A Moroccan mix of fresh herbs and spices under the skin seasons turkey.
The classic turkey club gets an upgrade in this burger, featuring our Caramelized Onions and homemade buns.
Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey dinner, remove all the meat and package it separately. Refrigerate the carcass then make stock early the next day. The difference in taste is dramatic.
Perfectly cooked in just 20 minutes, Potato Chive Packets shine next to the Grilled Turkey Scaloppine (see recipe link below).
The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
Makes a 9x13 inch pan of very tasty lasagna - a good way to use up some of that leftover turkey.
This quick sandwich is wonderful with deli smoked turkey, as well as a great way to use up leftover turkey or chicken.
Stuffed turkey breast is the answer for small Easter dinners. Serve with Asparagus Mushroom Stir-Fry.
Bring a touch of the Mediterranean to your table with this lively rosemary-scented turkey. For true rosemary fragrance, use fresh rosemary.
This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.
