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Autumn's Amber Beer and Sausage
Basil Pita Pizza
California Cobb Salad
Caribbean Turkey Burgers with Honey Pineapple Chutney
Ginger and Rosemary Deep Fried Turkey
Japanese Turkey Rolls
Lavender Honey Glazed Turkey with Creamy Polenta and Caramelized Red Onions with Wilted Escarole
Turkey and Cranberry Grilled Sandwich
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Turkey Chili with Lime Sour Cream
Turkey on Bagel with Sprouts
checked recipe(s).

AmountIngredient
1 Cup  alfalfa sprouts
1 Cup  amber beer
12 Slices (2/3 to 3/4-ounce each)  American cheese
4  avocados, peeled & diced brunoise
4  Bagels, sliced
4-5  Bay leaves
2  bay leaves (fresh, if possible)
10 Ounces  Bleu cheese, crumbled
As needed  butter lettuce leaves, washed, drained and chilled
4 Ounces  California ripe olives, whole, pitted, drained
3-4  Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
2 Tablespoons  canola or extra virgin olive oil (for coating bottom of pan/pot)
2 Whole  carrots, fresh
1 Cup  chopped celery
2 Tablespoons  chopped dill
1/2 to 1 Cup  chopped green scallions
3 Cups  chopped onions
4  Cinnamon sticks
1/4 Teaspoon  coarse grind black pepper
1/4 Teaspoon  coarsely ground black pepper
As needed  cold water
1 Quart  cold water (add more as needed)
3-3/4 Cups  cooked artichoke hearts, coarsely chopped
As needed  cornbread sticks or corn muffins
2 Whole  cucumbers, fresh
2 Teaspoons  Dijon mustard
1 Teaspoon  dried chili pepper
1 (0.7 ounce) package  dried Italian salad dressing mix
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 white wine
4 Pounds  escarole
3-3/4 Cups  Feta cheese, crumbled
8 9-10 inch  flour tortillas
1/4 Cup  fresh garlic, minced
6 Cloves  fresh garlic, peeled
2 Cloves  fresh garlic, smashed
1/4 Cup  fresh ginger, peeled and sliced
1 Pound  FRESH LEAN GROUND TURKEY
3-3/4 Cups  fresh ripe tomatoes, seeded and small dice
2 Tablespoons  fresh rosemary, crushed
1 Tablespoon  fresh thinly sliced basil
4  Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
2 Teaspoons  freshly ground black pepper
5 Cups  FULLY COOKED SMOKED TURKEY BREAST, diced
1 Tablespoon  grated orange peel
1/2 to 1 Cup  grated sharp Cheddar cheese
1  Green jalapeno, sliced thin
1/4 Teaspoon  ground allspice
2-1/2 Pounds  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY, extra lean
2-1/2 Cups  heavy cream
1/3 Cup  honey
1/4 Cup  honey
1/2 Cup  Honey Pineapple Chutney
1 Tablespoon  horseradish
1  jalapeno pepper, cut in half
1-1/2 Teaspoons  Jamaican jerk seasoning
1/2 Cup  jarred tomato sauce
2 Cups  jasmine rice OR sushi rice
1/2 Teaspoon  kosher salt
2 Teaspoons  kosher salt
1 Tablespoon  kosher salt
1/4 Teaspoon  kosher salt
1 Ounce  lemon juice
2 Large  limes
3 Tablespoons  mayonnaise
1 Package  nori (roasted sea weed)
1-Ounce  olive oil
24 Ounces  olive oil
1 Teaspoon  olive oil
As needed  olive oil
3 Cups  orange juice
1-1/2 Pounds  OVEN ROASTED TURKEY BREAST, thinly sliced
4 Slices (1 ounce each)  part-skim Monterey Jack cheese
4 to 5 Gallons  peanut oil, See Note
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
As Needed  pickled ginger, sliced
20 10-inch Pieces  pita bread
3-3/4 Cups  portabella mushrooms, small dice
2-1/2 Cups  prepared basil pesto
1/4 Cup  red bell pepper, seeded and minced
1  Red jalapeno, sliced thin
2 Medium  red onions, julienne cut
3/4 Pound  red skinned new potatoes, quartered
1/4 Cup  red wine vinegar
8 Ounces  red wine vinegar
1/4 Cup  reduced-calorie Ranch dressing
2 Ounces  rice vinegar
1 Head  romaine, washed, trimmed & cut chiffonade
1 Teasponn  salt
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground pepper
To Taste  salt and pepper
3/4 Pound  savoy cabbage, shredded
1 Pound  savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups  scallions, chopped
1/2 Cup (2 ounces)  shredded Mozzarella cheese (about 2 ounces)
1 Package (8 ounces)  SMOKED TURKEY BREAST SLICES
1 Pound  SMOKED TURKEY BREAST, diced brunoise
1 Pound  SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1 Cup  sour cream
24 Slices  sourdough bread
4 Tablespoons  spice blend (equal parts ground coriander, cumin, fennel seed)
4 Hawaiian sweet sandwich rolls or potato burger buns,  split and toasted
4  Squares rosemary focaccia, split
3  tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound  TURKEY BACON
2 Pounds  TURKEY BREAST ROAST
1 Pound  TURKEY BREAST, oil browned, pan roasted breast
2-1/2 Cups  TURKEY STOCK or chicken stock
As needed  unsalted butter
As needed  unsalted butter
1 Cup  unsalted butter, melted
1-1/2 Tablespoons  vegetable oil
2 Teaspoons  vegetable oil
As Needed  wasabi radish, tube or jar
2-1/2 Cups  water
1/2 Cup  watermelon radish, sliced thin into small matchsticks
2 Dried  whole ancho chili peppers
2  whole chipotle peppers
3 Cups  whole cranberry sauce
10 to 12 Pound  WHOLE TURKEY, non self-basting
1/2 Pound  yellow onion, thinly sliced
3 Pounds  yellow polenta




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