Sprinkle turkey inside and out with salt
Mix the dressing and wine.
Pour into a 1 gallon size zip-lock bag.
Add the turkey breast and marinate overnight, turning at least once.
Drain off the marinade & discard.
Sprinkle turkey breast with the seasonings.
Place in oven roasting bag.
Melt the butter in the olive oil and add to the turkey breast.
Place the roasting bag & turkey breast in a 9\"x5\" loaf pan.
Bake at 350 degrees for 1 1/2 hours.
Preheat oven to 350\u00b0F.
Insert thermometer into the thickest part of the breast or thigh without touching bone.
Sprinkle the bird with as much soy sauce as you would like (and then add more).
Season the turkey with pepper.
Cover turkey loosely with foil and bake for an hour.
Baste the bird frequently with the frozen orange juice concentrate until it is gone.
Finish cooking, covered, until thermometer reads 170\u00b0F.
Place wild rice in a bowl and
Mix all ingredients except turkey, pot and peanut oil to
For the turkey broth.
Melt butter in
Cut up turkey in chunks and cook in a crock-pot with water on low for 4 hours or until tender.
Saute oleo, garlic, onion and green peppers in a Dutch oven.
Add all vegetables in a Dutch oven on top of stove and simmer for 30 minutes.
Add cooked turkey and simmer for 15 minutes.
In a shallow bowl beat eggs, then add salt and pepper.
Tear strips of turkey off breastbone.
Dip turkey in eggs, then flour.
Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
Cover Dutch oven while frying to prevent splattering.
Pat turkey dry with paper towel.
Wash, drain and pat turkey dry.
Season cavity with salt and pepper.
Stuff with half the salt pork slices, cover turkey with remainder.
Secure pork with toothpicks, if necessary.
Brown in 400\u00b0 oven about 1 hour.
Remove salt pork and discard.
Combine broth, onion, carrot, parsley, celery, bay leaves and thyme; add to turkey.
Cover tightly and bake in 300\u00b0 oven for 2 to 3 hours or until tender.
Baste frequently with broth mixture.
Serves 6 to 8.
celery and black pepper. Cook for about 3 minutes or just
Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
Combine eggs and milk in a shallow dish.
Combine flour, salt, & pepper in another shallow dish.
Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
Deep fry until golden brown.
To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.
en to 350\u00b0F.
For the stuffing, melt the
Slice turkey breast into fingers 1/2-inch thick.
Mix eggs and milk and marinate fingers in mixture for 8 hours (in Ziploc bag).
Mix pancake mix and spices to taste.
Dredge fingers in breading.
Fry in hot oil 2 to 3 minutes on each side or until done.
Slice turkey breast into 1-inch thick slices.
Combine egg, milk and liberal amount of Cavender's.
Cover turkey with egg mixture and let set several hours (3 hours minimum, overnight is better).
Remove turkey from marinating mixture.
Discard liquid but do not wash liquid off meat.
Roll in flour and fry like chicken.
This recipe also works well for tame turkey, squirrel, quail and chicken.
Preheat water smoker or start fire with full pan of charcoal. Pat turkey dry inside and out.
Stuff cavity with onion, parsley and carrots.
Sew and truss.
Place bacon over turkey breast.
Dip
turkey
strips
into egg batter and roll in flour. Fry in\tan
electric
fryer
on approximately 200\u00b0 to 225\u00b0 in cooking oil.
Salt and pepper.
Cover and cook slowly turning only\tone time while cooking.
Make sure that a fork is easily inserted into the turkey to make sure it is done.
For the rich turkey stock: Heat the oil in
ecans to coat surface. Refrigerate for at least 2 hours, or
For the turkey meatballs: Add the oats to