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Almond Crusted Turkey Schnitzel
Alphabet Turkey Soup
Asian Turkey/ Vegetable Stir Fry
Barbecue Smoked Turkey Breast with Cranberry Jalapeno Salsa
Braised Turkey and Homemade Potato Gnocchi
Cajun Deep-Fried Turkey
California Turkey Club
Caribbean Salad
Caribbean Turkey Burgers with Honey Pineapple Chutney
Chef Sieck's Dry Rubbed Bbq Turkey Breast
Chef Van Steyn's Orange and Maple Roasted Turkey
Cherry Glazed Turkey Breast
Classic Red Mole with Turkey Breast
Cobb Salad Wrap
Corn Pudding
Cranberry Grilled Turkey Drumsticks
Curried Cream of Turkey Soup
Easy Cheesy Turkey Enchiladas
Fire and Ice Caribbean Turkey
Greek Turkey Burgers
Green Chili Paste
Green Onion and Cornbread Stuffing
Grilled Turkey Salad with Dijon Mustard Dressing
Inaugural Turkey Bolognese
Jason Cooley's Barbecued Coffee Glazed Turkey Medallions
Mango Jerk Turkey Wraps
Maple-Spice Brined Turkey with Chardonnay Sauce
Mexican Turkey Stuffed Shells
New Fashioned Turkey Loaf
Open Faced Grilled Turkey Burger
Oriental Marinated Turkey Tenderloins
Osso Buco Di Tacchino Con Porcini
Pan Seared Turkey with Coconut-White Wine Sauce
Pavo Pavo Pavo
Potato Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise
Roast Turkey Breast with Chipotle-Herb Rub
Rosemary Turkey Salad
Seared Turkey Cutlets - Fried Tomatoes & Garlic Chive Gravy
Sherry Gravy
Smokin' Wings
Southern Cornbread Dressing
Southwestern Quesadillas
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Spinach Turkey Salad with Fruit
Stout Beer and Turkey Chili
Sweet and Sassy Turkey Kebabs
Swiss Turkey Burger
Szechuan Turkey Chili
Turkey and Confetti Bruschetta
Turkey and Pasta Salad Vinaigrette
Turkey and Vegetable Couscous
Turkey and Wild Mushroom Stew
Turkey Au Vin
Turkey Berry Spring Rolls
Turkey Bites with Herb Aioli
Turkey Breast with Southwestern Cornbread Dressing
Turkey Escalope on French Bean Salad with Golden Beets and Pickled Wild Mushrooms
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Turkey Oskar with Béarnaise Sauce
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Turkey Sausage and Wild Rice Dressing
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checked recipe(s).

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AmountIngredient
10-Ounces  alfalfa sprouts, cleaned
1/3 Cup  all purpose flour
As needed  all purpose flour
2 Cups  all purpose flour
3 Tablespoons  all-purpose flour
3 Cups  all-purpose flour
1/2 Cup  alphabet pasta
1 Ounce  apple cider vinegar
1/4 Cup  apple juice
1/3 Cup  apricot preserves
1/2 Cup  apricot preserves
2 Tablespoons  Asian chili paste
1 Pound  assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed
1 (10-Ounce)  bag fresh spinach leaves, washed, drained & stems removed
1 Teaspoon  balsamic vinegar
1 Large  bay leaf
1 Small  bay leaf
4  bay leaves
2 Large  bay leaves
2  bay leaves
2  bay leaves
3  Bay leaves
2 Teaspoons  bay leaves, ground
1 Ounce  BBQ Coffee Glaze
1 Medium  bell pepper, seeds removed and chopped
3 Tablespoons  black pepper
2 Tablespoons  black pepper
1/4 Teaspoon  black pepper
1/2 Teaspoon  black pepper, coarse grind
1 Teaspoon  black peppercorns
10 each  black peppercorns
10  black peppercorns
2 Tablespoons  black peppercorns
2 Tablespoons  boiling water
1 (5-6 Pound)  BONE-IN TURKEY BREAST
1 (2-1/2 Pounds)  BONE-IN TURKEY BREAST HALF
2 Pounds  BONELESS SKINLESS TURKEY THIGHS
9-10 Pound  BONELESS TURKEY BREAST
1-1/2 pounds  BONELESS TURKEY BREAST, cut into 1-inch cubes
1-1/2 Pounds  BONELESS TURKEY BREAST, cut into bite-sized pieces
1 (4 Pound)  BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
3/4 Cup  bourbon
2 Tablespoons  brown sugar
3 Tablespoons  brown sugar
1/4 Cup  brown sugar
1 small  bunch red-leaf lettuce, thinly sliced
2 Tablespoons  butter
1 Tablespoon  butter
As needed  butter lettuce leaves, washed, drained and chilled
3 Ounces  butter substitute for broiling
1 pound  butternut squash (1 small), peeled and cut into 1/2-inch pieces
1/2 Pound  button mushrooms, cleaned and halved
1-1/2 Pounds  button mushrooms, cleaned and sliced
9 Pounds  button mushrooms, cleaned and sliced
5 Cups  button mushrooms, sliced thin
1 (19-Ounce)  can cannellini beans, drained and rinsed
1 15-ounce  can chick peas, drained & rinsed
1 (10-Ounce)  can creamed corn
1 (14-1/2-Ounce)  can diced tomatoes, undrained
1 14 1/2-ounce  can reduced-sodium, fat-free chicken broth
1 (10-Ounce)  can whole corn
1 Tablespoon  canola oil
1 Teaspoon  canola oil
1/4 Cup  canola oil
As needed  canola oil
2 ounces  canola oil, for carmelizing
3/4 Cup  carrot, chopped
1 Cup  carrot, coarsely chopped
1 Large  carrot, large dice
1 Large  carrot, peeled and cut into 1/4-inch spears, about 6 pieces
1 Medium  carrot, thickly sliced
2 Medium  carrots, coarsely chopped
2 medium  carrots, peeled and cut into 1/2-inch pieces
3 Cups  carrots, peeled and diced
2 Medium  carrots, peeled and small dice
6 Medium  carrots, peeled and thinly sliced
2 Medium  carrots, peeled, cut into 2-inch pieces
4 Large  carrots, thickly sliced
1 Cup  catsup
1 Tablespoon  cayenne pepper
1/4 Teaspoon  cayenne pepper
1 Medium  celery rib, thickly sliced
2  celery ribs, peeled, cut into 2-inch pieces
1 Medium  celery stalk, small dice
2 Each  celery stalks, thinly sliced diagonally
1/2 Cup  celery, chopped
3 Cups  celery, chopped
3/4 Cup  celery, chopped
1 Cup  celery, chopped
1 Cup  celery, cut into 1/4-inch cubes
3 Cups  celery, diced
1-1/2 Cups  celery, minced
1 Stalk  celery, thickly sliced
3/4 Cup  champagne vinegar
2 Tablespoons  Chardonnay
1/2 Cup  cherry preserves
8  cherry tomatoes
12 to 16  cherry tomatoes, cut in half
1 Teaspoon  chili powder
4 Teaspoons  chili powder
1/4 Cup  chili powder
2 Tablespoons  chili powder
1 Teaspoon  chili powder
1 Teaspoon  chili powder
1/4 Cup  chili sauce
2-1/2 Pounds  Chinese cabbage, cut into 1/2-inch slices
1-1/2 Cups  chipotle peppers
2  chipotle peppers, rehydrated, stemmed & seeded
3 Cups  chopped celery
2 Ounces  chopped fresh basil
1-1/2 Teaspoons  chopped fresh basil or 1/2 Teaspoon dried basil leaves
1 Tablespoon  chopped fresh cilantro
1/4 Cup  chopped fresh cilantro
1/2 Cup  chopped fresh cilantro
1 Ounce  chopped fresh oregano
1-1/2 Teaspoons  chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon  chopped fresh parsley
1-1/2 Teaspoons  chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1 4-Ounce Can  chopped mild green chilies
1 Cup  chopped onion
1 Cup  chopped onion
1/2 Cup  chopped onion
1/2 Cup  chopped onion
1 Tablespoon  chopped parsley
As needed  chopped parsley
2 Tablespoons  chopped pecans
4 Fluid ounces  cider vinegar
3 Tablespoons  cider vinegar
1-1/2 Cups  cilantro, chopped and packed
1 Ounce  clarified butter
5 Ounces  clarified unsalted butter
1/3+ Cup  clarified unsalted butter
1 Cup  clarified unsalted butter, warm
2 Pounds  coarse GROUND TURKEY (preferred dark meat mixture)
1 Teaspoon  coarse salt
 coarsely ground black pepper
2 Teaspoons  coarsely ground pepper
5 Cups  coarsley crumbled prepared cornbread
8 Ounces  coconut milk
2 Tablespoons  cold water
7 Fluid ounces  cold water
8 Cups  cold water
1-1/2 Teaspoons  cold water
1 Gallon  cold water
1 Tablespoon  cold water
2 Tablespoons  cold water
3 Gallons  cold water
1 Can (10-1/2 ounces)  condensed French onion soup
4 #10 Cans  cooked black beans, drained
1/2 Cup  cooked green peas
As needed  cooked linguine
2-1/2 Cups  COOKED TURKEY BREAST, skin removed, chopped
8 Ounces  COOKED TURKEY, chopped
1 Pound  COOKED TURKEY, cubed
3 Cups  COOKED TURKEY, cubed
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
3 Pounds  COOKED TURKEY, diced
1 Quart  cooked white rice
1/2 Teaspoon  coriander
2 Packages (8 ounces each)  cornbread stuffing mix
4 Ounces  cornbread stuffing, prepared and baked
4 Cups  cornbread, crumbled
3-1/2 Tablespoons  cornstarch
1 Tablespoon  cornstarch
1 Teaspoon  cornstarch
2 Tablespoons  cornstarch
6 servings  couscous
As needed  cranberry ketchup
8 Tablespoons  cranberry sauce
2 Pounds  crawfish meat, cooked
1/2 Cup  cream
1/4 Cup  cream cheese, softened
1 Can (8 ounces)  crushed pineapple
1/3 Cup  crushed pineapple with juice
1/3 Cup  crushed pineapple, well drained
1/4 Teaspoon  crushed red pepper flakes
4 #10 Cans  crushed whole tomatoes
1 Small  cucumber, finely chopped
2  cucumbers, peeled, seeded and cut into strips
4 to 5 Tablespoons  curry powder
3/4 Cup  dark roasted sesame oil
3 Tablespoons  dark sesame oil
1 Gallon  dark stout beer
3 Cups  diced celery
2 Cups  diced sweet onion
1 (15-Ounce) can  diced tomatoes
1 Tablespoon  Dijon mustard
1/2 Cup  Dijon mustard
1 Teaspoon  Dijon mustard
1/3 to 1/2 cup  Dijon mustard dressing, commercial or homemade*
1-1/2 Ounces or 3 Medium  dried ancho chiles, stemmed and seeded
8 Slices  dried bread, cubed
2 Ounces  dried cranberries
1 Tablespoon  dried herbes de Provence
1 Tablespoon  dried herbes de Provence
3 Ounces or 6 Medium  dried mulato chiles, stemmed and seeded
3 Ounces  dried mushrooms
1/2 Teaspoon  dried oregano
1/2 Teaspoon  dried oregano
1 Teaspoon  dried oregano leaves
1 Tablespoon  dried oregano leaves
1-1/2 Ounces or 5 Medium  dried pasilla chiles, stemmed and seeded
2 Ounces  dried porcini, reconstituted in cool water & cleaned
1 teaspoon  dried rosemary
1 Teaspoon  dried rosemary, crushed
1-1/2 Teaspoons  dried sage leaves
1/2 Teaspoon  dried thyme
1 teaspoon  dried thyme
1-1/2 Teaspoons  dried thyme leaves
1/2 Cup  Driscoll's raspberries
2 Cups  Driscoll's strawberries, hulled and chopped
1/2 Cup  dry bread crumbs
6 Cups  dry bread crumbs
1 .6-Oz. Packet  dry herb Italian salad dressing mix
1/2 bottle  dry Italian white wine
1 Tablespoon  dry mustard
2 Tablespoons  dry sherry
1/3 Cup  dry sherry (good quality)
1 Pint  dry white wine
½ Cup  dry white wine
6 Quarts  dry white wine
1-1/2 Cups  dry white wine
3 Tablespoons  dry white wine
1/4 Cup  dry white wine or sherry
1/2 Cup  dry white wine such as Sauvignon Blanc or dry Riesling
1/2 Cup  Earth Balance margarine (parve butter substitute)
2 Each  egg whites
2 Large  egg yolks
3 Large  egg yolks
2  egg yolks
1  Egg, beaten
1 Large  egg, lightly beaten
1  egg, slightly beaten
1 Large  egg, slightly beaten
4 Large  eggs
4 Large  eggs
2  eggs
2 Large  eggs, beaten for egg wash
3 Large  eggs, beaten for egg wash
20 Ounces  enchilada sauce
15  English muffins
4  English muffins, coarsely crumbled
1/2 Pound  extra fine French beans
1-1/4 Pounds  EXTRA LEAN GROUND TURKEY
4 Tablespoon  extra virgin olive oil
1 Tablespoon  extra virgin olive oil
1 Cup  extra-virgin olive oil
3 Tablespoons  fat from poultry drippings
1/4 Cup  fat-free mayonnaise
4 Teaspoons  fennel seeds, toasted and crushed
2 Cups  fennel, diced
1/4 Cup  Feta cheese, crumbled
2 Teaspoons  filé powder
3 Tablespoons  finely chopped fresh cilantro
3 Tablespoons  finely chopped green onions
1 Slice  firm white bread, darkly toasted and broken into several pieces
2 Cups  firmly packed fresh spinach leaves
1 Tablespoon  first cold press olive oil
1/2 Teaspoon  five spice powder
3 Tablespoons  flour
2 Cups  flour
2 Tablespoons  flour
1/4 Cup  flour
10 8-inch  flour tortillas
12 Large  flour tortillas
4 (8 to 10-inch)  Flour tortillas
6 (10-inch)  flour tortillas
Watercress or parsley  for garnish
20 Medium  fresh asparagus spears, steamed, shocked and cut into pieces
10-Ounces  fresh baby spinach, washed, drained and chilled
As needed  fresh basil, chiffonade
1/3 Cup  fresh bread crumbs
2 Pounds  fresh carrots, peeled and shredded
As needed  fresh chives
2 Teaspoons  fresh chives, snipped
1/4 Cup  fresh cilantro
As needed  fresh cilantro sprigs
3 Bunches  fresh cilantro, chopped
1 Bunch  fresh cilantro, chopped
1/2 Cup  fresh cilantro, chopped fine
1/4 Cup  fresh cilantro, coarsely chopped
1/3-Pound  fresh crabmeat, picked over to remove shells
12 Ounces  fresh cranberries
4 Cloves  fresh garlic
4 Teaspoons  fresh garlic, minced
1/4 Cup  fresh garlic, minced
5 Cloves  fresh garlic, minced
1-1/2 Tablespoons  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
1/2 Cup  fresh garlic, peeled and cut into slivers
1 Teaspoon  fresh ginger root, peeled and grated
3 Tablespoons  fresh ginger, grated
1/2 Cup  fresh ginger, peeled and cut into slivers
1 Teaspoon  fresh ginger, peeled and minced
1 Teaspoon  fresh gingerroot, peeled and minced
1 Tablespoon  fresh gingerroot, peeled and minced
2 Pounds  fresh green peppers, seeded and diced
1/4 Cup  fresh lemon juice
5 Pounds  fresh lettuce, shredded
1/2 Cup  fresh lime juice
1/4 Cup  fresh marjoram, chopped
1 Cup  fresh mint leaves
2 Teaspoons  fresh oregano, chopped
1/4 Cup  fresh parsley
3 Tablespoons  fresh parsley, chopped
1-1/2 Cups  fresh parsley, chopped
4 Tablespoons  fresh parsley, cleaned
1 Cup  fresh parsley, stemmed and chopped
1/4 Cup  fresh pineapple, cut into 1/4-inch dice
4 Pieces  fresh pita bread
2 Pounds  fresh red ripe tomatoes, diced
2-1/2 Pounds  fresh roma tomatoes(if not in season, sub high quality canned tomato)
2 Sprigs  fresh rosemary
1 Tablespoon  fresh rosemary, chopped
2 Tablespoons  fresh rosemary, chopped fine
4 Tablespoons  fresh rosemary, cleaned
1 Cup  fresh rosemary, stemmed and chopped
2 Sprigs  fresh sage
4 Tablespoons  fresh sage, cleaned
1 Pound  fresh spinach leaves, washed and dried
10-Ounces  fresh spinach, washed and well drained, chopped
6 Sprigs  fresh tarragon, leaves removed and reserved
2 Sprigs  fresh thyme
1 Sprig  fresh thyme
1 Ounce  fresh thyme
4 Sprigs  fresh thyme
4 Sprigs  fresh thyme
2 Teaspoons  fresh thyme, chopped
1/4 Cup  fresh thyme, chopped
1/2 Tablespoon  fresh thyme, chopped
4 Tablespoons  fresh thyme, cleaned
1 Cup  fresh thyme, stemmed and chopped
2 Cups  fresh white bread crumbs
1/2 Pound  fresh whole mushrooms, cleaned
3 Ounces (weight)  freshly chopped garlic
1/8 Teaspoon  freshly grated nutmeg
1/4 Teaspoon  freshly ground anise seed
1/2 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
2 Teaspoons  freshly ground black pepper
4 Teaspoons  freshly ground black pepper
1/8 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground pepper
1/4 Cup  freshly squeezed lemon juice
2 Tablespoons  freshly squeezed lime juice
1 Package (8 ounces)  frozen artichoke hearts, thawed and well drained
1 (5.33-Ounce)  FROZEN TURKEY BURGER, grill flavored
4 Cloves  garlic
2 Cloves  garlic
5  garlic bulbs, roasted and peeled
1 Large  garlic clove
1  Garlic clove, minced
1/2 teaspoon  garlic juice or 1 garlic clove, peeled and minced
As needed  garlic mashed potatoes
1 Tablespoon  garlic powder
3 Tablespoons  garlic powder
1/2 Teaspoon  garlic powder
1/2 Teaspoon  garlic powder
3 Cloves  garlic, chopped
6 Cloves  garlic, coarsely chopped
2 Cloves  garlic, finely chopped
3-1/2 Tablespoons  garlic, fresh, minced
3 Cloves  garlic, mashed
3 to 4 Cloves  garlic, minced
2 Cloves  garlic, minced
2 teaspoons  garlic, minced
2 Cloves  garlic, minced
3 Tablespoons  garlic, minced
1/4 Teaspoon  garlic, minced
1/4 Ounce  garlic, minced
2 Cloves  garlic, minced
1 Tablespoon  garlic, minced
1/3 Cup  garlic, sliced
3-1/2 Tablespoons  ginger root, minced
6 Ounces  golden beets
3 Medium  golden peppers
1/4 cup  golden raisins
1 Large  Granny Smith apple, cored and cut into matchsticks
1/2 Large  Granny Smith apple, cored, coarsely chopped
2-1/2 Pounds  Granny Smith apples, peeled & cored
As needed  grated fresh Parmesan
1 Teaspoon  grated lime peel
1 Tablespoon  grated orange peel
2 Ounces  grated Parmesan
3 Each  green asparagus, peeled and steamed crisp tender
1/2 Cup  green bell pepper, diced
1/2 Large  green bell pepper, seeded & cut into 1-inch cubes
1  green bell pepper, seeded & cut into 1/2-inch pieces
8 Pounds  green bell pepper, seeded and cut in 1-inch dice
1/2 Cup  green onion, thinly sliced
3 Each  green onions, chopped
2  green onions, cut into strips
1 Cup  green onions, thinly sliced
1 large  green pepper, seeded and cut into 1-inch pieces
1 Medium  green pepper, seeded and julienne
5 large  green peppers, roasted and peeled
1/4 Teaspoon  ground allspice
1/2 Cup  ground black pepper
1 Teaspoon  ground black pepper
2 Cups  ground chili powder
1/4 Teaspoon  ground cinnamon
1/2 Teaspoon  ground cinnamon (preferably freshly ground Mexican canela)
1/8 Teaspoon  ground cloves
1/4 Cup  ground coriander
1 Teaspoon  ground cumin
2 Cups  ground cumin
1 Teaspoon  ground cumin
1/2 Teaspoon  ground cumin
2 Tablespoons  ground cumin
1/2 Teaspoon  ground cumin
1 Teaspoon  ground ginger
1 Tablespoon  ground mustard
5 Pounds  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
2-1/4 Pounds  GROUND TURKEY
2-1/2 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY
30 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY
1 Pound  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY BREAST
1-1/4 Pounds  GROUND TURKEY, extra lean
3 Large  hard cooked eggs, shelled
7 Fluid ounces  hazelnut oil
2 Ounces  hazelnuts
1/4 Cup  heavy cream
1 Quart  heavy cream
3-1/2 Tablespoons  hoisin sauce
1/4 Cup  honey
1/3 Cup  honey
1/2 Cup  honey
3 Tablespoons  honey
1/2 Cup  Honey Pineapple Chutney
3/4 Pound  HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash  hot pepper sauce
To Taste  hot pepper sauce
1 Teaspoon  hot red pepper flakes
4 Medium  Idaho potatoes, peeled
1 loaf (about 16 inches long)  Italian bread, sliced lengthwise in half
1 Cup  Italian flavored tomato sauce
2 Teaspoons  Italian seasoning
1 Pound  ITALIAN TURKEY SAUSAGE
1 Large  jalapeno
1  jalapeno pepper, minced
1/3  jalapeno pepper, seeded and minced
5 large  jalapeno peppers, roasted and peeled
1-1/2  jalapenos, seeded and diced small
4 Medium  jalapenos, seeded and minced
1-1/2 Teaspoons  Jamaican jerk seasoning
1 3 1/2-ounce  jar capers, drained & rinsed
1 (2-Ounce)  jar pimentos, drained and chopped
1 Cup  jellied cranberry sauce
2 Tablespoons  jerk seasoning
2/3 Cup  jerk seasoning
1-1/2 Teaspoons  jerk seasoning
1 Tablespoon  juniper berries
1  Kaiser roll, split and toasted
12  kalamata olives, pitted
3/4 Cup  ketchup
2 Ounces  ketchup
1 (15-Ounce) can  kidney beans, drained and rinsed
1 Tablespoon  kosher salt
1/2 Teaspoon  kosher salt
1/2 Cup  kosher salt
1 Tablespoon  kosher salt
1 Cup  kosher salt
1/3 Cup  kosher salt
To Taste  kosher salt
1/2 Teaspoon  kosher salt
2 Tablespoons  kosher salt
To Taste  kosher salt and fresh ground pepper
As needed  kosher salt and freshly ground black pepper
As needed  kosher salt and freshly ground black pepper
1/2 Teaspoon each  kosher salt and freshly ground black pepper
8  large flour tortillas
4 to 5  Large fresh sage leaves, finely chopped
1  large green pepper, seeded and thinly sliced
 Leaf lettuce
1 Medium  leek, large dice
8 Tablespoons  lemon aioli
4  LEMON GARLIC SEASONED TURKEY BREAST TENDERS
1 Teaspoon  lemon juice, freshly squeezed
2 Tablespoons  lemon zest, minced
1  Lemon, juiced
1  Lemon, juiced
1 large  lemon, thinly sliced
2 Large  lemons, zested
1 Pound  lentil beans
4  lettuce leaves, washed and dried, chilled
3 Tablespoons  light brown sugar
2 Tablespoons  light brown sugar
2 Tablespoons  light brown sugar
4 Fluid ounces  light olive oil
1 Cup  light ranch dressing
1 Cup  light sour cream
2 Teaspoon  lime zest
2 Large  limes
4 Tablespoons  liquid smoke
1/2 Teaspoon  low-sodium chicken bouillon granules
1 (11-Oounce) can  Mandarin oranges, well drained
1  Mango, peeled and chopped (about 1 cup)
1  mango, peeled and small dice
2  Mangos, peeled and cut in julienne strips
1/4 Cup  maple syrup
1/2 Cup  maple syrup
1/4 Cup  margarine
1/4 Cup  margarine
 MARINADE:
3 Cups  mashed sweet potatoes
2/3 Cup  mayonnaise
2 Tablespoons  mayonnaise
2 Cups  mayonnaise
5 Ounces  mayonnaise
1/2  medium red onion, thinly sliced
1  medium sweet red pepper, cored, seeded and cut into long thin strips
1-1/2 Cups  Merlot wine
8 (9-Inch) long  metal skewers
1 Ounce  Mexican chocolate, roughly chopped
2 Ounces  micro greens or mixed salad greens, chilled
3  Mild green chilies, roasted, peeled, seeded and chopped
1/4 Cup  milk
1 Teaspoon  minced fresh garlic
1 Teaspoon  minced garlic
1 Teaspoon  minced garlic
1/2 Teaspoon  minced garlic
2 Tablespoons  minced garlic
2 Tablespoons  minced shallots
3 Tablespoons  minced shallots
6 Cups  mixed salad greens, cleaned and chilled
3 Cups  Monterey Jack cheese, shredded
8 ounces  Montery Jack cheese, shredded
1-1/2 Tablespoons  mustard
1 Tablespoon  mustard seeds
1 Package  neck, heart, gizzard from TURKEY GIBLETS
As needed  new potatoes, boiled
 Non-stick vegetable spray
1 Cup  nonfat Ricotta cheese
1/4 Teaspoon  nutmeg, freshly grated
3 Tablespoons  oil
2 Tablespoons  oil, divided
1 Teaspoon  olive oil
2 to 3 Tablespoons  olive oil
2 Fluid ounces  olive oil
1 Tablespoon  olive oil
3 Tablespoons  olive oil
2 tablespoons  olive oil
2 Tablespoons  olive oil
As needed  olive oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
1 Tablespoon  olive oil
6 Cups  olive oil
2 Tablespoons  olive oil
2 Cups  olive oil
5 Tablespoons  olive oil
1-1/2 Cups  olive oil
2 Tablespoons  olive oil
1 Tablespoon  olive oil, divided
6 Tablespoons  olive oil, divided
2 Tablespoons  olive oil, divided
6 Tablespoons  olive oil, divided
3 Tablespoons  onion powder
1/4 Cup  onion, chopped
3/4 Cup  onion, chopped
1 large  onion, chopped
2 Cups  onion, coarsely chopped
5 Cups  onion, cut into 3/4-inch chunks
1 Large  onion, finely chopped
1 Large  onion, large dice
1-1/2 Cups  onion, minced
1/4 Cup  onion, minced
1 Medium  onion, small dice
1 Medium  onion, thickly sliced
5 pounds  onions (sweet), carmelized
1-1/2 Cups  onions, coarsely chopped
2 Medium  onions, each cut into 6 wedges
2 Small  onions, finely diced
4 Medium  onions, thinly sliced
1/2  orange
2 Tablespoons  orange juice
1 Cup  orange juice
1 Tablespoon  orange zest
1 Medium  orange, peeled and juiced
2 Medium  oranges, juiced
9 Pounds  oyster mushrooms, cleaned and sliced
1 (1.25-ounce)  Package 30% less sodium taco seasoning mix
1 4-ounce  package Feta cheese, crumbled
1/4 Cup  packed fresh basil leaves, cut into very thin strips
1-1/2 Tablespoons  paprika
1 Cup  paprika
1/4 Cup  paprika
1/4 Cup  Parmesan cheese, divided
2 Tablespoons  Parmesan cheese, freshly grated
As needed  Parmesan cheese, grated
1/2 cup  parsley, coarsely chopped
2 Tablespoons  parsley, minced
1 Cup (4 ounces)  part-skim Mozzarella cheese, shredded
18 Large  pasta shells, uncooked
4 to 5 Gallons  peanut oil, See Note
2/3 Cup  peanuts, chopped
1/3 Cup  pecan pieces
1 Ripe fresh pineapple,  peeled and cut into 1/2-inch slices
1 Tablespoon  peeled and grated fresh ginger root
1 Large sweet onion,  peeled and sliced 1/2-inch thick
1 Cup  peeled and thinly sliced carrots
1 Cup  peeled, seeded and coarsely chopped Roma tomatoes
1/4 Teaspoon  pepper
1/4 Teaspoon  pepper
1/4 teaspoon  pepper
1/4 Teaspoon  pepper
1/4 Teaspoon  pepper
3/4 Teaspoon  pepper, divided
Garnish  pickled ginger
As needed  pickled onions
 Pico de Gallo
1-Inch  piece fresh ginger, sliced
2 Tablespoons  pimento-stuffed olives, drained and finely chopped
3/4 Cup  pine nuts, toasted
3 Cups  pineapple chunks
As Needed  pineapple, melon or kiwi for garnish, sliced
2 Tablespoons  pink peppercorns, chopped fine
1 Cup  pitted black olives, drained & sliced
2 Cups  plantain chip crumbs
2 Each  plum tomatoes, seeded, finely diced
5  poblano chiles, roasted and peeled
1/2 Teaspoon  poultry seasoning
1-1/2 Teaspoons  poultry seasoning
6 Cups  prepared black beans, heated
3 Quarts  prepared couscous, heated
1-1/2 teaspoon  prepared Dijon-style mustard
2 Tablespoons  prepared mustard
As needed  radiccio leaves, washed, dried and chilled
2 Ounces  raisins
1 1-Ounce packet  ranch style dressing mix
 Raspberry Dipping Sauce
As needed  red and green whole peppers, for garnish
1/2 Cup  red bell pepper, diced
1  Red bell pepper, roasted, peeled, seeded and chopped
1  red bell pepper, seeded & cut into 1/2-inch pieces
1/2 Cup  red bell pepper, seeded and diced
1/4 Cup  red bell pepper, seeded and minced
1/2 Teaspoon  red chili flakes
1/4 Cup  red currant jelly
1 Each  Red Delicious apple, cored and thinly sliced
1 Large  red onion
1/2 Small  red onion, very thinly sliced
1/2 Tablespoon  red pepper flakes
8 Cups  red pepper, seeded and cut into 3/4-inch chunks
1 Medium  red pepper, seeded and julienne
2 Thin slices  red ripe tomatoes
1/4 Cup  red wine vinegar
3 Tablespoons  red wine vinegar
1 Tablespoon  red wine vinegar
3 Tablespoons  red wine vinegar
2 tablespoons  red wine vinegar
1/4 Cup  red wine vinegar
1 Cup  red wine vinegar
As needed  red-skinned mashed potatoes
1/2 Cup  reduced-fat Monterey Jack cheese, grated
1 Cup  reduced-sodium chicken bouillon
2 Tablespoons  reduced-sodium soy sauce
1/2 Cup  reduced-sodium soy sauce
1 pint  refrigerated salsa
1/4 Cup  rice wine vinegar
12 8-inch round  rice-paper wrappers
2 Small  ripe avocados, peeled and thinly sliced
1  ripe mango, peeled and cut into thin strips
2 Cups  ripe mango, small dice
2  ripe tomatoes, seeded and diced
3  Roma tomatoes, cut into quarters
3 Cups  Roma tomatoes, seeded, large dice
1 to 2 leaves  romaine lettuce, washed, drained and chilled
2 Cups  rotini pasta, (or other small pasta), cooked and drained
6  russet potatoes
3/4 Cup  sake OR dry sherry
1/4 Cup  salad oil
2/3 cup  salad oil
1-2 Cups  Salsa
1/4 Cup  salsa
1-3/4 teaspoons  salt
To taste  salt
1 Teaspoon  salt
1 Teaspoon  salt
1 Teaspoon  salt
2 Tablespoons  salt
1 Tablespoon  salt
1/4 Teaspoon  salt
1-1/2 Teaspoons  salt
2 Tablespoons  salt
2 Tablespoons  salt
3/4 Teaspoon  salt
1/2 Teaspoon  salt
1/2 teaspoon  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
2 Teaspoons  salt
1/2 Teaspoon  salt
2 Tablespoons  salt
To taste  salt
1/4 Cup  salt
1/2 Teaspoon  salt
Pinch  salt
1/2 Teaspoon  salt
To taste  salt and black pepper
To taste  salt and black pepper
To taste  salt and black pepper
1/4 Teaspoon each  salt and 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
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
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To taste  salt and ground white pepper
As needed  salt and pepper
To Taste  salt and pepper
To Taste  salt and pepper
 Salt and pepper to taste
 salt to taste
3/4 Teaspoon  salt, divided
20  Saltine crackers, crushed
1/3 Cup  seasoned bread crumbs
1/2 Cup  seasoned bread crumbs
As needed  seasoned flour
3/4 Cup  seeded and chopped red bell pepper
20 Mini  sesame dinner rolls, split
1 Tablespoon  sesame oil
1 Tablespoon  sesame oil
1/2 Cup (2-1/2 Ounces)  sesame seeds, divided
2 Tablespoons  sesame seeds, toasted
2 Tablespoons  sesame seeds, toasted
1 Medium  shallot, minced
1 Medium  shallot, minced
1/4 Cup  shallots, finely chopped
3  Shallots, finely chopped
6  Shallots, finely chopped
1/2 Cup  shallots, finely diced
4 Small  shallots, finely diced
2 Ounces  shaved Parmesan for garnish
2 Tablespoons  sherry vinegar
1/3 Cup  sherry vinegar
8 Ounces  sherry vinegar
9 Pounds  shiitake mushrooms, cleaned and sliced
2 Pounds  shitake mushrooms, cleaned and sliced
1/2 Cup  shredded Cheddar cheese
1/4 Cup  shredded reduced-calorie Monterey Jack cheese
1 Cup  skim milk
1 5-Pound  SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
As needed  sliced American cheese
1/4 Cup  slivered almonds
1/2 Cup  slivered blanched almonds, roughly chopped
12 to 16  small mushrooms, cut in half
1  small pinch red pepper flakes
1  small red onion, peeled, thinly sliced, separated into rings
1 Teaspoon  smoke essence
4 1-Ounce slices  smoked Cheddar cheese
1/2 Pound  smoked Gouda, cut into matchsticks
1-1/2 Pounds  SMOKED TURKEY, cut into matchsticks
1-1/2 Pounds  SMOKED TURKEY, sliced and cut into thin strips
2/3 Cup  sour cream
1/4 Cup  sour cream
1 Tablespoon  sour cream
1/4 Cup  sour cream
12 Thin slices  sourdough bread, toasted
1-2/3 Cups  soy sauce
1 Cup  soy sauce
1/2 Teaspoon  soy sauce
2 Medium  Spanish onions, julienne
8 Cups  spinach leaves, washed, drained, torn and chilled
4 Hawaiian sweet sandwich rolls or potato burger buns,  split and toasted
 Spring Roll Assembly
8 Cups  sticky rice, cooked
2 Ounces  stiff coffee
1 Cup  strawberries, washed, drained, sliced and chilled
1/4 Cup  sugar
2 Cups  sugar
1 Tablespoon  sugar
1 Tablespoon  sugar
4 to 5 Tablespoons  sugar
3 Tablespoons  sugar
2 Tablespoons  sugar
1/2 teaspoon  sugar
1/2 Cup  sugar
2 Tablespoons  sugar
1/2 Pound  sunflower seeds
2 Tablespoons  sweet basil
3 Cups  sweet onion, chopped
1 Medium  sweet onion, chopped fine
1  Sweet onion, sliced thin
As needed  sweet potato fries
3 Large  sweet potatoes, peeled
1/2 Large  sweet red bell pepper, seeded & cut into 1-inch cubes
1 Large  sweet red bell pepper, seeded and thinly sliced
1-1/2 Cups  sweet red onion, finely chopped
4 Fluid ounces  sweet sherry (i.e. Harvey's Bristol Cream)
1-Ounce slice  Swiss cheese
To taste  Tabasco
3 Ounces  Tabasco sauce
3 Tablespoons  tarragon vinegar
4 Cups  thinly sliced cabbage
1-Ounce  thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon  thinly sliced fresh scallions
5 Ounces (3 Medium)  tomatillos, husked and rinsed
50 8-Inch  tomato basil flour tortillas
2 (18-Ounce) Cans  tomato paste
2 Tablespoons  tomato paste
1 Tablespoon  tomato paste
8 Ounces  tomato sauce
2 Each  tomato slices, breaded
1 Can (16 ounces)  tomatoes
2 Large  tomatoes, halved and seeded, chilled
2  tomatoes, seeded and coarsely chopped
4 cups  torn mixed salad greens, chilled and divided
1/2 Tablespoon  truffle slices or peelings
1/2 teaspoon  tumeric
4-5 Strips  TURKEY BACON
12 Slices  TURKEY BACON, cut into 1-inch slices
8 Ounces  TURKEY BASE
8 Ounces  TURKEY BOLOGNA, thinly sliced
1 4-Pound  TURKEY BREAST (not self-basting or kosher)
8 (4-ounce)  TURKEY BREAST CUBES, cut about 2x2-inches square
2 Pounds  TURKEY BREAST CUTLETS, cut into 1-inch strips
3 Pounds  TURKEY BREAST STRIPS
1 Pound  TURKEY BREAST TENDERLOINS or CUTLETS, grilled
1 6 - Pound  TURKEY BREAST, boneless, skin-on
8 Ounces  TURKEY BREAST, cut into thin strips
3-1/4 Pounds  TURKEY BREAST, deli style
4-6 Pounds  TURKEY BREAST, fresh or thawed
1-3/4 Cups  TURKEY BROTH
1/3 Cup  TURKEY BROTH
4 Cups  TURKEY BROTH or reduced-sodium chicken bouillon
2 to 4 Tablespoons  TURKEY BROTH or water (optional)
8 (3-Ounce)  TURKEY CHOPS, 3/4 to 1-inch thick
42 Pounds  TURKEY COMBO ROAST, cooked and sliced 1-inch thick
1 Pound  TURKEY CUTLETS
5 4-Ounce  TURKEY CUTLETS
2 4-ounce  TURKEY CUTLETS
1 Pound  TURKEY CUTLETS, gently pounded to an even thickness
12 4-Ounce  TURKEY CUTLETS, pounded to an even thickness
1 Pound  TURKEY CUTLETS, pounded to an even thickness
4 5-Ounce  TURKEY CUTLETS, sliced thin & gently pounded to an even thickness
4 Each  TURKEY DRUMSTICKS
4 Small  TURKEY DRUMSTICKS
4 (6-Ounce)  TURKEY ESCALOPES
1 Cup  TURKEY GIBLETS, cooked and chopped
1 Pound  TURKEY HAM, cut into large chunks
3-1/4 Pounds  TURKEY HAM, deli style
8 Ounces  TURKEY HAM, thinly sliced
3  TURKEY LEGS
2 (About 1 pound each)  TURKEY LEGS
1  TURKEY LIVER
8 Ounces  TURKEY SALAMI, thinly sliced
1-1/2 Pounds  TURKEY SAUSAGE, cooked and drained
16 2" thick  TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh
20 Each (5 Pounds total)  TURKEY STEAKS, thawed and cut into 1/4-inch strips
3 Quarts  TURKEY STOCK
3 Cups  TURKEY STOCK
2 Cups  TURKEY STOCK
3 Cups  TURKEY STOCK
2 to 3 Quarts  TURKEY STOCK
1-1/2 Cups  TURKEY STOCK
8 Ounces  TURKEY TENDERLOIN
50 1 Ounce each  TURKEY TENDERLOIN MEDALLIONS
5 Pounds  TURKEY WINGS
4  TURKEY WINGS, remove and discard tips
1 Ounce  unsalted butter
6 Tablespoons  unsalted butter
1/2 Cup  unsalted butter
1 Tablespoon  unsalted butter
1 Tablespoon  unsalted butter
As needed  unsalted butter
4 Ounces  unsalted butter
2 Tablespoons  unsalted butter
3 Pounds  unsalted butter
1 Pound  unsalted butter
1 Pound  unsalted butter, softened
2 Ounces  unskinned almonds
2 Whole  vanilla beans
As needed  Vegetable combo
 vegetable cooking spray
 Vegetable cooking spray
As needed  Vegetable cooking spray
3/4 Cup  vegetable oil
1/2 Cup  vegetable oil
2 Teaspoons  vegetable oil
2 Tablespoons  vegetable oil
3/4 Cup  vegetable oil
3 Tablespoons  vegetable oil
2/3 Cup  vegetable oil
1-1/2 Tablespoons  vegetable oil
1/2 Cup  vegetable oil
1 Tablespoon  vinegar
2 Cups  virgin olive oil
1-1/3 Cups  walnuts, toasted, coarsely chopped
1/2 Cup  warm (not hot) clarified unsalted butter
Garnish  wasabi
1 Teaspoon  wasabi powder
2/3 Cup  water
1 Tablespoon  water
1 Soup Can  water
1/4 Cup  water
8-Ounces  watercress salad
As needed  watercress sprigs
6 Cups  watermelon, seeded & cubed into 1-inch pieces
2 Cups  wheat crumbs, crusts removed & bread processed to fine crumb
3 Ears  white corn
1 19-Ounce Can  white kidney beans (cannellini), drained and rinsed
2 Medium  white onions, peeled, cut into 2-inch pieces
Dash  white pepper
3 Tablespoons  white pepper
1 Tablespoon  white pepper
8  White peppercorns, lightly crushed
1 Cup  white sugar
1/2 Cup  white wine vinegar
1/4 Cup  white wine vinegar
3 Tablespoons  white wine vinegar
1/3 cup  white wine vinegar
2/3 Cup  whole cranberry sauce
10 Medium  whole fresh jalapenos, cut into 1/4-inch slices
1 Tablespoon  whole grain Dijon mustard
1 #10 can  whole plum tomatoes, seeded, chopped and drained
4  whole sage leaves
1 12-Pound  WHOLE TURKEY, fresh or thawed
1 10-12 Pound  WHOLE TURKEY, non self-basting
12 Ounces  wild rice, cooked and cooled
As needed  wine mushroom sauce
14 6-inch  wooden skewers, soaked in water for 30 minutes
1 Tablespoon  Worcestershire sauce
1/2 Teaspoon  Worcestershire sauce
2 Ounces  Worcestershire sauce
1  yellow bell pepper, seeded & cut into 1/2-inch pieces
2 Small to Medium  yellow bell peppers, cut into 1-inch pieces
6 Pounds  yellow corn kernels, frozen and thawed
3 Cups  yellow onion, chopped
1 Cup  yellow onion, diced
4 Ounces  yellow onion, small dice
8 Pounds  yellow onions, peeled and cut in 1-inch dice
7 Cups  yellow squash, halved lengthwise and cut into 1/4-inch slices
2 Small  yellow tomatoes, thinly sliced
1 large  zucchini, cut into 1/2-inch pieces
7 Cups  zucchini, halved lengthwise and cut into 1/4-inch slices




© 2010 National Turkey Federation
1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005
EMAIL: info@turkeyfed.org • TEL: 202.898.0100 • FAX: 202.898.0203