Top 10 Thanksgiving Turkey Recipes

Namita Nayyar (WF Team)

2 years ago

It’s November and you’re probably craving turkey.

The true answer to why we eat turkey, among other popular Thanksgiving foods like pumpkin and cranberry, is based on multiple stories. Over the years, Turkey became the dish that people eat on Thanksgiving.

A turkey on Thanksgiving is a tradition in order to maintain it, Women Fitness compiled 10 healthier versions of the recipes for you to include & enjoy.

Marinated Roast Turkey Breast

By Lisa Lotts; Garlic and Zest

Equipment

Roasting pan
turkey baster

Ingredients

FOR TURKEY & MARINADE

5-7 pound turkey breast (I used a 5 pounder and it was enough for 6 people with leftovers)
1 tablespoon fennel seed crushed in a mortar and pestle or ground in a spice grinder
1 teaspoon black pepper
2 teaspoons kosher salt I use Diamond Kosher. If you have Morton’s scale back to 1 teaspoon
1/4 teaspoon crushed red pepper flakes
3 cloves garlic minced
2 teaspoons fresh rosemary chopped
2 teaspoons fresh sage chopped
1 teaspoon lemon zest
1 tablespoon of lemon juice from the zested lemon
1 teaspoon orange zest
1/4 cup orange juice from the zested orange
1/3 cup olive oil

TO ROAST THE TURKEY:

2 medium onions sliced
3/4 cup chicken broth
1 tablespoon olive oil

FOR TURKEY STOCK:

the trimmed turkey back and any skin or extra cartilage
1 small onion roughly chopped
1 medium carrot roughly chopped
1 medium stalk of celery roughly chopped
1 tablespoon black peppercorns
1 bay leaf
1 teaspoon kosher salt

FOR THE GRAVY:

3 tablespoons butter
3 tablespoons flour
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup pan drippings
2 cups turkey stock

Instructions

Combine the fennel, black pepper, kosher salt, crushed red pepper flakes, garlic, rosemary, sage, lemon zest & juice, orange zest and juice, and olive oil. Whisk to combine. Set aside.
Use a pair of kitchen shears to trim away the back portion of the rib cage and backbone, leaving just the turkey breast intact. To do this, flip the turkey so the back is facing up. Let the natural line of where the breast meets the rib cage be your guide. Start on one side and cut along the bottom of the breast (so you’re not removing any of the breast meat) and cut through the ribs from the butt end to the neck portion, until you get to the point where the bones are too tough for the sheers.
Use the same method on the opposite side of the turkey breast. Grasp the portion that you’re cutting away with one hand and the breast meat side with the other hand. Leverage the backbone back until you hear a satisfying “crack”. Then use the poultry sheers to cut between the joints and remove the back portion. Now you have a turkey breast without the backbone. Don’t toss the backbone; you can use it for your gravy stock.
Place the turkey breast in a gallon zip-top plastic bag and pour the marinade over it. Tip the bag to and fro to coat in the marinade. Refrigerate the turkey for 4 hours or overnight.

TO COOK THE TURKEY:

Remove the turkey from the refrigerator about 45 minutes before roasting, so it can come closer to room temperature. If you put a cold turkey in the oven, it will just take longer to cook.
Preheat the oven to 325°. Scatter the onion slices in a single layer in the bottom of a roasting pan.
Remove the turkey from the marinade. Wipe away the excess zest, garlic, etc., and pat it dry with paper towels. Rest the turkey breast on top of the onions. Add the chicken broth to the bottom of the pan and cover the pan tightly with aluminum foil. Place the turkey in the oven for 45 minutes to an hour (Depending on how big your turkey breast is).
Remove the foil and turn the heat up to 425°. Brush the turkey breast with olive oil and continue to cook until the thickest part of the turkey breast registers about 165°. Use an instant-read thermometer to be sure of the turkey temperature. Remove from the oven and transfer to a cutting board. Tent lightly with foil and let it rest for 15 minutes for the juices to redistribute and settle before carving.
Drain the pan juices and drippings into a glass measuring cup for the gravy. (If you want the onions in your gravy, leave them in the pan. If you don’t want the onions, discard them.

FOR THE TURKEY STOCK:

While the turkey is roasting, in a large saucepan add the turkey back, onion, celery, carrot, black peppercorns, kosher salt, and bay leaf. Cover with 4-5 cups of water and bring to a boil over high heat. Place the lid on the pan so it’s slightly askew and steam can escape. Reduce the heat to a low simmer and cook for an additional 20 minutes.

Remove the turkey back from the pot and set it aside to cool. Strain the turkey stock by placing a strainer over a bowl and pouring the contents through the sieve. Discard the solids and use the turkey stock later to make the gravy.

You can use bits of meat from the turkey back in the gravy if you want. To do this, wait until the turkey back has cooled, and remove any skin and bones. Pick off any meat and transfer it to a small bowl until you’re ready to make the gravy.

FOR THE GRAVY:

Add butter to the roasting pan and melt over medium-high heat. Sprinkle the flour salt and pepper over the butter and stir to form a paste (called a roux). Cook the roux for about one minute until bubbly and fragrant (It’s important to cook the butter/flour mixture to cook off any raw flour taste).
Add the reserved pan drippings in quarter cup additions to the roux, whisking or stirring constantly after each addition until well blended. Add the stock in the same manner until there’s just one cup of stock left. You can add the last bit of stock all at once and whisk constantly while bringing the gravy to a boil over medium-high heat. Boil for one minute until it thickens.
Taste the gravy for seasonings and adjust as necessary. Note: if you’d like darker gravy, you can add 1/2 to 1 teaspoon of Gravy Master.

SERVE THE MARINATED TURKEY: When the turkey has rested, slice the breasts off the bone and cut them crosswise into 1/4″ thick slices. Arrange on a platter. Serve with gravy.

Nutrition

Roasted Turkey Roulade

A turkey roulade, or turkey roll, is a dish consisting of long, thin strips of turkey breast stuffed with a choice of ingredients.

Ingredients:

2 1/2 lbs. Turkey Breast, butterflied
3 T Butter, divided
1 T Olive Oil
1 Yellow Onion, chopped
1 Celery Rib, chopped
2 Garlic Cloves, minced
4 oz. Cremini Mushrooms, chopped
2 oz. Baby Spinach, chopped
1/2 cup Sherry
1 T Good Fella Italian Herb
6 oz. Stuffing
2 T Parsley, chopped
2 1/2 cups Turkey or Chicken Stock, divided
Rosemary Sprig
Bay Leaf

Instructions:

Preheat the oven to 325 F.
Melt 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 minutes. Add the garlic and mushrooms and continue to cook for 3 minutes, until the mushrooms are slightly browned. Deglaze with sherry, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in spinach, then season with Good Fella. Simmer for 2 minutes, and then turn off the heat.
Fold the stuffing and fresh parsley into the vegetable mixture, then slowly pour over 1 cup of turkey stock, until the stuffing is moistened.
Time to butterfly the turkey breast. If you’re not sure how to butterfly turkey breast for roulade, remember that you are looking for the thickest parts of the turkey and you want to slice it open while keeping about the same thickness as the other parts.
For turkey roulade, the turkey breast should be about an inch thick. If the turkey breast is too thick, you should place it between two sheets of plastic roll and pounding it out.
Place the turkey breast on a cutting board. Season with Good Fella, then spoon over ⅓ of the stuffing, leaving an inch border.
Roll the turkey breast, and then use kitchen twine to truss the turkey breast and secure the stuffing. Place in a cast iron skillet, top with remaining softened butter, and season with Good Fella. Place a sprig of rosemary on top, and add the remaining 1 ½ cups of stock around the turkey, along with 1 bay leaf. Transfer to the oven.
Cook the turkey for 1 ¼ to 1 ½ hour, until an internal temperature of 165 F is reached.
Remove the stuffed turkey breast from the oven, rest for 15 minutes, then slice and serve warm, with the remaining stuffing.

Source: https://www.psseasoning.com/blogs/recipes/roasted-turkey-roulade

Turkey, Spinach, and Apple Wrap

Serves: 2

Ingredients:

1 Tbsp. reduced-fat mayonnaise
2 tsp. honey mustard
2 (8-in) whole-wheat Lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
4 thin slices of turkey breast (4 ounces)
1/4 Granny Smith apple, sliced paper-thin

Instructions

Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on top of the wraps. Top each layer with half the turkey. Evenly divide apple slices and lay them lengthwise across the turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving. When ready to serve, remove the plastic wrap and cut each wrap in half, at an angle.

Nutritive Information

Per Serving:

Calories: 260 Kcal
Fat: 6 g
Carbohydrate: 28 g
Protein: 22 g
Fiber: 3 g.

Source: AICR

Turkey Fajitas with Baby Spinach & Red Peppers

Serves: 4

Ingredients

Seasoning Marinade

Chili powder 1/2 tsp.
Ground cinnamon 1/4 tsp.
Ground cumin 1/4 tsp.
Garlic powder 1/4 tsp.
Finely ground coffee 1/8 tsp.
Ground black pepper 1/8 tsp.

Filling

Canola oil 1/2 Tbsp.
Turkey cutlets 1 lb. or boneless turkey breast, cut into 3/4-inch by 3-inch pieces
Taco-size (9-in): 4 whole-wheat tortillas
Lightly packed baby spinach: 1⅓ cups
Salsa Verde: 1/2 cup
Red onion: 2 (1/2-in) slices, halved crosswise Strips
Red bell pepper: 12 (1/2-in.)

Instructions

In a small bowl, whisk together chili powder, cinnamon, cumin, garlic powder, coffee, and black pepper.
Place canola oil and turkey in a mixing bowl and add dry seasoning. Using fork or your hands, mix to coat the turkey evenly with marinade. Set aside for 20-30 minutes.
Heat a medium cast iron skillet over medium-high heat. Lay a large sheet of foil on your work surface. One at a time, heat tortillas in a dry pan until they are flexible, about 1 minute, turning them after 30 seconds. Stack tortillas on foil, covering them with an inverted plate until all tortillas are warmed, then seal tortillas in foil, and set them aside.
Heat grill-pan or stovetop grill over high heat until a drop of water flicked onto it dances. Using tongs, arrange seasoned turkey pieces in rows on the grill, placing them 1/2-inch apart. This may require cooking turkey in two batches. Grill for 6 minutes, turning pieces every 1 minute so they cook evenly and avoid burning. Transfer the cooked turkey to the serving plate.
To assemble fajitas, place a warm tortilla on a dinner plate, preferably warm. Arrange one-fourth of the spinach in center of tortilla. Add one-fourth of the turkey. Spoon on one-fourth of the salsa, top with half an onion slice, and 4 pepper strips. Fold in the top and bottom of the tortilla, then the sides. Serve immediately.

Source: AICR

Turkey Apple Wrap with Avocado

Serves: 2

Ingredients

1/2 ripe medium avocado, mashed
2 tsp. honey mustard
2 (8-in) whole-wheat Lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
4 (1 oz) slices fresh turkey breast1/4 apple, sliced paper-thin

Instructions

Combine mashed avocado and mustard. Lay out both wraps. Spread the edges of each with the avocado mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on top of the wraps. Top each layer with half the turkey. Evenly divide apple slices and lay them lengthwise across the turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 1 hour before serving.
When ready to serve, remove the plastic wrap and cut each wrap in half, at an angle.

Nutritive Information (Per Serving):

300 calories
9 g total fat (1.5 g saturated fat)
34 g carbohydrate
8 g dietary fiber
23 g protein
240 mg sodium

Source: AICR

Roasted Turkey Breast Porchetta-Style

Serves: 8

Ingredients

1 tsp. coriander seed
1 tsp. fennel seed
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. coarsely chopped fresh sage
2 garlic cloves, chopped
1 tsp. kosher salt
1/8 tsp. freshly ground pepper
3 Tbsp. extra virgin olive oil
1 (5-7 lb.) whole turkey breast, bone-in
4 cups low-sodium chicken broth*

Instructions

Combine coriander and fennel seeds in a small, dry skillet and toast over medium-high heat until seeds are golden and fragrant, 3 to 4 minutes, shaking and moving the pan in circular motion occasionally at first, then constantly. Transfer seeds to plate to cool.
Make the seasoning mixture in a food processor by pulsing toasted coriander and fennel seeds with herbs and garlic until finely chopped. Add salt and pepper and whirl until all ingredients are very finely chopped 30 seconds. With the motor running, drizzle in oil. Set the seasoning mixture aside for 15 minutes.
While seasoning sits, use your fingers to gently separate skin from turkey breast meat, taking care not to tear the skin. Using your hand, rub one-third of the seasoning mixture under the skin on each side of the breast and coat the inside of the breast with the remaining mixture. Rub your oily hands over the skin, coating it lightly. Seal the breast in plastic wrap and set it on a plate. Marinate breast in the refrigerator for 4 hours.
Preheat oven to 350 degrees F. Place rack in large roasting pan. While the oven heats, unwrap the turkey and let sit on the counter.
Pour chicken broth into the roasting pan. Set turkey breast on rack. Roast turkey, turning the pan in the oven every 20 minutes to help it brown evenly. Breast is done when an instant-read thermometer inserted into the thickest point reads 165 degrees F., about 2 hours for a 6-pound breast (allowing 20 minutes per pound). Skin can be dark without meat being dry, but tent foil over the breast if the skin is getting too dark. Because of bringing the effect of seasoning paste, the skin near the bone may look pale pink.
Let breast rest for 20 minutes before carving. Strain juices to serve on the side.
May use 4 cup combination of low-sodium chicken broth and water.

Nutritive Information (Per serving)

183 calories
8 g total fat (1.5 g saturated fat)
2 g carbohydrate
24 g protein
<1 g dietary fiber
316 mg sodium

Source: AICR

Turkey, Spinach & Cheese Bread Pudding

Serves: 15

Ingredients

1 large whole-wheat baguette or rustic country-style loaf, preferably herbed (about 3/4 lb. or enough to make 9-10 cups of bread cubes)
2-3 tsp. canola oil
2 medium onions, finely chopped
3/4 lb. cooked turkey, preferably breast (or other leftover meat), cut into 1/2- inch cubes
2 large eggs
2 egg whites
3 1/4 cups reduced-fat milk (2%)
Salt and freshly ground black pepper, to taste
1/4 tsp. nutmeg
Canola oil spray
6 cups spinach leaves (about 1 bunch), washed, drained until dry and coarsely chopped (about 1/2 commercially- bagged baby spinach leaves, which may be used)
1/2-3/4 lb. Monterey Jack cheese with chili peppers, grated

Instructions

Diagonally cut the baguette crosswise into slices 1/1-3/4-inch thick. Cut slices into bread cubes. (There should be 9-10 cups.) Allow bread to thoroughly dry out at room temperature or, spread on baking sheets, in a preheated 250-degree oven. Turn bread cubes mid-way through the process so both sides are exposed to air. If dried in the oven, set bread cubes aside to cool.
Heat oil in a large non-stick skillet over medium-high heat. Add onions and sauté, stirring occasionally, until soft and golden. (Reduce heat if necessary to prevent browning.) With a slotted spoon, transfer onions to a bowl.
Add turkey to the pan and sauté, stirring occasionally, until lightly browned. Transfer turkey to a bowl of onions and mix in until well blended.
Whisk eggs and egg whites in a large bowl until thoroughly blended. Whisk in milk, nutmeg, and salt and pepper to taste.
Lightly coat a shallow 9×13-inch (3 qt.) baking dish with canola oil spray. Arrange enough bread cubes in the dish to cover the bottom in a single layer. Evenly distribute the turkey/onion mixture on top of the bread. Evenly arrange spinach on top. Cover with remaining bread cubes so that spinach is not visible from the top. (If desired, pudding and liquid mixture can be chilled separately at this point, covered, up to overnight, with liquid added just prior to baking. Bring chilled pudding and liquid to room temperature before continuing to the next step. Pudding can also be chilled up to overnight after the liquid mixture has been added, but with somewhat less satisfactory results.)
Using a large spoon, add the liquid mixture to the pan gradually, so as to not disturb the contents, ensuring that the bread cubes on top are moistened. Set aside to allow the bread to absorb some of the liquid, for about 10 minutes.
Preheat oven to 350 degrees. Sprinkle cheese evenly over the top of the pudding. Bake pudding in the middle of the oven. Bake pudding for 45 minutes to 1 hour, or until puffed, the surface is golden/crusty and the pudding seems to be set in the middle. (Pudding will set slightly more after it is removed from the oven.)
If the top of the pudding begins to dry out during baking, cover lightly with foil and lower the oven temperature by 25-50 degrees. Or, small amounts of water or additional milk can be added to the top to slightly moisten the bread cubes. (Towards the end of the baking period, the oven temperature can be raised 50 degrees if the pudding seems nearly done but the surface has not become golden and crusty in order to hasten this last step.)
Remove pudding from oven, place on a wire rack, and let cool for about 10 minutes before serving.

Nutritive Information (Per serving)

236 Calories
10 g. Fat (5 g. saturated fat)
23 g. Carbohydrate
14 g. Protein
2 g. Dietary fiber
433 mg. sodium.

Source: AICR

Moroccan Kebabs with Vegetables And Turkey

Serves

4 servings (2 kebabs each)

Ingredients

8 wooden or metal kebab skewers
4 large cloves of garlic
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. ground coriander
1 tsp. cumin
1/8 tsp. cayenne pepper, or to taste
1/8 tsp. cinnamon
Salt and freshly ground black pepper, to taste
1 lb. boneless, skinless turkey breast (or chicken breast)
1 medium green bell pepper
1 medium orange bell pepper
1 medium yellow bell pepper
16 cherry tomatoes
1 small onion
1/3 cup plain Greek yogurt

Instructions

Soak wooden kebab skewers in water.
Line 2 large-rimmed baking pans with foil (1 pan if grilling).
Mince garlic.
In a medium mixing bowl, combine garlic, olive oil, lemon juice, coriander, cumin, cayenne pepper, cinnamon, and salt and pepper to taste.
Remove 2 tablespoons marinade and set aside in a large bowl.
Cut turkey breast into 16 equal size chucks. Add turkey to a medium bowl with remaining marinade and toss well. Set turkey aside to marinate.
Cut and seed each bell pepper; cut into 8 pieces and add to a large bowl with reserved marinade. Add cherry tomatoes and toss to coat with marinade.
Cut onion in half lengthwise and then each half into quarters, making 8 wedges.
To assemble kebabs on skewers slide on tomato, green pepper, turkey, half an onion wedge, red pepper, other half onion wedge, turkey, yellow pepper, and tomato or in preferred order. Lay kebabs on a baking pan(s).
If broiling, position the oven cooking rack 6 inches from the broiler and turn it on high. If grilling, prepare the grill.
Broil or grill kebabs for 6 minutes. Turn kebabs and cook for 6-8 minutes or until the internal temperature of the turkey is 165 degrees F.
Serve with yogurt.

Nutritive Information

Calories: 286 Kcal
Fat: 12 g (2g saturated fat)
Carbohydrate: 14 g
Protein:32 g
Fiber: 3 g.

Source: AICR

World Famous Turkey Meatballs

By Natasha Feldman, noshwithtash.com

Ingredients

1 ½ tablespoon olive oil
2 yellow onions, chopped
8 cloves of garlic, chopped
2 teaspoons salt
2 carrots, chopped
1 cup basil leaves, whole (stems are ok)
½ cup parsley leaves, whole (stems are ok)
½ cup parmesan, grated
5 cups bread, torn into 1-inch pieces
3 eggs
3 pounds of ground turkey
1 large jar of Rao’s Tomato Sauce (or other sauce of choice)

Directions

Pick your largest sauté pan and heat over medium heat with the olive oil
Once the oil is nice and hot add in the onion and sauté for a few minutes until the onion is translucent and aromatic
Add in the garlic, carrots, and a big pinch of salt
Cook for 5 or so minutes until the vegetables are softened
Transfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is going to make you VERY happy) and pulse until it forms a coarse paste
Add in the basil and parsley and pulse a few more times
Throw in the parmesan and bread and pulse again until the mixture is really thick
Transfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs, and turkey together
Only mix until it’s combined, beware of over mixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!
Turn the heat back on under your pan to medium and preheat your oven to 400 degrees
Use your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)
Once the pan is nice and hot add in only enough meatballs so there is space between each meatball
Cook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden color
Turn the meatballs a few times so most of the sides have color
If you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all browned
Add all the meatballs back into the pan and cover with tomato sauce
Transfer the pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open.
The turkey should be firm and uniform in its color. Honestly though, since these meatballs are so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!

Sweet Potato and Spinach Turkey Burgers

Serves: 6

Ingredients

1 medium sweet potato, cut into 3/4-inch chunks (about 2 cups)
1 lb. lean ground turkey
2 cups medium packed fresh spinach, chopped small
1 small onion, finely chopped
2 large cloves garlic, minced
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
3/4 tsp. salt
1/2 tsp. black pepper
1 Tbsp. extra virgin olive oil
6 whole-grain buns or 6 large lettuce leaves
Cooking spray

Instructions

Microwave sweet potato for 4-6 minutes or steam for 15 minutes until tender.
While the sweet potato is cooking, prepare the grill and set the heat on medium-high. If broiling, set top of the rack on the second rung (at least 6 inches from the broiler) and set heat on broil. Prepare a large broiler pan with cooking spray.
In a large bowl, mash sweet potato. Add turkey, spinach, onion, garlic, herbs, salt, pepper, and oil. Mix together and form 6 patties about 1/2-inch thick.
Grill patties for 4-8 minutes on each side or until the center are 165 degrees F. If broiling, arrange patties on a broiler pan and broil for 4-8 minutes on each side or until the center is 165 degrees F.

Nutritive Information

134 calories
7 g total fat (1.5 g saturated fat)
7 g carbohydrate
12 g protein
1 g dietary fiber
351 mg sodium

From AICR

So, there you have it—Thanksgiving Turkey Recipes to enjoy.