricot-Stuffed Turkey Breast is the perfect way to ring in the holiday season.
• 1 (2- to 2 1/2-pound) bone-in turkey breast half
1 1/2 cups soft bread crumbs (2 slices)
1/2 cup snipped dried apricots
1/4 cup chopped pecans toasted
2 tablespoons apple juice or water
1 tablespoon vegetable oil
1/4 teaspoon dried rosemary crushed
1/4 teaspoon garlic salt
1 tablespoon Dijon-style mustard
1 tablespoon water
• Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5
x 4-inch pocket. Set aside.
• In a medium mixing bowl combine bread crumbs apricots pecans apple juice or water oil rosemary
and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked
wooden picks or tie with heavy cotton string.
• Stir together mustard and water; set aside.
• Place turkey skin side up on a rack in a shallow roasting pan. Roast turkey uncovered in a 325
degree F oven for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170 degrees F and the
stuffing registers 165 degrees F brushing with mustard mixture during the last 30 minutes of
roasting. Let stand for 15 minutes before slicing.
Craving a taste of the south?
Indulge yourself with the Deep South Spicy Roast Turkey.
1 small onion cut in quarters
1 medium carrot cut into 1-inch pieces
1 celery rib cut into 1-inch pieces
3 cloves garlic cut in half
1 teaspoon seasoning salt
1 1/2 teaspoons dried thyme crushed
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon rubbed sage crushed
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
• Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings
across back with tips touching.
• Combine onion carrot celery and 3 cloves garlic in bowl. Combine seasoning salt thyme rosemary garlic
powder sage pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with
vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast
side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.
• Sprinkle seasoning over entire turkey. Insert meat thermometer so the tip is in the thickest part of inside
thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F.
• The most reliable method for determining when a turkey is done is by using a meat thermometer. The
turkey is done when the temperature reaches 180 degrees F to 185 degrees F in thigh (juices should be
clear not pink when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of
the breast just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices
to distribute evenly.
Easy and Exotic
For a simple yet tangy turkey dinner, try the Orange Roasted Turkey.
• 1 (14 pound) self-basting turkey
1 can concentrated orange juice
1 box brown sugar
Dash of garlic powder
• Thaw turkey according to directions. Pat dry inside and out.
Take giblets out and cook on stove for gravy. Mix orange
juice and brown sugar for basting. Stuff turkey both ends
with favorite dressing. Cook turkey according to directions
basting every 20 to 30 minutes with orange juice mixture.
Either use a new paint brush or pour over turkey. Sprinkle
turkey before basting with ingredients listed.
The Food Pyramid in one Dish
The Cherry-Pecan Stuffed Turkey dish includes all the goodness of meat, fruit and nuts in one savory bite.
• 3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala dry sherry or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
• For stuffing in a medium skillet cook onion in butter until tender but not brown. Stir in the Marsala
sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl.
Add bread crumbs celery cherries and pecans; toss to mix well. Drizzle with the chicken broth; toss.
• Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer.
Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey breast side up on a rack in a shallow roasting pan. Insert a meat thermometer into
the thigh muscle.
• Roast the turkey uncovered in a 325 degree F oven for 3 to 3 3/4 hours or until the meat
thermometer registers 180 degrees F to 185 degrees F (cut string between drumsticks when the
bird is two-thirds done). Let roasted turkey stand covered 15 to 20 minutes before carving.
Short on time?
The recipe for Easy Smoked Turkey calls for minimal preparation.
• 1 small to medium size turkey fresh or thawed
2 quarts water
1 bottle Wright’s Natural Hickory
• Mix water and liquid smoke for marinade.
Place bird and marinade in large plastic bag.
Leave for 24 hours. Remove turkey.
Roast your favorite way.
Spice Up your Thanksgiving
The Mexican Turkey recipe is perfect for those who appreciate a little spice in their life.
• 1/4 pound shredded Monterey jack cheese
with jalapeño peppers
2 tablespoons chopped fresh cilantro
1/2 cup sour cream
1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 turkey breast filets
• In a small bowl combine cheese chopped coriander and sour cream.
• Melt butter and oil in a 10-inch skillet over medium-high heat.
Brown turkey fillets 2 at a time about 5 minutes per side or until
brown. Transfer to broiler tray.
• Top each fillet with a generous spoonful of sour cream mix. Broil 4
inches from heat about 2 minutes or until topping bubbles.
Like to mix and match?
Pineapple makes everything taste better, and that’s one of the ingredients in Honey-Glazed Turkey with Roasted Pineapple.
• 4 1/2 pounds turkey breast (4 1/2 to 5 pounds)
1/2 cup dry white wine or 1/2 cup apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground
1 large clove garlic finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
• Heat oven to 325 degrees F. Place turkey breast skin side up on rack in shallow
roasting pan. Insert meat thermometer so tip is in thickest part of meat and does
not touch bone. Roast uncovered 1 hour.
• Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge in half crosswise to
make 32 wedges. Mix wine honey soy sauce gingerroot and garlic. Arrange pineapple on rack
around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour
brushing turkey and pineapple frequently with wine mixture until thermometer reads 170 degrees
F and juice is no longer pink when center is cut. Remove turkey and pineapple; keep warm.
• Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to
measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir
into drippings. Boil and stir 1 minute. Serve with turkey.
Orange Bourbon Turkey Breast is the perfect dish to get your Thanksgiving party started.
• 1 (6 pound) fresh or frozen turkey breast
2 cups orange juice
1 cup water
3/4 cup bourbon divided
1/2 cup molasses
3/4 teaspoon salt divided
1 orange peeled
3 tablespoons flour
Orange slices (optional)
• Preheat oven to 350 degrees F.
• Rinse turkey with cold water; pat dry. Sprinkle salt into cavity.
Stuff cavity with oranges. Place turkey breast in a large oven bag.
• Combine orange juice water 1/2 cup bourbon and molasses and pour
over turkey in bag. Place turkey on broiler pan Bake for 11/2 hours or
until meat thermometer reads 180 degrees F. Remove turkey from oven.
Carefully remove turkey from bag. Cover loosely with foil; let stand at
least 10 minutes. Discard oranges.
• Pour marinade juices into saucepan; bring to a boil. Skim foam from mixture with slotted spoon; discard. Reduce
heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes).
• Combine remaining bourbon and flour in a small bowl stirring well with whisk. Add to reduce marinade; bring to a
boil and cook 1 minute stirring constantly. Serve sauce with turkey. Garnish with orange slices and parsley is so