Preparation Time: 10 minutes
Cooking Time: 4-8 minutes
Serves: 6

Amount Ingredient
-------- -----------------------------
6 oz (180g) Cooked Turkey, diced
6 (8in 20cm) Flour tortillas
3/4 C (~90g) Shredded Cheese (select your favorite type)
1 sm Green Bell Pepper, or red bell pepper, diced (marinated bell peppers are also nice or you can use a small can of diced green chilies)
2 sm Tomatoes, diced, seeds removed
1 T Fresh Basil or 1 tsp dried basil
1 T Fresh Oregano or 1 tsp dried oregano
1/4 tsp Garlic Powder
2 tsp Olive Oil

Combine basil, oregano and garlic powder with olive oil. Brush one side of each tortilla with olive oil mixture. Top with 2 tablespoons cheese. Equally divide turkey, green pepper and tomato; sprinkle over tortillas. Broil for 4-8 minutes, or microwave each tortilla pizza individually on medium-high for 2 minutes. When each pizza is crispy and the cheese is bubbling the remove from the oven and serve with a side of your favorite salsa.

Preparation Time: 10 minutes
Cooking Time: about 1 hour
Serves: 10 or 8

Amount Ingredient
-------- ----------------------------- 8-10 slices Turkey or pieces of turkey, enough to cover the dish
2 cans (10 3/4 oz ~3dL) Cream of Chicken soup or Cream of Celery soup
1 1/2 C Bread crumbs.
1/4 C (1/2 dL) Chicken stock or water
about 4 C (1L) Dressing, enough to cover bottom of dish

Grease a 8x9 in (20x23cm) casserole dish. You can use butter or Pam type spray. Moisten dressing with either water or chicken stock, spread over entire bottom of casserole dish. Gently spread 1 can of soup on top of dressing. Add turkey slices, spread the rest of the soup on top of the turkey, cover with bread crumbs. Bake in 350F (180C) degree oven for 1 hour, to heat through. Serve with other wonderful thanksgiving leftovers.

Preparation Time: 10 minutes
Cooking Time: as per Turkey cooking time

Amount Ingredient
-------- -----------------------------
2 sm cans Diced Green Chilies
sprigs of Sage
few Hot Chili Peppers (what ever kind you like)
1/2 C (125g) Butter, softened
2 T Dried Mexican Oregano
to taste Salt
to taste Ground Black Pepper

Mix both cans of diced green chilies, 1T Oregano with the softened butter. Add salt and ground black pepper. Loosen the turkeys skin and distribute 2/3 of the chili butter mixture under the skin. Reserve 1/3 of the mixture for basting.

If turkey is not stuffed, place a few hot chili peppers in the cavity of the turkey. If turkey is stuffed, tuck a few of the hot chilies around the tied legs and in any crevices of the turkey.

In the last 45 minutes of roasting the turkey, melt the remaining 1/3 of the chili butter (microwave works good for this) and use this mixture to baste the turkey, along with any of the juices from the pan.

1 (12 pound) - turkey
2 tablespoons - butter or margarine, softened
2 tablespoons - fresh lemon juice
8 to 10 - fresh sage leaves
1 - lemon, halved
1 teaspoon - salt, divided
1/2 teaspoon - freshly ground pepper, divided
2 cups - dry white wine
3 tablespoons - all-purpose flour
- garnishes: fresh sage leaves, lemon slices, lemon rind curls

Remove giblets and neck from turkey. Reserve neck for another use. Rinse turkey thoroughly with cold water; pat dry. Combine butter and lemon juice; stir well witha wire whisk. Carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub two-thirds of lemon butter mixture under skin. Place 8 to 10 sage leaves between skin and meat. Rub inside of body and neck cavities with lemon halves. Sprinkle cavities evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place turkey on a lightly greased rack in a roasting pan, breast side up. Tie legs together with heavy string. Lift wingtips up and over back, and tuck under bird. Coat turkey with remaining 1/3 lemon butter mixture; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour wine into pan. Insert a meat thermometer into meaty portion of thigh, making sure it does not touch bone. Bake, uncovered, at 325 degrees for 3 1/2 hours on bottom oven rack or until themometer inserted into thickest part of leg registers 180 degrees. Let turkey stand 15 minutes before carving.

While turkey stands, pour pan drippings through a wire-mesh strainer into a large saucepan, discarding solids. Combine flour and 3/4 cup pan drippings, stirring until mixture is smooth: add to remaining pan drippings in saucepan, adding enough water to measure 2 1/4 cups, if necessary. Bring mixture to a boil, stirring constantly; reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened, stirring often. Serve with turkey. Garnish, if desired.

Perfect Roast Turkey
Martha Stewart (the REAL domestic goddess!0

Serves 12 to 14
If your roasting pan only fits sideways in your oven, turn the pan every hour so the turkey cooks and browns evenly.
1 20-to-21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons at room temperature
1 bottle dry white wine
2 teaspoons coarse salt
2 teaspoons freshly ground pepper

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters, and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.

3. Place turkey, breast-side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. Fold neck flap under, and stitch it in place with a trussing needle and kitchen twine. Tie legs together loosely with cotton twine (a bow will be easiest to untie later). Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons each salt and pepper.

4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Use a pastry brush to baste the cheesecloth and a baster to drench exposed areas of the turkey with the butter-and-wine mixture. Reduce oven temperature to 350 degrees, and continue cooking an additional 2 1/2 hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy. Use a reliable kitchen timer to keep track of time: If cheesecloth dries out for want of basting, it can burst into flames—especially if it comes into contact with the inside walls of the oven.

5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use the butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make your gravy.

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