Ingredients for 1 serving

½ a small onion, diced
1 cup of tomato sauce (optional)
1 small zucchini, diced into fine pieces
1 1/2 pounds of Jennie- 0 Lean ground turkey breast or fat-free turkey breast
2 cloves of garlic
2 cans of enchilada sauce (hot or mild)
8 oz of low-fat Mexican cheese blend
10 6 in flour tortillas
cooking spray

Directions

Preheat oven to 375.

Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. If you don’t like to cut your vegetables feel free to add them to a food processor  and have that do it for you. In the recipe video I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.

In a bowl add in enchilada sauce and  1 cup of tomato sauce. Tomato sauce is optional (I normally don’t add the tomato sauce). Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.

Place about ½ cup of turkey mixture onto a flour tortilla and roll up like a burrito and lay seam side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture you can add that to the top of the enchiladas. Sprinkle with cheese on top.

Cook enchiladas for 20 – 25 minutes. Take out of the oven. Serve with some salsa or sour cream.

Ingredients for 6 servings

¼ cup jarred salsa
½ cup frozen corn
½ cup rinsed quinoa
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup water
½ pound lean ground turkey (I use 99% lean)
½ yellow onion, diced
¾ teaspoon kosher salt
1 (14.5 ounce) can of diced fire roasted tomatoes
1 (15 ounce) can of black beans, rinsed and drained
1 teaspoon cumin
2 cloves garlic, minced
2 teaspoons chili powder
4 ounce can diced green chilis
black pepper, to taste
cilantro, for garnish

Directions

Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.

When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.

Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.

Ingredients for 6 servings

¼ cup whole berry cranberry sauce
¾ cup mayonnaise
1 ½ cups shredded mozzarella cheese
2 cups leftover mashed potatoes
4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
4 cups leftover prepared stuffing, divided

Directions

Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.

Combine ¼ cup mayonnaise with cranberry sauce; evenly spread over turkey.

Combine remaining ½ cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Ingredients for 6 servings

1 cup dry white wine
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 tablespoon minced garlic (3 cloves)
1 teaspoon freshly ground black pepper
1 whole bone-in turkey breast, 6 ½ to 7 pounds
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
2 teaspoons dry mustard
2 teaspoons kosher salt

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, test in several places. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Ingredients for 8 servings

¼ pound (1 stick) unsalted butter
1 fresh turkey (10 to 12 pounds)
1 head garlic, halved crosswise
1 large bunch fresh thyme
1 lemon, zested and juiced
1 Spanish onion, quartered
1 teaspoon chopped fresh thyme leaves
1 whole lemon, halved
Freshly ground black pepper
Kosher salt

Directions

 Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 ½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

Ingredients for 4 servings

¼ cup barbecue sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
½ teaspoon paprika
1 garlic clove, minced
1 pound ground dark-meat turkey
4 slices sweet onion, grilled
4 (1.6-oz) sesame seed buns, toasted
Pinch of kosher salt

Directions

In medium bowl, gently mix together turkey, garlic, paprika, and cumin.

Form turkey into 4 (4-inch) patties; season with salt and pepper.

Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Serve with desired toppings and buns.

Ingredients for 4-6 servings

¼ t. black pepper
½ cup fire roasted tomatoes
½ cup onion, diced
½ cup smoked mozzarella, shredded (regular mozzarella, gouda, or smoked gouda may also be used)

½ pound lean ground turkey
½ t. dried basil
½ t. dried oregano
1 cup fresh green beans, end trimmed
1 cup cherry tomatoes, halved
1 cup zucchini or summer squash, diced
1 t. kosher salt
2 cloves of garlic, minced
2 t. olive oil

Directions

Preheat oven to broil.

In a large oven proof skillet over medium high heat, heat the olive oil.

When the oil is hot add in the ground turkey and break it up until it's in small pieces.

Once the turkey is almost cooked through add in the onion and garlic.

Cook for 1 minute and then add in the rest of the vegetables.

Cook for another 4-5 minutes or until the vegetables have softened slightly.

Top the turkey and vegetable mixture with the shredded cheese.

Put the skillet in the oven and broil it just until the cheese is melted and golden brown.

Ingredients for 15 servings

¼ cup flour

¼ cup (½ stick) butter
1 tablespoon black pepper 
1 onion, quartered
1 orange, quartered
1 tablespoon olive oil
1 tablespoon paprika
1 whole turkey, 12 to 14 pounds, fresh or frozen, thawed
2 bay leaves
2 ribs celery
2 tablespoons Italian seasoning
2 tablespoons sea salt
2 teaspoons garlic powder
2 teaspoons mustard
4 cups turkey stock, divided

Directions

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl. Reserve 2 teaspoons for the gravy.

Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the remaining seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add ½ cup of the stock to the pan; cover loosely with heavy duty foil.

Roast 1 hour. Remove foil. Roast 2 to 2 ½ hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Transfer turkey to platter. Let stand 20 minutes.

Meanwhile, for the gravy, pour turkey drippings into 4-cup measuring cup. Skim fat. Add enough stock to drippings to measure 4 cups. Melt butter in large saucepan on medium heat. Add flour and reserved 2 teaspoons seasoning mixture. Cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 10 minutes or until thickened. Season to taste, as desired. Serve turkey with gravy.

Ingredients for 12 servings

¼ teaspoon pepper
½ cup plus 1 tablespoon heavy whipping cream, divided
2/3 cup frozen peas
1 celery rib, diced
1 egg
1 medium onion, chopped
1 package (15 ounces) refrigerated pie pastry
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 teaspoon garlic salt
2 medium potatoes, peeled and cut into 1-inch pieces
2 tablespoons butter
3 cups chicken broth
3 medium carrots, cut into 1-inch slices
4 cups cubed cooked turkey
6 tablespoons all-purpose flour

Directions

Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.

Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

Arrange bread on baking sheet.

Combine mayonnaise with barbecue sauce. Spread the mayonnaise mixture on bread. Arrange turkey on bread, then top with cheese and bacon.

Broil 1 minute or until cheese is melted. 

Heat oven to 325°F.

Prepare Turkey: Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).

Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the turkey skin.

Pour the orange juice, lemon juice and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.

Roast Turkey Breast: Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an internal thermometer registers 165°F when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.

When the turkey is done cover with aluminum foil and allow it to stand at room temperature for 10 minutes.

Pour juices left in the roasting pan into a small jug and skim any fat from the top.

Slice and serve turkey with the pan juices spooned over the top.