We decided to do turkey parts this year, instead of a whole bird, and could only find a boneless skinless turkey breast for the white meat portion of our Thanksgiving meal. How do we cook it? [more inside]
posted by brina on Nov 19, 2012 - 5 answers

I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
posted by booksherpa on Jan 1, 2012 - 26 answers

what should i do with two turkey legs? [more inside]
posted by sabh on Nov 28, 2011 - 10 answers

Thanksgiving with a twist: I'm looking for recipes that contain "Thanksgiving-y" and "Christmas-y" ingredients (turkey, sweet potatoes, cranberries, pumpkin, pecans, etc.) but that aren't traditionally "Thanksgiving-y", as a whole. Perfect example: sweet potato salsa [more inside]
posted by chara on Nov 4, 2010 - 27 answers

Please share your best recipes for leftover turkey. [more inside]
posted by tr0ubley on Nov 27, 2009 - 30 answers

I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste". [more inside]
posted by melorama on Nov 24, 2009 - 5 answers

TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?
posted by luriete on Nov 22, 2004 - 28 answers