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AmountIngredient
1 Pound  1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
1 Teaspoon  achiote seeds, ground
1 Cup  alfalfa sprouts
1/3 Cup  all purpose flour
1/4 Cup  all-purpose flour
1/3 Cup  all-purpose flour
2 Tablespoons  all-purpose flour
1 Ounce  all-purpose flour
1/2 Teaspoon  almond extract
1 Cup  amber beer
12 Slices (2/3 to 3/4-ounce each)  American cheese
2 Medium  ancho chile peppers
1/2 Cup  apple brandy or apple juice
1 Cup  apple cider (sparkling preferred)
2 Cups  applewood chips, soaked in water for 3 hours
1 Cup  Arborio rice
2 Pounds  artichokes, cooked
3 Cups  arugula
1 Pound  asparagus, peeled, blanched, cut into 1-inch pieces
As needed  assorted fresh sage leaves
1-1/2 Pounds  avocado, cut into 36 slices
4  avocados, peeled & diced brunoise
1 Large  avocados, peeled and pitted
1/2 Head  baby romaine lettuce, washed, drained and chilled
4  Bagels, sliced
1/4 Ounce  balsamic vinegar
2 Cups  balsamic vinegar
1/4 Teaspoon  basil, fresh and minced
2  bay leaves
4-5  Bay leaves
2  bay leaves (fresh, if possible)
2 Tablespoons  black pepper
1/2 Tablespoon  black pepper
1/2 Teaspoon  black pepper
1/8 Teaspoon  black pepper
1/2 Teaspoon  black pepper, coarsely ground
2 Pounds  black ripe olives, sliced
10 Ounces  Bleu cheese, crumbled
1 3 to 3-1/2 pounds  BONE-IN TURKEY BREAST
1-1/2 Cups  bottled fruit salsa
2 Tablespoons  brandy
4 Cups  broccoli slaw
1 Cup  brown sugar
2 Tablespoons  butter
1 Teaspoon  butter
As needed  butter lettuce leaves, washed, drained and chilled
2 Tablespoons  butter or oil
12 Ounces  butter substitute
To Saute  butter, clarified
2 Tablespoons  Calabrian Spice Blend
4 Ounces  California ripe olives, whole, pitted, drained
1 (15-Ounce)  can black beans, drained
1 (15 1/2-Ounce)  can butter beans, drained
1 (14 1/2-Ounce)  can diced tomatoes, undrained
1 (20-Ounce)  can pitted sour cherries
3-4  Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1/2 Pound  cannellini beans, soaked in water the night before and drained
1-1/2 Cups  canola oil
2 Tablespoons  canola or extra virgin olive oil (for coating bottom of pan/pot)
1-1/2 Teaspoons  Caribbean jerk seasoning
1 cup  carrot, peeled and diced
1-3/4 Pounds  carrots, 1/4-inch dice
2 Large  carrots, coarse chop
2 Whole  carrots, fresh
2 Teaspoons  cayenne pepper
2  Celery stalks, sliced
2-1/4 Pounds  celery, 1/4-inch dice
3 Stalks  celery, coarse chop
1-1/2 Cups  celery, diced
1 cup  celery, diced (no leaves)
2 Thin slices  challah
2-1/2 Cups  cherry tomatoes, quartered
3 Tablespoons  chili powder
1 Teaspoon  chili powder
1 Teaspoon  chili powder
2 Medium  chipolte chile peppers
1 Cup  chopped celery
2 Cups  chopped celery
1/4 Cup  chopped chives
2 Tablespoons  chopped dill
1 Cup  chopped fresh parsley
As needed  chopped green onions
1/2 to 1 Cup  chopped green scallions
1/3 Cup  chopped jalapeno chilies, seeded
1 Cup  chopped onion
1/2 Cup  chopped onion
2 Cups  chopped onions
3 Cups  chopped onions
2 Cups  chopped onions
2 Cups  chopped onions
1/2 Cup  chopped pecans
1/4 Cup  chopped scallions
2 Cups  chopped sweet onion
3/4 Pound  chow mein noodles
32  cilantro leaves
1/4 Cup  cilantro leaves, finely chopped
As needed  cilantro sprigs
1/2 Bunch  cilantro, fresh
4  Cinnamon sticks
4  cinnamon sticks
4 Ounces  clarified unsalted butter
1  Clove garlic, minced
1/4 Teaspoon  coarse grind black pepper
1 Ounce  coarse natural sugar
1 Ounce  coarse sea salt
1/4 Teaspoon  coarsely ground black pepper
3 Pints  coconut milk
2 Tablespoons  coffee liqueur
As needed  cold water
1 Quart  cold water (add more as needed)
1/3 Cup  cole slaw dressing
1/2 Cup  commercial heavy-duty mayonnaise
3-3/4 Cups  cooked artichoke hearts, coarsely chopped
45-50 Ounces  cooked cannellini, rinsed and drained
8 Ounces  cooked fresh tomato puree
45-50 Ounces  cooked garbanzo beans, rinsed and drained
1 Pound  COOKED TURKEY, thinly sliced
12 Cups  cooked wild rice
1 Tablespoon  coriander, ground
As needed  cornbread sticks or corn muffins
2 Teaspoons  cornstarch
1/4 Cup  cornstarch
As needed  cornstarch slurry
6-1/2 Pounds  couscous, cooked
3 tablespoons  cracked black pepper
2 Cups  cranberries, cleaned
4 tablespoons  cranberry orange relish, divided
1 Pound  crayfish tails
1 Quart  cream
1 Package (8 ounces)  cream cheese, softened
1 Cup  cream cheese, whipped and softened
4-6 Slices  crisp cucumber
6  Croissants, split
4 Ounces  crumbled Feta cheese with basil and tomato (or plain Feta cheese)
3/4 Cup  crushed baked tortilla chips
4 slices  crusty herb or white bread
8 Cups  cubed multi-grain bread
2 Whole  cucumbers, fresh
2 Large  cucumbers, peeled, seeded and diced
1 Pinch  cumin
Pinch  cumin seed
1/2 Tablespoon  cumin, ground
2 Teaspoons  Dijon mustard
1 Teaspoon  Dijon mustard
1 Cup  dried blueberries
12 Slices  dried bread, cubed
1 Teaspoon  dried chili pepper
2 Tablespoons  dried coriander
1 Cup  dried cranberries
2 Tablespoons  dried cumin
Pinch  dried herbes de Provence
1 (0.7 ounce) package  dried Italian salad dressing mix
1 Tablespoon  dried marjoram
1/4 Teaspoon  dried marjoram
1 Tablespoon  dried oregano
1 Teaspoon  dried oregano
1 Tablespoon  dried oregano
1 Teaspoon  dried oregano
4 Teaspoons  dried oregano leaves
1/4 Teaspoon  dried oregano leaves
4 Teaspoons  dried oregano leaves
1/4 Teaspoon  dried red pepper flakes
1/4 Teaspoon  dried red pepper flakes
1/3 Cup  dried sage
1/2 Teaspoon  dried sage leaves
2 Teaspoons  dried sage leaves, crushed
1-1/2 Teaspoons  dried spicy chile (pequin chile or dried Italian pepperoncini)
1 Tablespoon  dried summer savory
2 cups  dried tart cherries
1/2 Teaspoon  dried thyme
1/2 Teaspoon  dried thyme leaves
1 Teaspoon  dried thyme leaves
For garnish  dry cranberries
2 Teaspoons  dry lavender
1/2 Pound  dry red kidney beans, soaked overnight in the refrigerator
1/4 Teaspoon  dry rubbing sage
1 Cup  dry sherry
3 Cups  dry white wine
1 Cup  dry white wine
2 Cups  dry white wine
1/4 Cup  dry white wine
1/2 Cup  dry white wine
6 Ounces  dry white wine
As needed  egg wash
As needed  egg wash
1 Large  egg yolk
1 Large  egg yolk, lightly beaten
1 Large  egg, beaten
1 Large  egg, slightly beaten
1 Large  egg, well beaten
4 Pounds  escarole
As needed  extra virgin olive oil
2 Tablespoons  extra virgin olive oil
1/4 Cup  extra virgin olive oil
As needed  extra virgin olive oil
1 Cup  extra virgin olive oil
3 Tablespoons  extra virgin olive oil
3 Cups  extra virgin olive oil
2 Medium  fennel bulbs, trimmed & coarsely chopped
 Fennel Hash
1 Teaspoon  fennel seeds, crushed
1 Teaspoon  fennel seeds, crushed
1/2 Bulb  fennel, sliced
2 Pounds  Feta cheese, crumbled
3-3/4 Cups  Feta cheese, crumbled
As needed  fine bread crumbs
12 Ounces  firm white bread, cut into 1/2-inch cubes
3 Tablespoons  flour
As needed  flour
4 Cups  flour
4 9-inch diameter  flour tortillas
24 (10-inch)  flour tortillas
8 9-10 inch  flour tortillas
8 (8-inch)  flour tortillas, warmed
2 Pounds  focaccia bread, sliced horizontally
2 Bunches  fresh basil leaves, washed and dried
1 Cup  fresh basil, chopped
2 Cups  fresh button mushrooms, cleaned and cut in chunks
1 Tablespoon  fresh chives, chopped
3/4 Cup  fresh chopped cilantro
1 Tablespoon  fresh chopped cilantro
1/2 Bunch  fresh cilantro
2 Teaspoons  fresh cilantro leaves
1/4 Cup  fresh cilantro leaves, chopped
2 Each  fresh cilantro sprigs, rough chop
1-1/2 Cups  fresh cilantro, cleaned, drained and chopped
1 Package (12 ounces)  fresh cranberries
2 Cups  fresh cranberries, washed and picked over
6 Cups  fresh cranberries, washed and picked over
4 Cups  fresh fennel, 1/2 inch dice
4 Ounces  fresh fettuccine
1 Teaspoon  fresh garlic, minced
1/4 Cup  fresh garlic, minced
6 Cloves  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
6 Cloves  fresh garlic, peeled
2 Cloves  fresh garlic, smashed
1/4 Cup  fresh ginger root, minced
1-1/2 Tablespoons  fresh ginger root, minced
1/4 Cup  fresh ginger, peeled and sliced
1/3 Cup  fresh ginger, peeled and sliced
As needed  fresh herbs
As needed  fresh leaf lettuce, washed & dried
1 Pound  FRESH LEAN GROUND TURKEY
1/2 Cup  fresh lemon juice
2 Tablespoons  fresh lemon juice
3 Tablespoons  fresh lemon juice
1/4 Cup  fresh lemon juice
1-1/2 Tablespoons  fresh lemon juice
2 Tablespoons  fresh lemon zest, minced
3 Tablespoons  fresh lime juice
1 Ounce  fresh Mozzarella, sliced
9 cups  fresh mushrooms, cleaned and sliced
1 Teaspoon  fresh orange zest
2 Tablespoons  fresh oregano leaves, chopped
1 Tablespoon  fresh parsley, chopped
1/4 Cup  fresh parsley, chopped
1 Teaspoon  fresh parsley, chopped
1-1/2 Pounds  fresh pea pods
2 Quarts  fresh pineapple, peeled
2 Thin slices  fresh red onion
3-3/4 Cups  fresh ripe tomatoes, seeded and small dice
1 Tablespoon  fresh rosemary, chopped
2 Tablespoons  fresh rosemary, crushed
7 Large  fresh sage leaves
72 Whole  fresh sage leaves
As needed  fresh sage sprigs
1 Bunch each  fresh sage, marjoram and thyme, divided
1 Teaspoon  fresh squeezed lime juice
1/2 Cup  fresh tarragon
As needed  fresh tarragon sprigs
1 Tablespoon  fresh tarragon, chopped
3/4 Cup  fresh Thai or regular basil, chopped
1 Tablespoon  fresh thinly sliced basil
1/2 Bunch  fresh thyme, chopped
4  Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3 Pounds  FRESH TURKEY BREAST
2 Teaspoons  freshly ground black pepper
To Taste  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
2 Teaspoons  freshly ground black pepper
2 Teaspoons  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground nutmeg
1 Tablespoon  freshly ground pepper
As needed  freshly ground white pepper
1-1/2 Teaspoons  freshly ground white pepper
2 Tablespoons  freshly squeezed lemon juice
1 Cup  frozen peas, thawed
2 Packages (12 ounces)  frozen, unsweetened blueberries
5 Cups  FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds  FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Large  garlic clove, minced
2 Large  garlic cloves, minced
1/4 Cup  garlic powder
3 Cloves  garlic, coarse chop
1 Clove  garlic, crushed
4 tablespoons  garlic, minced
1 Clove  garlic, minced
4 Teaspoons  garlic, minced
1/8 Ounce  garlic, minced
2 Tablespoons  garlic, minced
2 Cloves  garlic, minced
5 Cloves  garlic, minced
1 Clove  garlic, minced
5 Cloves  garlic, minced
3 Cloves  garlic, minced
3 Tablespoons  garlic, minced
6 Cloves  garlic, peeled
1 Clove  garlic, peeled
2 cloves  garlic, sliced very thin
2 Tablespoons  ginger, peeled and cut in chunks
3/4 Cup  golden raisins
1/2  Granny Smith apple, quartered lengthwise
1 Cup  grape tomatoes, split
1 Quart  grapefruit, peeled and sectioned
1/2 Cup  grated Cheddar cheese
As needed  grated Cheddar cheese
1/2 Teaspoon  grated nutmeg
1 Tablespoon  grated orange peel
1/2 Cup  grated Parmesan cheese
1/2 Cup  grated Parmigianino Reggiano
1 Ounce  grated Parmigiano-Reggiano
1/2 to 1 Cup  grated sharp Cheddar cheese
1  Green jalapeno, sliced thin
1/4 Cup  green onion, chopped
7 Each  green onions, coarsely chopped
6  green onions, finely sliced
1 Bunch  green onions, julienned
25 Each  green onions, sliced
1-1/2 Cups  green pepper, diced
1 Each  green pepper, seeded and diced
As needed  green rice
1/4 Teaspoon  ground allspice
1/4 Teaspoon  ground cayenne
5 Teaspoons  ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1 Teaspoon  ground cinnamon
1/2 Teaspoon  ground cinnamon
1/4 Teaspoon  ground cloves
1/4 Cup  ground cumin
1 Teaspoon  ground cumin
1/2 Teaspoon  ground cumin
1/4 Teaspoon  ground cumin
1/4 Teaspoon  ground ginger
1-1/2 Pounds  GROUND TURKEY
2-1/2 Pounds  GROUND TURKEY
3 Pounds  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY
5 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
1/2 Pound  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY, extra lean
3 Each  habanero peppers, seeded and rough chop
1/2 Cup  half and half cream
4 Ounces  half and half cream
2-1/2 Cups  heavy cream
2 Tablespoons  heavy cream
2 Cups  hickory chips, soaked at least 30 minutes
1/3 Cup  hoisin sauce
1/4 Cup  honey
1/3 Cup  honey
1/2 Cup  honey
1/2 Cup  Honey Pineapple Chutney
1 Tablespoon  horseradish
1/4 to 1/2 Teaspoon  hot pepper sauce
6 Tablespoons  ice water
1-2 Leaves  iceberg lettuce, washed, dried and crisp
1 Pound  ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon  Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
24 Slices  jalapeno jack cheese
1  jalapeno pepper, cut in half
1 Medium  jalapeno pepper, seeded and finely chopped
12 Each  jalapeno peppers, coarsely chopped
2  jalapeno peppers, finely chopped
1-1/2 Teaspoons  Jamaican jerk seasoning
1/2 Cup  jarred tomato sauce
2 Cups  jasmine rice OR sushi rice
2 Ounces  jumbo lump crab
1 tablespoon  juniper berries, crushed
4 Medium  Kaiser buns
4  Kaiser rolls, split and warmed
2 Cups  kalamata olives, pitted & chopped
1-1/2 Cups  Kalamata olives, pitted, rinsed & coarsely chopped
As needed  ketchup
As needed  kosher salt
1 Tablespoon  kosher salt
1/4 Teaspoon  kosher salt
1/2 Teaspoon  kosher salt
1 Cup  Kosher salt
2 Teaspoons  kosher salt
1 Tablespoon  kosher salt
1 Tablespoon  kosher salt
To Taste  kosher salt and freshly ground black pepper
To Taste  kosher salt and freshly ground black pepper
2  Large carrots, peeled and sliced
24  large eggs, poached
4  large Kaiser buns
2  large red bell peppers, seeded and 1/4 inch dice
6  Lasagna noodles
Pinch  lavender flowers
8 Heads  leaf lettuce, torn into bite-size pieces
5 Bunches  leaf lettuce, washed and dried
3 Cups  leeks, washed and finely sliced
2 cups  leftover turkey gravy, hot
6 Stalks  lemon grass
1 Ounce  lemon juice
1 Teaspoon  lemon peel or zest
2 Teaspoons  lemon pepper seasonings
As needed  lemon wedges
 Lemon wedges for garnish
As needed  lemon zest
2 Tablespoons  lemon zest, grated
1/2  lemon, cut in 2 wedges
3 Large  lemons
2 Medium  lemons
2 Medium  lemons, peeled
2 Medium  lemons, zested
3  lemons, zested, retain juice
2  lettuce leaves, washed and dried
4 Medium  lettuce leaves, washed, drained and chilled
12 Large  lettuce leaves, washed, drained and chilled
2 Tablespoons  light or regular mayonnaise
2 Large  limes
2 Large  limes
3 Medium  limes, juiced
4 Medium  limes, peeled
3  limes, zested, retain juice
1 Pound  lobster meat, cooked
1-1/4 Cups  low-sodium poultry broth
2 cups  Madeira
1-1/3 Cups  mandarin orange juice
32 Ounces  mandarin orange slices, drained, reserve juice
4 Cups  mango, peeled and cut into chunks
1/2 Cup  margarine
2-2/3 cups  mashed potatoes, heated
3 Tablespoons  mayonnaise
4 Ounces  mayonnaise
3 Cups  mayonnaise
2  Medium potatoes, peeled and diced
4 Each  medium red onion, sliced into 1/4-inch rings
4 Tablespoons  mild salsa
1/4 Cup  minced garlic
1 Teaspoon  minced garlic
1 teaspoon  minced garlic
2 Tablespoons  minced garlic
2 Teaspoons  minced garlic
1 Clove  minced garlic
1 Clove  minced garlic
2 Tablespoons  minced green onion
1 Tablespoon  minced scallions
1 Tablespoon  mixed peppercorns
As needed  mixed salad greens, well chilled
1/2 cup  molasses
1 Tablespoon  mustard seed
 Non-stick cooking spray
1 Package  nori (roasted sea weed)
1 Tablespoon  nutmeg, freshly grated
2 Teaspoons  oil
3 Tablespoons  oil
2 Tablespoons  oil
1/2 Cup  olive oil
1/4 cup  olive oil
1 Cup  olive oil
1-Ounce  olive oil
1 Teaspoon  olive oil
1/3 Cup  olive oil
1/4 Cup  olive oil
As needed  olive oil
1/2 Cup  olive oil
As needed  olive oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
As needed  olive oil
24 Ounces  olive oil
2 Tablespoons  olive oil
1/3 Cup  olive oil
As needed  olive oil
2 Tablespoons  olive oil
2 Teaspoons  olive oil, divided
2 Tablespoons  olive oil, divided
2 Tablespoons  olive oil, DIVIDED USE
1 Medium  onion, chopped
1-1/2 Cups  onion, chopped
1 Large  onion, chopped
1 Medium  onion, chopped medium dice
1/2  onion, quartered lengthwise
1 Cup  onion, sliced
1 Cup  onion, thinly sliced
12 Ounces  onions, 1/4-inch dice
3 Medium  onions, chopped
1 Large  orange
3 Cups  orange juice
6 Tablespoons  orange juice
1/4 Cup  orange marmalade
2 Teaspoons  orange zest
1/4 Teaspoon  orange zest
4 Medium  oranges, peeled and sectioned
1 Pound  orecchietta pasta
As needed  oregano sprigs, washed & dried
1/4 Teaspoon  oregano, fresh and minced
1 Cup  orzo, cooked according to package directions
3 Pounds  OVEN ROASTED TURKEY BREAST, thickly sliced
5 Ounces  OVEN ROASTED TURKEY BREAST, thinly sliced
1-1/2 Pounds  OVEN ROASTED TURKEY BREAST, thinly sliced
1 Small  oven-dried tomato
1-10-Ounce  package frozen spinach, well drained
1/4 Cup  packed brown sugar
1 Cup  panko bread crumbs
3 Ounces  paprika
1/4 Cup  Parmesan cheese, freshly grated
1/4 Cup  Parmesan cheese, grated
1/3 Cup  Parmesan cheese, shredded
1 Bunch  parsley, washed and dried
4 Slices (1 ounce each)  part-skim Monterey Jack cheese
As needed  pasta cooking water
 Pastry for 2-crust 9-inch pie
1/3 Cup  peanut oil
4 to 5 Gallons  peanut oil, See Note
3/4 Cup  pearl barley
1-1/2 Cups  pecan halves, toasted and chopped
1 Cup  peeled and chopped carrots
1 Ripe fresh pineapple,  peeled and cut into 1/2-inch slices
2 Cups  peeled and finely diced turnip
1 Tablespoon  peeled and grated fresh ginger root
1 Large sweet onion,  peeled and sliced 1/2-inch thick
2 Cups  peeled, seeded and finely diced butternut squash
1 Pound  penne
To Taste  pepper
48 Sheets  phyllo dough
As Needed  pickled ginger, sliced
As needed  pickles and peppers
20 10-inch Pieces  pita bread
1/4 Cup  pitted and chopped black olives
4 Large  plum tomatoes, seeded and diced
3-3/4 Cups  portabella mushrooms, small dice
2 Cups  potato, large dice
2 Large  potatoes, baked
1 Teaspoon  poultry seasoning
2-1/2 Cups  prepared basil pesto
1/4 Cup  prepared chutney
1 Tablespoon  prepared cilantro pesto
1 Ounce  prepared honey mustard spread
2 Tablespoons  prepared mustard
1/2 Cup  prepared tomatillo salsa
12 Ounces  Provolone cheese, shaved
1 Ounce  Provolone, thinly sliced
8 Slices  pumpernickel bread
1-1/2 Cups  pure olive oil
1/2 cup  red bell pepper, seeded and diced
1/4 Cup  red bell pepper, seeded and minced
4 Each  red bell pepper, sliced into 1/4-inch rings
3 Large  red bell peppers, seeded and chopped
3 Large  red bell peppers, seeded and cut into thin strips
2 Pounds  red bliss potatoes, 1/2 inch dice
1 Medium  red jalapeño pepper, sliced
1  Red jalapeno, sliced thin
48 Leaves  red leaf lettuce
6  Red leaf lettuce leaves, washed and chilled
1 Cup  red onion, 1/4 inch dice
2-1/2 Cups  red onion, chopped
1 Medium  red onion, sliced
2 Medium  red onions, julienne cut
32 Slices  red or black radish slices
1/4 Teaspoon  red pepper flakes
1 Tablespoon  red pepper flakes
1 Large  red ripe tomato, sliced thin
3/4 Pound  red skinned new potatoes, quartered
1 Tablespoon  red wine vinegar
1/4 Cup  red wine vinegar
8 Ounces  red wine vinegar
2 Slices  red-ripe tomato
1/4 Cup  reduced fat sour cream
1/4 Cup  reduced-calorie Ranch dressing
1/3 Cup  reduced-sodium soy sauce
3 Tablespoons  reduced-sodium soy sauce
1/2 Cup  reduced-sodium soy sauce
2 Ounces  rice vinegar
1-1/8 Cups  rice vinegar or white vinegar
1 Cup  rice wine vinegar
2 Ounces  RICH, DARK TURKEY STOCK, reduced
16 Ounces  Ricotta cheese
1 Medium  ripe avocado, peeled and pitted
1  ripe avocado, peeled, sliced
6 Medium  ripe avocados, peeled and pitted
1  roasted red pepper, seeded and julienned
1 7.5-ounce jar  roasted red peppers, strained
1  roasted yellow pepper, seeded and julienned
1 Head  romaine, washed, trimmed & cut chiffonade
1 Recipe  Rosemary Apple Salsa
1/4 Teaspoon  rosemary, fresh and minced
1 Pound  rotini, raw
1 Gram  saffron threads
1/4 Teaspoon  sage, fresh and minced
As needed  salsa
1/8 Teaspoon  salt
To Taste  salt
2 Teaspoons  salt
3/4 Teaspoon  salt
1/4 Teaspoon  salt
2 Tablespoons  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
1 Teasponn  salt
1 Teaspoon  salt
1/4 Teaspoon  salt
1/2 Teaspoon  salt
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground pepper
To Taste  salt and pepper
As needed  salt and pepper
As needed  salt and pepper
As needed  salt and pepper
To Taste  salt and pepper
1-1/2 Teaspoon  salt, divided
3/4 Pound  savoy cabbage, shredded
1 Pound  savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups  scallions, chopped
2 Tablespoons  sea salt
4 (4-Ounce)  seasoned lean TURKEY BURGER PATTIES
1/4 Cup  seedless raspberry preserves
1/3 Cup  sesame oil
1/2 Teaspoon  sesame oil
1 Jumbo  sesame seed bun, split and toasted
1/8 Ounce  shallot, minced
8 Medium  shallots
2  shallots, minced
4 Cups  shiitake or crimini mushrooms, cleaned and sliced
2 Each  shitake mushrooms, sliced
1/2 Cup (2 ounces)  shredded Mozzarella cheese (about 2 ounces)
2 Cups  shredded Mozzarella cheese, DIVIDED
6 Cups  shredded Pepper Jack cheese
1/2 Cup  skim milk
1/4 Cup  sliced scallions
8-12 thin  slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)  slices Pepper Jack cheese
1/2 Pound  smoked Gouda cheese, sliced into 1-ounce slices
8 Ounces  smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)  SMOKED TURKEY BREAST SLICES
1 Pound  SMOKED TURKEY BREAST, diced brunoise
3 Ounces  SMOKED TURKEY BREAST, julienne
1 Pound  SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
8 cups  SMOKED TURKEY, medium dice
4-1/2 Pounds  SMOKED TURKEY, thinly sliced
1/2 Cup  smooth peanut butter
As needed  sour cream
As needed  sour cream
1 Cup  sour cream
24 Slices  sourdough bread
12 Large  Southwestern flavored flour tortillas
1/3 Cup  soy sauce
1  Spanish onion, coarse chop
4 Tablespoons  spice blend (equal parts ground coriander, cumin, fennel seed)
1 Pound  SPICED TURKEY BREAST, diced
2 Cups  spinach, chopped & lightly packed
2 Ounces  spinach, picked and washed
4 Hawaiian sweet sandwich rolls or potato burger buns,  split and toasted
4-1/2 Pounds  spring salad mix or mesclun
As needed  sprouts
4  Squares rosemary focaccia, split
1 (8-Ounce) can  stewed tomatoes
3/4 Cup  strained poaching liquid
1 Tablespoon  sugar
1-1/2 Cups  sugar
1-1/2 Cups  sugar
3 Cups  sugar
2-1/2 Tablespoons  sugar
1 Tablespoon  sugar
1/3 Cup  sugar
1/4 Cup  sugar
1/2 Cup  sugar
1/2 Cup  sun-dried tomatoes, minced
2 Ounces  Sweet Marsala
3-1/2 Cups  sweet corn kernels
3 Slices  Swiss cheese
1 Each  Tabasco hot pepper, seeded and rough chop
1/3 Cup  tequila
1/4 Teaspoon  thyme, fresh and minced
2-3 Slices  tomato
1 Large  tomato, seeded and chopped (about 1-1/3 Cups)
12 Large  tomatoes
1 Gallon  tomatoes with juices, chopped
10 to 12 Large  tomatoes, cut into 1/4- inch slices
3  tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound  TURKEY BACON
2 Ounces  TURKEY BACON, cooked and julienned
1 cup  TURKEY BACON, diced
3 Ounces  TURKEY BACON, diced
2 Pounds  TURKEY BACON, minced
1 Single Lobe  TURKEY BREAST
1 (4-6 pound)  TURKEY BREAST
24  TURKEY BREAST CUTLETS
1 Pound  TURKEY BREAST CUTLETS, pounded to an even thickness
2 3-Ounce  TURKEY BREAST MEDALLIONS
4 Pounds  TURKEY BREAST or TENDERLOINS
1 Pound  TURKEY BREAST or THIGHS, cut into cubes
2 Pounds  TURKEY BREAST ROAST
8 Ounces  TURKEY BREAST TENDERLOIN
2-1/2 Pounds  TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
8 Pounds  TURKEY BREAST, cut in 3/4-inch cubes
1 Pound  TURKEY BREAST, oil browned, pan roasted breast
1 to 1-1/2 Cups  TURKEY BROTH
1/4 Cup  TURKEY BROTH
2 Cups  TURKEY BROTH
3 Cups  turkey broth or canned reduced-sodium chicken broth, heated
2-1/4 Quarts  TURKEY BROTH or low-sodium chicken broth
4 Cups  TURKEY BROTH or low-sodium chicken stock
1/2 Cup  TURKEY BROTH, See Note
4 Ounces  TURKEY CUTLET
3 Pounds  TURKEY CUTLETS, 4-ounces each
5 Ounces  TURKEY HAM, shaved and cut into 1/2-inch strips
3 Quarts  TURKEY or low-sodium chicken broth
1 Cup  TURKEY or low-sodium chicken stock
6 6-Ounce  TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
1 4-Ounce  TURKEY PATTY, seasoned
4 Pounds, 11 Ounces  TURKEY SALAMI
1 Quart  TURKEY STOCK
2+ Cups  TURKEY STOCK
1 Quart  TURKEY STOCK
2 1/2 gallons  TURKEY STOCK
As needed  TURKEY STOCK
1 Gallon  TURKEY STOCK
2-1/2 Cups  TURKEY STOCK or chicken stock
24  TURKEY TENDERLOINS
1 Pound  TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Large  TURKEY THIGHS, cut in half with a band saw
2 (8 to 10-Ounce)  TURKEY THIGHS, skinless and boneless
3 Pounds  TURKEY, skin removed and cut into bite-size strips
2-1/2 Cups  unbleached all-purpose flour
3 Pounds  UNCOOKED TURKEY BREAST, cut into 12-inch cubes
As needed  unsalted butter
1/4 Cup  unsalted butter
2 Tablespoons  unsalted butter
1 Pound  unsalted butter
2 Tablespoons  unsalted butter
1 Tablespoon  unsalted butter
As needed  unsalted butter
2 Ounces  unsalted butter
As needed  unsalted butter
1/2 Pound  unsalted butter, chilled and cut into small pieces
1 Cup  unsalted butter, melted
1/2 Cup  unsalted butter, softened to room temperature
1-1/8 Cups  unsalted peanuts
2-2/3 Quarts  unsweetened coconut milk
1 Teaspoon  vanilla
 Vanilla ice cream
 Vegetable cooking spray
2/3 Cup  vegetable oil
2 Teaspoons  vegetable oil
1 Pint  vegetable oil
2-3 Tablespoons  vegetable oil
1/4 Cup  vegetable oil
1-1/2 Tablespoons  vegetable oil
 Vegetable spray
As Needed  wasabi radish, tube or jar
2-1/2 Cups  water
1 Cup  water
1 Quart  water
1/4 Cup  water
1/2 Cup  watermelon radish, sliced thin into small matchsticks
1/2 Cup  white balsamic vinegar
1 Small  white onion, medium dice
1 Small  white onion, minced
1-1/2 Cups  white pearl onions
1 Tablespoon  white pepper, ground
3/4 Cup  white sugar
8 Ounces  white wine vinegar
2 Dried  whole ancho chili peppers
3/4 Cup  whole berry cranberry sauce
1/4 Cup  whole black peppercorns
1 Ounce  whole butter
2  whole chipotle peppers
12  whole cloves
1/2 Ounce  whole coriander seed
3 Cups  whole cranberry sauce
2 Ounces  whole fennel seed
24 slices  whole grain bread, toasted and sliced
3 Cups  whole milk
2 Cans (14-1/2 ounces each)  whole peeled tomatoes with juice, broken up with spoon
1 12-Pound  WHOLE TURKEY, fresh or frozen (thawed)
1 15-Pound  WHOLE TURKEY, fresh or frozen (thawed)
14 to 16 Pound  WHOLE TURKEY, fresh or frozen (thawed)
10 to 12 Pound  WHOLE TURKEY, non self-basting
2 Slices  whole wheat sandwich bread
4 cups  wild rice, cooked
1-1/2 Cups  Wisconsin jalapeno-jack cheese, shredded
8 Ounces  Wisconsin queso blanco cheese, crumbled
1 Tablespoon  Worcestershire sauce
1/2 cup  yellow bell pepper, seeded and diced
3 Large  yellow bell peppers, seeded and chopped
4 cups  yellow onion, diced
1/2 Pound  yellow onion, thinly sliced
3 Pounds  yellow polenta




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1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005
EMAIL: info@turkeyfed.org • TEL: 202.898.0100 • FAX: 202.898.0203