THE
BEST
OF IRRESISTIBLE
TURKEY RECIPES
Mouth-watering, nutritious
and simple recipes that will help make
your meals irresistible!
almond crusted turkey .............................................................................................. 4
turkey burrito casserole ............................................................................................ 6
wild rice and turkey cabbage rolls .......................................................................... 8
apple, cheddar and turkey hand pies .................................................................... 10
slow cooker turkey pesto parmesan meatballs .................................................. 12
turkey osso buco ...................................................................................................... 14
twice baked turkey cheddar potatoes .................................................................. 16
asian turkey stroganoff ............................................................................................ 18
spinach and ricotta stuffed turkey breast ............................................................ 20
turkey, asparagus and shiitake sauté .................................................................... 22
turkey black bean salad .......................................................................................... 24
vegetable turkey curry ............................................................................................ 26
honey breaded turkey cutlets ................................................................................ 28
jerk turkey mango wraps ........................................................................................ 30
italian turkey stuffed manicotti .............................................................................. 32
creamy turkey stew in a bread bowl .................................................................... 34
make ahead marinades .......................................................................................... 35
savoury sauces, glazes and bastes ...................................................................... 36
stuffings ...................................................................................................................... 38
2
table of contents
table of
contents
Method:
Preheat oven to 400°F (200°C).
1/4 cup
buttermilk
50 mL
1 tsp
hot sauce
5 mL
1 tsp
salt, divided
5 mL
4
turkey breasts, skinless and
boneless, approx. 1 lb (454 g)
4
1/2 cup
fresh breadcrumbs
125 mL
1/2 cup
sliced almonds
125 mL
1/2 cup
grated Parmesan cheese
125 mL
1/4 cup
chopped parsley
50 mL
2 tbsp
vegetable oil
25 mL
In shallow dish (pie plate), whisk together
buttermilk, hot sauce and ½ tsp (2.5 mL) of the salt.
Place turkey in mixture for at least 10 minutes (up to
one day).
In separate shallow dish, combine breadcrumbs,
almonds, Parmesan, remaining salt and parsley.
Shake excess buttermilk from the turkey fillets
and dredge in the almond mixture pressing
gently until completely coated with mixture.
In large ovenproof, non-stick skillet, heat oil
over medium-high heat. Cook turkey until well
browned on the bottom, about 2 minutes.
Gently flip over and transfer to 400°F (200°C)
oven until turkey is cooked through and top is
golden, about 10 minutes.
Makes 4 servings
4
almond crusted turkey
almond crusted
turkey
turkey burrito casserole
turkey burrito casserole
1.5 lbs
ground turkey
750 g
1
onion, chopped
1
1
sweet green pepper, chopped
1
1
pkg taco seasoning mix
35g
1/4 cup
water
50 mL
6
large flour tortillas
6
1
14 oz can refried beans
398 mL
3 cups
Monterey Jack cheese,
shredded, divided
750 mL
1 cup
light sour cream
250 mL
1/2 cup
salsa
125 mL
2 cups
lettuce, shredded
500 mL
1
tomato, chopped
1
1/3 cup
black olives, pitted and sliced
75 mL
Method:
Preheat oven to 350˚F (180˚C).
In a large skillet over medium-high heat, cook
turkey, onion and green pepper; breaking up
turkey. Cook until turkey is no longer pink. Stir
in taco seasoning mix and water; bring to a
boil; simmer 5 minutes or until liquid is reduced.
Spread 1/4 cup refried beans on each tortilla;
top with 3/4 cup turkey mixture and 1/3 cup
cheese. Roll each tortilla and place side by
side in greased 9 X 13 inch (23 X 33 cm) baking
dish. Top with remaining 1 cup cheese. Bake
30 minutes.
Spread sour cream over top of casserole, top
with salsa, lettuce, tomato and black olives.
Serve on rice.
Makes 6 servings
6
1 cup
1 cup
2 cups
1 head
1 lb
1
1
1
2
Sauce:
3 tbsp
1
1.5 cups
4 tbsp
1/2 cup
2
1 tbsp
1 tsp
wild rice
brown basmati rice*
chicken or vegetable stock
cabbage
ground turkey
medium onion, finely chopped
red bell pepper, diced
garlic clove, minced
egg yolks, save whites
salt and pepper to taste
oil
48 oz can tomato juice
V-8® juice (optional)
tomato paste
honey
bay leaves
Worcestershire sauce
Tabasco sauce
Method:
Preheat oven to 350˚F (180˚C). In a saucepan over medium-high
heat, combine rice and stock. Bring to a boil; reduce heat to
low and cook covered until liquid is absorbed. Remove from
heat and set aside.
250 mL
250 mL
500 mL
1
500 g
1
1
1
2
Prepare cabbage by immersing cabbage in salted boiling
water for 10 minutes or until the leaves start to fall away.
Remove from water and rinse with cold water. Carefully cut the
core out of the cabbage and remove the large outer leaves.
Thin the spine of each leaf. Set aside. When no more leaves
can be removed in one piece, finely chop the heart of the
cabbage and set aside. It will be used as a bed for the rolls.
In a large bowl combine rice, turkey, onion, red pepper, garlic
and egg yolks. Mix well. Set aside.
To make up the rolls, place approx. 3 tbsp of filling in the centre
of each leaf, fold the bottom up, turn the sides in and roll up in
a tight parcel. Seal with a brush of egg white and repeat until
you have used up all the filling and cabbage leaves.
45 mL
1.36 L
375 mL
60 mL
125 mL
2
15 mL
5 mL
Grease a large, deep, oven proof dish with oil. Layer the
chopped cabbage in first then add the rolls seam side down,
side by side. A second layer can be added if needed. Combine
the remaining ingredients together and pour over the cabbage
rolls. Cook in a 350˚F (180˚C) oven for two hours or until meat is
cooked and rice is tender, adding water as needed.
*White long grain rice may be substituted for brown basmati rice.
Makes 6 servings
8
wild rice and turkey cabbage rolls
wild rice
and turkey cabbage rolls
Method:
2 cups
shredded, cooked turkey
500 mL
Preheat oven to 400°F (200°C).
1
tart apple, peeled and grated
1
1/2 cup
grated sharp cheddar
125 mL
In bowl, combine turkey, apple, cheddar,
green onion and parsley.
1
green onion, sliced
1
1/4 cup
chopped parsley
50 mL
16
3-inch (7.5cm) frozen tart shells, 16
thawed
1
egg, lightly beaten
1
1/2 tsp
coarse salt
2 mL
Divide the mixture over eight of the tart shells.
Brush edges of tarts with egg and top with
remaining shells. Brush with egg and sprinkle
each with coarse salt. Using the tip of a sharp
knife, make a few ventilation slits in the top of
each pie.
Bake at 400°F (200°C) until pastry is golden
and filling is hot and bubbling, about
35 minutes. Let cool for 5 minutes before
serving.
Tip: Leave the top tart shells in the freezer until
ready to use. This will make it easier to pop
them out of the foil base.
Makes 8 servings
10
apple, cheddar and turkey hand pies
apple, cheddar and
turkey hand pies
Method:
1.5 lbs
ground turkey
750 g
5 tbsp
pesto, divided
75 mL
1 tsp
hot pepper flakes
5 mL
1/3 cup
grated Parmesan cheese
75 mL
1
onion, chopped
1
1/2 tsp
salt
2 mL
2 tsp
vegetable oil
10 mL
2
28 oz cans diced tomatoes
1.6 L
1
5.5 oz can tomato paste
156 mL
1 tsp
granulated sugar
5 mL
1/4 cup
red wine
50 mL
In large bowl, combine ground turkey, 4 tbsp
of pesto, hot pepper flakes, Parmesan cheese,
chopped onion and salt. Shape mixture into
30 – 1 1/2 inch (3.5 cm) balls.
In large non-stick skillet, heat oil. Place
meatballs in skillet; cook 1-2 minutes per side,
until lightly browned.
Place meatballs in slow cooker. Add diced
tomatoes, remaining 1 tbsp of pesto, tomato
paste, sugar and red wine; stir carefully to
combine.
Cook on high 4-6 hours or until meatballs are
cooked through.
Serve over hot cooked pasta or with steamed rice.
Makes 6 servings
12
slow cooker turkey pesto parmesan meatballs
slow cooker turkey
pesto parmesan meatballs
turkey osso buco
turkey osso buco
2 tsp
vegetable oil
10 mL
3 lbs
turkey pieces
(bone in and skin on)
1.5 kg
2 oz
pancetta (Italian cured bacon),
thinly sliced
60 g
2
onions, sliced
2
2
carrots, thinly sliced
2
2
celery stalks, thinly sliced
2
4
garlic cloves, minced
4
1/2 cup
white wine
125 mL
1
28 oz can diced tomatoes
796 mL
1 tsp
lemon peel, grated
5 mL
2 tsp
dried thyme leaves
10 mL
Method:
Heat oil in a large skillet. Add turkey pieces;
brown 2-3 minutes per side. Remove from pan;
let cool slightly. Lift turkey skin; stuff pancetta
slices under skin. Set aside.
Add onions, carrots, and celery to skillet; cook
2 minutes or until slightly softened; add garlic;
cook 1 minute.
Place vegetables in bottom of slow cooker.
Place turkey on top of vegetables. Pour wine
and tomatoes over turkey and vegetables.
Sprinkle with lemon peel and dried thyme.
Cook on low 8-10 hours or until turkey starts to
fall off the bone. Remove turkey bones and
skin; season with salt and pepper.
Serve with mashed potatoes, rice or noodles.
salt and pepper
Makes 6 servings
14
Method:
Preheat oven to 325˚F (160˚C).
6
large baking potatoes
6
4 tbsp
olive oil, divided
60 mL
2 tsp
Kosher salt
10 mL
1/4 cup
red onions, chopped
50 mL
1 tsp
garlic, minced
5 mL
1 tsp
dried rosemary
5 mL
1 cup
cream cheese, softened
250 mL
1/4 cup
butter, softened
50 mL
1/4 cup
milk
50 mL
1/4 cup
Parmesan cheese
50 mL
1/4 cup
parsley, chopped
50 mL
3 cups
cooked turkey, diced
750 mL
1/2 cup
cheddar cheese, grated
125 mL
Scrub potatoes and prick several times with a fork.
Rub potatoes with 2 tbsp oil, place on a baking sheet
and sprinkle with salt. Bake for 45-60 minutes.
Remove from the oven and let cool on a rack.
In a pan, heat remaining 2 tbsp oil over medium
heat. Sauté onions until transparent. Add garlic and
rosemary and continue to cook for five minutes.
Remove from heat and set aside.
Cut each potato in half lengthwise. With a spoon
carefully scoop the pulp out leaving 1/4 inch of pulp
on the inside of each half for stability.
In a large bowl, mash the pulp well; add the cream
cheese, butter, milk, Parmesan, onion/garlic mix,
parsley and turkey. Mix together well. Divide filling
evenly between the halves and return to the baking
sheet. Sprinkle each half with cheese and bake at
325˚F (160˚C) for 20 minutes or until heated through.
Serve with a side salad and you have a complete meal!
Makes 6 servings
16
twice baked turkey cheddar potatoes
twice baked turkey
cheddar potatoes
asian turkey stroganoff
asian turkey stroganoff
2 tsp
vegetable oil
10 mL
1
onion, thinly sliced
1
2 cups
mushrooms, sliced
500 mL
1 cup
red peppers, sliced
250 mL
1
garlic clove, minced
1
1.5 lbs
turkey breast strips
750 g
1 cup
turkey or chicken broth, divided 250 mL
3 tbsp
hoisin sauce
45 mL
1 tbsp
soy sauce
15 mL
1 tsp
chili garlic sauce
5 mL
2 tbsp
cornstarch
25 mL
In small bowl, combine remaining 1/4 cup
broth and cornstarch; stir into turkey mixture;
heat to boiling; cook, stirring 1 1/2 minutes or
until thickened. Remove from heat and stir in
sour cream.
1 cup
light sour cream
250 mL
Serve over rice or egg noodles.
Method:
In a large skillet heat oil; add onion, mushrooms,
red peppers and garlic; cook over medium-high
heat 3-4 minutes or until onions are tender;
remove from pan and set aside. Add turkey to
pan; cook 4 minutes; stir in cooked onion,
mushrooms, peppers and garlic. Add 3/4 cup
of broth, hoisin sauce, soy sauce and chili
garlic sauce, stir to combine; cook 5 minutes.
Makes 6 servings
18
6
1
1
2 tbsp
1 cup
1
Stuffing:
1 cup
1 cup
1/2 cup
1
Glaze:
2 tsp
2 tsp
2 tsp
2 tsp
slices of bacon
medium onion, diced
turkey breast, skinless and
boneless, approx. 3 lbs
oil
chicken stock
large onion, sliced
Method:
You will need butcher twine for this recipe. Preheat oven to 350˚F
(180˚C).
In a pan, fry bacon until slightly crisp. Remove from pan and set
aside. In the same pan, sauté onions until softened. Remove from
pan and set aside.
6
1
1.5 kg
To prepare stuffing, combine all stuffing ingredients in a large
bowl and set aside.
To prepare glaze, blend all ingredients in a small bowl and set aside.
25 mL
250 mL
1
cooked spinach, chopped and
very well drained
ricotta cheese
Parmesan cheese, shredded
egg
salt and pepper (to taste)
250 mL
coarse salt
paprika
Dijon mustard
garlic, minced
10 mL
10 mL
10 mL
10 mL
To butterfly the turkey breast, slice down the centre of the breast
lengthwise to half the depth of the breast. Open the slice and
slide your knife to the left of the breast sideways leaving 1 inch
of meat at the end and creating a flap or pouch. Repeat this step
to the right of the breast until you are able to “open” the two
flaps like a butterfly.
Line the butterfly breast inside with the bacon slices. Layer in the
sautéed onions and then the stuffing. Close the butterfly by
folding the ends in and then folding the flaps together. Tie the
whole breast with butcher twine until the breast is closed tight.
Rub the breast with the glaze.
250 mL
125 mL
1
Heat a large oven-proof pot over medium heat with 2 tbsp of oil.
Brown the turkey on all sides and remove. Add chicken stock
and deglaze the pot (scrape the brown bits of flavour into the
stock). Layer the sliced onion on the bottom of the pot and place
the turkey on top. Cover and bake for 45-60 minutes or until the
turkey reaches an internal temperature of 170˚F. Remove from
pot. Let cool 10-15 minutes, slice, spoon over the pan drippings
and onions and serve!
Makes 6 servings
20
spinach and ricotta stuffed turkey breast
spinach and ricotta
stuffed turkey breast
500 g
1 tsp
1 tsp
boneless, skinless turkey,
cut into strips
baking soda
cornstarch
1 tbsp
soy sauce
15 mL
2 tsp
vegetable oil
10 mL
2 tsp
garlic chili sauce
10 mL
1 tbsp
grated fresh peeled ginger root
15 mL
1
2 cups
onion, sliced
sliced shiitake mushroom caps
(stems removed)
turkey or chicken broth
chopped asparagus (or trimmed
snap peas)
1
500 mL
hoisin sauce
25 mL
1 cup
2 cups
2 tbsp
5 mL
5 mL
250 mL
500 mL
turkey, asparagus
and shiitake sauté
Method:
In bowl, combine turkey with baking soda,
cornstarch and soy sauce. Stir to ensure all the
turkey is coated. Let sit for 10 minutes while
preparing other ingredients.
In large non-stick skillet, heat oil over mediumhigh heat and brown turkey pieces. Transfer to
plate. Stir garlic chili sauce into the same skillet
until fragrant, about 30 seconds. Stir in ginger
root for 30 seconds. Add onions and cook until
softened, about 3 minutes. Add mushrooms,
stirring often, until golden and slightly softened,
about 2 minutes. Pour in broth, scraping any
brown bits from the bottom of the pan. Add
asparagus, turkey with any accumulated juices
and hoisin and stir to combine. Cover, reduce
heat to simmer and cook for 3 minutes, or until
turkey is cooked through, asparagus is tender
crisp and the sauce has slightly thickened.
Serve over steamed Jasmine rice or noodles.
Makes 4 servings
22
turkey, asparagus and shiitake sauté
1 lb
1/2 cup
olive oil
125 mL
3 tbsp
balsamic vinegar
45 mL
2 tbsp
lime juice
25 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
ground cumin
15 mL
2 tsp
hot pepper sauce
10 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 lb
boneless turkey breast,
cut into 4 pieces
500 g
1
19 oz can black
beans, drained and rinsed
540 mL
1.5 cups
frozen corn kernels, thawed
375 mL
1/2
sweet red pepper, chopped
1/2
3
green onions, chopped
3
1/4 cup
cilantro, chopped
50 mL
Method:
In a small bowl, whisk together olive oil,
vinegar, lime juice, Dijon mustard, cumin, hot
pepper sauce, salt and pepper.
Place turkey in non-metal bowl or pan. Pour
1/2 of the olive oil mixture over the turkey; mix
to coat turkey. Cover and refrigerate 1 hour to
overnight. Reserve remaining olive oil mixture
until ready to use.
Preheat grill to medium-high. Grill marinated
turkey pieces 4-5 minutes per side or until
cooked through. Slice turkey into thin strips.
In a large bowl, mix together black beans,
corn, red pepper, green onions and turkey
strips. Pour reserved olive oil mixture over
top; mix to combine. Stir in cilantro.
Serve immediately or refrigerate until ready
to serve.
24
Makes 6 servings
turkey black bean salad
turkey black bean salad
oil
50 mL
1 cup
onion, diced
250 mL
2
garlic cloves, minced
2
2 tbsp
hot curry powder*
25 mL
1/2 tsp
turmeric
2 mL
1/2 tsp
chili powder
2 mL
2 tsp
paprika
10 mL
2 tsp
garam masala
10 mL
2 cups
cauliflower, cut into florets
500 mL
2 cups
carrots, peeled and sliced
500 mL
2 cups
potatoes, peeled and diced
500 mL
2 cups
water or chicken stock
500 mL
1 cup
fresh or frozen peas
250 mL
2 cups
tomato, skinned and chopped
500 mL
6 cups
cold cooked turkey,
cut into chunks**
1.5 L
1/2 cup
cashews, roasted and salted
125 mL
vegetable
turkey curry
Method:
In a large heavy pot, heat oil over medium
heat. Sauté onion and garlic until onions are
transparent. Add spices, cauliflower, carrots
and potatoes and mix well. Heat for 2-3
minutes and then add stock. Simmer the
mixture on medium-low heat until potatoes are
tender, about 15 minutes. Add peas, tomatoes,
turkey and cashews. Cook 10 minutes more or
until turkey is heated through. Serve on a bed
of jasmine scented rice.
*For a mild curry use regular or mild curry
powder.
**Keep turkey cold until you are ready to add
it to the curry. Make sure to use good chunks
of turkey as shredded turkey will break down
in the curry.
Makes 6 servings
26
vegetable turkey curry
1/4 cup
Method:
Preheat oven to 350˚F (180˚C).
1/2 tsp
salt
2 mL
1/2 tsp
fresh ground pepper
2 mL
1/2 cup
all purpose flour
125 mL
2
eggs, whisked
2
2 cups
bread crumbs
500 mL
1 tsp
garlic powder
5 mL
1/2 tsp
crushed chili flakes
2 mL
1 tbsp
parsley, finely chopped
15 mL
4
turkey breast cutlets
4
1/2 cup
vegetable oil (or more if needed) 125 mL
1/2 cup
honey
125 mL
In a shallow bowl, combine salt, pepper and
flour. In another bowl, whisk eggs. In a third
bowl, combine bread crumbs, garlic powder,
chili flakes and parsley. Dredge one cutlet in
flour, dip in egg, then in bread crumbs, coating
well. Repeat with the remaining cutlets.
In a large skillet, heat oil over medium-high
heat and sauté cutlets until lightly golden,
about 3 minutes each side. Transfer cutlets to
a baking sheet lined with foil. Drizzle each
cutlet with honey and bake at 350˚F (180˚C) for
15 minutes or until cutlets are cooked through
and honey begins to caramelize.
These cutlets work great as a sandwich! Just
serve on your favourite bread or roll with
mayo, lettuce, tomato and cheese.
Makes 4 servings
28
honey breaded turkey cutlets
honey breaded
turkey cutlets
jerk turkey mango wraps
jerk turkey
mango wraps
Method:
1.5 lbs
turkey breast strips
750 g
1/3 cup
jerk seasoning
75 mL
1/3 cup
light mayonnaise
75 mL
2 tbsp
light sour cream
25 mL
1 tbsp
lime juice
15 mL
1 tsp
grated lime peel
5 mL
6
large flour tortillas
6
1
mango, sliced
1
1
5.12 oz package
alfalfa sprouts
145 g
1/2
sweet red pepper, thinly sliced
1/2
In a non-metal medium bowl, combine turkey
and jerk seasoning; mix to coat turkey. Cover
and refrigerate 1 hour to overnight.
Heat a medium non-stick skillet over mediumhigh heat; add turkey; sauté for 6-8 minutes or
until cooked through.
In a small bowl, combine mayonnaise, sour
cream, lime juice and lime peel; mix to
combine.
Divide mayonnaise mixture evenly between
flour tortillas and spread to cover. Divide
turkey, mango, alfalfa sprouts and red pepper
evenly between tortillas; place in a line down
the middle of each tortilla. Fold ends of each
tortilla and roll to make a wrap.
Makes 6 servings
30
Method:
Preheat oven to 350˚F (180˚C).
12
manicotti shells, or
6 sheets of fresh pasta
12
Cook shells according to package directions. If using fresh
pasta, read below.
3 tbsp
olive oil
45 mL
1 lb
ground turkey
500 g
1 tsp
dried oregano
5 mL
1/4 cup
Parmesan cheese, grated
50 mL
1/2 cup
roasted red peppers, sliced
125 mL
In a skillet, heat oil over medium heat. Add turkey and
oregano and sauté until turkey is cooked through and
slightly browned. Remove from heat and add Parmesan
cheese, roasted peppers, artichokes, pesto and black
olives. Stuff each shell with filling. If using fresh pasta, cut
sheets in half and dip in hot water to soften so they can be
rolled. Spoon filling down the centre of each sheet on one
edge and roll up.
1 cup
marinated artichoke hearts,
drained and chopped
250 mL
3/4 cup
pesto
175 mL
1/2 cup
black olives, pitted
and chopped
125 mL
In an oven proof dish, layer the onions and zucchini in the
bottom. Arrange the shells in a single layer over the veggies
(if using fresh pasta, make sure seams are placed down).
Spoon marinara sauce over each shell. Bake covered in a
350˚F (180˚C) oven for 25-30 minutes or until veggies are
tender and shells heated through.
1
large onion, sliced
1
Can be prepared ahead of time and baked just before
serving.
1 cup
zucchini, sliced
250 mL
4 cups
marinara sauce*
1L
*Feel free to use a prepared marinara sauce. It should be a
fairly liquid sauce as it will thicken in the oven with baking.
Makes 6 servings
32
italian turkey stuffed manicotti
italian turkey
stuffed manicotti
turkey, cut into cubes
500 g
2 tbsp
all purpose flour
25 mL
3 tbsp
oil
45 mL
2 tbsp
butter
25 mL
3
onions, chopped
3
2
celery stalks, sliced
2
2
large carrots, sliced
2
2
parsnips, sliced*
2
1
garlic clove, minced
1
1 tbsp
fresh rosemary, chopped
15 mL
2 cups
fresh button mushrooms
500 mL
2 cups
dry white wine
500 mL
1 cup
chicken stock
250 mL
1/2 cup
18% cream
125 mL
Slice the top third of the Kaiser bun off. Hollow
the bottom of the bun out, leaving a 1/4 inch of
bread and crust to form a “bowl”. Fill each bun
with stew, place lid on top and serve!
4
*If you do not wish to use parsnips, two medium
potatoes peeled and diced may be used as a
substitute.
salt and pepper to taste
4
large Kaiser Buns
creamy turkey stew
in a bread bowl
Method:
Dust turkey with flour. In a large heavy bottom
pot, heat oil and butter over medium-high heat.
Add turkey and sauté on all sides until lightly
browned. Remove turkey and set aside. Add
onions, celery, carrots, parsnip, garlic, rosemary
and mushrooms. Sauté for 10 minutes or until
onions become transparent. Return turkey to the
pot and add white wine and chicken stock. Cover
and reduce to simmer. Cook for 20 minutes or until
vegetables are tender. Stir in cream and season
with salt and pepper to taste.
Makes 4 servings
34
creamy turkey stew in a bread bowl
1 lb
savoury sauces, glazes and bastes
make ahead marinades
the best of irresistible turkey recipes
make ahead marinades
savoury sauces, glazes and bastes
The following marinades will complement your turkey’s naturally delicate flavour
and enhance its juiciness. Use with bone-in turkey parts or to flavour boneless
tenderloins, steaks, fillets and kabobs.
Place turkey meat in a plastic bag which has been set in a bowl or on a pan to catch
spill-overs. Pour marinade over meat and secure bag tightly. If meat is not
completely immersed, turn occasionally. Marinate for 4 to 24 hours, depending on
thickness of turkey cuts, then use marinade as a baste while grilling. One cup
(250 mL) of marinade is enough for 2 to 3 lbs (1 kg to 1.5 kg) of turkey.
Lemon Barbecue Marinade
Marinade for Breast
Cuts and Kabobs
1/3 cup
2 tbsp
1 tbsp
2
chili sauce
lemon juice
sugar
bay leaves, broken
75 mL
25 mL
15 mL
2
Directions:
Combine all ingredients and spread
evenly over white turkey meat cuts.
Marinate at least 4 hours.
1/2 cup
1/4 cup
1/2 tsp
1
1/2 tsp
1/2 tsp
1 tsp
2 tbsp
lemon juice
vegetable oil
salt
garlic clove, mashed
black pepper
thyme leaves
Worcestershire sauce
onion, finely chopped
125 mL
50 mL
2 mL
1
2 mL
2 mL
5 mL
25 mL
Directions:
Mix all ingredients and let set to allow
flavours to blend.
35
Apply a sauce or glaze to turkey meat to add colour and a flavourful baked-on
barbecue coating. Sweet or tomato barbecue sauces should be brushed on only
during the last 15 to 30 minutes of grilling to prevent scorching.
Basic Barbecue Sauce
Herb Marinade and Baste for Turkey
1 tsp
1 1/2 tsp
1 tsp
1/4 tsp
2 tsp
2/3 cup
1/4 cup
1 tbsp
1 tbsp
2/3 cup
paprika
dried tarragon
dried rosemary
hot pepper sauce
salt
lemon juice
water
sugar
onion, finely chopped
vegetable oil
5 mL
7 mL
5 mL
1 mL
10 mL
150 mL
50 mL
15 mL
15 mL
150 mL
Directions:
Combine all ingredients and blend
thoroughly. Or substitute for tarragon
and sugar, 1 tsp (5 mL) each of thyme and
marjoram and 1/2 tsp (2 mL) oregano.
8 oz can
3 tbsp
1/2 cup
1/4 cup
3 tsp
3 tbsp
2 tsp
2 tsp
1/2 tsp
2 tbsp
1/2 tsp
1/4 tsp
tomato sauce
Worcestershire sauce
vegetable oil
cider vinegar
mustard powder
brown sugar
chili powder
sugar
garlic powder
dried, minced onion
salt
black pepper
250 mL
45 mL
125 mL
50 mL
15 mL
45 mL
10 mL
10 mL
2 mL
25 mL
2 mL
1 mL
Directions:
Combine all ingredients and let stand for
at least 10 minutes. Use plain or
customize with one of the following
variations.
Fruity Barbecue Sauce
New Orleans Barbecue Sauce
1/2 cup orange or unsweetened 125 mL
pineapple juice
1 cup Basic Barbecue
250 mL
Sauce
1 tbsp honey
15 mL
1/2 tsp fresh ginger root,
2 mL
minced
1 tbsp lime juice
15 mL
1 tsp
cornstarch
5 mL
1/3 cup
1 tsp
2/3 cup
1 tbsp
1 cup
Directions:
Combine orange juice, honey, fresh
minced ginger and barbecue sauce in
small saucepan. Blend lime juice and
cornstarch until smooth, add to
sauce. Cook and stir over moderate
heat to thicken; reduce heat and
simmer 10 minutes.
36
3 tbsp
bourbon or rye
cornstarch
orange juice
grated orange peel
Basic Barbecue
Sauce
molasses
75 mL
5 mL
150 mL
15 mL
250 mL
45 mL
Directions:
Blend cornstarch and bourbon until
smooth. Combine with all remaining
ingredients in a small saucepan. Cook
and stir over moderate heat until
sauce boils; reduce heat and simmer
10 minutes.
stuffings
Cranberry Glaze
1.5 cups
1
1/4 cup
2 tbsp
1 tsp
1/3 cup
1 tsp
1
fresh cranberry
sauce
or
14 oz can whole
cranberry sauce
soy sauce
lemon juice
ground ginger
brown sugar
dry mustard
garlic clove, minced
375 mL
Teriyaki Glaze
Peach Glaze
Tangy Butter Baste
398 mL
50 mL
25 mL
5 mL
75 mL
5 mL
1
Directions:
Combine all the ingredients in a bowl
and mix well together. If grilling, apply
glaze mixture during the last 15-20
minutes. If oven roasting, apply during
the last 30-45 minutes. This will cover
one whole roast turkey or 4–6 turkey
parts.
1/2 cup peach juice
1/3 cup orange liqueur or
orange juice
1 tbsp cornstarch
1/4 cup apple jelly
125 mL
75 mL
15 mL
50 mL
Directions:
In a bowl combine peach juice, liqueur
and cornstarch; mix well. In a saucepan,
over low heat, melt the apple jelly. Add
peach mixture, stirring constantly until
thickened and clear. Use sauce to baste
turkey during the last 10 minutes of
roasting time.
37
2/3 cup maple-flavoured
syrup (or honey)
2 tbsp soy sauce
2 tbsp sherry
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
150 mL
25 mL
25 mL
2 mL
1 mL
1 mL
Directions:
Simmer all in saucepan for 10
minutes, until slightly thickened.
1/2 cup
1.5 tbsp
1 tsp
3/4 tsp
3 drops
butter, melted
lemon juice
salt or seasoned salt
any desired ground
herb or spice
Tabasco (optional)
125 mL
25 mL
5 mL
4 mL
3 drops
Directions:
Melt all together and brush over turkey
meat throughout grilling.
Savoury Rice Stuffing
Holiday Nut Stuffing
1
1/4 cup
2 cups
2 cups
1
1/2 cup
1 tsp
1
1/2 lb
1/2 cup
1/4 cup
1/4 cup
1/4 cup
2 cups
1/2 cup
1 tbsp
onion, finely chopped 1
butter
50 mL
cooked rice
500 mL
dry bread crumbs
500 mL
carrot, grated
1
raisins
125 mL
sage or
5 mL
poultry seasoning
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1/2 - 1 cup turkey or chicken broth
125 mL - 250 mL
Directions:
Sauté onion in butter until onion is
transparent (about 5 minutes). Combine rice,
sautéed onion, bread crumbs, carrot,
raisins, sage or poultry seasoning, salt and
pepper. Add enough broth to moisten
ingredients. To bake stuffing in covered
casserole in oven, add an extra 1/4 cup (50
mL) to 1/2 cup (125 mL) of broth and bake
during the last 40 minutes of roasting time.
38
large onion, chopped
fresh mushrooms, sliced
butter
pecans
filberts
almond slivers
dried bread crumbs
celery, chopped
poultry seasoning
stuffings
savoury sauces, glazes and bastes
the best of irresistible turkey recipes
1
250 g
125 mL
50 mL
50 mL
50 mL
500 mL
125 mL
15 mL
Directions:
In a saucepan, combine butter, onion and
mushrooms. Sauté until tender. Add
pecans, filberts and almond slivers and
mix well. Remove from heat. In a large
bowl, add bread crumbs, celery and
poultry seasoning. Gently mix the two
combinations together and stuff into
prepared turkey cavity.
Turkey Farmers of Ontario
1120 - 100 Conestoga College Blvd., Kitchener, ON N2P 2N6
T: 519 748 9636 F: 519 748 2742
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