Turkey Tweets

Type: Dressing | Serves: 8 | Prep Time: 0:10 | Total Time: 0:15

Ingredients

1 cup butter, softened
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon

Directions

• Combine all ingredients in a small mixing bowl.
• Blend with an electric hand mixer until light and fluffy.
• Place in small serving dish.
• Serve with baked sweet potatoes.

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Type: Salad | Serves: 10 | Prep Time: 0:10 | Total Time: 0:15

Ingredients

2 cloves garlic, minced
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
2/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 cups shredded iceberg lettuce
3 cups chopped leftover cooked Butterball® Turkey
8 ounces deli-sliced Swiss cheese, chopped
1/3 pound thinly sliced prosciutto, chopped
1 can (15 ounces) garbanzo beans, rinsed, drained
6 medium plum tomatoes, chopped
1 cup pitted sliced ripe olives, drained
1/2 cup thinly sliced green onions
1/2 cup chopped fresh basil

Directions

• For dressing, combine garlic, mustard and vinegar in small bowl. Gradually add oil, whisking until well blended. Stir in Italian seasoning, salt and pepper. Refrigerate until ready to use.
• For salad, combine lettuce, turkey, cheese, proscuitto, beans, tomatoes, olives, onions and basil in large bowl. Add 1/2 cup dressing; toss to coat. Serve with additional dressing, if desired.

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Type: Sandwich | Serves: 4 | Prep Time: 0:10 | Total Time: 0:15

Ingredients

4 (8 inch) whole wheat flour tortillas
1/2 cup blue cheese dressing
1 teaspoon hot pepper sauce, optional
1 cup shredded lettuce
1/2 pound deli Butterball® Barbecue Chicken Breast
12 thin celery sticks
12 thin red pepper strips
1/4 cup crumbled blue cheese

Directions

• Spread tortillas evenly with dressing.
• Cover each tortilla with 1/4 cup lettuce; press lightly into dressing. Top with chicken, celery, bell peppers and cheese.
• Roll up tightly. Cut each wrap diagonally in half to serve.

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Type: Entrée | Serves: 1 | Prep Time: 0:10 | Total Time: 0:40

Ingredients

2 tablespoons vegetable oil
2 1/2 cups sliced yellow onions
2 cups green pepper strips
2 cups sliced mushrooms
6 cloves garlic, minced
1 jars (24 ounces) prepared marinara sauce
2 teaspoons dried oregano leaves
32 Butterball® Frozen Seasoned Italian Style Meatballs , 1/2 package
8 ounces uncooked linguine
1/4 cup grated Parmesan cheese

Directions

• Heat oil in large saucepan on medium heat.
• Cook and stir onions, green pepper, mushrooms and garlic about 5 minutes or until vegetables are tender.
• Stir in marinara sauce and oregano. Bring to boil on medium heat.
• Stir in meatballs. Return to boil. Reduce heat to simmer; continue cooking 20 minutes or until meatballs are fully cooked (160°).
• Meanwhile, cook linguine according to package directions. Place in large serving bowl. Pour marinara with meatballs over pasta. Sprinkle with cheese.

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Type: Entrée | Serves: 14 | Prep Time: 0:30 | Total Time: 3:00

Ingredients

2 teaspoons poultry seasoning, divided
1 teaspoon paprika
3/4 teaspoon crushed dried thyme leaves, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 (16 pounds) Butterball® Whole Turkey, thawed, if frozen
no-stick cooking spray
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup half and half

Directions

• Preheat oven to 325°F.
• Combine 1-1/2 teaspoon of the poultry seasoning, paprika, 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in small dish.
• Remove neck and giblets from body and neck cavities of turkey. Drain juices and pat dry turkey with paper towels. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan.
• Spray turkey with cooking spray. Sprinkle with seasoning mixture. Roast turkey 3 to 3-1/2 hours or until thigh is 180°F on a meat thermometer. Cover breast and top of drumsticks with foil after 2 hours to prevent over cooking the breast. Let turkey stand 15 minutes before carving.
• Melt butter in small saucepan on low heat. Add mushrooms. Cook and stir 1 minute. Stir in flour, remaining 1/2 teaspoon of the poultry seasoning, remaining 1/4 teaspoon of the salt, remaining 1/4 teaspoon of the thyme and remaining 1/4 teaspoon of the pepper.
• Gradually stir in broth and half-and-half. Cook and stir constantly on medium heat until thick and bubbly. Cook and stir 1 minute more. Serve over sliced turkey.

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Type: Entrée | Serves: 6 | Prep Time: 0:20 | Total Time: 0:40

Ingredients

1 fresh whole turkey
1-1/4 cup chicken broth
1/4 cup Louisiana hot sauce
3 tbsp Worchestershire sauce
1 tbsp garlic powder
1 tbsp salt
1 tbsp cayenne pepper
1-1/4 cup Buffalo-style sauce
3 gal peanut oil

Directions

• Preheat oil to 400°.
• Combine chicken broth, hot sauce, Worcestershire sauce, garlic powder, salt and cayenne pepper in a medium bowl; mix well.
• Remove giblets and neck from turkey. Pat turkey dry with paper towels. Do not use string lifter in fryer.
• Inject 1/2 cup mixture into each side of breast. Inject 1/4 cup mixture into each leg/thigh area.
• Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°.
• Fry turkey for 3-1/2 minutes per pound. Remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should be 180°.
• Remove turkey from hot oil and drain on paper towels. Coat outside of turkey with Buffalo-style sauce. Let rest for 15 minutes before carving.

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courtesy of Masterbuilt Manufacturing, Inc.

Type: Entrée | Serves: 6 | Prep Time: 0:20 | Total Time: 0:45

Ingredients

1 fresh whole turkey
1 cup buttery cajun marinade
1 dash cajun seasoning
3 gallons peanut oil

Directions

• Preheat oil to 400°.
• Remove giblets and neck from body cavities of turkey. Pat turkey dry with paper towels. Do not use the turkey lifter in fryer.
• Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg/thigh area. Sprinkle turkey generously with cajun seasoning.
• Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°.
• Fry turkey for 3-1/2 minutes per pound. Remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone.
• Temperature should read 180°.
• Remove from hot oil and drain on paper towels. Let rest 15 minutes before carving.

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Type: Entrée | Serves: 4 | Prep Time: 0:20 | Total Time: 0:40

Ingredients

1 package (16 ounces) Butterball® Fresh Ground Turkey
1/4 cup thinly sliced green onions
1 1/2 tablespoons chopped pickled jalapeno peppers, drained
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 hamburger buns, split, toasted
no-stick cooking spray

Directions

• Spray cold grate of outdoor grill with cooking spray. Prepare grill for direct medium heat.
• Combine turkey, green onions, jalapeno peppers, Worcestershire sauce, garlic, salt and pepper. Mix well. Shape turkey mixture into 4 patties about 1/2-inch thick.
• Grill 5 to 6 minutes on each side, or until patties are no longer pink in the center and meat thermometer reaches 165°F.
• Serve in buns.

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Type: Sandwich | Serves: 4 | Prep Time: 0:10 | Total Time: 0:20

Ingredients

4 french bread rolls, split
8 ounces sliced deli Butterball® Oven Roasted Turkey Breast
1 cup prepared spaghetti sauce
1 can (2-1/4 ounce) sliced pitted ripe olives, drained
1 cup (4 ounce) shredded mozzarella cheese

Directions

• Preheat oven to 375°.
  
• Cover bottom halves of rolls with turkey.
  
• Combine spaghetti sauce and olives. Spoon evenly over turkey.
  
• Top each with 1/4 cup cheese. Cover with top halves of rolls. Wrap individually in aluminum foil. Place on cookie sheet.
  
• Bake 10 minutes, or until sandwiches are heated through and cheese is melted.

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Type: Entrée | Serves: 4 | Prep Time: 0:10 | Total Time: 0:45

Ingredients

1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons chipotle pepper sauce
1 1/2 teaspoons chopped cilantro
4 Butterball® Frozen All Natural Turkey Burgers
8 slices (1/2 ounce each) cheddar cheese
4 Kaiser rolls, split and toasted
1 cup shredded lettuce
4 slices (about 1/8-inch thick) red onion
4 slices tomato
1 avocado, cut into 8 slices
8 slices cooked, halved Butterball® Turkey Bacon

Directions

• Combine mayonnaise, honey, chipotle pepper sauce and cilantro. Refrigerate until ready to use.
• Prepare turkey burgers according to package directions for broiling.
• When burgers are heated, top each with 2 slices cheese. Broil 1 minute or until cheese is melted.
• Spread 1 tablespoon of the mayo mixture on top and bottom half of each roll.
• Layer each bottom half with 1/4 cup shredded lettuce, 1 slice red onion and 1 slice tomato. Top with burger with melted cheese, 2 slices avocado and 4 turkey bacon pieces. Cover with top of roll.

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