Online Turkey Recipes

Turkey with Cranberry and Bacon ingredients list:

4 turkey steaks.
12 slices of streaky bacon.

For the Cranberry Sauce:

12 oz of fresh cranberries, washed.
1 cup of maple syrup.
1 cup of cranberry juice.
Grated zest of one medium orange.

Instructions for Turkey with Cranberry and Bacon:

To make the Cranberry Sauce

Mix the berries, maple syrup, cranberry juice and orange zest together in a saucepan.

Bring to a boil, then cook on a medium heat for about 10 minutes.

Remove any foam from the surface of the pan.

Cool and refrigerate until serving time.

For the Turkey

Heat the oven to 370°F.

Take each steak and beat a small amount to make each steak so they are about 1/2″ thick

Spread the cranberry sauce to cover 1 side of the meat

Roll the turkey up, keeping the cranberry sauce inside

Wrap the rolled turkey in the streaky bacon. Hold with cocktails sticks if required

Cook for about 20 minutes or until the turkey is thoroughly cooked.

Serve.

Turkey Stuffing ingredients list:

1 large loaf of freshly baked white bread.
1 large onion, diced.
1 apple, peeled and diced.
2 stalks of celery, sliced.
1 stick (quarter pound) of butter.
Half a cup of raisins.
Sage, to taste.
Salt, to taste.
Pepper, to taste.

Instructions for Turkey Stuffing:

Saute the onion, the apple and the in butter.

Combine and moisten all of the ingredients with hot water.

Stuff the turkey, or bake in a buttered pan.

Notes about this recipe:

This recipe is enough to serve with a 12 pound bird.

Turkey Stir-Fry ingredients list:

75g of diced turkey.
1/2 red pepper, sliced.
1/2 green pepper, sliced.
1 spring onion, sliced.
2 teaspoons of olive oil.
1 crushed garlic clove.
1 of teaspoon ground ginger.
1/2 cup brown rice OR 1 block of noodles.
2 teaspoons of soy sauce.
2 tablespoons of water.
1 tablespoon of orange juice.

Instructions for Turkey Stir-Fry:

Heat the oil in a frying pan.

Fry the garlic and turkey over a medium heat for about five minutes, constantly stirring.

Add the spring onion and peppers and fry for another minute.

Mix the soy sauce, water and orange juice, then add.

Add the ground ginger.

Cook for another four minutes on medium heat.

Serve with rice or noodles.

Yields two servings.

Turkey Soup ingredients list:

Carcass of one turkey.
4 cups of chicken stock.
4 cups of water.
1 cup of dry white wine.
¼ cup of all-purpose flour.
6 peppercorns.
2 parsley sprigs.
1 celery stalk, chopped.
1 medium onion, chopped.
1 bay leaf.
1 carrot, chopped.
2 teaspoons of butter.
1 teaspoon of vegetable oil.
½ teaspoon of Thyme.

Instructions for Turkey Soup:

Heat up the butter and vegetable oil over medium-high heat

Cook the celery, onion and carrot, stirring for about 10 minutes.

Add the flour and reduce to medium heat, cooking for 2 more minutes.

Stir in the chicken stock, water and dry white wine. Bring to a boil.

Add the turkey carcass broken in pieces, plus the peppercorns, parsley, bay leaf and thyme.

Simmer the soup, covered partially, skimming any froth as it comes up to the surface, for 90 minutes.

Once cooked, strain the soup, then either serve immediately or refrigerate if serving later.

Turkey Meat Loaf ingredients list:

1 lb of ground turkey.
½ lb of ground beef.
2 eggs whites.
1 garlic clove, chopped finely.
¾ cup of onion, chopped.
½ cup of fresh breadcrumbs.
2 teaspoons of Dijon mustard.
½ teaspoon of salt.
¼ teaspoon of Worcestershire sauce.
Pinch of pepper.
Pinch of ground nutmeg.

Instructions for Turkey Meat Loaf:

Preheat your oven to 375°F (190°C).

Spray a suitably sized loaf pan with non-stick cooking spray.

Mix all of the ingredients together.

Spread in the loaf pan and bake for about 55-60 minutes, until no longer pink in center.

Drain immediately.

Turkey Chili ingredients list:

1 lb of ground turkey breast.
45 oz of red kidney beans, drained.
45 oz of stewed tomatoes, undrained.
2 celery stalks, chopped.
1 small onion, chopped.
1 cup of water.
1 medium bell pepper, seeded and chopped.
½ cup of red wine.
¼ cup of vinegar.
2 tablespoons of chili powder.
1 teaspoon of ground cumin.
1 teaspoon of dried parsley.
1 teaspoon of dried basil.

Instructions for Turkey Chili:

Heat a large pot over medium-to-high heat until hot.

Add the ground turkey breast and chopped onion; cook until browned.

Remove from the heat and drain.

Place the turkey and the onions back in the pot the stockpot, and add the remaining ingredients except for the red wine.

Bring to boil.

Reduce heat and simmer on low heat for about 2 hours.

Add the red wine and keep cooking for 50-60 minutes.

Serve.

Turkey and Stuffing Pie ingredients list:

2 cups of cooked turkey, cut up.
1 cup of Bisquick.
1 cup of milk.
1 cup of chopped celery.
½ cup of chopped onion.
3 medium eggs.
1 teaspoon of sage.
½ teaspoon of salt.
½ teaspoon of poultry seasoning.
Pinch of pepper.

Instructions for Turkey and Stuffing Pie:

Preheat your oven to 400°F.

Grease a suitably sized pie plate.

Mix together the turkey, onion, celery and seasonings in the plate.

Combine the remaining ingredients in a blender and pour into the pie plate.

Bake for 30 minutes, then allow 5-10 to cool.

Turkey and Spinach Wraps ingredients list:

1 pkt cream cheese.
8 x flour tortillas.
5 oz spinach leaves trimmed.
1 lb thickly-sliced deli turkey.
1 jar salsa.

Instructions for Turkey and Spinach Wraps:

Spread the cream cheese on the tortillas.

Put some spinach and then turkey on each tortilla.

Drizzle some salsa over the top.

Fold in one end and roll up the tortilla to form a wrap.

Simple Deep Fried Turkey Breast ingredients list:

1 turkey breast.
1 cup of flour.
Salt and freshly ground black pepper, to taste.

Instructions for Simple Deep Fried Turkey Breast:

Slice the turkey breast cross-grain into quarter-inch slices.

Season to your taste with salt and black pepper.

Roll the turkey in flour.

Deep fry until lightly browned.

Serve.

Roast Turkey with Chestnut Stuffing ingredients list:

12 lb whole turkey, with neck and giblets removed.
2 lb chestnuts.
10 cups of dried bread crumbs.
1 teaspoon of dried thyme.
1 teaspoon of dried marjoram.
1 teaspoon of dried savory.
1 teaspoon of dried rosemary.
2 cups of butter.
2 cups of minced onion.
2 cups of minced celery.
Salt and freshly ground black pepper, to taste.

Instructions for Roast Turkey with Chestnut Stuffing:

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for about five minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for about thiry minutes until tender. Drain, then chop coarsely.

Melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

Preheat oven to 350°F (175°C).

Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

Roast turkey for about four hours. A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from the oven, place on platter, and allow the turkey to stand for about twenty minutes before carving.