Roast Turkey

12-15 lb thawed turkey
2T poultry seasoning
1T paprika
1T seasoned salt
2tsp garlic powder




1tsp ground black pepper
3/4 tsp nutmeg
6 bay leaves
1T olive oil
1 stick butter cut into tablespoon size slices
1 large onion cut into wedges
4-5 stalks of celery cut in half
2-3 cloves fresh garlic

1.Place oven rack in lowest position. Preheat oven to 325 degrees . Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl. 
2.Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan.  Separate the skin from the flesh and slid the butter all over the turkey under the skin . Do this on the breasts,thighs and legs.Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion,celery.garlic and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface of turkey. Add 3/4 cup water or chicken broth to pan. Cover turkey loosely with heavy duty foil. 

3.Roast 1 1/2 hours. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees (175 degrees F in thigh), basting every 40-45 min if possible with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. 


* This is the first time that I have made a turkey this was in a roaster pan and we all loved it. We thought that it was the most tender and juicy turkey that we have had. I will defiantly make my turkeys this way from now on. My turkey needed more time then is stated in the recipe so I would go by what a meat thermometer says for sure to know if your turkey is done all the way.

Turkey Casserole

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup mayonnaise, divided
1/4-1/2 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese

1.Preheat the oven to 375F  Butter an 8 inch square casserole dish.   
2.Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.  
3.Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

4.Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.

* We all loved this. It was such a great way to use up all the leftover thanksgiving turkey dinner foods. I only used 1/4 cup cranberry but I think that I would add a little more next time. It gave it great flavor. I got this recipe at theenglishkitchen I will for sure make this again next time I have turkey dinner leftovers :)

Slow Cooked Herbed Turkey

6-8 lb turkey breast
1/4 cup butter softened
1 container garden veggie cream cheese
2T low sodium soy sauce
2T fresh minced parsley
1 tsp basil
1 tsp sage
1 tsp thyme
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup chicken broth


1.Pour 1/2 cup chicken broth into the bottom of a greased slow cooker. Place turkey breast on top of broth.
2.Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast.On top and under the skin. 

2.Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low. Or until internal temp of 170 degrees.

* This was the most moist turkey I have ever had.Because it is cooked in the slow cooker you do not get the crispy skin look but if you want that you can transfer to a pan and broil it in the stove a few min to crisp it up. Mine just fell apart as I took it out of the slow cooker. Yummu

Slow Cooked Turkey

5-6 lb Turkey Breast
1 pk lipton herb & garlic season
1 can chicken broth
butter


1. Pour can of chicken broth into bottom of slow cooker.
2.Rinse and clean turkey. Dry it and add pads of butter under the turkey skin
3.Place turkey into the slow cooker and sprinkle with the season

4. Cook on low for 5-6 hrs or until internal temp of 170 degrees

Turkey Noodle Bake

5 cups uncooked wide egg noodles
3 cups chopped cooked turkey ( you can also use chicken)
1 15oz can tomato sauce
1 8oz cube of cream cheese softened to room temp
1 cup cottage cheese
1/4 cup sour cream
1/3 cup minced green onions
1/4 cup mozzarella cheese

1.Cook noodles according to package and drain well
2.Reheat the turkey in a pan until middles are warm add 1T butter or oil. Add can on tomato sauce and remove from heat. Mix well

3.In a bowl blend together cream cheese,cottage cheese,sour cream and onions

4.Spread half the noodles into the bottom of a 9x13 pan and cover with the cheese mixture

5.Top with remaining noodles and then top with the meat and tomato mixture. Sprinkle with mozzarella cheese.
6.Bake at 350 degrees for 25-30 min or until hot and bubbly

Turkey In a Bag

12-15lb Turkey
Poultry seasoning
2 T flour
1 stick butter chopped up
2T minced garlic
5 stalks celery
2 Med onions quartered
1C chicken broth
turkey bag


1. Preheat oven to 350
2.Rinse Turkey and remove giblets. Stick the butter chunks up under the sink of the turkey so that the skin in holding in down. Sprinkle the turkey with poultry seasoning.

3.Sprinkle the bottom of the turkey bag with flour and place the turkey inside bag. Add the celery and onions to the inside cavity and the sides of the turkey. Add the garlic to the cavity.

4.Pour the chicken broth over the turkey and close up the bag.

5.Bake for 3 1/2-4 hours or until internal temp of 180 degrees. Let turkey sit for 10-15 min before carving.