Turkey Recipes

From Taste of the South

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From Taste of the South

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From Fine Cooking Magazine

This gravy pairs wonderfully with Cornbread Stuffing.

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From Fine Cooking Magazine

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From Taste of the South

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From Fine Cooking Magazine

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From Fine Cooking Magazine

Stock from roasted bones will be more subtle than that made from raw bones and meat, but it lends good background flavor to lighter soups and braises. This stock freezes well (portion it into smaller containers for easy thawing), and turkey stock can, of course, always be used in place of chicken stock.

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From Fine Cooking Magazine

If you're using the cornbread stuffing, rub the bird with butter; for the Italian sausage stuffing, use oil. Serve with either Madeira Gravy or Pan Gravy with Herbs.

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From Fine Cooking Magazine

These are great with a salad for lunch. Or you could shape smaller patties and serve them with drinks. For a milder salsa, remove the chile's ribs and seeds before chopping.

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From Taste of the South

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From Fine Cooking Magazine

Dry-brining the turkey--that is, sprinkling it with salt and refrigerating it uncovered overnight--gives all the flavor of wet-brining, minus the big, awkward bucket of salt water.

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From Taste of the South

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From Fine Cooking Magazine

Soup isn't an unusual destination for leftover roast turkey, but this soup is anything but ordinary. This Mexican-style soup is bursting with all sorts of interesting flavors and textures. It's light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it's a perfect encore to the big feast.

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From Better Homes and Gardens

This recipe calls for quartered oranges and orange vinaigrette dressing which gives this salad main dish a sweet, fruity taste. If you prefer, substitute duck breast for the turkey.

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From Fine Cooking Magazine

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternate brining methods.

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From Fine Cooking Magazine

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked chicken for the turkey.

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From EatingWell

A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

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From EatingWell

Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it's luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with egg noodles.

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From Fine Cooking Magazine

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won't be sturdy enough to contain the filling. Major Grey's chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

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From Fine Cooking Magazine

Moroccan spices warm up leftover turkey in this vegetable braise. Couscous is traditionally served with harissa, a chile sauce. Instead, I use the Indonesian chile paste sambal oelek, which is a good substitute and available in Asian markets, or you can substitute a few shakes of a hot sauce such as Tabasco. This recipe is easily doubled.

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From Better Homes and Gardens

Turkey and cranberries make this appetizer perfect for holiday entertaining.

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From Fine Cooking Magazine

If you have a panini maker, this is a great time to use it.

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From Fine Cooking Magazine

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

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From Better Homes and Gardens

Fresh tarragon and fruit season the glazed turkey in this recipe, which is nice for Thanksgiving or any time.

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