Find Recipes Instantly! (Type the Recipe name or any Ingredient) Roast Turkey Glistening and golden brown, this classic roast turkey needs only a simple herb garnish. It is pictured here stuffed with Giblet Stuffing. 1 16- to 20-pound turkey Desired stuffing (optional) 1. Thaw turkey in refrigerator, allowing time to prepare the giblet broth the day before roasting. Remove turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove giblets and neck from cavities. 2. Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back. 3. Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck. 4. Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown. 5. Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 24 servings. Baked Ziti with Turkey Meatballs 1 pound ground turkey 1 clove garlic, minced 3/4 cup fresh bread crumbs 1/2 cup finely diced onion 3 tablespoons chopped, toasted pine nuts 1/2 cup chopped fresh parsley 1 egg, lightly beaten 1 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons olive oil 1 pound ziti pasta 1 1/2 cups mozzarella cheese, shredded 1 cup grated Romano cheese 6 cups tomato sauce 1 pint part-skim ricotta cheese Directions 1 In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter. 2 In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner. 3 Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish. 4 Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain. 5 In a small bowl, toss together mozzarella and romano cheese. 6 Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving. Makes 8 servings Delicious Turkey Burgers 3 pounds ground turkey 1/4 cup seasoned bread crumbs 1/4 cup finely diced onion 2 egg whites, slightly beaten 1/4 cup chopped fresh parsley 1 clove garlic, peeled and minced 1 teaspoon salt 1/4 teaspoon ground black pepper Directions 1 In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into about 12 patties. 2 Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C). Makes 12 burgers Breaded Turkey Breasts 1 cup dry bread crumbs 1/4 cup grated Parmesan cheese 2 teaspoons Italian-style seasoning 1 cup milk 1 pound skinless, boneless turkey breast meat - cut into strips 1/4 cup olive oil Directions 1 In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture. 2 Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear. Makes 4 servings Amy's Triple Decker Turkey Bacon Sandwich 2 slices white bread 1 tomato, thinly sliced 4 tablespoons mayonnaise 3 lettuce leaves 3 slices turkey bacon 3 slices Cheddar cheese Directions 1 Toast the bread slices. Spread a thin layer of mayonnaise on each slice. Layer each slice with lettuce, tomato, turkey bacon and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. When done, cover with second slice of bread and heat in microwave for 45 seconds to 1 minute, or until cheese is melted. Makes 1 serving Asian Barbecue Turkey Thighs 3/4 cup barbecue sauce 1/4 cup chopped green onion 3 tablespoons soy sauce 2 tablespoons toasted sesame seeds 1 teaspoon minced garlic 1/4 teaspoon ground ginger 2 pounds turkey thighs, skinned and excess fat removed Directions 1 To Marinate: In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In self- closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly. 2 Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with favorite rice dish and a vegetable, if desired. Makes 4 servings Broccoli Turkey Bake 1 cup uncooked white rice 2 cups cooked, chopped turkey meat 1 (10 ounce) package frozen broccoli, thawed 1 cup shredded Cheddar cheese 1 (7 ounce) package whole wheat crackers, crushed 3 tablespoons butter, melted Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 3 In a 9x13 inch baking dish combine turkey, broccoli, cheese and cooked rice. 4 In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. 5 Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy. Makes 8 servings Chicken or Turkey Tetrazzini 12 ounces spaghetti 1 1/2 teaspoons vegetable oil 1/2 teaspoon salt 1 1/2 tablespoons butter 1/4 cup chopped onion 2 (10.75 ounce) cans condensed cream of mushroom soup 1 cup chicken broth 1 teaspoon seasoning salt 3 cups shredded Amercian cheese 4 cups cooked and cubed chicken 2 tablespoons chopped fresh parsley 2 tablespoons diced red bell pepper Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Cook spaghetti according to package directions, add oil and salt to cooking water. Drain. 3 In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly. 5 Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper. Makes 8 servings Cheesy Turkey with Pasta 1 (16 ounce) package rigatoni pasta 1/4 cup butter 1/4 cup all-purpose flour 1 cup turkey stock 1/2 cup pasta sauce 1 cup water 1/2 (1 ounce) package dry onion soup mix 1 teaspoon crushed garlic salt and pepper to taste 1/3 cup shredded Monterey Jack cheese 1/3 cup shredded sharp Cheddar cheese 1 pound cooked turkey breast, cubed Directions 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2 In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper. 3 Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve. Makes 6 servings Whole Turkey INGREDIENTS 1 16 lb turkey double recipe of any stuffing (optional) 1/4 C melted butter DIRECTIONS Stuff the turkey, if desired. Truss the turkey by tying the legs together and the wings to the body. Don't use metal skewers. Place the breast side down in a 3- quart rectangular baking dish. Brush with the butter. Cook uncovered medium high (60% power, 60 minutes. Turn the turkey over, breast side up. Cook, uncovered medium-high 60-80 minutes, until done, basting two or three times and draining any fat with a bulb baster. As you baste, check the wing and leg areas to see if they are done and should be covered with foil to prevent over cooking. Let stand, tented with foil, for 20 minutes. During this time vegetables and a grave can be cooked. Crisp-Skin Turkey: Preheat a conventional oven to 500oF during the last part of the microwave cooking time. Transfer the cooked bird to the preheated oven for 5-10 minutes to crisp before setting the bird aside for the 20 minutes standing time. For a smaller (or larger bird) use the above recipe as a guidline and microwave the turkey 8-9 minutes per pound at medium-high (60%) power. Additional Whole Turkey Microwaving Tips SERVINGS Serves 12-16