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Ciabatta Grinder Salad Sandwich
Lunch Italian

Ciabatta Grinder Salad Sandwich

5.0

Prep
20 min
Cook
20 min
Total
40 min

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

Thanksgiving Sandwich
Lunch

Thanksgiving Sandwich

4.2

Prep
5 min
Cook
5 min
Total
10 min

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

Easy Snack Wraps
Lunch

Easy Snack Wraps

4.4

Prep
15 min
Cook
Total
15 min

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

Turkey Red Grape Salad
Lunch

Turkey Red Grape Salad

4.5

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
  2. 2 In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
  3. 3 To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.

By COCINERADELSLA

Make-Ahead Turkey Tea Sandwiches
Lunch

Make-Ahead Turkey Tea Sandwiches

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
  2. 2 Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
  3. 3 When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

By Nikki

Club Sandwich Wrap Hack
Lunch

Club Sandwich Wrap Hack

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
  2. 2 Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
  3. 3 Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
  4. 4 Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

By lutzflcat

Chef Salad
Lunch

Chef Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  2. 2 Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

By thedailygourmet

Sonny's Waldorf Turkey Salad
Lunch

Sonny's Waldorf Turkey Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

By SKYBLUE1963

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Turkey and Bacon Panini with Chipotle Mayonnaise
Lunch

Turkey and Bacon Panini with Chipotle Mayonnaise

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
  3. 3 Preheat a panini press according to the manufacturer's instructions.
  4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
  5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Turkey Nuggets (or Chicken)
Lunch American

Turkey Nuggets (or Chicken)

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water mixture. Form mixture into bite-sized nuggets.
  2. 2 Heat vegetable oil in a skillet over medium heat.
  3. 3 Fry nuggets in hot vegetable oil until golden brown, 5 to 8 minutes per side.

By MEKELLER

Turkey Pot Pie Soup
Lunch

Turkey Pot Pie Soup

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
  2. 2 Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
  3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
  4. 4 Add roux to the stockpot and stir until just combined.

By Kristin Licavoli

Turkey Wraps
Lunch American

Turkey Wraps

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
  3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
  4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
  5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Cobb Salad by Avocados From Mexico
Lunch American

Cobb Salad by Avocados From Mexico

5.0

Prep
Cook
Total

Instructions

  1. 1 Whisk together olive oil and Champagne vinegar.
  2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
  3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Baked Turkey and Cranberry Sliders
Lunch American

Baked Turkey and Cranberry Sliders

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  2. 2 Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
  3. 3 Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

By Ana Maria

Festive Fall Turkey Salad
Lunch American

Festive Fall Turkey Salad

4.6

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Turkey Wild Rice Soup
Lunch American

Turkey Wild Rice Soup

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
  3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
  4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
  5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
  6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
  7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Chef Salad for One
Lunch American

Chef Salad for One

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place torn lettuce leaves on a dinner plate.
  2. 2 Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
  3. 3 Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
  4. 4 Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
  5. 5 Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
  6. 6 Drizzle dressing of choice over all and serve.

By Bibi

Turkey Noodle Soup
Lunch American

Turkey Noodle Soup

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
  2. 2 Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
  3. 3 Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  5. 5 Add noodles to soup. Season with salt and black pepper to serve.

By Tonya Dean

Day After Thanksgiving Turkey Pho
Lunch Southeast Asian

Day After Thanksgiving Turkey Pho

4.8

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
  2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
  3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
  4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
  6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie

Bento Box Turkey Roll-Ups with Caprese Salad
Lunch American

Bento Box Turkey Roll-Ups with Caprese Salad

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.
  2. 2 In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.
  3. 3 Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed.
  4. 4 Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

By My Hot Southern Mess

Turkey Tetrazzini
Dinner Italian

Turkey Tetrazzini

4.2

Prep
25 min
Cook
25 min
Total
50 min

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

Smoked Turkey and Spring Pea Fettuccine
Dinner Italian

Smoked Turkey and Spring Pea Fettuccine

4.2

Prep
20 min
Cook
15 min
Total
35 min

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

Tina's Turkey Florentine Casserole
Dinner Italian

Tina's Turkey Florentine Casserole

4.5

Prep
20 min
Cook
55 min
Total
75 min

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

Easy Turkey Tetrazzini
Dinner Italian

Easy Turkey Tetrazzini

4.6

Prep
15 min
Cook
35 min
Total
60 min

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

Turkey Zuppa Toscana
Dinner Italian

Turkey Zuppa Toscana

Prep
20 min
Cook
55 min
Total
75 min

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

Thanksgiving Turkey with Italian Meat Stuffing
Dinner Italian

Thanksgiving Turkey with Italian Meat Stuffing

5.0

Prep
20 min
Cook
370 min
Total
390 min

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