Cook Bacon in a cold pan on low until crisp.
While bacon is cooking, cut bread, D&W Originals Cheddar, D&W Originals Herbed Turkey, and lettuce into 2 inch squares. Cut slices of cooked bacon into thirds.
On a 10- to 12-inch skewer, layer bread, lettuce, cheese, bacon and cherry tomato. Repeat once more, then top with last piece of bread.
Serve with a side of D&W Hoagie Dressing for dipping.
Place turkey in slow cooker.
Combine remaining ingredients and brush over turkey.
Cover and cook on Low 10 to 12 hours.
over with plastic and place turkey in fridge to marinate for
or 6 hours.
Remove turkey from brine. Pat dry with
and add 1 cup of turkey stock to mixture. Stir until
Preheat oven to 350\u00b0F.
Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
Spread under turkey skin.
Combine remaining lemon juice and oil; Set aside.
Place turkey on a rack in a shallow roasting pan.
Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170\u00b0F.
Basting every 15 to 20 minutes with lemon mixture.
Let stand for 10 minutes.
Discard skin before carving.
Place onions in crock pot.
Mix garlic, rosemary and pepper in a small bowl; set aside.
Make slices in turkey breast about 3/4 of the way through turkey breast at 2 inch intervals.
Stuff slices with herb mixture.
Place turkey in crock pot.
Pour juice over turkey.
Cover and cook on low 7 to 8 hours or until turkey is no longer pink in centre.
f the dish.
Place turkey breast pieces on top of
Rinse turkey breast and pat dry with
ag or pie dish. Add turkey and marinate 15 minutes.
emon. Place in cavity of turkey breast along with fresh herbs
ups water and 5 tablespoons turkey base. Blend with a hand
Put turkey in crockpot.
Combine remaining ingredients and brush over turkey.
Cover.
Cook on low 10 to 12 hours or high 5 to 6 hours.
Cook bacon in 10 inch skillet over medium heat.
Once bacon is browned, add onion, carrot and celery.
Cook an additional minutes; drain off excess fat.
In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
Once blended, add additional can of chicken broth and spices.
Pour sauce into crock pot.
Add rice and turkey; blend well.
Cook on High for 30 minutes and then reduce heat to Low.
Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
Loosen skin from turkey with fingers, leaving skin attached
Place turkey in crockpot.
Combine remaining ingredients in a bowl and mix well.
Brush over turkey.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours in crockpot.
You can cook this in the oven if you prefer.
In a small saucepan,combine all the ingredients (except turkey) and bring to a boil.
Remove from heat.
Place turkey in shallow roasting pan.
Baste with butter mixture.
Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees.
Baste every 20 minutes.
Spray 5-6 quart slow cooker with cooking spray.
Place turkey in cooker.
Brush with honey mustard.
Sprinkle with rosemary, thyme, basil, garlic pepper and salt.
Pour broth around turkey.
Cover and cook on Low heat setting for 7-8 hours.
Pour water into the crock pot. On a dinner plate, mix the rub ingredients. Rub the turkey legs all over with soft butter or olive oil. Roll the turkey legs in the rub mix and place them in the slow cooker. Turn the heat to low if you want to cook for 7-8 hours or medium if you want to cook them for 3-4 hours. The larger legs will take longer. DO NOT put heat on high. They will dry out quickly and will be ruined.
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!