DIRECTIONS FOR TURKEY:
NOTE: Even though you
Marinade or Brine your Turkey for at leat 8-12 hours
n a large stockpot or turkey fryer to 350 degrees F
Wash & dry turkey breast. Leave skin on.
ool completely.
Wash your turkey thoroughly, removing the neck and
In large skillet saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender.
Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly.
Serve over rice, if desired.
t too wet.
The turkey will add moisture during the
east under skin. If stuffing turkey, spoon stuffing into main
saute onion until tender, set aside.
in a small mixing bowl, combine turkey and egg by hand.
add in the rest of the ingredients (including the sauteed onions) and mix well.
shape into 4 evenly sized burgers.
grill, turning once until cooked through (about 12-15 mins)
top with mozarella slices one minute before removal from grill.
*these taste best on whole wheat buns, especially if you toast them with a little olive oil on each half -- mmm.
Preheat oven to 275 degrees F (135 degrees C).
Season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. Pour water into pan.
Bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Continue to roast until meat falls off the bone if desired.
ssolved.
Place the whole turkey in the brine until
ay ahead. Cover; chill.).
For turkey:
Mix butter and herbs
lt, and pepper.
Place turkey breast in a self-sealing
>for the stuffing. The neck can be cooked along side the turkey
low the stuffing to stand for 5 minutes. Fluff with
the turkey and reserve for the gravy. Rinse the turkey inside and
d garlic; chill.).
For turkey:
Pat turkey dry.
Season with
over separately and chill.
For Turkey: Place rack in lowest third
Place turkey (or turkey breast) and all other ingredients
n roasting pan.
Place turkey atop shallots.
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