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Caribbean Turkey Burgers with Fruit Salsa
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AmountIngredient
30 Medium  Belgian endive leaves
1 Cup  Belgian endive, julienned
1 Teaspoon  black peppercorns
1 8 to 10 pound  BONELESS TURKEY BREAST, skin removed
4 Cups  broccoli slaw
1-1/2 Teaspoons  Caribbean jerk seasoning
As needed  celery leaves
1 Cup  celery, chopped
2 Tablespoons  Chardonnay
1 Pound  chestnuts, shelled and poached
3 Ounces  chicory frisse
1/2 Cup  coarsely grated carrot
8 Cups  cold water
1/3 Cup  cole slaw dressing
1 Tablespoon  cracked black pepper
1 Cup  cubed red-skinned potato, steamed
1 Teaspoon  Dijon mustard
1/2 Teaspoon  dill weed
1 Ounce  dry sherry
2 Teaspoons  extra virgin olive oil
8 (8-inch)  flour tortillas, warmed
1 Teaspoon  fresh basil, chiffonade
1 Cup  fresh broccoli flowerettes
2 Tablespoons  fresh cilantro, roughly chopped
1 Teaspoon  fresh lemon juice
1/2 Cup  fresh orange juice
1 Teaspoon  fresh parsley, chopped
2 Tablespoons  fresh rosemary, minced
2 Sprigs  fresh sage
2 Sprigs  fresh thyme
2 Tablespoons  freshly squeezed lime juice
1/8 Teaspoon  garlic powder
12 Ounces  Gorgonzola, DIVIDED
1/2 Teaspoon  ground sage
2 Ounces  heavy cream
3 Cups  herb-seasoned stuffing mix
1 Tablespoon  honey
1 Pound  Italian country bread, cut in 1-inch cubes
2  jalapeno peppers, finely chopped
16 Ounces  jellied cranberry sauce
8  Kaiser rolls, split and lightly toasted
1/2 Cup  kosher salt
To Taste  kosher salt and cracked black pepper
To Taste  kosher salt and fresh ground pepper
8  Large strawberries, caps removed and diced
1/3 Cup  light brown sugar
1/4 Cup  maple syrup
1/2 Cup  Marsala wine
1/2 Teaspoon  minced jalepeno pepper
1/4 Cup  minced red onion
2 Cups  mixed dried fruit, chopped
1 Tablespoon  mustard seeds
2 Large  Navel oranges, segmented
1/4 Cup  olive oil
2 Tablespoons  olive oil
2/3 Cup  onion, chopped
2 Medium  onions, chopped
 Pan Deglazing
As needed  pears or apples
1-Inch  piece fresh ginger, sliced
8  pre-made TURKEY BURGERS, garlic and pepper flavor preferred
2 Tablespoons  prepared mustard
As needed  red grapes
1/2 Cup  red onion, julienned
1/3 Cup  reduced-calorie mayonnaise
1 Medium  ripe nectarine, peeled and diced
1 Medium  ripe peach, peeled and diced
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
1/4 Cup  seeded & thinly sliced sweet red bell pepper
15 Jumbo  seedless red grapes, halved
6 Medium  shallots, diced
1 Teaspoon  shallots, minced
1 Pound  shiitake mushrooms, cleaned and sliced
1 Pound  SMOKED TURKEY BREAST, julienned
1/2 Pound  SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
2 Pounds  spinach leaves, washed and well drained
30  sugar toasted walnut halves
1/4 Cup  thinly sliced green onion
1/2 Cup  thinly sliced yellow squash
1/2 Teaspoon  thyme
1 Large  tomato, seeded and chopped (about 1-1/3 Cups)
1 4-Pound  TURKEY BREAST (not self-basting or kosher)
8 Ounces  TURKEY BREAST TENDERLOIN
2 to 2-1/2 Cups  TURKEY BROTH
1 Cup  TURKEY BROTH
1-1/2 Cups  TURKEY BROTH or reduced-sodium chicken bouillon
3 Cups  TURKEY STOCK
2 Tablespoons  unsalted butter
6 Tablespoons  unsalted butter
2 Whole  vanilla beans
 vegetable cooking spray
1/2 Cup  white wine vinegar
1 Cup  whole cranberry sauce
14-16 Pound  WHOLE TURKEY, fresh or frozen (thawed)




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