Turkey Recipe

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Barbecue Turkey Recipe

Ingredients

2 skinless Turkey Thighs (cut in half -about 2 lb)

3 medium Potatoes (unpeeled and cut in 8 pieces each)

1 Cup Barbecue Sauce

1/2 Cup Hot Water

6 medium carrots (2 1/2x1/2" sticks)

How to make

* Blend barbecue sauce and water in a bowl.

* Place turkey, carrots and potatoes in electric cooker.

* Place sauce mixture over top.

* Cover it and cook on low heat for at least 9 hours.

* Remove turkey and vegetables with a spoon.

* Set it on a platter.

* Serve turkey and vegetables topped with cooking juice.

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Curried Turkey Recipe

Ingredients

1 tblsp Curry Powder

1/3 tsp Cayenne Pepper

1/2 c Currants (Dried)

2 Turkey Thighs (skinned, 3-3 1/2 lb total)

14-15 oz Tomatoes (diced)

1 large Onion (thinly sliced)

1 medium Bell Pepper (seeded and sliced)

2 Garlic (minced)

2 tblsp Cornstarch (blended with 2 tblsp cold water

1/4 c Almonds (chopped, salted and roasted)

Salt to taste

How to make

* Mix onion, garlic, bell pepper, currants, curry powder and red pepper in a electric slow cooker.

* With water wash turkey and make it dry.

* Place on top of onion mixture.

* Pour in tomatoes and their liquid.

* Cover it and cook it on a low heat setting till turkey is tendered, it will take about 8 to 10 hours.

* Lift the turkey out carefully.

* Let it cool for a while.

* In the meanwhile, skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.

* Cover it and cook it on high heat setting stirring 2 or 3 times till the sauce becomes thick, it will take about 15 more minutes.

* Remove bones and fat from turkey.

* Tear meat into easy/small size pieces and stir into sauce.

* Season it with salt to taste.

* Drizzle almonds over.

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Glazed Turkey Roast Recipe

Ingredients

1 1/2 lb Boneless Turkey Breast

1/3 cup Canadian Bacon (finely chopped)

1 medium Onion (chopped)

2 Celery Stalks (chopped)

2 Cloves Garlic (minced)

2 Bay Leaves

1 tsp Peppercorns (assorted)

Nonstick cooking spray

3 cup Sourdough Bread Cubes

1/4 cup Chicken Broth (fat free)

1/4 tsp White Pepper

1/2 tsp Sage

1/2 cup Currant, Apple or Apricot.

Water to fill 1" of cooker

How to make

* Pour bay leaves and peppercorns in an electric cooker.

* Combine water to it to 1 inch (approximately).

* Place a vegetable steamer basked in slow cooker.

* With nonstick spray coat a nonstick skillet and warm it over medium to high heat.

* Fry bread, onions, bacon, celery and garlic till onions appears to be slightly browned, it will take about 6 minutes.

* Pour white pepper and sage and stir.

* Place the bread stuffing to steamer basket in the slow cooker.

* With a nonstick spray coat the same skillet and re-warm it over medium to high heat.

* Fry quickly turkey breast on both sides till it appears brownish.

* Then place it in the slow cooker, placing in atop the stuffing.

* Melt 1/4-cup jelly.

* Layer it on turkey breast.

* Cover it and cook it on low heat till the breast is tender and cooked through, it will take about 8-10 hours.

* Layer the remaining jelly on the breast after melting it.

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Lemon Herb Turkey Recipe

Ingredients

2-3 lb one Turkey Breast

1/4 cup Lemon Juice

2 tblsp Dijon Mustard

1 tsp Oregano

2 Garlic Cloves

1 tsp Rosemary

1/2 cup dry White Wine

Salt and pepper (according to taste)

How to make

* Make turkey breast free out of wrapping.

* Wash it with cold water and pat dry.

* Place it in a cooker in such a way that the skin-side is down.

* Combine all remaining ingredients.

* Cover it and cook on low heat for 6-8 hours.

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Mushroom Stuffed Turkey Recipe

Ingredients

One 2 lb skinless boneless Turkey Breast

1 cup Carrot (shredded)

2 cup frozen Spinach (drained, chopped and thawed)

2 tblsp fresh Parsley (chopped)

1 tblsp Parmesan Cheese (grated)

1/2 tsp Basil Leaves (grated)

1 slice reduced-calorie White Bread (finely chopped)

1 cup low-sodium Chicken Broth

2 tblsp Stick Margarine

1 cup Red Onion (chopped)

2 cup Mushrooms (sliced)

1 tblsp Lemon Zest (grated)

How to make

* Melt margarine over medium to high heat in a nonstick skillet.

* Mix onion.

* Cook it stirring frequently for about 3-4 minutes.

* Combine mushrooms and carrot.

* Cook it stirring frequently till tendered, it will take about 4-5 minutes.

* Combine basil, parsley, spinach and cheese and stir.

* Cook it for 2 minutes.

* Remove it from the heat.

* Pour in the bread, 2 tblsp broth and lemon zest and set it aside.

* With a nonstick cooking spray, spray a baking pan.

* Place turkey between two sheets of plastic wrap, with rolling pin pound turkey to even thickness.

* Remove top sheet of plastic wrap from turkey and spread mushroom mixture down center of turkey breast, leaving 2-1/2 inch border on all sides.

* Roll the turkey breast starting from the short side to enclose filling.

* Secure roll at 2-inch intervals with poultry string.

* In the prepared pan place rolls with seam-side down,

* Pour remaining 3/4 cup + 2 tblsp broth over turkey.

* Cover it with foil.

* Basting frequently with broth bake it in a preheated oven at 325 F till meat thermometer inserted in center of roll reaches 180F, it will take about 1 to 1 1/2 hours.

* Let it remain ideal for 10 minutes.

* Slice it.

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Swedish Meatballs Recipe

Ingredients

1/2 lb Ground Turkey Breast

1 tsp Worcestershire Sauce

1 T. Parsley Flakes

1 tsp Pepper

1 can 10 3.4 oz Red Fat Cream of Celery Soup

3/4 cup Breadcrumbs (fat free)

1/4 cup Egg Subs.

1 soup can Milk (fat free)

Nonstick cooking spray

How to make

* Mix turkey, breadcrumbs, egg subs, onion, Worcestershire sauce and seasonings in a mixing bowl.

* Combine 1/4 cup of soup to the mixture.

* Make meatballs.

* Coat a baking sheet with a nonstick cooking spray.

* Place meatballs on it.

* Bake it in a preheated oven at 350 till browned.

* In a saucepan mix remaining soup and the milk.

* Combine meatballs.

* Heat it for about 15 minutes.