RECIPE CORNER - Turkey Recipes

22 October, 2018

Roasted Whole Turkey Breast


 A whole Turkey Breast contains two lobes of breast meat. Serving Turkey Breast roasted is the most common way and also the broadest. Using this cooking method allows for you to experiment with different vegetables and spices that all create different flavors suited to your dining experience. With this roasted turkey I decided to use Arabic spices that have aromas of cumin, pepper, lemon, dill, turmeric amongst many others. However; as stated before, you may use any vegetables and spices that you wish, but use this same method of cooking.

Another debate on turkey breast is whether to cook it breast down or breast up. Cooking the turkey breast up will allow your turkey skin to get crispy while leaving the breast tender. Note* skin must cover all of the turkey meat or your meat will dry out.* cooking your turkey breast side down will cook the breast within the juices allowing for flavor and tenderness. I personally do both. First I cook the breast side down then the last 30 min I flip it over and crisp the turkey skin.

  1. Preheat oven to 325
  2. In a small bowl mix a ¼ cup of butter and your choice of spices ( in this recipe I used Kabsah spices which is an Arabic blend, salt, and pepper) set aside
  3. Cut vegetables ( I used onions, carrots, and tomatoes) options: celery, onions, potatoes, carrots, turnips, green beans.
  4. In a 3 in deep pan place turkey breast side up and separate skin from meat. Add butter mixture over the meat, under the skin as well as the inner cavity of the breast. Pull skin over the meat, so it covers all exposed areas completely. Then turn over and cook breast side down.
  5. While holding the breast upright, place vegetables around turkey so they can help support the turkey breast up.
  6. Add 1 cup of water and cover with foil.
  7. Cook for 1 ½ to 2 hours
  8. At the remaining ½ hour: remove foil, and turn turkey breast side up and continue to cook for 30 min.
  9. When finished, tent the foil over the turkey breast and allow turkey to rest for 15 min before 
22 October, 2018

Whole Turkey (bag version)

Cooking a whole turkey in a cooking or oven bag is primarily what my mother did for thanksgiving and what I have grown up with. Cooking the turkey in a bag seals the moisture in and prevents it from getting out; this allows your turkey to be very tender.

  1. Preheat oven to 325 and adjust racks in oven so when bag expands it does not touch the top of the oven, hang over the dish, or touch side walls of oven.
  2. Take oven bag and pour about 2-4 tablespoons of flour in bag so it coats the inside of the bag completely (this prevents bag from bursting)
  3. Place your turkey inside the bag  and place turkey and bag inside a deep cooking dish (3-4 inches)
  4. In a small mixing bowl; mix ½ cup of butter and your spices ( I used fresh sage, salt, pepper, and wild tree’s “Lemon Rosemary Blend”)
  5. Cut vegetables of your choice ( usually only onions and celery are used)
  6. Add stuffing into the inner cavity of the turkey (see recipe corner for stuffing recipe)
  7. Separate skin from meat and rub butter mixture over meat under skin of turkey.  Place vegetables inside of bag and 2/3 to 1 ½ cup of water (depending on the size of your turkey).
  8. Tie bag tightly and poke 6-8 holes in the top of bag with a fork  ( you do this by resting bag over the turkey breast and puncture into the turkey)
  9. Cook for desired time (see chart below)
  10. If you wish to have crispy skin, cut open top of bag and cook exposed for the last 30 min (do not cook 30 longer) lest rest for 15-20 min
Whole Turkey *Unstuffed 12-16 lb. 2 - 2 1/2 hours 180*
1Whole Turkey *Unstuffed 16-20 lb. 2 1/2 - 3 hours 180*
Whole Turkey *Unstuffed 20-24 lb. 3 - 3 1/2 hours 180*
Whole Turkey *Stuffed 12-16 lb. 2 1/2 - 3 hours 180*
Whole Turkey *Stuffed 16-20 lb.  3 - 3 1/2 hours 180*
Whole Turkey *Stuffed 20-24 lb. 3 1/2 - 4 hours 180*
Turkey Breast *Bone In 8-12 lb.  2 1/2 hours 180*


07 September, 2016

Homestyle Meat Loaf

1 lb Ground Turkey
1 lb Ground Round
1 small Yellow Onion, chopped
5 Tablespoons Coconut Flour 
1 Tablespoon Wildtree Red Bell Pepper & Garlic (rehydrated in 1 Tbsp warm water)
1 Tablespoon Wildtree Rancher Steak Rub
2 eggs 
1 Tablespoon Tomato Sauce 
Defrost meatloaf in fridge before cooking. Preheat oven to 375 degrees.  Bake for 50-55 minutes.  <OR> Divide meat into smaller portions and place in agreased/sprayed muffin tin.  Bake  for 30 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
OPTIONAL:  top with a ketchup of your choice during the last 5-10 min of cooking.
05 November, 2015

Glazed Smoked Turkey


Smoked Turkey is very similar in ham in the sense that you can eat either cold. A major difference with Smoked Turkey and Smoked Ham is the taste. Ham tends to be salty and meaty; while, Turkey tends to be more of a smoked savor. It’s a great taste that is unique in flavor, also a good substitute for Smoked Ham if you have any pork diet restrictions.

Now when cooking Smoked turkey it need not be cooked as long as a Smoked Ham. I cooked mine for 1 hour covered and then for another 20 minutes uncovered; very rich in flavor, juices stayed in place, and still slightly firm enough to carve in beautiful slices. During the last 20 minutes I add a sweet mustard glaze that compliments the flavor of the turkey very nicely. I usually serve my Smoked turkey with cheese bread or garlic cheese bread and sweet cooked butter squash or sweet potato.

  1. Preheat oven to 325

  2. Place Smoked Turkey in a 3 inch deep pan.

  3. Cover with lid or foil and cook for 1 hour

  4. While cooking the Turkey: mix in a separate bowl: 3 tablespoons of mustard,3 tablespoons of brown sugar, 2 tablespoons of honey, 1 tablespoon of lemon juice (fresh squeezed is preferred), 1 teaspoon of ground clove.( optional* sliced green onion and cilantro)

  5. When you hour is finished, remove cover.

  6. Pour glaze over top of the Smoked Turley and cook for an additional 20 minutes or until the glaze has thickened.

  7. Carve the breast into slices and serve.

Note: if you have a child that will only eat ham, and you want to introduce a less fatty, healthier version your child will approve. I suggest this. I have a sister that is such a way, and she swears to this day that she ate ham on thanksgiving 

05 November, 2015

Brined Turkey Breast


To brine Turkey pork or chicken is basically soaking your meat in a sugar and/or salt water solution for about 8-10 hours or overnight. The effects of this are a juicier meat that maintains throughout your cooking. While marinades rest on the surface of your meat, a salt solution goes beneath the surface.

After brining, it is your preference on how to cook and season your meat. The recipe I have chosen is one of my favorites and I hope will be yours as well.

  1. Mix 1 cup of sugar, 1 cup of kosher salt, and 1 ½ gallons of warm water into a bowl

  2. When salt and sugar are dissolved completely submerge your meat. Cover with saran wrap and place in frig for 8-10 hours or overnight ( to help me remember what time I put the meat in the frig I write the time with permanent marker on the saran wrap)

  3. When brining is done heat oven to 450

  4. Place turkey breast in a 3 inch deep pan, and pour 1 cup of chicken broth in the bottom

  5. Cut your choice of vegetables and place in the broth. I suggest: celery, carrots, sweet onion, potatoes* optional.

  6. In a separate bowl (I prefer my blender because I use fresh spices versus dried) mix ½ cup of butter, freshly ground black pepper (to taste, I prefer ½ tablespoon to one full tablespoon), 2 stalks of sage (fresh), 15-20 stalks of thyme (fresh).

  7. Separate the skin and meat of the breast and rest butter mixture directly over top of the meat and under the skin. (it is optional to place butter on top of the skin as well. If you do this I suggest only small amounts. I also suggest to cut small slices into the back of wing and top of thigh/ leg area to be able to place butter in there as well)

  8. Cook for 30 minutes or until skin of turkey is golden and crispy

  9. Lower temperature to 325 and cook for an additional 30-45 minutes.

  10. Let turkey rest uncovered for about 15 minutes before carving (which gives you the perfect amount of time to make gravy with the juices. Trust me you will want to!)