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How to make Turkey Pot Pie Soup
Yield: 6 servings
Prep Time: 10 minutes
Cook: 30 minutes
1 tablespoon butter
1 small yellow onion, diced
2 celery stalks, diced
1/4 cup all purpose flour
2 russet potatoes, peeled and diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper
2 cups low sodium chicken broth
1 cup half-and-half
2 carrots, peeled and diced
3 cups shredded leftover turkey meat
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.
Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.
How to make Slow Cooker Turkey Breast
Yield: about 6 servings
Prep Time: 10 minutes
Cook: 5 hours 30 minutes
The cook time will vary depending on the size of your turkey and your slow cooker.
1 large onion, quartered
1 (5 to 7 pound) bone-in whole turkey breast with skin
3/4 cup low sodium chicken broth
2 bay leaves
1 1/2 teaspoons kosher salt, plus more for the gravy
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.
Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.
Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.
Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.
Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.
How to make Turkey Lettuce Wraps
Yield: 4-6 servings
Prep Time: 10 minutes
Cook: 25 minutes
If you’re serving a crowd or want leftovers, you can easily double this recipe.
2 teaspoons peanut oil
1/2 red bell pepper, finely chopped
4 ounces canned water chestnuts, drained and chopped
1 1/4 pounds ground turkey
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon fresh minced ginger
2 teaspoons red chili paste (more or less depending on taste)
3 tablespoons Kikkoman hoisin sauce
3 teaspoons Kikkoman low sodium soy Ssuce
1 tablespoon Kikkoman rice vinegar
12 Boston or butter lettuce leaves
Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and water chestnuts and sauté until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and red chili paste and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Add the hoisin, soy sauce, and vinegar, stirring to combine.
Remove the turkey mixture to a serving bowl. Serve alongside lettuce leaves.
Recipe by Tessa of Handle the Heat
How to make Healthy Turkey Taco Salad
Yield: 4 servings
12 ounces ground turkey
2 tablespoons taco seasoning
8 cups torn or chopped romaine lettuce
1 red bell pepper, chopped
1/2 cucumber, chopped
2 roma tomatoes, chopped
1/3 cup shredded carrots
1/3 cup corn kernals
2 tablespoons chopped fresh green onions
1 cup salsa
1/4 cup crumbled queso fresco
In a large skillet cook the turkey and taco seasoning over medium-high heat, breaking up the turkey into small crumbles, until the turkey is cooked through. Turkey can be cooked ahead of time and stored in an airtight container for up to 3 days.
Meanwhile toss the romaine lettuce, bell pepper, tomatoes, carrots, corn, and green onions together. Salad mixture can be made ahead of time and stored in an airtight container, with a dry paper towel pressed laid directly on top of the salad, for up to 3 days. Divide between four serving plates and top with the turkey mixture, salsa, and queso fresco. Serve.
How to make How to Brine a Thanksgiving Turkey
12 to 18 pound turkey, neck and giblets removed, preferably fresh but defrosted if frozen
For the brine:
2 gallons cold water
10 ounces Kikkoman Naturally Brewed Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried rosemary leaves
2 tablespoon dried thyme
Fresh herbs, such as thyme, rosemary, and sage
1 onion, peeled and chopped
1 apple, cored and chopped
Very thoroughly rinse off the turkey under cold running water in a clean sink. Be sure to rinse the inside cavity.
In a lidded 5 gallon bucket or other large food-safe vessel combine all the brine ingredients, stirring until the salt and sugar are dissolved. Completely submerge the turkey in the brine solution. Allow the turkey to brine for at least 12 hours, up to 18 hours for larger birds. If using a frozen injected turkey, brine for 8 to 10 hours.
Preheat the oven to 475°F. Place a roasting rack on a large rimmed sheet pan or prepare a roasting pan.
Discard the brine and remove turkey to a clean sink. Rinse thoroughly under cold running water for several minutes. Fill the sink with water and let the turkey soak for 10 minutes. Remove turkey from water, allowing water to drain from cavity, before patting dry with paper towels.
Place the turkey on the roasting rack. Fill with fresh herbs, onion, and apple. Tuck the wings under the bird and tie the legs together with twine. Coat the skin liberally with canola oil. Fold a very large sheet of tin foil into a triangle that will fit over the breast of the turkey. Brush the foil with canola oil. Mold the foil, oiled side down, to the breast of the turkey, like a breast plate, then set aside for later. Place a digital thermometer probe into the breast of the turkey, making sure it is well inserted but not touching any bone. Insert the turkey in the oven, legs first. Roast the turkey at 475°F. for 30 minutes.
Remove the turkey from the oven, remove thermometer probe, and carefully place the foil triangle over the breast. Reinsert the thermometer probe over the foil and return the turkey to the oven. Reduce the oven temperature to 350°F, and roast until the internal temperature of the breast reaches 161°F, about 2 hours, depending on the size of the turkey. Remove from oven, tent loosely with foil, and let rest for 15 to 30 minutes, longer for large birds, before carving to ensure juiciness.
How to make Stuffed Turkey Burgers
Yield: 4 servings
- 1 1/4 pounds lean ground turkey breast
- 1/2 cup chopped roasted red peppers
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 teaspoons salt
- Freshly ground black pepper
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
The Food You Crave by Ellie Krieger
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