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Turkey Recipes
Herb Roasted Turkey

INGREDIENTS:

  • 1 whole 12 to 14 pound turkey
  • 1/2 cup rosemary sprigs, fresh
  • 1/2 cup sage leaves, fresh
  • 1 apple, quartered
  • 1 stalk celery, halved
  • 1 onion, halved
  • 1/2 cup butter, melted

PREPARATION:

  1. Remove giblets and neck from turkey; reserve for other uses or use to make broth for gravy if desired.
  2. Rinse turkey with cold water and pat dry.
  3. Loosen skin from the turkey breast a bit not totally detaching.
  4. Place rosemary and sage under skin then smooth skin over herbs and back into place.
  5. Place apple, celery, and onion into the neck cavity. Place the turkey, breast side up, on a rack in a shallow roasting pan; brush with melted butter. Cover turkey loosely with a piece of aluminum foil.
  6. Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending on size and oven.
  7. Remove turkey and let stand 15 minutes before carving. Serve with gravy.
Deep Fried Turkey Breasts

INGREDIENTS:

  • 1 turkey breast (3 to 3 1/2 pounds)
  • 3 tablespoons Cajun Turkey Seasoning
  • Enough oil to completely cover the turkey breast with 3 inches to spare

PREPARATION:

  1. Place the turkey breast in the pot you are going to use to fry it.
  2. Add enough water to cover the breast with about 3 inches to spare.
  3. Remove the breast and measure the water. This is how much oil you will need.Pat dry the breast and coat with Cajun Turkey Seasoning.
  4. Heat oil to 350 degrees. The temperature is important so use a thermometer to test. VERY SLOWLY lower the breast into the hot oil. Use gloves to protect yourself from splashing.
  5. Fry breast to 3 minutes per pound plus 5 minutes. Therefore a three pound breast will take 14 minutes ((3 X 3) + 5 = 14).
  6. Carefully remove from oil. Allow to drain.
  7. Carve and serve.
Bacon Wrapped Stuffed Turkey Breast

INGREDIENTS:

  • turkey breast, deboned
  • salt and pepper
  • your favorite dressing
  • cranberry sauce
  • bacon
  • parchment paper

PREPARATION:

  1. Lay the breast between two layers of plastic wrap. Beat with a meat mallet until 1/4" thick.
  2. Season to taste with salt and pepper.
  3. Down one 1/3 of the breast lay a strip of dressing.
  4. Down another 1/3 lay a strip of cranberry sauce.
  5. Roll up like a cigar.
  6. Wrap entire thing with bacon.
  7. Wrap in parchment paper. Place in a baking dish.
  8. Bake at 350 degrees for 1 hour.
  9. Serve with your favorite sides like potatoes and gravy.
Wild Turkey Chili

INGREDIENTS:

  • 3 lbs ground wild turkey
  • 2 cans(15 oz.) pinto beans
  • 2 cans(16 oz.) diced tomatoes
  • 3 cups tomato juice
  • 2 cups chopped celery
  • 5 medium onions, chopped
  • 2 cloves garlic
  • 1/2 cup chili powder
  • 1 tbsp. paprika
  • 3 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. marjoram
  • 1/2 tsp.cayenne pepper
  • shredded cheddar cheese

PREPARATION:

  1. Brown the turkey in a large pot.
  2. Add the celery, onions, garlic, diced tomatoes, and the tomato juice. Stir together.
  3. In a small bowl mix together the cayenne pepper, cumin, marjoram, salt, chili powder, and paprika.
  4. Sprinkle this over the turkey mixture. Stir well.
  5. Simmer for 60 minutes.
  6. Add the pinto beans and simmer for 30 minutes.
  7. Serve topped with the shredded cheese.
Turkey Enchaladas

INGREDIENTS:

  • 2 cups cooked, cubed wild or domestic turkey
  • 2 (10 3/4-ounce) cans of cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup diced green chilies
  • 1 cup Monterey Jack cheese
  • 1 cup Cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chili powder
  • Non-stick cooking spray
  • 12 tortillas, flour or corn
  • sliced black olives (optional)
  • additional shredded cheese (optional)
  • 1/2 tsp.cayenne pepper
  • shredded cheddar cheese

PREPARATION:

  1. Combine soup, sour cream, and chilies. Heat thoroughly.
  2. Warm tortillas in damp paper towel in microwave.
  3. Coat a 13x9x2 inch baking pan with cooking spray.
  4. Mix cheeses, onion, turkey and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in the center of each tortilla. Roll tortillas and place in baking pan.
  5. Pour remaining soup mixture over the top.
  6. Cover and bake at 350 degrees for 30 minutes. Uncover and top with black olives and additional cheese if desired.
  7. Heat till cheese is melted.