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Chef Van Steyn's Orange and Maple Roasted Turkey
Grilled Turkey, Portabella and Vegetable Skewers
Honey and Spice Glazed Turkey
Pesto Sauce
Zinfandel Orange Glazed Fried Turkey
checked recipe(s).

AmountIngredient
3/4 Cup  balsamic vinegar
2  bay leaves
24 Ounces  bitter orange marmalade
10  black peppercorns
1 Tablespoon  capers, drained
2 Medium  carrots, peeled, cut into 2-inch pieces
2  celery ribs, peeled, cut into 2-inch pieces
2 Teaspoons  chili powder
1-1/2 Cups  chopped green onions
1 Gallon  cold water
1 Teaspoon  cold water
4 Teaspoons  dried basil
1 Tablespoon  dried rosemary
1 Tablespoon  dried tarragon
2 Cups  fresh parsley, tightly packed
2 Sprigs  fresh rosemary
1 Tablespoon  fresh rosemary, chopped
4 Sprigs  fresh thyme
1/2 Tablespoon  fresh thyme, chopped
2 Cloves  garlic
1/2 Teaspoon  garlic powder
2 Cloves  garlic, finely chopped
4 Cloves  garlic, peeled and crushed
1/4 Teaspoon  ground allspice
1/4 Teaspoon  ground cumin
1/8 Teaspoon  ground red pepper
As needed  high smoke point oil, such as peanut oil for frying
2 Tablespoons  honey
1/2 Cup  maple syrup
2 Tablespoons  minced garlic
2/3 Cup  olive oil
1 Cup  olive oil
1 Cup  orange juice
1 Medium  orange, peeled and juiced
2 Medium  oranges, juiced
1/2 Cup  Parmesan cheese, grated
1/8 Teaspoon  pepper
1/4 Teaspoon  pepper
6 Small  portabella mushrooms, cleaned, stemmed and quartered
2 Small  red bell peppers, seeded & cup into 1inch pieces
1/4 Cup  salt
1/4 Teaspoon  salt
1-1/2 Teaspoons  salt
1/2 Cup  sugar
5 Pounds  TURKEY THIGHS
1 Pound  unsalted butter, softened
2 Tablespoons  vegetable oil
2 Medium  white onions, peeled, cut into 2-inch pieces
1 12-Pound  WHOLE TURKEY, fresh or thawed
1 (10 to 14 Pound)  WHOLE TURKEY, fresh or thawed if frozen and patted dry
1 15-pound  WHOLE TURKEY, thawed if frozen
2 Tablespoons  Worcestershire sauce
3 Small  yellow squash, cut into 1/2-inch rounds
1 Cup  Zinfandel
3 Small  zucchini, cut into 1/2-inch rounds




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