Fill turkey pot with strainer about two
In a whole-turkey-size stockpot, whisk brown sugar,
Heat oil in a large stockpot or turkey fryer to 350 degrees F (
With turkey breast side up, cut through
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat.
Heat oil in deep fryer or fish fryer to 325\u00b0.
Fry turkey for 30 minutes or until meat thermometer registers 185\u00b0. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
175 degrees C).
Heat oil in a large saucepan over
Preheat oven to 325\u00b0F. Coat a roasting pan with 2 tbsp oil. Season turkey and place in pan. Roast for 1 hour 15 mins. Mix carrots and potatoes, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for another 30 mins. Mix tomatoes and cabbage, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for 15 mins, or until juices run clear.
To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.
Mix turkey with onion and garlic powder.
Add Olive oil to a large nonstick skillet, cook turkey, until it is no longer pink.
Add Broccoli coleslaw, coleslaw mix and stir fry until veggies are crisp tender.
Break noodles in half, long-wise. Add noodles, chicken broth, peas, soy sauce and sesame oil to turkey mixture.
Bring to a boil.
Reduce heat, cover and simmer for 2 minutes.
Mix cornstarch and water, stir into mixture to thicken.
Add pepper to taste.
move giblets and neck from turkey; reserve for Savory Herb
Preheat grill for medium heat and lightly oil the grate.
Mix ground turkey, onion, almond flour, egg, garlic, basil, seasoning blend, and black pepper together thoroughly in a bowl. Form 5 burger patties using about 1/3 cup of the turkey mixture for each.
Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a medium bowl, cover quinoa with boiling water. Let stand for 10 mins then drain. Squeeze out as much excess water as possible.
Meanwhile, in a medium bowl, combine cranberry sauce, mustard and turkey.
Preheat grill or grill plate and coat with oil. Sear turkey on both sides and cook to your liking.
Meanwhile, in a large bowl, combine quinoa, spinach, cranberries, hazelnuts, mint, lemon juice and oil. Season to taste and toss gently to combine.
Serve turkey with quinoa salad.
lice of bread.
Layer turkey breast on top.
Place
Bring 6 cups water to a boil in a large saucepan. Add turkey and simmer, covered, for 35 mins, or until cooked through. Let turkey cool in poaching liquid for 15 mins. Drain turkey then shred roughly.
In a large bowl, whisk together vinegar, mustard and oil. Add turkey, cranberries, celery, bean sprouts, nuts and mint. Toss gently to combine. Serve with lettuce leaves.
add the 3 slices of turkey.
Spread the unsprayed side
In a shallow dish, combine turkey, lemon, ginger and spices. Chill, covered, for 1 hour.
Whisk together mayonnaise, sour cream and apple juice. Add celery, radishes and apple and toss to combine. Chill until required.
Preheat a grill plate over high heat. Brush with oil. Cook turkey for 2-3 mins per side, until lightly browned.
Spread cranberry sauce inside rolls. Fill with turkey and coleslaw. Tie with butcher's twine or a napkin to secure.
edium heat, add the olive oil, ground turkey, diced onions and garlic
ubes of cooked turkey. Turkey can be leftover or salt-free turkey lunchmeat.
Combine turkey (skinned and cooked without salt), carrots, celery and yogurt.
Stir well.
Cover and chill.
ce and stir. Place the turkey in the brine with the