Brining adds moisture to the turkey, making it difficult to dry out and overcook.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Cubed turkey breast, spicy poblano peppers, Monterey jack cheese, and red potatoes are the filling for this delicious dinner wrap.
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
Using dark meat makes these burgers extra-juicy and flavorful.
Author: Martha Stewart
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Author: Martha Stewart
The wet brine for this turkey is made with a combination of garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern...
Author: Martha Stewart
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.
Author: Martha Stewart
Instead of roasting your turkey whole, try breaking it down first instead. That way you can give each part the attention it deserves -- more oven time for the breasts, a quick sear for the legs, and an...
Author: Martha Stewart
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Author: Martha Stewart
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
Author: Martha Stewart
You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the...
Author: Martha Stewart
For a wonderful balance of tastes and textures, cubed turkey breasts are mixed with snow peas, pineapple, green bell pepper, and carrots in this flavorful stir-fry recipe.
Author: Martha Stewart
The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta.
Author: Martha Stewart
This tasty sandwich is packed with protein and lots of flavor, thanks to turkey cutlets, mango chutney, Dijon mustard, grated Havarti cheese, and sliced Granny Smith apples.
Author: Martha Stewart
For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
Author: Martha Stewart
This simple but spectacular roast turkey is filled with our savory Bread Stuffing with Sage. Spreading butter under the skin enhances the flavor of the breast meat.
Author: Martha Stewart
This is a fresh way to use leftover turkey and stuffing for an easy supper.
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
Author: Martha Stewart
Mash a ripe avocado with mayonnaise, mustard, and capers for a quick homemade spread.
Author: Martha Stewart
Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit. Look for bocconcini-bite-size morsels of fresh mozzarella-at...
Author: Martha Stewart
If the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.
Author: Martha Stewart
If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.
Author: Martha Stewart
Using 39 ingredients and a precise culinary methodology, Martha's friend and banker Jane Heller's recipe creates a juicy roasted bird beneath a dramatic black lacquered crust. Remove the coating with tweezers...
Author: Martha Stewart
Put a lighter spin on meatloaf with ground turkey that borrows delicious flavors of fall from apple, sage, ginger, and maple syrup.
Author: Martha Stewart
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan fits only sideways in the oven, rotate the pan every...
Author: Martha Stewart
Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of...
Author: Martha Stewart
Make good use of Thanksgiving leftovers in this updated quesadilla.
Author: Martha Stewart
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
Author: Martha Stewart
Make a double batch, for now and later. These flavorful burgers can be frozen up to two months; thaw patties overnight in the refrigerator, and broil.
Author: Martha Stewart
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue...
Author: Martha Stewart
The secret to delicious gravy is a homemade stock, which you can prepare while the turkey roasts in the oven.
Author: Martha Stewart
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli), this spectacular turkey calls for an easy dry brine.
Author: Martha Stewart
However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving cat or dog.
Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices...
Author: Martha Stewart
It's back to school and back to work-all the more reason to have dinner ready in the freezer. This gluten-free recipe is made with ground dark-meat turkey, jalapeño chiles, crushed tomatoes, and shredded...
Author: Martha Stewart
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
Author: Martha Stewart
Beer -- is there anything it can't do!? In this recipe from Emeril Lagasse's "Emeril at the Grill," it makes turkey extra juicy.
Author: Martha Stewart
A charcoal grill works well for this recipe because the domed lid is able to accommodate the turkey's rather awkward size and shape.
Author: Martha Stewart
This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Cider-Braised...
Author: Martha Stewart
This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.
Author: Martha Stewart
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Author: Martha Stewart
Author: Martha Stewart
This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.
Author: Martha Stewart
Serve these sandwiches with your favorite accompaniments, such as mustard, sliced white onion, and pickle chips.
Author: Martha Stewart
The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.
Author: Martha Stewart