Tag Archives: turkey

Roast Turkey With Apple-Pecan Stuffing


a 10- to 14-pound turkey
1/2 cup soft butter
salt and pepper, to taste


Remove giblets from the turkey. Massage well with the butter, then salt and pepper the turkey. Prepare stuffing as directed below.



1/2 cup butter
3 stalks celery, diced
2 large onions, diced
2 large cooking apples, peeled and diced
10 to 12 cups cubed bread
1 cup water
2 tablespoons finely chopped fresh parsley
1 teaspoon dried basil
1/8 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/2 cups chopped pecans
uncooked strips of salt pork or bacon


In a large pan, melt the butter and cook celery and onions until tender, stirring occasionally. Add the apples and cook for 5 minutes longer.

Remove from the heat; stir in bread cubes, water, seasonings, and pecans. Mix well.

Stuff the turkey and sew cavity shut with needle and cotton thread.

Line the bottom of a roasting pan with half of the strips of salt pork, then place the turkey breast side up in the pan. Place the remaining salt pork over the breast.

Place in 450F oven and cook for 30 minutes, then reduce the heat to 350F and continue roasting until the turkey is done (juices run clear and legs move easily).

Baste frequently with the liquid in the pan; add additional melted butter if necessary.

Juicy Thanksgiving Turkey


2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne


Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Basic Thanksgiving Dressing

Cook Time: 45 Minutes
Servings: 18 Servings


1 loaf Cornbread
1 loaf Italian Bread, Such As Ciabatta
1 loaf French Bread
1 whole Large Onion Or 2 Medium Onions, Diced
5 stalks Celery, Diced
1/2 bunch Parsley, Chopped
1/2 cup (1 Stick) Butter
6 cups Low-sodium Chicken Broth, More If Needed For Moisture
1/2 teaspoon Dried Basil
1/2 teaspoon Ground Thyme
1 Tablespoon Fresh Rosemary, Finely Minced
Salt And Pepper


Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy.

Foolproof Turkey Gravy

8 servings


1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper


Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.

Tip: The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour, and you won’t get lumps.

Lemon Seasoned Turkey Breast with Sweet Potatoes and Onions


1 turkey breast half (about 3 lbs)
1 small lemon
1 garlic clove, pressed
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground black pepper
3 medium sweet potatoes (1 1/2 lbs), peeled
2 medium onions


Preheat oven to 350F.

Remove any excess fat from turkey breast.

Zest lemon with Zester/Scorer using short strokes.

Press garlic with Garlic Press.

Combine lemon zest, garlic, rosemary, thyme, salt and pepper to make a rub.

Rub 1 1/2 tablespoons evenly over entire turkey breast half.

Slice sweet potatoes into 1 1/2-inch cubes using Crinkle Cutter.

Cut onions into wedges using Utility Knife.

Place turkey half, skin side up, in Deep Dish Baker.

In Classic Batter Bowl, toss remaining lemon seasoning with vegetables.

Surround turkey breast with seasoned vegetables.

Cover with Baking Bowl. Bake 1 hour.

Carefully remove Baking Bowl with Oven Mitts; continue baking 20-30 minutes or until Pocket Thermometer reads 170F.

Let stand covered 10 minutes before carving.

Carve with Chef’s Knife.

Yield: 6 servings

Turkey Club Sandwich

Serves 2-3


6 pieces wheat or white bread
4 oz. white turkey meat, thickly sliced
4 pieces bacon
1 tomato, sliced
1/2 cup iceberg lettuce, chopped
1/3 cup mayonnaise


In batches, toast all slices of bread.

In a medium pan over medium heat, cook bacon until extra crispy. Set aside to a paper towel-lined plate to drain and discard fat.

Spread mayonnaise on 1 side of every slice of bread.

To assemble: take first slice of bread (mayonnaise side up) and place a small bunch of lettuce on top of it.

Cover with 1-2 slices of turkey, then top with second slice of bread (mayonnaise side on the turkey).

Take 2 pieces of bacon and break into crumbles. Put crumbles on top of second slice of bread. Top with 1/2 of your tomato slices and top with remaining bread, mayonnaise side down.

Repeat with second sandwich.

Cut club sandwiches in half diagonally, and then diagonally again, going the other direction, to create quarters. Note: if sandwiches aren’t staying together, feel free to use toothpicks to keep them from falling apart.

Serve immediately or chilled.

Turkey Goulash

Serves 6


2-3 cups Thanksgiving turkey (shredded) or 1 pound turkey (ground or shredded)
1 (28 oz.) can crushed tomatoes
2 cups turkey or chicken stock
1/2 cup dry red wine
3 cloves garlic, minced
1 Yukon Gold potato, peeled and diced
1 white onion, diced
1 red bell pepper, seeds removed, diced
2 tablespoons vegetable oil
1 tablespoon Worcestershire
1 tablespoon tomato paste
1/2 tablespoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste


If using raw turkey: season turkey with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat and, in batches, brown turkey on all sides. Remove turkey to plate and set aside. *If using Thanksgiving leftovers: just cube and bring up to room temperature.

Add onion and red pepper to turkey fat (or vegetable oil) and cook until softened. 8-10 minutes.

Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.

Pour in red wine and deglaze any burnt bits from the bottom of the pot.

Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.

Add potatoes to the stew and mix well.

If starting with raw meat, return turkey to pot, reduce heat to low and simmer for 1-1 1/2 hours, or until meat is tender. If using leftover turkey, let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.

Taste and adjust seasoning, if necessary. Serve hot with rice, egg noodles or hearty bread.