Type what you have

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
• 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
• 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
• mostaccioli pasta
• mayonnaise
• sour cream
• celery root
• red grape
• celery
• romaine lettuce

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

Ingredients

• ✓ turkey
• cream cheese
• garlic
• italian seasoning
• baguette
• spinach
• red bell pepper
• artichoke heart
• toothpick

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

Ingredients

• ✓ turkey
• flour tortilla
• mayonnaise
• lettuce
• tomato
• deli ham
• cheddar cheese
• bacon
• butter

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

Ingredients

• ✓ turkey
• romaine lettuce
• butter lettuce
• turkey ham
• swiss cheese
• cheddar cheese
• cherry tomato
• cucumber
• crouton
• egg
• ranch dressing

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

Ingredients

• ✓ turkey
• ham
• cranberry
• egg
• basil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

By Gwendolyn

Ingredients

• ✓ turkey
• mayonnaise
• parmesan cheese
• cider vinegar
• sugar
• curry powder
• black pepper
• red grape
• apple
• celery
• red onion
• walnut

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

Ingredients

• ✓ turkey
• chicken broth
• onion
• red bell pepper
• carrot
• celery
• jalapeno pepper
• white rice
• parsley
• chili powder
• garlic
• oregano

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

Ingredients

• ✓ turkey
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• chipotle pepper in adobo sauce
• adobo sauce
• chipotle pepper
• focaccia bread
• provolone cheese

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

Ingredients

• ✓ turkey
• water
• baking powder
• all-purpose flour
• egg
• salt
• black pepper
• vegetable oil

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

Ingredients

• ✓ turkey
• mayonnaise
• yellow mustard
• bacon
• cheddar cheese
• dill pickle relish
• pepperoncini
• red pepper
• salt

Instructions

1. 1 Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

By The Copes

Ingredients

• ✓ turkey
• swiss cheese
• half and half
• all-purpose flour
• butter
• mixed vegetable
• pea
• heavy cream
• black pepper
• kosher salt
• thyme
• thyme
• russet potato
• turkey broth
• garlic
• onion
• olive oil

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

Ingredients

• ✓ turkey
• cream cheese
• chive
• dijon mustard
• whole wheat tortilla
• iceberg lettuce
• swiss cheese
• bacon
• tomato
• avocado

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

Ingredients

• ✓ turkey
• olive oil
• champagne vinegar
• romaine lettuce
• blue cheese
• avocado
• corn
• bacon
• egg
• scallion
• chive

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

Ingredients

• ✓ turkey
• cooking spray
• butter
• dijon mustard
• onion
• worcestershire sauce
• hawaiian bread roll
• mayonnaise
• cranberry sauce
• havarti cheese
• arugula

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

Ingredients

• ✓ turkey
• cranberry
• orange juice
• orange zest
• white sugar
• cashew
• celery
• mayonnaise
• applesauce
• kosher salt
• sage
• thyme
• black pepper

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

Ingredients

• ✓ turkey
• butter
• onion
• celery
• all-purpose flour
• turkey broth
• carrot
• wild rice
• almond
• kosher salt
• black pepper
• lemon juice
• half and half

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

Ingredients

• ✓ turkey
• romaine lettuce
• cucumber
• green bell pepper
• carrot
• cherry tomato
• black olive
• ham
• cheddar cheese
• swiss cheese
• egg
• bacon
• ranch dressing

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

Ingredients

• ✓ turkey
• chicken stock
• sherry
• parsley
• summer savory
• basil
• salt
• black pepper
• thyme
• chipotle chile powder
• carrot
• butter
• onion
• celery
• garlic
• egg noodle

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

Ingredients

• ✓ turkey
• chile-garlic sauce
• lime
• cilantro
• basil
• onion
• salt
• fish sauce
• flat rice noodle
• turkey carcass
• water
• ginger
• onion
• star anise
• cardamom pod
• clove
• fennel seed
• coriander seed

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

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
• almond
• sugar snap pea
• raspberry
• muenster cheese
• spinach
• flour tortilla
• black pepper
• salt
• onion powder
• garlic
• honey
• mayonnaise
• balsamic vinegar
• black pepper
• salt
• garlic
• balsamic vinegar
• olive oil
• basil
• cherry tomato
• mozzarella cheese

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

Ingredients

• ✓ turkey
• roma tomato
• green bell pepper
• vegetable oil
• apple
• green olive
• pumpkin seed
• ancho chile
• bay leaf
• onion
• salt
• pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
3. 3 Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
4. 4 Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
5. 5 Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.
6. 6 Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,
7. 7 Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

By JENNF45

Ingredients

• ✓ turkey
• cumin
• soy sauce
• white vinegar
• vegetable oil
• garlic
• paprika
• black pepper
• paprika
• oregano
• kosher salt
• vegetable oil
• water
• creme fraiche
• chicken broth
• lime
• jalapeno pepper
• cilantro
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
2. 2 Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
4. 4 Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
5. 5 Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
6. 6 Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.

By John Mitzewich

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