TURKEY LEFTOVERS
Alphabet Turkey Soup--Creamed Turkey--Curried Turkey Dinner
Green Chili Turkey Enchiladas --Turkey Chili--Turkey & Pasta Salad Vinaigrette

COOKING IN: 
Electric Roaster Oven--Covered Charcoal Grill--Covered Gas Grill
Pressure Cooker--Charcoal Smoker--Deep Fryer-Microwave

TURKEY RECIPES
Deep-Fryed Turkey--Grilled Whole Turkey
Herb-Roasted Turkey With Citrus Glaze

Maple Roast Turkey and Gravy --Slow Cooker Turkey Breast
GRAVY & STUFFINGS
GRAVY--Apple Stuffing--Green Onion & Cornbread Stuffing
Old Fashioned Bread Stuffing

SIDES
Butternut Squash with Apples and Maple Syrup
Candied Yams with Bourbon
Cranberry Chutney
Crockpot Scalloped Potatoes
Roast Garlic Mashed Potatoes

SALADS
Ambrosia Salad--Fruit Salad with Champagne Sauce
Mandarin Orange Salad-- Spicy Pecan Salad

DESSERTS
Apple Cranberry Pie --Cookies 'n Cream Peach Cobbler
Mincemeat Pie --Pecan Pie--Shoo Fly Pie

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Making the Gravy (Per Cup)  printable version

Make after turkey is cooked!

1 Package turkey giblets (usually packed in turkey carcass)
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling.
Reduce heat to low, cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
To make gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the
4-cup measure.
Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture.
Cook and stir, until gravy boils and is slighty thick.

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STUFFINGS...printable version
Apple Stuffing
1/4 C. chopped onions
1/4 C. chopped celery
2 T. margarine
4 C. dry bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1 C. diced, unpeeled apples
1/2 tsp. dried sage
Freshly-ground black pepper
1/2 C. chicken broth
Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add broth,
and toss.
Enough for a 10- to 12-pound turkey.

Green Onion And Cornbread Stuffing
1 Can (10-1/2 ounces) condensed French Onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Preheat oven to 350ºF. In 5-quart saucepan combine soup, water, margarine,
celery, onions, and poultry seasoning.
Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole
coated with non-stick vegetable cooking spray.
Bake, covered, at 350ºdegrees F. 45 minutes or until set.

Old Fashioned Bread Stuffing
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 Tablespoon butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
The night before you want to eat the stuffing, break the bread into small
pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit
overnight to dry out. The next day, after you remove the giblets of
turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30
minutes). Remove insides for later use or discard.
Keep water and put aside.
Preheat oven to 350ºF. Chop onion and celery and place into
food processor until minced. Melt 2-3 tablespoons of butter in large
saucepan.
Saute onion and celery until heated through. Do not brown!
(Saute mushrooms also at this time if wanted). Depending on how much
stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage over bread/onion/celery mixture. Then take your reserved water and pour slowly over bread.

The bread will shrink as you do this. Be careful not to pour too much water in.
Mix thoroughly, if you need more liquid, open a can of chicken broth and pour
over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to
ensure the oysters will be cooked through.
Bake in 350ºF oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.Check temperature with meat thermometer for an internal temperature  of  minimum 165ºF

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SIDE DISHES...printable version
Butternut Squash with Apples and Maple Syrup
2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered
lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled,
quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until
almost tender, about 3 minutes. Drain well.
Combine squash, apples and currants in 13x9x2-inch glass baking dish.
Season generously with nutmeg, salt and pepper.
Combine maple syrup, butter and lemon juice in heavy small saucepan.
Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour.
Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

Candied Yams with Bourbon
6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.
Cool and arrange in buttered casserole pan or dish. combine remaining ingredientsexcept parsley and pour over potatoes.
Bake at 350F degrees until bubbling hot.
Garnish with parsley.

Cranberry Chutney
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
In medium saucepan, over high heat, combine cranberries, vinegar and
sugar; bring to a boil. Reduce heat to medium-low and add nutmeg,
cinnamon, cayenne, and cumin
Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

Crockpot Scalloped Potatoes
6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced
potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese,chunked, 3/4 cup
grated sharp cheese, and 1/2 can of milk.
Add salt and pepper to taste.
Layer remaining ingredients in same order. Cook on high about 6 hours.

You need to check for you may need to add more milk. You can parboil the
potatoes for quicker cooking.

Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible heat
and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for
marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400ºF oven for 1 hour,
or until soft.
While still hot, peel and mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir
in cheeses and season with salt and pepper. Spoon into a gratin dish.
Place in a 400ºF oven for 12 to 15 minutes or until browned and bubbling.

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SALADS...printable version

Ambrosia Salad
1 cup mixed fruit or fruit cocktail
1/2 cup Mandarin oranges
1/2 cup pineapple bits
1/2 cup minature marshmallows
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes
lettuce cups, optional
Drain fruits well. Combine all ingredients except lettuce, mixing lightly but
throughly. Chill well.
Serve in lettuce cups with salad dressing, if desired.


Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Mandarin Orange Salad
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce - torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste
Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air-tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

Spicy Pecan Salad
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper-thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.

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DESSERTS...printable version
Apple Cranberry Pie
1/ 2 cup sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup maple syrup
1 Tablespoon butter
1 1/2 cups cranberries
3 cups sliced peeled apples
Pastry for 2 crust 9 inch pie
Combine first 7 ingredients. Cook 2 minutes, stirring until sugar
dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices
and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of
pastry dough over filling. Trim edges. Bake at 425F 40-45 minutes.

Cookies 'n Cream Peach Cobbler
3/4 cup sugar
3 1/2 Tb cornstarch
1/2 tsp ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 lbs), peeled & sliced
1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
1 Tb all-purpose flour, divided
1 1/2 Tb sugar
1/4 tsp ground cinnamon
vanilla ice cream
Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if
desired, and peach preserves. Add sliced peaches, and stir gently to coat.
Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
Spoon peach mixture into a lightly greased 11x7x1 1/2-inch baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to
a 10x17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough
with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on
other side of dough. Freeze dough 15 minutes.
Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough.
Arrange strips in lattice design over peach mixture in dish.
Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over
cookie dough.
Bake at 350 degrees F. for 30 to 35 minutes or until golden brown.
Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream. Yield: 8 servings.
Note: Slice and bake remaining cookie dough according to package directions.
Serve additional cookies with cobbler and ice cream, if desired.

Mincemeat Pie
For mincemeat:
1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches,
and figs (about 3/4 pound total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough
3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar
Making mincemeat:
In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar.
In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups
water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick).
In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes.
Stir in brandy and cool mincemeat.
Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
Preheat oven to 375F.
Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang.
Chill shell, covered, 30 minutes, or until firm.
Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes.
Stir pecans into mincemeat and spoon into shell, smoothing top.
Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal.
Crimp edge decoratively.
In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with
egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool.
Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

Pecan Pie
For crust:
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water
For filling:
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
Making crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using
on/off turns until mixture resembles coarse meal. Blend in enough water to
form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough on floured work surface to 13-inch round.
Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.
Making filling:
Preheat oven to 350ºF.
Whisk first 5 ingredients in medium bowl to blend.
Mix in3/4 cup pecans. Pour into crust.
Sprinkle with 1 cup pecans. Bake pie until set,about 1 hour 15 minutes. Transfer to rack; cool.

Shoo Fly Pie
3 cups flour
1 cup brown sugar
3/4 cup butter
1 cup molasses
1 cup hot water
1 teaspoon baking soda
few drops vinegar
2 unbaked pie crusts
Blend flour, sugar and butter until lumpy and save for topping. Blend
molasses, hot water, soda and vinegar. Pour mixture into unbaked pie
crusts. Top with crumb mixture and bake in a 350F oven for 35 minutes.

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Turkey Cooking Methods...printable version
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400ººF.
Be sure to leave room for the turkey, or the oil will spill
over. Layer a large platter with food-safe paper bags. Rinse turkey, and
thoroughly pat dry with paper towels. Rub Creole seasoning over turkey
inside and out. Make sure the hole at the neck is open at least 2 inches so
the oil can flow freely through the bird. Place the whole onion and turkey
in drain basket. The turkey should be placed in basket neck end first.
Slowly lower basket into hot oil to completely cover turkey. Maintain the
temperature of the oil at 350ºF, and cook turkey for
3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from
oil, and drain turkey. Insert a meat thermometer into the thickest part of
the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.

Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
Rinse turkey, and pat dry.
Place turkey breast side down on the prepared grill.
Sear turkey on both sides until skin is golden to dark brown.
In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
Place turkey breast side down in the roasting pan.
Scoop the pan mixture over the turkey.
Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the
internal temperature of the thigh reaches 180ºF.
Remove turkey from grill and let stand 15 minutes before carving.


Herb-Roasted Turkey With Citrus Glaze
1 - 15 Pound Whole Turkey fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided
Preheat oven to 325ºF. Remove giblets and neck from turkey, reserve for gravy.
Rinse turkey with cold running water and drain well.
Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes.
Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each.
Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices,reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
Replace the skin. Fold neck skin and fasten to the back with 1 or 2
skewers. Fold the wings under the back of the turkey. Return legs to
tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt,
pepper, and 2 to 3 tablespoons of salad oil.
Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey
in a preheated 325ºF. oven about 3-3/4 hours.
During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180ºF. in the thigh, or 170ºF. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Maple Roast Turkey and Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes).
Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest.
Add the butter, and whisk until melted. Add salt and ground pepper to taste.
Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375ºF. Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan.
Slide hand under skin of the breast to loosen.
Rub 1/2 cup of the maple butter mix under the breast skin. 
Rub 1/4 cup of the maple butter mixture over the outside of the turkey.
With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables.
Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven.
Reduce oven temperature to 350ºF, and cover turkey loosely with foil. Continue to roast, about 3 to 4
hours unstuffed or 4 to 5 hours stuffed, until the internal temperature
of the thigh reaches 180ºF.
Cook stuffing separately until internal temperaturereaches 165ºF. Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to rest for 10 minutes or so before carving.

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FOR SMALLER MEALS...printable version

Slow Cooker Turkey Breast
4 to 5lb boneless turkey breast, with skin for 5 quart or larger slow cooker.
OR 2 1/2 lb boneless turkey breast for 3 1/2  quartt cooker
1/2 cup Italian parsley, chopped
1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled
1 tablespoon grated lemon rind
2 tart apples, peeled,cored,chopped (2 cups)
4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly (4 cups)
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons butter, room temperature
2 tablespoons all-purpose flour
Rinse turkey breast and pat dry.
Lightly pound breast and, with your fingers, separate skin from breast meat.
Combine parsley, thyme, and lemon rind.
Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine.
Arrange apples and leeks in bottom of  slow cooker.
Top with turkey breast, skin side up.
Drizzle lemon juice over turkey breast.
Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender. Check with meat thermometer.
Transfer breast to a serving platter and keep warm.
(Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes before carving.
Turn setting to high. Whisk broth and wine into the juices in the slow cooker.
In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute.
Pour sauce into a serving dish and spoon over breast slices.

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LEFTOVERS...printable version

Alphabet Turkey Soup
1 Can (16 ounces) tomatoes
4 Cups turkey broth or reduced-sodium chicken bouillon
2 Teaspoons Italian seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup onion chopped
1 Cup carrots thinly sliced
4 Cups cabbage thinly sliced
2 Cups cooked turkey cut into 1/2-inch cubes
1/2 Cup alphabet pasta
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey
broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.
Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until
cabbage and pasta are tender.
Alphabet Turkey Soup

Creamed Turkey
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked turkey
salt
celery salt
Melt butter over medium-low heat. Saut退 mushrooms. Add flour; stir until
smooth. Slowly our on milk and stock, stirring constantly, and thickened
and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated
through, but not boiling.

Curried Turkey Dinner
1 Package (10 ounces) frozen broccoli spears cooked and drained
2 Cups cooked turkey cubed
1 Can (10-1/2 ounces) cream of mushroom soup
1/4 Cup mayonnaise
1-1/2 Teaspoons lemon juice
1 Teaspoon curry powder
1 Cup seasoned croutons
In an 8-inch square baking dish layer broccoli; top with turkey. In a
small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour
over turkey and top with croutons.
Bake at 350ºF 20 to 25 minutes or until bubbly.

Green Chili Turkey Enchiladas
3 Cups milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded cooked turkey
10 Flour (8-inch) tortillas
Vegetable cooking spray
In medium saucepan, over medium heat, combine milk, flour, mustard, salt
and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in
cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1
can chilies to remaining sauce.
In medium bowl combine turkey, remaining can of chilies and reserved cheese
sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla
seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking
spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.
Bake at 350ºF 20 minutes or until hot and slightly bubbly.

Turkey Chili
1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2-inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
In 3-quart saucepan over medium high heat, saut退 bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp.
Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
Increase heat to high and bring mixture to a boil, reduce heart to low and simmer mixture, uncovered, for 25 minutes.
To serve, garnish with additional chopped onion or cilantro, if desired.

Turkey And Pasta Salad Vinaigrette
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained
3 Cups cubed cooked turkey
Leaf lettuce
In small bowl, combine oil, vinegar, garlic powder and pepper. In large
bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to
coat. Add olives,artichokes and turkey; toss gently. Cover and chill
thoroughly. To serve, spoon each portion onto lettuce leaves.

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