turkey recipe?

Samara Siewers: i think you can do with out many recipes lol matter of fact dont walk back ward because i dont want to hear the beep beep beep sound

Maryland Gareau: If you are looking to prepare a whole turkey go to Martha Stewart's recipe site-she has the best recipes for every occasion!

Lia Argall: stick it in the freezer and forget about it, go with ham, YEAH FOR HAM!!!

Karey Dunken: Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise:To save time, you can use bottled roasted red bell peppers.24 asparagus spears1 red bell pepper1 1/2 teaspoons honey1 teaspoon fresh lemon juice1/8 teaspoon salt1/8 teaspoon ground red pepper1/4 cup light mayonnaise4 (8-inch) flour tortillas4 romaine lettuce leaves8 (1-ounce) slices cooked turkey breast2 cups alfalfa sproutsPreheat broiler.Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper ha! lves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.Yield: 4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)...Show more

Arlene Maycumber: Hope this recipe is what you wanted!Happy Cooking!!!Perfect Roasting Turkey with Gravy1 18-pound fresh turkey About 12 cups of your favorite stuffing 8 tablespoons (1 stick) unsalted butter, at room temperature Salt andblack pepper 2 1/2 quarts homemad! e turkey stock or canned reduced-sodium chicken broth Melted u! nsalted butter, if needed 3/4 cup all-purpose flour Position a rack in the lowest position of the oven and preheat to 325 degrees. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan. Roast the turkey, bas! ting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey ! stock to the skimmed drippings to make 8 cups total. Place the roasting! pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.Enjoy!!!:)...Show more

Ronny Nowzari: This is a Julia Child way of making turkey, easy.Cut off legs and thighs, season, with S&P, put in oven at 350F for 30 minutes, then add the rest of the turkey with S&P use a meat thermomter to 160F, and it is finished. The breast is cooked, but juicy, the legs are cooked.That's not a real good picture of you, dear, why put up with the insults....Show more