Online Turkey Recipes

INGREDIENTS
· 1 (16 ounce) package uncooked spaghetti
· 1/2 cup butter
· 1/2 cup all-purpose flour
· 3 cups chicken broth
· 2 cups milk
· 1 2/3 cups grated Parmesan cheese
· 4 cups chopped cooked turkey
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

1 turkey
INGREDIENTS
· 10 large Roma (plum) tomatoes, halved and seeded
· 1 large green bell pepper, halved and seeded
· 2 tablespoons vegetable oil
· 1 (10 pound) whole turkey, neck and giblets removed
· 1 Granny Smith apple - peeled, quartered, and cored
· 1 (5 ounce) jar pitted green olives, drained
· 2 dried ancho chiles, stemmed and seeded
· 1/2 cup raw pumpkin seeds
· 2 bay leaves
· 1 onion, cut into chunks
· salt and pepper to taste
DIRECTIONS
1. Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
2. Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
3. Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
4. Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
5. Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
6. Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

1 (12 pound) turkey
INGREDIENTS
· 1 (12 pound) whole turkey
· 6 tablespoons butter, divided
· 4 cups warm water
· 3 tablespoons chicken bouillon
· 2 tablespoons dried parsley
· 2 tablespoons dried minced onion
· 2 tablespoons seasoning salt
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

1 (12 pound) turkey
INGREDIENTS
· 3/4 cup olive oil
· 3 tablespoons minced garlic
· 2 tablespoons chopped fresh rosemary
· 1 tablespoon chopped fresh basil
· 1 tablespoon Italian seasoning
· 1 teaspoon ground black pepper
· salt to taste
· 1 (12 pound) whole turkey
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

1 (18 pound) turkey
INGREDIENTS
· 1 (18 pound) whole turkey, neck and giblets removed
· 2 cups kosher salt
· 1/2 cup butter, melted
· 2 large onions, peeled and chopped
· 4 carrots, peeled and chopped
· 4 stalks celery, chopped
· 2 sprigs fresh thyme
· 1 bay leaf
· 1 cup dry white wine
DIRECTIONS
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

While nothing is as impressive as a beautiful, bronzed turkey on the holiday buffet, it’s much easier to carve the bird in the kitchen than at the table. These easy-to-follow steps take that turkey from centerpiece perfection to neat slices on your serving platter.

Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the proteins time to relax and allows the juices to redistribute throughout the bird, resulting in succulent slices of meat. Before you begin carving, have a warm serving platter ready.
Legs First

Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices. To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.
Wings Take Off

Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.
Carve the Breast

To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and layer them on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Carve the other side of breast in the same fashion. And let the feasting begin!