Type what you have

Ingredients

• ✓ turkey breast
• sour cream
• pico de gallo salsa
• taco seasoning
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
2. 2 Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

By Bibi

Ingredients

• ✓ turkey breast
• butter
• rye bread
• swiss cheese
• tomato
• bacon
• salad dressing

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Spread butter on 1 side of each bread piece and place, butter-side down, into the skillet. Place 2 slices Swiss cheese on each bread slice; cook until cheese melts, 3 to 4 minutes.
3. 3 Place turkey and tomato slices in a separate skillet over medium heat; cook until warmed, 2 to 3 minutes.
4. 4 Layer turkey, bacon, and tomato onto 1 bread slice that will be the bottom of the sandwich. Spread Russian dressing over tomato layer; top with second bread slice creating a sandwich.

By deli

Ingredients

• ✓ turkey breast
• olive oil
• kosher salt
• black pepper
• thyme
• rosemary
• oregano
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees (230 degrees C).
2. 2 Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
3. 3 While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
4. 4 Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
5. 5 Add about 1/2 inch of water to the bottom of the baking dish.
6. 6 Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
7. 7 Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

By John Mitzewich

Ingredients

• ✓ turkey breast
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• provolone cheese
• spinach
• red pepper

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ turkey breast
• avocado
• garlic salt
• lemon juice
• oregano
• croissant
• swiss cheese
• bacon
• tomato
• lettuce
• brown mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Ingredients

• ✓ turkey breast
• cooking spray
• garlic
• canola oil
• cumin
• salt
• black pepper
• bread
• honey mustard
• ham
• swiss cheese
• dill pickle

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2. 2 Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
3. 3 Combine cumin, salt, and black pepper; sprinkle over turkey.
4. 4 Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5. 5 Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
6. 6 Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7. 7 Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8. 8 Serve sandwiches warm, wrapped in aluminum foil.

By Butterball

Ingredients

• ✓ turkey breast
• grape
• cracker
• toothpick
• tomato
• cucumber
• carrot
• lemon juice
• apple
• green apple
• salt
• mayonnaise
• lemon juice
• cream cheese
• celery
• pimento pepper
• onion
• carrot
• toothpick
• cream cheese
• black olive
• black olive
• carrot

Instructions

1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Ingredients

• ✓ turkey breast
• vegetable oil
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ turkey breast
• onion soup mix

Instructions

1. 1 Pat turkey dry with paper towels. Remove excess skin, leaving skin on breast.
2. 2 Rub soup mix over outside and under skin of turkey.
3. 3 Place in a slow cooker. Cover, and cook on High for 1 hour; set to Low, and cook for 7 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Serve with gravy.

By ms_sally

Ingredients

• ✓ turkey breast
• cranberry sauce
• onion soup mix
• orange juice

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ turkey breast
• flour tortilla
• pesto
• mozzarella string cheese

Instructions

1. 1 Lay tortillas on a clean work surface; spread 1 tablespoon pesto over each tortilla, leaving a small boarder around edges. Peel cheese apart in thin layers; divide between tortillas in a single layer. Place 1 slice turkey over cheese.
2. 2 Fold each tortilla in half, creating a half moon shape. Press to flatten. Fold right half over to middle and fold left half over to middle, creating an envelope shape. Press to flatten again.
3. 3 Place quesadillas into toaster slots. Set toaster to medium heat; toast for about 3 minutes. Carefully remove quesadillas; flip around in slots. Toast 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ turkey breast
• chicken stock
• butter
• chicken bouillon granules
• sage
• savory
• rosemary
• thyme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Loosen the skin from the meat of the turkey breast.
3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Ingredients

• ✓ turkey breast
• bread crumb
• parmesan cheese
• italian seasoning
• milk
• olive oil

Instructions

1. 1 In shallow bowl, combine bread crumbs, Parmesan cheese and Italian-style seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
2. 2 Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes, flipping halfway through, or until golden brown and juices run clear.

By LINDYSUE

Ingredients

• ✓ turkey breast
• bacon
• bread
• mayonnaise
• lettuce
• tomato

Instructions

1. 1 Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. 2 Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

By LORRAINEWINKEL

Ingredients

• ✓ turkey breast
• onion soup mix
• water
• garlic powder
• onion powder
• parsley
• seasoned salt
• basil
• oregano

Instructions

1. 1 Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
2. 2 Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
3. 3 Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

By daddyoftwo83

Ingredients

• ✓ turkey breast
• herb-seasoned bread stuffing mix
• pecan
• cranberry
• olive oil
• lettuce
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. 2 With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. 3 Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. 4 Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. 5 Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

By Esther Nelson

Ingredients

• ✓ turkey breast
• cranberry
• almond
• cranberry sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
2. 2 Heat the oil in large skillet or deep fryer.
3. 3 Fry the wontons in the hot oil until golden brown. Drain on paper towels.

By Marianna

Ingredients

• ✓ turkey breast
• olive brine
• buttermilk
• rosemary
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ turkey breast
• asparagus
• water
• margarine
• garlic
• shrimp
• hollandaise sauce mix

Instructions

1. 1 Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
2. 2 Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
3. 3 Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
4. 4 Prepare hollandaise sauce according to package directions.
5. 5 Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

By Sadie

Ingredients

• ✓ turkey breast
• maple syrup
• liquid smoke
• paprika
• salt
• pepper
• garlic powder
• onion powder
• thyme
• cayenne pepper

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
3. 3 Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
4. 4 Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

By Michelle Berger

Ingredients

• ✓ turkey breast
• water
• margarine
• bread stuffing mix
• turkey gravy

Instructions

1. 1 Boil water and margarine together in a medium saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing softens, about 5 minutes. Fluff with a fork.
2. 2 Divide stuffing between turkey slices. Roll turkey around stuffing; arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
3. 3 Heat in the microwave on high until gravy is bubbly, about 5 minutes.

By MYGIRLSMOMMY

Ingredients

• ✓ turkey breast
• kosher salt
• thyme
• sage
• butter
• white sugar
• champagne vinegar
• blood orange juice
• grapeseed oil
• black pepper

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
2. 2 Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
3. 3 While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
5. 5 Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
6. 6 Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
7. 7 Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
8. 8 Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.

By John Somerall

Ingredients

• ✓ turkey breast
• green chile salsa
• sour cream
• cheddar cheese
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix turkey with 1/2 cup salsa, 1/2 cup sour cream, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll into enchiladas, and place in a 9x13-inch pan.
3. 3 Mix remaining 1 1/2 cups salsa, and 1 cup sour cream together; pour over enchiladas. Top with remaining 1/2 package Cheddar and 1/2 package Monterey Jack cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

By cherylcobbs

Ingredients

• ✓ turkey breast
• bread stuffing mix
• garlic powder
• onion salt
• all-purpose flour
• egg
• milk
• turkey gravy mix
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
3. 3 Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
5. 5 Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.

By Nancy Benson

Ingredients

• ✓ turkey breast
• ancho chile
• pasilla chile pepper
• cumin
• onion
• salt
• black pepper
• brown sugar
• lime

Instructions

1. 1 Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
2. 2 Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
5. 5 Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

By Jordan VanDijk

Ingredients

• ✓ turkey breast
• bacon
• garlic pepper
• turkey gravy
• all-purpose flour
• worcestershire sauce
• sage

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
3. 3 Coat a slow cooker with cooking spray. Place turkey in the prepared slow cooker; season with garlic pepper.
4. 4 Combine bacon, gravy, flour, Worcestershire sauce, and sage in a bowl; pour over turkey.
5. 5 Cover slow cooker. Cook on Low for 8 hours.

By Eating Indy

Ingredients

• ✓ turkey breast
• whole wheat bread
• mayonnaise
• mustard
• guacamole
• salad green
• bean sprout
• avocado
• colby monterey jack cheese
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April

Ingredients

• ✓ turkey breast
• butter
• onion
• garlic
• green chile
• cumin
• oregano
• salt
• cayenne pepper
• white hominy
• black-eyed pea
• chicken broth
• cilantro

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute turkey, onions, and garlic in the butter until turkey is no longer pink, 8 to 10 minutes.
2. 2 While turkey is cooking, combine chile peppers, cumin, oregano, salt, and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions.
3. 3 Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.

By Brian Huxtable

Ingredients

• ✓ turkey breast
• onion soup mix
• celery
• onion
• chicken broth
• water
• cornstarch

Instructions

1. 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot). Arrange celery and onion over and around turkey. Pour chicken broth over turkey.
2. 2 Seal and lock the lid. Select high/low pressure on the Poultry setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Transfer turkey to a plate and slice; cover to keep warm.
3. 3 Switch to the Sauté setting. Mix together water and cornstarch in a small bowl; stir in a small amount of hot liquid from the pot until combined. Pour back into the pot and whisk until gravy is well thickened, about 3 minutes. Serve gravy alongside sliced turkey.

By Tammy Lynn

Ingredients

• ✓ turkey breast
• oregano
• cumin
• salt
• black pepper
• spinach
• feta cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange a single layer of spinach leaves on one turkey half, then top with a layer of feta. Repeat layering with spinach and feta. Fold other turkey half over the last feta layer so the filling is sealed. Wrap bacon around entire turkey breast. Place into a baking dish and season with salt and pepper.
3. 3 Cook in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Turn on the broiler and broil turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

By Nicole