Welcome to EATTURKEY.COMEatturkey.com Turkey information for FoodserviceEatturkey.com ConsumerEatturkey.com NewsAbout NTF and Eatturkey.comMembers

High protein recipesMore recipesTurkey basicsTurkey nutrition
Healthy eating trendsRecipe E-mailPros prep turkeyContact Us


Shopping List
California Turkey Club
Donna Chriszt's Roasted Turkey Reuben
Grilled Marinated Turkey Filet
Hearty Turkey Ham Breakfast Pizza
Shanghai Turkey Stir-Fry
Turkey Chorizo Salad with Artichokes
Turkey Vegetable Soup
Turkey Yakitori
checked recipe(s).

AmountIngredient
2 Tablespoons  balsamic vinegar
1  Bay leaf
1  bay leaf
3 Cups  black beans, cooked and drained
1/4 Teaspoon  black pepper
5  Black peppercorns
2 Tablespoons  boiling water
2 6 Pounds Each  BONE-IN TURKEY BREASTS
3 Pounds  BONELESS TURKEY BREAST
1 Pound  BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
As needed  Braised kale
1 Cup  broccoli flowerettes
As Needed  butter
1 Tablespoon  butter
10 1/4-Ounce Slices  CANADIAN STYLE TURKEY HAM, cut in half
9 Ounces  candied ginger
2 Tablespoons  canola oil
1/2 Cup  canola oil
1 Cup  capers, drained
1 Tablespoon  caraway seeds
1  Carrot, cut in chunks
1  Carrot, peeled and cut into 1/2-inch slices
1 Medium  carrot, small dice
5  Carrots and scallions - cut in flower shapes
2  carrots, rough chop
1 Stalk  celery, cut into 1/2-inch slices
2 Stalks  celery, rough chop
2 Stalks  celery, rough chop
1 Stalk  celery, small dice
6 Ounces  Cheddar cheese, shredded
8  cherry tomatoes
1/2 Teaspoon  chipotle puree
2 Tablespoons  chopped cilantro leaves
1/4 Teaspoon  chopped thyme leaves
1/4 Cup  cider vinegar
5  Cilantro sprigs
As needed  cilantro, washed, dried and chopped
1/4 Cup  clover honey
1/4 Cup  cold water
5 Cups  cold water
1/2 Cup  Cooked Tomato Vinaigrette
1 Ear  corn, cut into 1/2-inch slices
1 Tablespoon  cornstarch
3 Cups  cranberry beans, cooked and drained
16  dill pickles
1 .6-Oz. Packet  dry herb Italian salad dressing mix
2 Cups  dry red wine
2 Tablespoons  dry sherry
3 Ounces  dry white wine
1/4 cup  dry white wine
1/4 Cup  dry white wine
1/2 Cup  extra virgin olive oil
3  firm pears, peeled and grated
1 Teaspoon  fresh gingerroot, peeled and minced
1 Tablespoon  fresh ground black pepper
12 Ounces  fresh honey
1/2 Cup  fresh or frozen peas
1-1/2 Teaspoons  fresh oregano, chopped; or 1/2 teaspoon dry
1 Tablespoon  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped; or 1 tablespoon dry
1 Tablespoon  fresh tarragon, stemmed
6 Sprigs  fresh thyme
2 Tablespoons  fresh thyme, stemmed
1/2 Pound  fresh whole mushrooms, cleaned
To Taste  freshly ground black pepper
3/4 Teaspoon  freshly ground black pepper
3 Cups  garbanzo beans, cooked and drained
1  Garlic clove, minced
1 Clove  garlic, mashed with 1/4 teaspoon salt
1 Clove  garlic, minced
3 Cloves  garlic, minced
4 Cloves  garlic, pressed
1 Tablespoon  garlic, roasted
3  Granny Smith apples, peeled and grated
1/3 Pound  green beans, split lengthwise and lightly steamed
1/2 Large  green bell pepper, seeded & cut into 1-inch cubes
1 Ounce  green pepper, seeded and chopped fine
32 Slices  hearty rye bread
2 Cups  hot, cooked Chinese noodles
4 Small  jalapeno peppers, seeded and finely diced
1 Cup  ketchup
7  large eggs, Or substitute 14 oz. processed egg product
1  large onion, rough chop
1 Medium  leek, well rinsed and thinly sliced
1/2 Cup  lima beans
1/2 Teaspoon  low-sodium chicken bouillon granules
2 Cubes  low-sodium chicken bouillon, or TURKEY BROTH
12 Ounces  marinated artichoke hearts, drained and quartered
5 Ounces  mayonnaise
8 (9-Inch) long  metal skewers
1/2 Teaspoon  minced garlic
1/4 Cup  olive oil
1 Medium  onion, small dice
2  Onions, quartered
3 Tablespoons  pearl barley
2 Medium carrots  peeled and cut in julienne strips
1 Teaspoon  peeled, minced fresh gingerroot
1 Teaspoon  pepper
32 Slices  plain Havarti cheese
2 Small  plum tomatoes, cored and quartered lengthwise
2 Cups  prepared mayonnaise
As needed  prepared salsa
1 12-inch  prepared thin pizza crust
As needed  radiccio leaves, washed, dried and chilled
1 Medium  red onion, sliced
2 Small  red onions, finely diced
1 Ounce  red pepper, seeded and chopped fine
2 Tablespoons  reduced-sodium soy sauce
1 Tablespoon  reduced-sodium soy sauce
2 Tablespoons  reduced-sodium soy sauce
2 Tablespoons  rice vinegar (alternative: white vinegar)
2 Small  ripe avocados, peeled and thinly sliced
As needed  Roasted garlic potatoes
1 Teaspoon  salt
6  scallions, thinly sliced
To Taste  sea salt
1 Tablespoon  sea salt
1  small onion, rough chop
12 Thin slices  sourdough bread, toasted
1 Tablespoon  sugar
1 Cup  sugar-snap peas or green beans
6 Pounds  sweet potato fries, cooked
1/2 Large  sweet red bell pepper, seeded & cut into 1-inch cubes
1/2 Cup  thinly sliced scallions
4 Medium  tomatoes, peeled and cut into quarters
1/2 Pound  TURKEY BACON
8 Ounces  TURKEY BOLOGNA, thinly sliced
 turkey bones, roasted, (from 2 bone-in turkey carcass)
2 Pounds  TURKEY BREAST CUTLETS, cut into 1-inch strips
4  TURKEY CHORIZO SAUSAGES, sliced 1/4" thick
8 Ounces  TURKEY HAM, thinly sliced
8 Ounces  TURKEY SALAMI, thinly sliced
6 Cups  TURKEY STOCK
2-1/2 Pounds  TURKEY WINGS
1-1/2 Tablespoons  vegetable oil
1/2 Cup  water
1 Cup  water
2 Cups  white cabbage, thinly sliced
2 Small  yellow tomatoes, thinly sliced
1 Medium  zucchini, cut into 1/2 to 3/4-inch slices




© 2004 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