Type what you have

Ingredients

• ✓ turkey
• angel hair pasta
• butter
• onion
• all-purpose flour
• milk
• salt
• white pepper
• poultry seasoning
• mustard
• cheddar cheese
• pimento pepper
• mushroom

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor

Ingredients

• ✓ turkey
• olive oil
• garlic
• shallot
• heavy cream
• salt
• black pepper
• cayenne pepper
• fettuccine
• green pea
• tarragon
• lemon zest
• parmigiano-reggiano cheese

Instructions

1. 1 Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
2. 2 Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
4. 4 Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ turkey
• penne pasta
• butter
• red onion
• garlic
• mushroom
• cream of chicken soup
• half and half
• parmesan cheese
• lemon juice
• italian seasoning
• cayenne pepper
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
3. 3 While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
4. 4 Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
5. 5 Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
6. 6 Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

By Tina Foley

Ingredients

• ✓ turkey
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• cream of mushroom soup
• sour cream
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ turkey
• milk
• sour cream
• kale
• onion
• white mushroom
• russet potato
• water
• black pepper
• salt
• mustard powder
• parsley
• thyme
• garlic
• turkey drippings
• butter
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2. 2 Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3. 3 Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4. 4 Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

By jdcag1975

Ingredients

• ✓ turkey
• water
• garlic powder
• garlic
• lemon
• olive oil
• black pepper
• salt
• egg
• parmesan cheese
• parsley
• garlic
• mushroom
• celery
• onion
• bread
• ground beef

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
3. 3 Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
4. 4 Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
5. 5 Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

By travelrose

Ingredients

• ✓ turkey
• pepperoncini pepper
• red onion
• iceberg lettuce
• red pepper flakes
• black pepper
• salt
• oregano
• garlic
• red wine vinegar
• mayonnaise
• black pepper
• salt
• olive oil
• tomato
• parmesan cheese
• pepperoni
• prosciutto
• soppressata
• deli ham
• provolone cheese
• ciabatta roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
3. 3 Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
4. 4 Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
5. 5 Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
6. 6 Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
7. 7 While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
8. 8 Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
9. 9 Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
10. 10 Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

By LaDonna Langwell

Ingredients

• ✓ turkey
• charcoal briquette
• hickory chip

Instructions

1. 1 Place charcoal into the bottom pan of the smoker. Light coals and wait for temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2. 2 Pat the turkey dry with paper towels. Soak hickory chips or chunks in a pan of water.
3. 3 Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Cover the smoker and maintain the temperature at 240 degrees F (115 degrees C). Do not lift the lid frequently, as this will release heat and smoke. Continue smoking until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 6 hours.
4. 4 Remove the turkey from the smoker. Cover loosely with foil and let rest for before carving.

By Glenn

Ingredients

• ✓ turkey
• olive oil
• salt
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) Rinse the turkey inside and out and pat dry with paper towels. Rub olive oil and salt all over the bird. Place the apple pieces inside of the cavity. Place the turkey breast side down in a large roasting pan.
2. 2 Roast for 3 hours in the preheated oven. Remove from the oven and carefully turn the bird so the breast side is facing up. Return to the oven and cook until the internal temperature of the thickest part of the thigh has reached 180 degrees F (82 degrees C). Allow the turkey to rest for about 30 minutes before carving.

By S Randles

Ingredients

• ✓ turkey
• spinach
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

Ingredients

• ✓ turkey
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Place turkey upside-down (with breast facing down) in a roasting pan.
3. 3 Place 1/2 of the butter in the cavity of the turkey. Cut remaining butter into pieces and rub over the outside of the skin. Pour water into the pan and cover with foil.
4. 4 Cook in the preheated oven until the internal temperature of the thighs has reached 180 degrees F (80 degrees C), 3 to 3 1/2 hours.

By Darlene

Ingredients

• ✓ turkey
• bread stuffing mix
• potato
• turkey gravy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
3. 3 Prepare stuffing as directed.
4. 4 Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
5. 5 Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

By Ann Orwig

Ingredients

• ✓ turkey
• cranberry
• almond
• celery
• mayonnaise

Instructions

1. 1 Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

By Jodi

Ingredients

• ✓ turkey
• ham
• potato
• bread

Instructions

1. 1 Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
2. 2 Lay out two slices of bread; place 4 slices of ham on each slice of bread.
3. 3 Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

By Nichol

Ingredients

• ✓ turkey
• sugar-based curing mixture
• liquid smoke
• cooking oil

Instructions

1. 1 Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.

By Phyllis

Ingredients

• ✓ turkey
• peanut oil
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ turkey
• peanut oil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ turkey
• kosher salt
• black pepper
• stuffing
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

• ✓ turkey
• wheat bread
• mayonnaise
• lettuce
• cranberry sauce

Instructions

1. 1 Spread each slice of bread with mayonnaise.
2. 2 Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

By Butterball

Ingredients

• ✓ turkey
• bread dough
• stuffing
• mashed potato
• mixed vegetable
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Ingredients

• ✓ turkey
• flour tortilla
• cream cheese
• lettuce
• carrot
• tomato

Instructions

1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Ingredients

• ✓ turkey
• vegetable oil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Prepare an outdoor grill for indirect medium-high heat.
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to a tucked position.
3. 3 Brush turkey with oil. Season inside and out with Italian seasoning, salt, and pepper. Place turkey, breast-side up, on a metal grate inside a large roasting pan.
4. 4 Place the roasting pan over indirect heat on the preheated grill. Grill until the internal thigh temperature is 180 degrees F (85 degrees C), 2 to 3 hours.
5. 5 Remove from the grill and let turkey stand 15 minutes before carving.

By Bob Cody

Ingredients

• ✓ turkey
• whole wheat flour
• baking powder
• cranberry
• egg
• olive oil
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
2. 2 In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
3. 3 Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
4. 4 Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.

By TheBritishBaker

Ingredients

• ✓ turkey
• salt
• black pepper
• onion
• celery

Instructions

1. 1 Gather the ingredients.
2. 2 Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
3. 3 Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
4. 4 Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours. This step helps the skin crisp beautifully during roasting.
5. 5 Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
6. 6 Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
7. 7 Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
8. 8 Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

By hello angie

Ingredients

• ✓ turkey
• aluminum foil
• wood
• metal garbage can
• lid

Instructions

1. 1 Lay about 3 long sheets of heavy-duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
2. 2 Fill the lid of the garbage can with a large pile of charcoal, then light. Place the whole turkey (thawed, of course) onto the stake, legs down. Turn the garbage can upside down and place over the turkey. Place piles of lighted coals on the top and around the sides of the can.
3. 3 Cook for at least 1 1/2 hours or until coals go out. Do not lift the can during cooking. Brush the charcoal off the can and lift off carefully, as some heat may rush out when you do. An instant-read thermometer inserted into the thickest part of the thigh should read at least 180 degrees F (83 degrees C).

By GLORIA2003

Ingredients

• ✓ turkey
• soy sauce
• rice
• salt
• chicken broth
• water
• baby spinach
• green onion
• sesame oil
• sesame seed

Instructions

1. 1 Combine turkey and soy sauce in small bowl.
2. 2 Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water.
3. 3 Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine.
4. 4 Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

By Uncle Ben's

Ingredients

• ✓ turkey
• cream of chicken soup
• mixed vegetable
• chicken
• milk
• egg
• all-purpose baking mix

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Mix soup, vegetables and chicken in 9-inch pie plate.
3. 3 Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.

By Campbell's Kitchen

Ingredients

• ✓ turkey
• water
• butter
• seasoned salt
• black pepper
• chicken bouillon granules

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
3. 3 Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
4. 4 Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
5. 5 Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
6. 6 Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.

By scoobyj45

Ingredients

• ✓ turkey
• stuffing
• butter
• salt
• black pepper
• turkey stock

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
2. 2 Remove turkey neck and giblets; pat dry with paper towels. Place breast-side up, on a rack in a large roasting pan.
3. 3 Loosely fill cavity with stuffing. Rub skin with butter; season with salt and pepper.
4. 4 Pour 2 cups of turkey stock into the roasting pan.
5. 5 Loosely tent turkey with aluminum foil; roast for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
6. 6 Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.
7. 7 Let stand for 20 to 30 minutes before carving.

By Syd

Ingredients

• ✓ turkey
• butter
• shallot
• jalapeno pepper
• cranberry jelly
• cheddar cheese
• tortilla chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
3. 3 Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

By Amy Alden