A turkey (approximately 16 lb or 7.5 kg).
6 crushed garlic cloves.
4 tablespoons of honey.
4 tablespoons of hoi sin sauce.
2 tablespoons of soy sauce.
2 tablespoons of oyster sauce.
2 teaspoons of salt.
Mix all of the ingredients over the turkey.
Place in a 375°F (190°C) oven with a tray filled with water underneath.
Roast for three hours.
Serve.
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1 lb of ground turkey breast, cooked.
12 cups of frozen mixed vegetables, thawed.
2 cups of mashed potatoes.
1 can (10 ¾ ounces) of cream of mushroom soup.
1 cup of grated cheddar cheese.
½ cup of onions, chopped.
½ cup of bell peppers, chopped.
¼ cup of water.
1 teaspoon of salt.
½ teaspoon of freshly ground black pepper.
Preheat oven to 350°F (175°C).
Prepare a two-quart casserole dish with cooking spray; set aside.
In a suitably sized skillet, cook the ground turkey breast, onions, and bell peppers until no pink remains in turkey and vegetables are tender.
Stir in mixed vegetables, soup, water, salt and freshly ground black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around edge of casserole.
Bake, uncovered, for 25 minutes or until heated through.
Top with cheddar cheese and bake for another 5 minutes.
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2 lbs of ground turkey.
2 quart canned white kidney beans, drained and rinsed.
6 large celery stalks, diced.
4 green onions, sliced.
4 large garlic cloves, minced.
2 large green bell pepper, seeded and diced.
3 cups of water.
½ cup of olive oil.
½ cup of Tabasco green pepper sauce.
½ cup of chopped parsley.
2 ½ teaspoons of salt.
In a large saucepan, heat 4 tablespoons of oil over medium heat.
Add the diced celery and green pepper and cook for 5 minutes.
Add the sliced green onions and minced garlic, then cook for another 5 minutes, stirring occasionally.
Remove vegetables to plate using a slotted spoon.
Add the remaining 2 tablespoons of oil. Over medium-high heat, cook ground turkey until well-browned on all sides, stirring frequently.
Add the cooked vegetables, kidney beans, green pepper sauce, water and salt.
Bring to a boil over high heat; then reduce heat to low.
Cover and simmer for 20 minutes, stirring occasionally.
Uncover the saucepan and simmer 5 minutes.
Stir in the choppped parsley and serve.
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2 cups of buttermilk.
2 teaspoons of Worcestershire sauce.
2 teaspoons of mustard.
1/2 teaspoon of cayenne.
1/2 a small onion, sliced thinly.
1 clove of garlic, sliced thinly.
1/2 lb of turkey breast cutlets.
3/4 cup of breadcrumbs.
Salt and pepper.
1/2 Gravy recipe.
Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight.
Preheat the oven to 350F. Spread the bread crumbs on a baking sheet and toast for about 5 minutes,
until lightly browned. Transfer to a plate and season with salt and pepper.
Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm.
Wipe out the skillet and repeat with more spray and the remaining turkey. Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle.
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1 turkey, any size.
½ cup of butter, in slices.
½ cup of oil.
4 pressed garlic cloves.
1 teaspoon of allspice.
1 teaspoon of salt.
Preheat your oven to 400°F (205°C).
Place the turkey in roasting pan. Lift the skin above body cavity and insert the butter slices.
Rub the oil all over skin on body of the turkey; then sprinkle with allspice and salt.
Cover the top of the turkey with aluminum foil.
Wrap the overlapping foil around the top of the roasting pan.
Cover with lid also, if available.
Reduce heat to 350°F (175°C). For every one pound the turkey weighs, cook for twenty minutes.
Remove the aluminum foil during last 20 minutes of cooking to allow skin to brown.
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8 turkey legs.
½ cup of water.
2 celery stalks, chopped.
1 onion, chopped.
Salt and pepper, to taste.
Place the turkey and vegetavles in a slow cooker.
Season with salt and pepper, then add the water.
Cook on low for 7-8 hours.
When cooked, remove bones and refrigerate.
Once cooled, freeze until ready to use.
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2 lbs of Chestnuts.
1 tablespoon of Vegetable oil.
6 cups of Soft bread crumbs.
½ cup of Butter - melted.
1 tablespoon of Minced onion.
2 teaspoons of Salt.
1 tablespoon of Chopped parsley.
1 pinch of Black pepper.
Preheat oven to 400F
Make two ½ inch slits with a sharp knife into the shell of each chestnut.
Place chestnuts with oil in a deep saucepan and cook gently for 5 minutes, shaking the pan regularly.
Transfer chestnuts to a baking sheet and bake in the oven for 5 more minutes.
Remove and leave to cool.
In a mixing bowl, combine the bread crumbs, melted butter, salt, onion, parsley and pepper.
Remove chestnut shells (and skins) using a knife. Squash the nuts and add to the other ingredients.
Use as stuffing for a turkey.
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One 15 lb turkey.
2 cups of Italian dressing.
1 cup of mixed seasoning (try for example onion powder, cayenne, black pepper and garlic powder).
1 stick of butter.
Peanut oil.
The night before the turkey is to be cooked, melt the butter and add the dressing to it.
Add the seasoning to the mixture.
Place this mixture into an injector needle.
Insert the needle all the way into the turkey and squeeze.
Inject the turkey all over until all the mixture is used.
Place the injected turkey into a bag and keep in the the refrigerator overnight.
The next day, heat the oil to about 375°F (190°C).
Place the turkey into the heated oil. This should drop the temperature to around 300°F to 350°F. Do not allow it to rise to above 350°F (175°C).
Cook the turkey, uncovered, for about 3 minutes per pound (so around 45 mins for a 15 pound turkey).
Serve as desired.
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4 turkey drumsticks, thawed.
1/4 cup of catsup.
1/4 cup of molasses.
1/4 cup of vinegar.
2 tablespoons of Worcestershire sauce.
1/2 teaspoon of hickory smoke salt.
1 tablespoon of instant minced onion.
Salt and pepper.
Sprinkle the turkey drumstickers with salt and pepper.
Place in a large crockpot.
Combine the catsup, molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion. Pour over the turkey.
Cover and cook on low for 7-9 hours.
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½ lb of cooked turkey breast, diced into cubes.
6 oz of mushrooms, sliced.
1 cup of celery, thinly sliced.
½ cup of onion, chopped.
½ cup of mayonnaise.
½ cup of light sour cream.
½ cup of slivered almonds, toasted.
¼ cup of seasoned breadcrumbs.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and pepper, to taste.
Preheat your oven to 325°F (160°C).
Heat the oil in a large heavy skillet over medium heat.
Add the sliced celery and chopped onion, then sauté 4 minutes or until tender.
Remove from heat and stir in the mayonnaise, sour cream, lemon juice and salt and pepper until well blended.
Add the turkey, toasted slivered almonds and sliced mushrooms. Toss to coat well, then transfer to an oven-proof casserole dish.
Sprinkle with breadcrumbs and bake for 30 minutes or until bubbly.
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