Recipezaar: Whole Turkey,Comfort Food recipes

Good Eats Roast Turkey

Wed, 04 Jul 2001 11:00:48 -0400

from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time. -- posted by Gay Gilmore

Herbed Turkey Breast

Wed, 13 Mar 2002 21:24:11 -0500

This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy. -- posted by Kate in Ontario

Herb Roasted Turkey

Thu, 28 Mar 2002 14:37:42 -0500

This produces a very moist, flavorfull turkey. -- posted by MizzNezz

Easy Roast Turkey with Apple Stuffing

Sun, 27 Oct 2002 22:17:32 -0500

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast. -- posted by Kate in Ontario

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Hickory-Smoked Bourbon Turkey

Thu, 03 Nov 2005 00:39:49 -0500

This is a great way to make your holiday turkey this year. It takes a little work, but belive me it's well worth it. -- posted by southern chef in louisiana

Cashew and Herb Turkey Stuffing

Thu, 31 Aug 2006 16:48:25 -0400

I was cooking a whole Turkey and I didnt know what to use for the stuffing. So my workmate suggested this recipe. She found it in a Christmas book called Family Circle, The tastes of Christmas, step-by-step -- posted by Chef floWer

Sausage Stuffing

Sat, 28 Oct 2006 08:26:06 -0400

An old family favorite, taught to me by my mother in law 47 years ago. Hints: the bread can be substituted with ready prepared bread cubes. The amounts of the seasonings are guess work as I do them by tasting as I go.They can be adjusted as you wish. No liquid is needed in the stuffing, as the turkey juice, and the fat in the sausage is all that is necessary. place a liner of foil in your roasting pan, and cover turkey with an additional sheet of foil, sealing tightly. Cooking time is 4 1/2 -5 1/2 hours. -- posted by blgpts

Awe-So-Good Turkey and Stuffing Casserole

Tue, 28 Nov 2006 16:29:27 -0500

A delightful leftover holiday turkey and stuffing casserole. -- posted by WrongerIndiana

Kittencal's Perfect Roasted Whole Turkey (Great for Beginners)

Thu, 07 Dec 2006 15:44:08 -0500

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064 -- posted by KITTENCAL

Turkey Dinner Casserole

Fri, 05 Jan 2007 13:28:59 -0500

All the leftovers, yum! -- posted by Derf

Turkey Vegetable Soup

Wed, 17 Jan 2007 14:24:22 -0500

My mom first made this and for once in my life I haven't changed a thing. I do sometimes add extra bouillon if there does not seem to be enough flavour. That is generally not the case however. The two packages, or two cubes should be enough. I like to serve this with garlic bread. -- posted by Chef at Heart

Spicy Feisty Turkey Chili

Mon, 22 Jan 2007 13:44:21 -0500

This recipe is a combination of all the best ingredients from all the other turkey chili recipes I could find. If you like spicy, this is your turkey chili, however you can make it milder by adding less of the spicy ingredients. If you do Weight Watchers, it is only 2 points per cup (serving)! -- posted by LuLu Bear

Turkey Hash

Wed, 18 Jul 2007 14:28:50 -0400

For an easy supper dish that uses up the Christmas turkey leftovers in a very different way, try this crispy hash fry-up. -- posted by English_Rose

Turkey or Chicken Glaze

Wed, 18 Jul 2007 14:29:18 -0400

This simple cranberry glaze adds a delicious sweetness to roast turkey or chicken, ideal for Thanksgiving or Christmas or any other time of year! -- posted by English_Rose

Turkey Gravy

Thu, 19 Jul 2007 16:46:31 -0400

A reliable basic gravy recipe that you can return to again and again. -- posted by English_Rose

Potted (Leftover) Turkey

Sat, 04 Aug 2007 21:36:22 -0400

This recipe uses leftover turkey and works well spread on thinly sliced sour dough bread with dill pickles, gherkins and pickled beets. -- posted by English_Rose

Roast Turkey and Bread Stuffing.

Thu, 20 Sep 2007 12:15:20 -0400

This is my basic roast turkey and stuffing. It's an old fashion recipe but we think it's still the best. -- posted by Sage

Old Fashioned Chicken Pie

Fri, 16 Nov 2007 13:49:06 -0500

This pie can be made with either turkey or chicken. It combines a tangy crispy crust with tender meat and veggies and a flavorful sauce. This is my Mom's recipe, and she has been making it for 35 years. -- posted by Mom To Hayleigh

Moe's Turkey Bone Soup

Sun, 25 Nov 2007 02:32:17 -0500

This is a recipe I think came from a local newspaper, but I'm not sure. I've been making it for over 10 years whenever I have the remains of a roast turkey. -- posted by Cook & Lace

No-Fail Roasted Turkey

Tue, 27 Nov 2007 17:04:03 -0500

In-laws coming over for Thanksgiving where YOU have to roast the turkey for the first time? Nervous and jittery are you? Not to worry! Just follow these detailed instructions and you'll fly by! The only thing is, your mother-in-law might get jealous because you produced a much better turkey than she ever did. *.* This is an equally good and easy recipe for veteran cooks too -- delicious, tender, VERY juicy, and super eye appeal. It took me several years to hone the details of this recipe but, now, I'm pleased with the final result and I think I'll stay with this one for awhile. Cooking time does NOT include the brining process so give yourself 12-24 hours for this if you can, although you CAN skip the brining if you're pressed for time. I hope you enjoy it as much as we do! And serve your bird with Recipe #146456 -- posted by Bone Man

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

Overnight High-Heat Turkey

Fri, 14 Dec 2007 17:39:55 -0500

Here's a HIGH-heat alternative--that kills those pesky salmonella bugs--leaving behind nothing but a tasty, moist bird. Original recipe comes from *Southern-Style Christmas* by Lucinda Secrest McDowell. Cooking time includes baking one hour plus overnight resting. -- posted by Debber

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Spiced Turkey Stew (Leftover)

Fri, 03 Oct 2008 19:07:54 -0400

A really easy casserole dish using leftover turkey with warming flavours of cardamom, coriander and fennel. Serve with mashed potatoes and vegetables or plain rice. -- posted by English_Rose

Turkey Slice (Leftover)

Thu, 09 Oct 2008 18:45:30 -0400

This tasty slice is a great way to use up leftovers. -- posted by English_Rose

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Leftover Turkey and Brie Baguette

Wed, 10 Dec 2008 19:06:22 -0500

As an alternative, after arranging the Brie on top of the turkey, place under a preheated grill for 2-3 minutes or until the cheese begins to melt. Top with the grapes and salad, cover with the lid and serve immediately. -- posted by English_Rose

Mexican Turkey Salad (Leftover)

Wed, 10 Dec 2008 19:15:43 -0500

Another great way to use up leftover turkey! -- posted by English_Rose

Turkey Leftovers Pie

Thu, 11 Dec 2008 18:36:55 -0500

Serve with baked beans. As the pie is intended to make maximum use of tasty leftovers, the quantities of ingredients given should only be taken as a guide. If, for example, you have more leftover turkey and less stuffing than suggested, adapt the quantities accordingly and by all means include any leftover chipolatas and bacon rolls as well! Tip: The pie can be made using cold ingredients if you prefer. Mix the turkey and bread sauce together and spoon into an ovenproof dish. Place the stuffing evenly between the turkey chunks, season and spoon over the gravy in an even layer. Top with the mash and grated cheese and bake in a 350°F oven for 35-40 minutes until piping hot and golden brown on top. -- posted by English_Rose

Turkey, Ham and Mustard Bake

Fri, 27 Nov 2009 09:15:22 -0500

This warming bake, rich with sherry and mustard, will use up the Christmas / Thanksgiving leftovers. -- posted by English_Rose

Fool-Proof Thanksgiving Turkey and Gravy

Wed, 02 Dec 2009 11:43:05 -0500

I have made this five years in a row and always get compliments about it being the most tender turkey people have ever had. Basting isn't required until the end, so it's a really low-maintenance recipe! And the gravy (my personal favorite part of Thanksgving) is to die for! I have used the same measurements for up to a 14-pound turkey. Serving size and yield were hard to estimate because we always have way more gravy than needed...I settled on 10. Note that because of the broth used, you should not stuff the turkey with stuffing. -- posted by Robyn's Cookin'