what is a great recipe for turkey dinner?

Answer 1

This is how I cook my Thanksgiving Turkey every year. I won't roast it any other way! It takes less time, much JUICER and FLAVORFUL!!! Reynolds Oven Bags
http://www.alcoa.com/reynoldskitchens/en/product.asp?cat_id=1337&prod_id=1790

I follow this recipe......

Herb Roasted Holiday Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
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And there are other Turkey recipes using oven bags too...

Herb Roasted Turkey & Gravy
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
print
Thanksgiving Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=689&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
Turkey with Sausage & Cornbread Stuffing
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1004&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Answer 2

Barbecue Turkey Burgers:

1/4 cup chopped onion
1/4 cup barbecue sauce, divided
2 tablespoons dry breadcrumbs
2 teaspoons prepared mustard
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 pound ground turkey
Cooking spray
4 large leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
4 (1 1/2-ounce) hamburger buns

Combine the onion, 2 tablespoons barbecue sauce, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 1/2 inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done.

Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons barbecue sauce. Cover with top halves of buns.

Yield: 4 servings (serving size: 1 burger)

Answer 3

I like cooking a turkey in a brine. It makes it very moist and very tasty! I am 25 years old and I made this for my parents one year and everyone loved it :-)

My recipe for turkey brine. The bird needs soak in it for 24 hours.

1 1/2 cup Kosher salt (must be Kosher salt)
1 1/4 cup Brown sugar
3 tsp. Black pepper
3 tsp. lemon peel (fresh is better, but not mandatory)
1 whole crushed garlic or more if you want
3 tsp. thyme
3 tsp. sage
1 large onion cut into half circles
1 1/2 gallon veggie broth (you can use chicken or low sodium if you want)


Combined everything in large stock pot. Bring to boil and simmer for 30 mins. Then let completely cool to room temp. Add the whole turkey ( Make sure you took the giblets out of the open cavity) to pot and cover the remainder with cold water. Cover pot and put in turkey in for 24 hours. Make sure that you put it in the refrigerator during that time.

When it comes time to cook the turkey take it out of the brine and pat dry. Make a rub with the following:
3 tsp. Black pepper
3 tsp. lemon peel (dry is better, but not mandatory)
1 whole crushed garlic or more if you want
3 tbsp. thyme
3 tbsp. sage

Mix all together and rub UNDER the skin. Rub a small amount of olive oil on top of the skin so it will cook to be golden brown.
Cut up lemons in circles and put inside the turkey along with some twigs of Fresh sage and thyme.

Cook turkey according to directions. I just cook it in a turkey bag because it is the easiest way to cook it. Also it keeps all of the juices in.

I

Answer 4

Cheesy Corn
INGREDIENTS:
1 (16 ounce) package frozen corn kernels
1 tablespoon chopped fresh parsley
1 teaspoon chopped garlic
1/2 teaspoon Creole-style seasoning
4 tablespoons butter
1/3 cup diced onion
1 (8 ounce) package cream cheese

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DIRECTIONS:
In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.

Cranberry Salad
INGREDIENTS:
1 pound cranberries, finely ground
2 cups white sugar
1 (20 ounce) can crushed pineapple, drained
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
1 pint whipped cream, beaten stiff

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DIRECTIONS:
Mix together the cranberries and sugar; cover and refrigerate overnight.
The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

Thanksgiving Dressing
INGREDIENTS:
3 (1 pound) loaves white bread, torn into pieces
1 bunch celery, diced
1 large onion, diced
4 eggs, beaten
1 cup butter, melted and divided
1 turkey liver
salt and pepper to taste

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine bread pieces, celery, onion, eggs and 1/2 melted butter; mix well. Stir in turkey liver and season with salt and pepper. Transfer to a 9 x 13 inch casserole dish.
Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, bake in preheated oven for 45 minutes.

Green Beans with almonds
INGREDIENTS:
2 pounds fresh green beans, washed and trimmed
2 slices bacon
1/4 cup sliced almonds

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DIRECTIONS:
Remove both ends of beans, break in half, and wash thoroughly.
Place in a large pot and add water 3 to 4 inches from the top. Add bacon and cook until tender.
Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds and toss. Serve Hot.

Answer 5

Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce

"This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise."

Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4

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INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise

DIRECTIONS:

In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.

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Fruit & Nut Stuffed Turkey Tenderloins

Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX® Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE® Boneless Turkey Tenderloins

Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325°F for 45 minutes or until internal temperature of meat reaches 165°F. Cut tenderloins into 1-inch medallions and serve.
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Garden Style Stuffed Turkey Tenderloins
Yield: 5

Ingredients

1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t

Instructions

To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.

Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.

Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.

Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.

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Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
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I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:

4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2" wide by 3" long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:

Preheat oven to 325 degrees. Grease a 13x9" glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2" of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8