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

Here is what you are going to need for the sauce:
1 pound ground turkey
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 TBS dried oregano
1 TBS dried basil
1 – 28 oz. can diced tomatoes
1 TBS tomato paste
3 TBS chopped fresh basil leaves (optional)
Salt & Pepper
Olive oil

Heat the bottom of a heavy skillet with some olive oil. Add the turkey and start browning. Add the onion, garlic, oregano and dried basil. Season with salt and pepper. Mix well. Cook until turkey is nicely browned.

Add the crushed tomatoes with all of their juice. Fill the empty can of tomatoes halfway with water. Add to the skillet with the tomato paste. Make sure to stir well until all of the tomato paste is dissolved.

Bring sauce to a soft boil, reduce heat, cover and simmer for 20 to 25 minutes. Add the fresh basil leaves, if using, and mix well.

Serve the sauce on gnocchi, pasta, polenta or rice. Top with some grated Parmesan cheese. Enjoy!

Print the Turkey Tomato Sauce Recipe Here

Brining basically means soaking your turkey in a solution of liquid and salt overnight. If you haven’t yet, go ahead and check out my how to brine a turkey video.

For this brine I used:
1 -12 oz. can frozen orange juice concentrate
2 jalapenos – halved
6 scallions – trimmed and cut into thirds
1 cup coarse salt
1 head garlic cloves – smashed
1 bunch cilantro
1 tablespoon whole peppercorns

The following morning we removed the turkey from the brine and butterflied it. To see how this is done check out the how to butterfly a turkey video.

The turkey was then rubbed with the following:
1 stick butter – melted
1 heaping tablespoon ground cumin
1 1/2 teaspoon salt
1 tablespoon paprika
1 tablespoon chile California
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon

Mix all the dry spices and then whisk them into the melted butter. Carefully separate the turkey skin from the breast and then liberally rub the bird with the butter and spices – inside the breast and all of the skin.

Heat your grill on high and then reduce it to medium. If you are using a gas grill turn only half of the burners on. If you are using a charcoal grill, heat the coals and then – using a metal tool – scoop the hot coals to one side. You will be cooking the bird in indirect heat.

Place the turkey into 3 disposable roasting pans and put the racks on the grill. Cover the grill and cook the turkey for 2 hours, basting occasionally. Tent the pans with aluminum foil when the bid starts getting too dark. Remove the turkey from the pans and place it directly on the grades – skin side up. Grill it for an extra hour, basting occasionally making sure not to flare up any flames and burn the bird. Place the turkey back into the roasting pans and cook it for an extra 45 to 60 minutes – until a meat thermometer registers 175 degrees when inserted in the thickest part of the thigh. Tent the roasting pans again.

Remove the turkey from the grill and let it sit for at least 30 minutes before carving. Carve and enjoy! Bon appetit!

Print the Grilled Turkey Recipe Here

Print the Turkey Chipotle Tortilla Soup Recipe Here