Free Online Recipes

Ingredients:

• 1 12 pound whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Directions:

• Preheat oven to 350 degrees F. Rinse and wash turkey.
• Discard the giblets or add to pan if they are anyone favorites.
• Place turkey in a Dutch oven or roasting pan.
• Separate the skin over the breast to make little pockets.
• Put 3 tablespoons of the butter on both sides between the skin and breast meat.
• In a medium bowl, combine the water with the bouillon.
• Sprinkle in the parsley and minced onion.
• Pour over the top of the turkey.
• Sprinkle seasoning salt over the turkey.
• Cover with foil and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F.
• For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Ingredients:

• 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

Directions:

• Preheat oven to 325F. 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 325 degree F 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 180 degrees F in the thigh or 170 degrees F in the breast.
• Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
• Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
• Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel.
• Avoid cutting into the white pith. Roll tightly, skin inside out and secure with toothpicks.
• Reserve in a bowl filled with ice water until time for service.

Ingredients:

• 2 cups turkey, grilled if possible
• 2/3 cup white vinegar
• 2/3 cup catsup
• 2/3 tablespoon worcestershire sauce
• 2/3 tablespoon black pepper
• 1 teaspoon hot pepper sauce
• 2/3 teaspoon salt
• 1 lemon quartered
• 4 hamburger buns split horizontally and toasted

Directions:

• Cut meat from bones and cut into cubes.
• In medium saucepan, over high heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce, salt and lemon.
• Bring mixture to boil, reduce heat and simmer uncovered 30 to 35 minutes.
• Fold in turkey and cook 5 to 7 minutes until mixture is heated throughout.
• To serve, spoon barbecue mixture over bottom half of burger buns. Top with other half.

Ingredients:

• 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

Directions:

• 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 350F 20 minutes or until hot and slightly bubbly.

Ingredients:

• 1 head iceburg lettuce
• 1 head romaine lettuce
• 1 lb. plum tomatoes
• 6 oz. greek or black olives, sliced
• 4 oz. sliced radishes
• 4 oz. feta cheese
• 2 oz. anchovies, optional
• Dressing:
  • 3 oz. olive oil
  • 3 oz. fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cloves garlic, minced

Directions:

• Wash and cut lettuce into 1 1/2 inch pieces.
• Slice tomatoes in quarters.
• Combine lettuce, tomatoes, olives and radishes in large bowl.
• Mix dressing ingredients together and then toss with vegetables.
• Pour out into a shallow serving bowl.
• Crumble feta cheese over all and arrange anchovy fillets on top, if desired.

Ingredients:

• 1 can cream of mushroom soup, 10 3/4 ounce
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1 1/3 cups fried onions

Directions:

• Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
• Stir in beans and 2/3 cup of the fried onions.
• Bake for about 25 minutes at 350 degrees F.
• Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Ingredients:

• 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

Directions:

• Preheat oven to 350F.
• 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 350 degrees F 45 minutes or until set.

Ingredients:

• 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

Directions:

• 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 180F.
• Remove turkey from grill and let stand 15 minutes before carving.

Ingredients:

• 1 package neck, heart, gizzard from turkey giblets
• 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 poultry drippings
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• Pepper to taste

Directions:

• 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 broth into a large bowl. Cover and reserve broth in the refrigerator.
• To make the 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.
• Pull cooked meat from the neck and discard bones.
• Coarsely chop the neck meat and cooked giblets and stir into gravy.
• Season with salt and pepper.
• Cook and stir until gravy simmers and is slightly thick.

Ingredients:

• 1/4 cup cornstarch
• 1/4 cup water
• 4 cups turkey broth and defatted pan juices
• Salt and pepper

Directions:

• In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
• Meanwhile, blend until smooth the cornstarch and water.
• Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
• Season to taste with salt and pepper.