Ingredients
1 (10lbs to 12lbs) turkey
1/4 cup kosher salt
2 medium large yellow onions, unpeeled and cut into eighths
2 medium carrots, unpeeled and cut into 1-inch chunks
2 medium ribs celery, cut into 1-inch chunks

Directions
You need to start by brining the turkey the night before, so start by removing the giblets from the turkey and cut off the tail. Reserve those parts to make turkey broth. Rinse the turkey and sprinkle the salt all over thoroughly. Place the turkey on a rack then refrigerate it uncovered overnight.

Cooking the next day:
An hour before you start roasting the turkey, remove the turkey from the refrigerator and let it relax in room temperature. Pre heat the oven to 400 degree F for about fifteen to twenty minute and move the rack to the lowest part of the oven. Stuff the carrots, onions and celery into the turkey, add some spices and tie the legs together with twine. Place the wings behind the neck and under the turkey then scatter the remaining veggies in a roasting pan. Set the turkey breast side down on a rack.

Roast it for about 30 minutes and pour 1 cup of water into the roasting pan then let it do it’s thing in the oven for another 30 minutes. Remove the turkey from the oven (close the oven door) – carefully turn the turkey over. I usually use 2 pieces of folded paper towels to turn the turkey over breast side up. Add another 1/2 cup of water to the pan and return the turkey to the oven. Cook for about 45 minutes to an hour. Make sure the veggies are cooking and not burning. Once done carve the turkey on a platter and let it rest for another 45 minutes to an hour before serving.

Ingredients
2 slices of wheat or white bread
1 tablespoon of mustard
2 slices of pepper jack cheese
romaine lettuce
6 carved slices of turkey
2 slices of tomato

Directions
Start by spreading the mustard on each bread. On one side of the bread (in order) add the pepper jack cheese, turkey, tomato and lettuce. Add the other side of the bread on top. Once you make it with a knife cut from corner to corner so it make a triangle. It’s easier to eat the sandwich like that.

Ingredients
1 (8 to 10 pound) turkey
1 medium onion, quartered
1 head garlic, halved
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted
several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
kosher salt and freshly ground black pepper

Directions

Ingredients
4 turkey breast
4 tablespoons of olive oil
2 crushed garlic cloves
1 small chili (chopped)
1 handful of cherry tomatoes
1/2 bunch of fresh coriander (chopped)
4 tablespoons of tomato puree
1 teaspoon of paprika

Directions
Start by mixing the olive oil, garlic and chili to create a marinade. Use the marinade to coat the turkey breast and marinade it overnight. After you’ve marinated the turkey, place the turkey in a baking dish then add coriander, tomato puree and paprika. Add some of the marinade you used to put the turkey in and stir well. Place the cherry tomatoes around the turkey breast and cook it in the oven for about 30 minutes under 400 degrees.

This dish is can serve up to 8 people. Corn bread is a perfect snack dish or a side dish during Thanksgiving.

Ingredients
1 onion (chopped)
1 green pepper (chopped)
2 tablespoon of olive oil
3 cups of cooked turkey, cubed
2 tablespoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1.5 teaspoon of salt
1/2 cup frozen corn (thawed)
14 oz can of diced tomatoes
4.5 oz can of chopped green chilies
3.5 cups of mashed potatoes
1 cup of cheddar cheese (shredded)

Directions
Start by pre-heating the oven to 375F. While that’s happening, use a skillet to cook the onion and pepper with oil for 5 minutes over medium heat. Add the turkey, chili powder, cumin, salt and oregano for spice then mix well for about 3 minutes. Mix in the tomatoes, chili and corn then bring to a boil. Afterwards reduce the heat to low and simmer for about 7-8 minutes.

On the side combine the potato and cheese then blend. Spoon 1.5 cups into bottom of 11″ by 7″ baking dish, patting to form a bottom crust. Spoon in turkey mixture; top with remaining potatoes. Bake 25 minutes or until golden brown.

Ingredients for each sandwich
2 slices buttered bread
2 slices cold roast or boiled turkey
1/2 tablespoons of cranberry sauce
Ingredients for cranberry sauce:
1 quart cranberries
2 cups sugar
3/4 cup water

Directions for cranberry sauce
Start by putting the cranberries, sugar and water in a saucepan, then cover it until it starts boiling. Remove the cover and cook the berries until it has been burst. It should take about 10 minutes.

Sandwich final step
The final part of the sandwich is by spreading the cranberry sauce on both sides of the bread then placing the slices of turkey on one side then covering the other side with the bread.

This delicious turkey pot pie can be served to 6 people. 5 if your really hungry! Perfect homemade comfort food.

Ingredients
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased

Directions
Start by draining the peas and carrot. Then heat the butter in a saucepan over low heat until its melted. Then stir in the flour, onion, salt and pepper. Cook by stirring constantly. Next, move from the heat and pour the broth & milk then mix. Back on the heat until it boils. Don’t forget to keep stirring! Boil and stir for about a minute then add the vegetable and turkey.

Preparing the Pastry
Start by rolling two-thirds of the pastry into a foot long ungreased pan then pour the turkey mix into the pastry pan. Roll the remaning pastry in to the pan. Cut out the designs with a small cookie cutter then place a square over the filling, turn the edges under and crimp. Bake in the oven for 30 to 35 minutes at 425 degree until it’s golden brown.

This recipe serve four to six people. A great light salad you can make with left over turkey after a big Thanksgiving dinner. Perfect for light lunch during work.

Ingredients
3/4 lb cooked skinless boneless turkey breast, chilled
3 red apples, cored and diced
3 celery ribs, diced
1 cup chopped walnuts
2 green onions, chopped
2/3 cup plain nonfat yogurt
2/3 cup mayonnaise
2 tablespoons frozen apple juice concentrate, thawed
1/4 teaspoon salt

Directions
Star by preparing the salad and mix in the turkey, celery, apples, walnuts and the green onion. For the dressing prepare by stirring in the yogurt, mayo, apple juice and the salt. Spread the dressing over the salad then toss.