Apricot-glazed Turkey by ShaleeDP

Another Turkey recipe from my favorite foodie newsletter.

Classic Roast Turkey by ShaleeDP

I found this recipe in one of my food newsletters and I find it doable on my end plus it looks simple delicious!

Orange and Molasses-Glazed Turkey with Sherried Pan Gravy by Robyn Savoie

Orange and molasses give this turkey a beautiful sheen, but their real strength is in flavoring the pan dripping's, which become the aromatic base for a wonderful gravy. Early settlers brined meats as a way of tenderizing and preserving, but today we use brining as a terrific method for ensuring tender, moist and juicy turkey.…

Las Vegas Recipe Guru Summerlin Turkey and Roasted Vegetables by Las Vegas Recipe Guru Summerlin

This makes for a more healthy and unique approach to a turkey meal anytime. Breaded stuffing of course could be added as a side, but there is no need and if served without that condiment, it won’t be missed. A good cranberry wine goes well with…

Turkey Leftovers by Dennis Mirabal

I would call this Thanksgiving leftovers, but we smoke turkey often and like to do this with our leftovers. It's easy, quick and you won't need anything extra other than the rolls. I have to say I saw these in a news paper or on a cooking show sometime back but don't remember where. I wish this was my own creation, but it is not.…

Turkey with Apricot Chardonnay Glaze by Butters

Turkey recipe utilizing my favorite wine!

Thanksgiving Turkey On The Grill by Wendi Taylor

This is so much tastier than oven-baked, and so much healthier than deep-fried. The best of both worlds. Round kettle-type grills work the best. Grill must have a lid with vents. -- For a 25 - 30 inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain…

Leftover Turkey Soup by Cynthia Blevens McKee

Turkey soup with tomatoes and herbs. by Helenscooking

Great soup, if you have turkey leftovers from holidays or if you just wish to have a rich, hearty soup for lunch. Any part of turkey will be good (I cooked mine from turkey neck and some leftovers). It takes 30-40 minutes to cook and the taste is amazing. The key to great taste are tomatoes and herbs.

Stuffed Turkey Breast with Gravy and Cranberry Relish Served with Savory Spaghetti Squash Pancakes by Nutrition Health Net

An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center…

Hardwood Pellet-Fired Stoven Rotisserie Turkey Brine by Stoven John

The best way to cook a smoked turkey is utilizing its' own juices to baste itself. What a better way than to use a rotisserie and a hardwood pellet-fired grill or Stoven pellet-fired burner conversion for a kettle style grill to accomplish this. Cooking time is ten minutes per pound instead of fifteen minutes per pound in a standard…

The Barefoot Contessa’s Recipe for Perfect Roast Turkey Made Skinny by Skinny Kitchen with Nancy Fox

I love Ina Garten’s (Barefoot Contessa) recipe for roasting turkey. I decided to share it because it’s a super simple recipe to make and comes out moist and flavorful. I did change a few things from her original recipe to keep it skinny. First, her…

Roast Turkey with Orange Glaze by Vivien

Roast turkey with herbs with orange marmalade glaze, gravy flavored with turkey drippings, baked pears, and celery. Serve with cornbread fruit dressing and cranberry relish. This recipe was modified from one published in Bon Appetit

My Crockpot Turkey à la King by Micheline

This is an fuss-free Turkey à la King recipe made in a crockpot for a group of 12 or more people. The key is to prepare everything ahead of time. Cook a turkey, de-bone, reserve the meat and the drippings. Make the à la King sauce (recipe below) by combining the ingredients for the sauce and adding the turkey to your crockpot and…

Impossible Turkey Pie by Penny Hawkins

A creative way to use Thanksgiving leftovers.