| The holidays always mean family and FOOD! The | | | | Ingredients 2 12-Pound WHOLE TURKEYS, fresh or |
| turkey recipe is key to a good meal. Here are 10 of | | | | frozen (thawed) |
| the top turkey recipes for your holiday meal. These | | | | As needed salt and freshly ground black pepper 1 |
| recipes range from traditional to unique and there is | | | | Large lemon, cut in quarters 14 Large fresh sage |
| even a beginner turkey recipe! | | | | leaves 4 Slices multi-grain bread 1 Large Granny Smith |
| Recipe #1 | | | | apple, wedged 1 Large sweet onion, wedged 1 Cup |
| Traditional Oven TurkeyKraft Foods© Recipe | | | | unsalted butter, softened 1 Pint water 1 Pint dry sherry |
| 1 frozen turkey (12 lb.), thawed 3 Tbsp. oil 1/2 tsp. salt 1 | | | | 1 Pint sparkling apple cider 2/3 Cup flour 1++ Quart |
| 2 tsp. pepper 2 Tbsp. fresh or 2 tsp. dried herbs, such | | | | TURKEY BROTH As needed assorted fresh sage |
| as thyme, sage or rosemary 3 cups water Thaw | | | | leaves Roasted Turkeys |
| turkey completely before grilling. To thaw, place turkey | | | | 8. Preheat oven to 425 degrees F. |
| on tray in refrigerator. | | | | 9. Rinse and pat turkeys dry, inside and out. Season |
| Refrigerate until thawed, allowing 24 hours of thawing | | | | turkeys inside and out with salt and pepper. |
| time for every 4 pounds of turkey. | | | | 10. Place 1 lemon wedge, 1 sage leaf and 1 bread slice |
| PREHEAT grill to medium-high heat. Remove neck and | | | | into each neck cavity. Fold neck skin under body and |
| giblets from turkey. Rinse outside of turkey as well as | | | | fasten with a skewer. |
| inside the cavity; pat dry with paper towels. Tuck the | | | | 11. Fill each body cavity with apples and onions, 3 sage |
| wings under the back. Place turkey, breast side up, on | | | | leaves and remaining lemon wedge and bread slice. |
| roasting rack in large disposable aluminum foil pan. RUB | | | | Truss turkeys. |
| outside of turkey with oil. Season with salt and pepper. | | | | 12. Rub turkeys with remaining sage. Spread turkeys |
| Sprinkle with herbs. Place pan on grate of grill. Add | | | | with butter and arrange on rack in roasting pans. |
| water to pan, then close the lid of the grill. GRILL turkey | | | | 13. Roast turkeys in middle of preheated 425 degree F |
| 2 to 2-1/2 hours or until meat thermometer registers | | | | oven 30 minutes. Reduce temperature to 325 degrees |
| 180°F when inserted in the thickest part of the | | | | F and baste turkeys with pan juices. Add water to |
| thigh and 170°F when inserted in the thickest part | | | | roasting pan and continue roasting, basting every 20 |
| of the breast, adding additional water to the pan as | | | | minutes. Continue to roast 2-1/2 to 3 hours more, or |
| needed to prevent the drippings from burning and to | | | | until the internal temperature reaches 180 degrees F in |
| have enough liquid remaining in the pan after turkey is | | | | the thigh. |
| cooked for use in making gravy. Remove turkey from | | | | 14. Transfer turkeys to carving board, reserving juices |
| grill; let stand 15 to 20 minutes before carving. | | | | in roasting pan; discard string. Keep turkeys warm, |
| Meanwhile, use pan drippings to make gravy, if desired. | | | | covered loosely with foil. |
| For extra flavor, stuff the turkey cavity with a peeled | | | | Sherried Cider Gravy |
| onion, celery stalks, lemon slices and/or fresh herb | | | | 10. Skim fat from pan juices, reserving 1/2 cup fat. |
| bundles before grilling. | | | | 11. On range top, deglaze pan with sherry over |
| Recipe #2 | | | | moderately high heat, scraping up brown bits. Stir in |
| TurduckenFoster Farms© Recipe | | | | cider. |
| This is a turkey stuffed with a duck, stuffed with a | | | | 12. Bring sherry mixture to a boil and remove pan from |
| chicken layered with dressing. | | | | heat. |
| INGREDIENTS | | | | 13. In a heavy saucepan, whisk together reserved fat |
| 3 pounds Foster Farms Whole Young Chickensalt and | | | | and flour and cook roux over moderately low heat. |
| pepper to tasteCreole seasoning to taste1 (4 pound) | | | | Whisk together for about 3 minutes. |
| duck, boned16 pounds Foster Farms Fresh Whole | | | | 14. Add sherry mixture and stock in a stream, whisking |
| Turkey, boned | | | | to prevent lumping. Simmer, whisking occasionally for |
| DIRECTIONS | | | | about 10 minutes. |
| 1. Preheat oven to 375 degrees F (190 degrees C). | | | | 15. Whisk in additional stock to thin gravy if desired. |
| Lay the boned chicken skin-side down on a platter and | | | | 16. Season gravy with salt and pepper. |
| season liberally with salt, pepper and Creole seasoning. | | | | 17. Discard the cavity ingredients before serving. |
| Lay the boned duck skin-side down on top of the | | | | Garnish turkey with sage. |
| chicken and season liberally with salt, pepper and | | | | 18. NOTE: Provides 32-34 servings at 6 ounces per |
| Creole seasoning. Cover and refrigerate. | | | | portion. |
| 2. Lay the boned turkey skin-side down on a flat | | | | Recipe #7 |
| surface. Cover with a layer of cold Sausage and | | | | CAJUN DEEP-FRIED WILD TURKEY |
| Oyster Dressing and push the dressing into the leg and | | | | Recipe from John Maynard (Courtesy of NWTF) |
| wing cavities so they will look as if they still have | | | | 1 (10-15 lb.) unstuffed turkey 5 gallons peanut oil 2 tbsp. |
| bones in them. | | | | Cajun seasoning 1 stick butter or margarine 1/2 tsp. |
| 3. Lay the duck on top of the turkey skin-side down | | | | garlic powder 1/2 tsp. cayenne pepper (optional) Pour |
| and cover it with a layer of cold dressing. Lay the | | | | peanut oil into a 10 gallon pot. Put pot on propane |
| chicken on top of the duck skin-side down and cover it | | | | cooker and heat oil to 375 degrees. Have turkey |
| with a layer of cold dressing. | | | | completely thawed and dry turkey thoroughly. Tie two |
| 4. With the help of an assistant, bring the edges of the | | | | cotton strings around the carcass so bird can be easily |
| turkey skin up and fasten them together with | | | | lifted out of oil. Carefully submerge turkey in oil. Deep |
| toothpicks. Use the kitchen string to lace around the | | | | fry for 3 1/2 to 4 1/2 minutes per pound and cook until |
| toothpicks to help hold the stuffed turkey together. | | | | turkey floats to the top. Remove bird from oil, and |
| Carefully place the turducken, breast up in a large | | | | immediately dust heavily with cajun seasoning. Melt |
| roasting pan. | | | | butter or margarine, and add to it garlic powder and |
| 5. Roast covered for 4 hours or until the turducken is | | | | cayenne, if desired. Brush turkey with butter mixture. |
| golden brown. Continue to roast uncovered for 1 hour | | | | Allow to cool 20 to 30 minutes before carving. Yield 12 |
| or until a meat thermometer inserted through the thigh | | | | to 16 servings. |
| registers 180 degrees F. and a thermometer inserted | | | | Recipe #8 |
| through the stuffing registers 165 degrees F. Check the | | | | Honey Smoked Turkey |
| turducken every few hours to baste and remove | | | | Sweet and light, this is the easiest way to cook a big |
| excess liquid. There will be enough pan juices for a | | | | bird! It will be the best turkey you have ever had. The |
| gallon of gravy. Carve and serve. | | | | breast is moist and juicy, and the honey makes a |
| Recipe #3 | | | | great thin sauce. I hope you enjoy it as much as my |
| Holiday Champagne TurkeyFoster Farms© | | | | friends and family do when I make it. I never have any |
| Recipe Summary | | | | leftovers! Enjoy! |
| A bottle of champagne is the secret to this moist | | | | INGREDIENTS |
| turkey stuffed with apples and baked in an oven bag. | | | | 1 (12 pound) Fresh Whole Turkey |
| INGREDIENTS | | | | 2 tablespoons chopped fresh sage |
| 1 (12 pound) Foster Farms Fresh Whole Turkey, neck | | | | 2 tablespoons ground black pepper |
| and giblets removed | | | | 2 tablespoons celery salt |
| 1/2 cup butter, cubed | | | | 2 tablespoons chopped fresh basil |
| 2 apples, cored and halved | | | | 2 tablespoons vegetable oil |
| 1 tablespoon garlic powdersalt and pepper to taste | | | | 1 (12 ounce) jar honey |
| 2/3 (750 milliliter) bottle champagne | | | | 1/2 pound mesquite wood chips |
| DIRECTIONS | | | | DIRECTIONS |
| 1. Preheat oven to 350 degrees F (175 degrees C). | | | | 1. Preheat grill for high heat. If you are using a charcoal |
| 2. Rinse turkey, and pat dry. Gently loosen turkey | | | | grill, use about twice the normal amount of charcoal. |
| breast skin, and insert pieces of butter between the | | | | Soak wood chips in a pan of water, and set next to |
| skin and breast. Place apples inside the turkey's cavity. | | | | the grill. |
| Sprinkle with garlic powder, salt, and pepper. Place | | | | 2. Remove neck and giblets from turkey. Rinse the bird |
| turkey in a roasting bag, and pour champagne over the | | | | and pat dry. Place in a large disposable roasting pan. |
| inside and outside of the bird. Close bag, and place | | | | 3. In a medium bowl, mix together sage, ground black |
| turkey in a roasting pan. | | | | pepper, celery salt, basil, and vegetable oil. Pour mixture |
| 3. Bake turkey 3 to 3 1/2 hours in the preheated oven, | | | | evenly over the turkey. Turn the turkey breast side |
| or until the internal temperature is 180 degrees F (85 | | | | down in the pan, and tent loosely with aluminum foil. |
| degrees C) when measured in the meatiest part of | | | | 4. Place the roasting pan on the preheated grill. Throw |
| the thigh. Remove turkey from bag, and let stand for | | | | a handful of the wood chips onto the coals. Close the |
| at least 20 minutes before carving. | | | | lid, and cook for 1 hour. |
| Recipe #4 | | | | 5. Throw about 2 more handfuls of soaked wood |
| Perfect TurkeySummary | | | | chips on the fire. Drizzle 1/2 the honey over the bird, |
| This is a perfect recipe for a moist, flavorful holiday | | | | and replace the foil. Close the lid of the grill, and |
| bird! Plan the time to brine the bird overnight - it's worth | | | | continue cooking 1 1/2 to 2 hours, or until internal |
| the extra effort! | | | | temperature reaches 180 degrees F (80 degrees C) in |
| INGREDIENTS | | | | the thickest part of the thigh. |
| 1 (18 pound) Foster Farms Fresh Whole Turkey, neck | | | | 6. Uncover turkey, and carefully turn it breast side up in |
| and giblets removed | | | | the roasting pan. Baste with remaining honey. Leave |
| 2 cups kosher salt | | | | the turkey uncovered, and cook 15 minutes. The |
| 1/2 cup butter, melted | | | | cooked honey will be very dark. |
| 2 large onions, peeled and chopped | | | | Recipe # 9 |
| 4 carrots, peeled and chopped | | | | Maple Roast Turkey and Gravy |
| 4 stalks celery, chopped | | | | A New England style turkey with maple syrup. It |
| 2 sprigs fresh thyme | | | | makes for a mellow Thanksgiving dinner. Try stuffing it |
| 1 bay leaf1 cup dry white wine | | | | with Cranberry, Sausage and Apple Stuffing. If fresh |
| DIRECTIONS | | | | marjoram is unavailable, 2 teaspoons of dried |
| 1. Rub the turkey inside and out with the kosher salt. | | | | marjoram may be substituted. |
| Place the bird in a large stock pot, and cover with cold | | | | INGREDIENTSTurkey |
| water. Place in the refrigerator, and allow the turkey to | | | | 14 pounds Fresh Whole Turkey, neck and giblets |
| soak in the salt and water mixture 12 hours, or | | | | reserved |
| overnight. | | | | 2 cups chopped onion1 cup chopped celery |
| 2. Preheat oven to 350 degrees F (175 degrees C). | | | | 1 cup coarsely chopped carrots |
| Thoroughly rinse the turkey, and discard the brine | | | | Maple Butter Mixutre |
| mixture. | | | | 2 cups apple cider |
| 3. Brush the turkey with 1/2 the melted butter. Place | | | | 1/3 cup real maple syrup |
| breast side down on a roasting rack in a shallow | | | | 2 tablespoons chopped fresh thyme |
| roasting pan. Stuff the turkey cavity with 1 onion, 1/2 | | | | 2 tablespoons chopped fresh marjoram |
| the carrots, 1/2 the celery, 1 sprig of thyme, and the | | | | 2 1/2 teaspoons grated lemon zest |
| bay leaf. Scatter the remaining vegetables and thyme | | | | 3/4 cup butteralt and ground black pepper to taste |
| around the bottom of the roasting pan, and cover with | | | | Gravy |
| the white wine. | | | | 2 cups chicken stock |
| 4. Roast uncovered 3 1/2 to 4 hours in the preheated | | | | 3 tablespoons all-purpose flour |
| oven, until the internal temperature of the thigh reaches | | | | 1 teaspoon chopped fresh thyme |
| 180 degrees F (85 degrees C). Carefully turn the | | | | 1 bay leaf |
| turkey breast side up about 2/3 through the roasting | | | | 2 tablespoons apple brandy (optional) |
| time, and brush with the remaining butter. Allow the bird | | | | DIRECTIONS |
| to stand about 30 minutes before carving. | | | | 1. Boil apple cider and maple syrup in a heavy |
| Recipe #5 | | | | saucepan over medium-high heat until reduced to 1/2 |
| Latino Lime Glazed Turkey with Chipotle Gravy | | | | cup (about 20 minutes). Remove from heat and mix in |
| Recipe by: Chef/GM Chris Ottens of Novell, a Bon | | | | 1/2 of the thyme and marjoram and all of the lemon |
| Appetit Management Co. | | | | zest. Add the butter, and whisk until melted. Add salt |
| Citrus Glaze | | | | and ground pepper to taste. Cover and refrigerate until |
| 3/4 Cup unsalted butter | | | | cold (syrup can be made up to 2 days ahead). |
| 1/2 Cup honey | | | | 2. Preheat oven to 375 degrees F (190 degrees C). |
| 4 Tablespoons orange zest | | | | Place oven rack in the lowest third of oven. |
| 4 Tablespoons lime zest | | | | 3. Wash and dry turkey, and place in a large roasting |
| 2 Tablespoons fresh thyme, chopped | | | | pan. Slide hand under skin of the breast to loosen. Rub |
| 4 Teaspoons canned chipotle chilies, chopped | | | | 1/2 cup of the maple butter mix under the breast skin. |
| 1 Tablespoon ground cumin | | | | If planning on stuffing turkey, do so now. Rub 1/4 cup |
| 1 Teaspoon salt | | | | of the maple butter mixture over the outside of the |
| Over medium heat, melt butter in heavy saucepan. | | | | turkey. With kitchen string, tie legs of turkey together |
| Remove pan from heat and stir in honey, orange and | | | | loosely. |
| lime zests, thyme, chilies, cumin and salt. | | | | 4. Arrange the chopped onion, chopped celery, and |
| Measure 1/2 cup glaze and reserve for gravy. | | | | chopped carrot around the turkey in the roasting pan. If |
| Cover and chill remaining liquid in freezer for about 30 | | | | desired, the neck and giblets may be added to the |
| minutes or until liquid begins to turn firm but is still | | | | vegetables. Sprinkle the remaining thyme and |
| spreadable. | | | | marjoram over the vegetables, and pour the chicken |
| Vegetables | | | | stock into the pan. |
| 2 Tablespoons unsalted butter | | | | 5. Roast turkey 30 minutes in the preheated oven. |
| 4-1/2 Cups chopped sweet onions | | | | Reduce oven temperature to 350 degrees F (175 |
| 1 Packet giblets (turkey neck, gizzard and heart) | | | | degrees C), and cover turkey loosely with foil. Continue |
| 2 Cups coarsely chopped peeled carrots | | | | to roast, about 3 to 4 hours unstuffed or 4 to 5 hours |
| 2 Cups coarsely chopped celery (with leaves) | | | | stuffed, until the internal temperature of the thigh |
| 1-1/2 Cups chopped plum tomatoes | | | | reaches 180 degrees F (80 degrees C) and stuffing |
| Over medium-high heat, melt butter in large nonstick | | | | reaches 165 degrees F (75 degrees C). Transfer |
| pan. Add onions and reserved turkey parts. Saute until | | | | turkey to a platter, and cover with foil. Reserve pan |
| onions are deep brown. Add carrots, celery and | | | | mixture for gravy. Allow turkey to sit about 25 minutes |
| tomatoes to skillet and toss to blend. | | | | before removing stuffing and carving. |
| Glazed Turkey | | | | 6. To Make Gravy: Strain pan juices into a measuring |
| 22 to 24-pound WHOLE TURKEY, fresh or frozen | | | | cup. Spoon fat from juices. Add enough chicken stock |
| (thawed) 9 Cups TURKEY STOCK Set a small rack | | | | to make 3 cups. Transfer liquid to a heavy saucepan |
| in a large shallow roasting pan and place cooked | | | | and bring to a boil. In a small bowl, mix reserved maple |
| vegetables with turkey parts around rack. Blot turkey | | | | butter mixture with flour to form a paste, and whisk |
| dry with paper towels. At the neck end, gently loosen | | | | into the broth. Stir in thyme, bay leaf, and apple brandy. |
| skin from the turkey breast without totally detaching | | | | Boil until reduced and slightly thickened. Season with |
| the skin. Rub 1/2-cup citrus glaze under skin. Replace | | | | salt and pepper to taste. |
| the skin. Fold neck skin and fasten to the back with | | | | Recipe #10 |
| skewers. Fold the wings under the back of the turkey. | | | | Easy Beginner's Turkey with Stuffing |
| Return legs to tucked position. Place turkey, breast | | | | This easy to make turkey is great for beginners, but |
| side up, on the rack. Brush an additional 1/3-cup citrus | | | | experts will find it equally delicious. Adjust the cooking |
| glaze over top and sides of turkey. Reserve any | | | | time for different sized birds. |
| remaining glaze. Sprinkle turkey with salt and pepper. | | | | INGREDIENTS |
| Loosely tent the turkey and roast turkey in a | | | | 12 pounds Fresh Whole Turkey2 tablespoons |
| preheated 400 degree F oven for 30 minutes. Add | | | | vegetable oil |
| 1-cup poultry broth to pan and reduce oven | | | | Stuffing Mix |
| temperature to 350 degrees F. Secure foil snugly | | | | 1 (6 ounce) package dry bread stuffing mix1 cup |
| around turkey and continue to roast for 1-1/4 hours. | | | | water1 tablespoon butter1 cup chopped celery1/4 cup |
| The foil will prevent the honey-coated turkey from | | | | chopped onion4 slices toasted white bread, torn into |
| excessive browning. Add 1-cup poultry broth to pan | | | | small piecessalt and pepper to taste |
| every 30 minutes until turkey reaches an internal | | | | DIRECTIONS |
| temperature of 180 degrees F in the thigh. Remove | | | | 1. Preheat oven to 350 degrees F (175 degrees C). |
| the foil during the last 15-20 minutes to brown the | | | | Rinse turkey, remove giblets and place in a shallow |
| turkey. Remove turkey from the oven and allow it to | | | | roasting pan. |
| stand for 20 minutes before carving. | | | | 2. Prepare stuffing according to package directions. |
| Chipotle Gravy | | | | Mix in water. |
| 1/2 Cup flour 1 Cup TURKEY STOCK Strain pan | | | | 3. Melt butter in a medium saucepan over medium |
| drippings, pressing vegetables to extract liquid. Discard | | | | heat, and slowly cook and stir the celery and onion until |
| solids in strainer. Spoon fat from top of juices and | | | | tender. |
| discard fat. Add enough broth to pan juices to equal 6 | | | | 4. Mix celery, onion, and toasted bread pieces into the |
| cups. Stir reserved 1/2-cup citrus glaze in heavy large | | | | stuffing, and season with salt and pepper. Loosely |
| saucepan over medium heat until melted. Gradually | | | | scoop stuffing into the turkey body cavity and neck |
| add flour and whisk 1 minute, allowing flour to slightly | | | | cavity. Rub the exterior of the turkey with vegetable |
| brown. Gradually whisk in pan juices. Bring to gentle boil, | | | | oil. |
| whisking until smooth. Reduce heat to medium; simmer | | | | 5. Loosely cover turkey with aluminum foil, and roast 3 |
| until sauce thickens slightly, about 5 minutes. Season | | | | 1/2 to 4 hours in the preheated oven, until the thickest |
| gravy with salt and pepper. | | | | part of the thigh reaches 180 degrees F (85 degrees |
| Recipe #6 | | | | C) and the interior of the stuffing reaches 165 degrees |
| Holiday Turkey with Sage and Sherried Cider Gravy | | | | F (70 degrees C). Remove foil during the last half hour |
| Recipe provided by Volk Enterprises, Inc. | | | | of cooking to brown the bird. |