>the base of your soup, arrange the turkey bones (break them off from the
Fill turkey pot with strainer about two
t the center of the remaining roasting pan. Drape the backbone-less turkey over the
Next add in ground turkey and break up the meat; cooking until
In a whole-turkey-size stockpot, whisk brown sugar
Saute the garlic and chopped onion briefly in the oil then add the raw ground turkey.
Cook until the turkey is cooked through and slightly browned.
Add the great northern beans, the broth (to your desired consistency), and the spices (to your taste).
Simmer for 15-30 minutes.
turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer
Heat the oil in a large pot or dutch oven (3 qts or larger) over medium/high heat.
Add the onions and garlic and cook until onion begin to become translucent.
Add the ground turkey and throroughly brown.
Add the chili powder, basil, chipolte and cajun seasoning.
Mix well.
Add the remaining ingredients bring to a rolling boil reduce to medium heat and let simmer for one hour to one and a half hours.
1. Bring the turkey stock to a boil in a large saucepan. Stir in the cream of chicken soup and season with the poultry seasoning, salt and pepper.
2. Reduce heat to low and let simmer.
3. Warm the milk in the microwave for about 30 seconds and whisk in the flour until there are no lumps.
4. Bring the stock up to a boil.
5. Gradually stir in the milk mixture stirring constantly for about a minute or until it's thickened.
reat.
The night before the big meal, wash the thawed turkey thoroughly, inside
2-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS
ver the outside of the turkey. Sprinkle salt generously all over the outside of the turkey
ur turkey with cold water on the inside and the outside. Lift the turkey and
a large stockpot or turkey fryer, heat oil to 400 degrees
eason turkey inside and
th the pointed end of the turkey facing away from you, place the
sharp paring knife, pierce the turkey breast thighs, legs and underside
ool completely.
Lower the turkey into the brine and refrigerate for 24
d cook the ground turkey and onion until the turkey is no
heesecloth in the butter and wine; let soak.
Place turkey, breast