• Turkey Burger
• 1 pound ground turkey 
• ½ cup Italian-seasoned breadcrumbs 
• 1 large egg, beaten 
• ¼ cup finely chopped green bell pepper 
• 1 tablespoon minced dried onion 
• ½ teaspon salt 
• ½ teaspon freshly ground pepper 
• 4 hamburger buns 
• Herb-Grilled Vidalia Onion Rings  (recipe follows)

Grilled Vidalia Onoin Rings

• ¼ cup vegetable oil
• 2 tablespoons balsamic vinegar
• 1½ tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh rosemary
• ½ tsp. kosher salt
• freshly ground pepper to taste
• 2 large Vidalia onions

Turkey Burgers with Grilled Vidalia Onion Rings

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• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• ¾    cup salt
• 5    tablespoons dried basil, crushed
• 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
• 3    bay leaves
• 2    tablespoons mustard seeds
• 1    tablespoon ancho chile pepper,
• 1    tablespoon granulated garlic
• 1    tablespoon granulated onion
• 1    tablespoon ground ginger
• 1    tablespoon lemon zest
• 1    teaspoon cayenne pepper
• 3    cups water
• 1    cups apple cider
• 4    quarts buttermilk
• 1    turkey, ideally never frozen, 16 to 18 pounds
• 1    stick butter, room temperature
• 2    teaspoons ground thyme
• 2    teaspoons ground sage
• 2    teaspoons finely ground black pepper
• 1    yellow onion, peeled and quartered
• 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
•     turkey stock, as needed

Buttermilk-Brined Roast Turkey

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 4 medium potatoes, about 1¼ lbs
• 2 tablespoons olive oil, more as needed
• 2 medium onions, coarsely chopped
• 2 cups cooked turkey, diced
• 1 cup tangy barbecue sauce
• 4 large eggs
• salt and freshly ground black pepper

Barbecued Turkey Hash

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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• 1 croissant per sandwich
• leftover turkey breast is best
• cream cheese
• fresh tomato slices
• avocado slices
• shredded lettuce
• salt and pepper, to taste

Turkey With Avocado And Cream Cheese Croissant Sandwich

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• 2 slices rustic bread per sandwich
• butter
• leftover cranberry relish house-made or from a can*
• leftover turkey
• slices of Brie or Saint Andre cheese

Decadent Turkey Sandwich

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• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 6 ounces smoked or andouille sausage, quartered lengthwise and diced
• 8 ounces button mushrooms, stems trimmed, caps cut in half then sliced crosswise
• 2 cups frozen mixed vegetables, thawed
• 1/2 cup diced leftover cooked vegetables (optional)
• 1½ cups diced cooked turkey (7 to 8 ounces)
• up to 2 cups turkey gravy
• 1 teaspoon chopped fresh thyme
• salt and pepper
• 1 tablespoon chopped fresh Italian parsley
• 1 egg white, beaten to blend with 1 teaspoon water (for wash)
• 2 purchased pie crusts, thawed and brought to room temperature

Turkey Pot Pie

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• Whole turkey (see product manual for size recommendation)
• 3 tablespoons Peanut oil
• Creole Seasoning dry rub
• Optional Inject turkey with Cajun-style seasonings, Click for 5 different Injection marinades

Louisiana-Style Fried Turkey in The Big Easy

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