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cooking.nytimes.com
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through
Ingredients: turkey, olive oil
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These turkey legs are rubbed with poultry seasoning and slow-cooked over a broth to achieve a chewiness that makes them so fun to eat!
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Homemade turkey breakfast sausage, nicely seasoned with sage, marjoram, and red pepper flakes, is ready in less than 30 minutes.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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Lean ground turkey and heart-healthy avocado come together to make eating right delicious. This recipe brings a little Southwestern flavor to the mix, with salsa in the guacamole and a seasoned burger mixture.
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A tasty way to enjoy turkey.
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A classic Thanksgiving roast turkey recipe.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Turn plain ground turkey into flavorful sausage just by adding a bit of brown sugar, sage, thyme, marjoram, and red pepper flakes.
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Get Fried Turkey Legs Recipe from Food Network
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Cornbread packed with cheese, onions, whole corn, and flavored with bacon drippings. Cooked in a cast iron skillet.
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Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.