Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.
Tip: For easy carving, remove the entire breast, place it on a carving board and cut the meat across the grain. The sliced turkey looks appealing on the platter and better yet, everyone gets a bite of the flavour-enhanced skin
Heat oven to 350 F. Mix spaghetti sauce, turkey and zucchini.Spread 1 1/2 cups of this mixture in ungreased rectangular baking dish, 11x7x1/2″. Top with 3 noodles.
Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 1/2 cups of the turkey mixture. Top with remaining noodles and turkey mixture. Sprinkle with mozzarella cheese.
Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting
Makes 8 servings.
Notes: You can replace the ricotta cheese with small curd creamed cottage cheese.
Time Saver: You can cover and refrigerate unbaked lasagna for up to 24 hours, or wrap tightly and freeze for up to 1 month. When ready, bake refrigerated lasagna uncovered as directed in recipe, or bake frozen lasagna, uncovered at 375 F. for about 1 hour.
Heat a nonstick wok or skillet. Add the turkey, curry powder, soy sauce, and onions. Saute until the turkey is heated, about 2 minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to 4 minutes. Add the
cornstarch that has been dissolved in the water. Cook just until the liquid thickens.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Here is a recipe that is a perfect mid week night dinner. Quick and easy while you are rushing off to the next soccer game or music lesson. It comes together quickly. Can be assembled ahead of time and baked when needed.
1 package of 6″ soft tortilla (8 in a package)
2 pounds of lean ground beef or chicken / turkey
1 onion, diced
1 green pepper, chopped
1 – 19 ounce / 540 ml can of black beans, drained and rinsed