Roasting the perfect turkey can be very tricky as it is easy to end up with tasteless, dry meat. Especially the turkey breast. This turkey turns out flawless because it soaks in brine for 24 hours and then it is roasted.

Check out how to brine a turkey here:
http://thefrugalchef.com/2009/11/how-to-brine-a-turkey/

You need to remove the turkey from the brine, rinse it and then pat dry it well with paper towels. I then like rubbing the inside of the breast meat and all of the outer skin with a mixture of garlic salt, sage and freshly ground black pepper. I never stuff my bird as I find that it takes too long to cook and dries up the meat. However, I like to place a quartered, seeded red apple, a quartered, medium yellow onion, 2 celery stalks halved and 1 carrot halved into the cavity. I find this enhances the flavor overall. I then tie the legs with kitchen twine. Once that is done the turkey must sit at room temperature for 25 minutes.

In the interim, preheat your oven to 400 degrees. You are going to cook your turkey at this temperature, breast side down, for one hour. Remove the bird from the oven and baste it with a melted stick of butter mixed with 1 teaspoon ground sage and salt and pepper. Flip it over in the roasting pan so that you now have it breast side up. Lower the heat in your oven to 375 degrees and cook the turkey until a thermometer registers 175 degrees when inserted in the thickest part of the thigh.

Make sure to baste the turkey every hour with the pan juices. Cover it with foil of it is getting too dark. This turkey was 15 pounds and it cooked for four hours. I tented it the last hour. Remove the turkey from the oven and let it sit for 40 minutes before carving it so that the juices readjust themselves. Serve and enjoy a nice piece of tasty, juicy and scrumptious turkey!

Print the Roasted Turkey Recipe Here

Deep fried turkey is amazingly tender and, contrary to what one might imagine, not greasy at all. It cooks very quickly, at 3 minutes per pound plus an extra 5 minutes for added crispiness, at 350 degrees. The hot oil seals all the juices inside and renders a very ten. We cooked a 13 pound bird and it was ready in 44 minutes. We always let the cooked bird rest for 15 to 20 minutes before carving it. This allows all the juices to settle. Although I have brined turkeys before for deep frying I rubbed this bird generously with garlic salt, pepper, paprika and cayenne. I can promise you that the results were phenomenal!

A few VERY IMPORTANT safety tips when it comes to frying a turkey:

1. Always work in a well vented area. Stay away from garages or closed rooms. Work outside placing your equipment away from walls.
2. Always work with a completely thawed bird. You never want to place a half thawed turkey into vat of extremely hot oil. It will burst out and burn you.
3. Use the proper equipment – large enough pot, strong gloves to protect you hands and metal hooks to place an remove the turkey from the pot.
4. In order to measure the proper amount of oil for your pot, place the unwrapped turkey – standing – into the pot and fill it with water. Place enough water to cover the turkey, adding an extra inch. Take the turkey out of the pot and mark the space between the edge of the water and the edge of the pot. Empty the pot and dry it very well. Add the oil up to the marked area.
5. Heat the oil to 350 degrees. Make sure your thermometer works correctly! Place the turkey into the hot oil VERY slowly – this could take up to 90 seconds! Never drop it into the hot oil!
6. Do not use a lid when frying, EVER.
7. Stay next to your fryer. Never leave it unattended. You must monitor that the temperature remain at 350 degrees at all times and – more importantly- you DO NOT want anyone to get hurt or burned with the very hot oil or fryer. When you place the turkey into the hot oil the temperature will be reduced a bit. Increase your heat and return it to 350 degrees. This will take a few minutes.
8. Make sure to remove the grab hook from the the rack once the turkey is completely immersed in the hot oil.
9. Let the oil cool for 2 hours before you start cleaning up!

Just follow these common sense steps and you are on your way to enjoy a delicious little feast! Check out this video with step-by-step instructions on how to go through with this process. You will need to rinse your turkey and pat dry it thoroughly. Make a rub of 3/4 cup garlic salt, 1/2 cup black pepper, 1/4 cup paprika and 2 tablespoons cayenne. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! You are ready to cook!

Print the Deep Fried Turkey Recipe Here

If you have turkey, stuffing and gravy left over you can make an open faced turkey sandwich! Easy and delicious way to use up left overs! Here is what you need for each sandwich:

4 oz. cooked turkey
2 oz. warm stuffing
2 oz. warm gravy
1 sandwich roll
2 oz. cranberry sauce – optional
Mayonnaise – optional

Cut the sandwich roll in half and toast it. Spread some mayonnaise on each roll if using. Place some turkey on each piece. Top with cranberry sauce if using and with the stuffing. Pour some gravy on top of each roll.

Serve and enjoy!

Print the Open Faced Turkey Sandwich Recipe Here

Traditionally this soup is made with shredded chicken – by all means make it with chicken if you would prefer! I decided to make it with left over turkey and the results were very satisfying! Here is what you are going to need for this:

Serves eight

2 yellow onions, finely chopped
3 garlic cloves, minced
4 large tomatoes, chopped
2 chipotle peppers in adobo
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon tomato paste
8 cups chicken stock
1 cup thawed corn kernels
2 cups shredded turkey or chicken
Chopped cilantro
Chopped scallions
Diced avocado
Grated Monterrey Jack cheese
Tortilla chips
Lime wedges

Heat 2 tablespoons olive oil in a large pot. Add the onions and cook, stirring occasionally, for 5 to 6 minutes. Add the garlic and mix well. Cook for 1 minute. Add the tomatoes, with their juice, and cook for 15 minutes. Blend the cooked tomatoes.

Add the cumin, oregano and chipotle to the tomatoes. Add the chicken stock and the tomato paste. Dissolve the tomato paste well. Add the corn. Bring to a boil and cook for 20 to 25 minutes. Add the shredded meat and cook for 5 minutes until heated through. Ladle the soup into bowls and garnish with
the cilantro, scallions, avocado, cheese and chips. Serve with lime wedges on the side. Enjoy!

Print the Turkey Chipotle Tortilla Soup Recipe Here

Other Mexican Recipes:
Carnitas
Refried Black Beans
Red Enchilada Sauce
Cheese Enchiladas
Chicken Tortilla Soup
Beef Fajitas
Chicken Fajitas
Chile Verde
Marinated Carne Asada
Mexican Rice
Arroz con Leche
Chicken Enchiladas w/ Salsa Verde
Flan
Red Beans & Rice

Making a silky, lump-less gravy is not at all hard! All you have to do is follow some basic steps and your final result will be completely successful. Have you ever been passed a gravy boat full of substance that resembles glue? How about glue full of lumps? I have and it was not a pretty site! Well glue-like gravy no more! Let’s make a perfect sauce for our mashed potatoes!

The first thing you need to do is make a stock from the giblets excepting the liver. You can use the tail if you want, as well. Rinse off the giblets and place them into a small heavy pot. Add 1 carrot, halved; 2 smashed garlic cloves; ¼ of a yellow onion, sliced and 1 celery stalk (preferably with leaves), halved.

Cover everything with water and bring to a boil. Cover the pot and reduce the heat. Let your stock simmer for at least 90 minutes, until you have a nicely concentrated stock. Do not season the stock with salt and pepper as you will add the flavor with the brown bits from your roasting pan. Once the stock is ready, pass it through a strainer making sure to squeeze all cooked veggies. Set the stock aside.

When your turkey is ready remove it from the roasting pan. Place the roasting pan on the stove and turn the burners on medium heat. Using a spatula, scrape all of the brown bits off of the bottom of the pan and let the mixture simmer until it reduces a bit. Pour the fat into a fat separator. Reserve all of the brown bits.

Place ¼ cup of the separated fat into a small heavy pot. Vigorously whisk in 3 tablespoons of flour. Whisk for a couple of minutes, making sure to dissolve any lumps, in order to cook the flour. Slowly whisk in the giblet stock, whisking constantly getting rid of all the lumps that might form. Add as much stock as you want – until you get the thickness you desire. Whisk constantly until your gravy comes to a soft boil. Add all of the brown bits whisking well. Cook for an extra 3 to 4 minutes.

Pass the gravy through a very fine strainer, discarding any remaining bits. Warm through and serve with your favorite turkey and mashed potatoes. Enjoy!

Print the Brown Gravy Recipe Here

Ground turkey is a great alternative to beef. It absorbs flavors wonderfully and is also healthier. These burgers are really, really good! I hope you enjoy them! Here is what you need to do for this:

In a bowl mix together the following:

• 1 pound ground turkey
• 2 minced garlic cloves
• I seeded and finely chopped jalapeño
• ½ cup chopped cilantro
• 1 TBS chili powder
• ½ TBS cumin
• ½ cup bread crumbs
• Salt & Pepper
Mix well and for 4 equal patties.

Heat your grill to high and spray with some olive oil. Place the patties on the grill. Reduce the heat to medium. Cook for 5 minutes and flip. Cook for 2 minutes. Cover with Pepper Jack cheese and cook for an extra 3 minutes.

While the meat is cooking, mix ½ cup salsa with 1 TBS mayonnaise.

Smear the inside of a Kaiser roll with y our sauce. On the top piece, place a lettuce leaf, a tomato slice and a slice of red onion. Place the cooked burger on the other and cover. Enjoy!

Print the SW Turkey Burger Recipe Here

1 pound ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg
4 Chipotle peppers with their adobo – 2 for the meatloaf and 2 for the glaze
1 tsp prepared horseradish
2 tsp Worcestershire sauce
1 cup BBQ sauce of your choice – 1/2 for the loaf and 1/2 for glaze
1 cup shredded cheese (I used smoked shredded cheese from Trader Joes)
Salt & Pepper

Preheat the oven to 375 degrees.

Place all of the ingredients in a bowl – except 1/2 of the BBQ sauce and 2 of the Chipotle peppers. Mix well. Form into a loaf and place on a baking/roasting pan.

Mash the remaining BBQ sauce with the remaining Chipotle pepper. Brush half of it on the meatloaf as a glaze.

Place in oven and bake for 30 minutes. Apply the remaining BBQ/Chipotle sauce and bake for an extra 30 minutes or until loaf is cooked through.

Remove from oven and allow sitting for about 10 minutes. Slice and serve. Enjoy!

Print the BBQ Chipotle Turkey Meatloaf Recipe Here

1 pound ground turkey meat
4 scallions, white, light green and dark green chopped
1 tsp fresh ginger, minced
1 large garlic clove, minced
2 TBS water chestnuts, finely chopped
1/4 cup store bought Teriyaki sauce*
1/4 cup Panko bread crumbs*
Salt & Pepper
4 slices white cheddar cheese
4 thick slices of sweet yellow onion, grilled
4 slices pineapple, grilled

Place the turkey in a bowl. Add the scallions, ginger, garlic, water chestnuts, Teriyaki sauce and Panko crumbs into the bowl. Season with salt and pepper.
Make 4 equal size patties and set aside.

If grilling, grill burgers at medium heat for about 45 minutes per side. If pan frying, heat a skillet with some oil and fry until both sides are browned and burger is cooked through. Add a slice of cheese to each patty after you flip them over.

Place the burger in a roll and top with grilled pineapple and onion. Serve and enjoy!

Print the Teriyaki Turkey Burger Recipe Here

12 oz. spaghetti, cooked and drained
1 pound ground turkey
1 small white onion, chopped
4 garlic cloves, minced
1/2 green bell pepper
3 large tomatoes, chopped (make sure you keep the juice)
1 TBS tomato paste
1/2 cup water
12 Kalamata olives, pitted and quartered
6 large white mushrooms, sliced
1 TBS chopped parsley
2 TBS chopped basil leaves
Salt & Pepper

Place the turkey, onion, bell peppers and garlic in a skillet. Cook, stirring occasionally, until meat is browned. Add the tomatoes with all of their juice, the tomato paste and the water. Mix well until the paste dissolves completely. Add the olives, mushrooms, parsley and basil. Simmer for 20 minutes. Mix in the pasta and serve.

Print the Turkey Putanesca Recipe Here

1 pound ground turkey
1 tsp garlic powder
Salt & Pepper
Olive oil
4 slices cheese – I used low fat Swiss cheese
2 pita pockets, cut in half and carefully separated
4 lettuce leaves
4 slices tomato
1 avocado, sliced
2 TBS mayonnaise
1/2 TBS mustard
1 TBS ketchup
1/2 tsp Worcestershire sauce

Place the turkey in a bowl. add the garlic powder and season with salt and pepper. Divide the meat into 4 equal portions. Form 4 patties – making a dent in the middle of one side to prevent it from swelling while cooking.

Heat a large skillet with some olive oil. Add the patties and cook until bottom is browned – about 5 minutes. Flip burger and cook for an additional 5 to 7 minutes – until meat is cooked through. Cover with cheese and allow it to melt for 1 to 2 minutes.

While the meat is cooking mix the mayo, mustard, ketchup and Worcestershire sauce in a small bowl.

Carefully separate the pita halves. Spread some of the condiment on both sides of the pocket – I used only mustard for mine as I am trying to watch what I eat. Place a patty inside the pocket. Top it with a tomato slice and a lettuce leaf. Carefully arrange some avocado slices next to the tomato and serve. Enjoy!

Print the Turkey Burger Recipe Here