• 16 lb Turkey
• 1 c Butter or Margarine, Melted
• 1/4 ts Salt
• 1/4 ts Pepper
  

DIRECTIONS:
Remove giblets and neck from turkey; wash, and set aside.

Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.

Prepare your choice of dressing.

Preheat oven to 325 degrees F.

Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.

Spoon remaining dressing into body cavity; DO NOT pack.

Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.

Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.

Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.

Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185 degrees F. Leg joint should move freely.

When turkey begins to turn golden, cover with a loose tent of foil, to prevent burning.

While turkey roasts, cook giblets and neck.

When done, place turkey on heated serving platter. Remove the foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.

Approximate baking time is 18 minutes per pound.

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Hoisin glazed turkey medallions

INGREDIENTS:
(2 serves)

• 8-ounce turkey breast tenderloin
• 1 tablespoon cooking oil
• 1/4 cup orange marmalade
• 2 tablespoons hoisin sauce1
• 1/2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger
• 2 cups hot cooked spinach or plain fettuccine
• 2 tablespoons sliced almonds, toasted
• 1 green onion, cut into very thin strips

DIRECTIONS:
Cut turkey crosswise into 1/2-inch slices. In a large nonstick skillet heat oil over medium-high heat. Add turkey. Cook for 3 to 4 minutes or until turkey is tender and no longer pink, turning once. Remove turkey; cover and keep warm. Drain any fat. For sauce, in a small bowl stir together the orange marmalade, hoisin sauce, soy sauce, and ginger. Add to skillet. Cook and stir until bubbly. Cook, uncovered, about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce. To serve, divide the pasta between 2 dinner plates. Arrange the turkey slices on top of pasta. Drizzle with the sauce and sprinkle with almonds. Garnish with green onion strips.

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Turkey enchiladas

• 2 (10 3/4-ounce cans of cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup diced green chilies
• 12 tortillas, flour or corn
• 1 cup Monterey Jack cheese
• 1 cup Cheddar cheese
• 1/2 cup chopped onion
• 2 cups cooked, cubed wild turkey
• Nonstick cooking spray
  

DIRECTIONS:
Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in damp paper towl in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe oilves and additional cheese if desired. Yield: 4 to 5 servings

 

Turkey nuggets

• Turkey Breast
• Small Bowl of Buttermilk
• Baggie of flour
• Salt (to taste)
• Black Pepper (to taste)
• Oil
• Butter