Different Ways to Make Turkey for Thanksgiving


Caprese Quinoa Turkey Casserole

  • 2 teaspoons olive oil
  • 500 grams ground turkey
  • ½ onion, diced
  • ½ teaspoon salt
  • Red pepper flakes, to taste (optional)
  • 2 cloves garlic, minced or crushed
  • 250 grams frozen spinach, thawed and squeezed dry
  • ¼ cup chicken broth
  • ¾ cup quinoa
  • ½ cup grated parmesan, divided
  • 250 grams fresh mozzarella, sliced or cubed
  • 4 tomatoes, sliced
  • A handful of basil leaves, sliced thin or minced
  • Cook quinoa according to package directions.
  • Preheat oven to 200C.
  • Spray a 9 x 13 inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add turkey, onion, salt and red pepper flakes. Sauté and crumble meat until turkey is cooked through.
  • Add garlic, spinach and broth. Bring to a simmer, stirring frequently.
  • Stir in cooked quinoa and ¼ cup parmesan.
  • Reduce heat to medium and cook until heated through.
  • Transfer quinoa mixture to the prepared baking dish.
  • Arrange slices or cubes of mozzarella over the top, and place tomato slices in an even layer over the cheese. Sprinkle basil over the tomatoes.
  • Drizzle a small amount of olive oil over the tomatoes, and sprinkle the remaining ¼ cup of parmesan over the top.
  • Bake in the preheated oven for 15 minutes or until the cheese melts and the tomatoes are thoroughly cooked.

1.jpgTurkey Burgers

  • 1 large Portobello mushroom
  • 1 tablespoon chopped onions
  • 3 tablespoons fresh parsley
  • 750 grams ground turkey
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 8 thin slices of cheddar cheese
  • 4 burger buns, split
  • Dijon mustard, mayonnaise and sliced avocado, for topping (optional)
  • Scrape out the gills from the underside of the mushroom cap.
  • Cut the cap into 1-inch pieces and transfer to a food processor.
  • Add the shallot and parsley and pulse until chopped.
  • Transfer the mushroom mixture to a large bowl and then add the turkey, olive oil,
  • Worcestershire sauce, 1 teaspoon salt and pepper; gently mix with your hands until just combined.
  • Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties.
  • Put on a large plate, cover and refrigerate until firm, about 30 minutes.
  • Preheat a grill to medium.
  • Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes.
  • Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes.
  • Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
  • Toast the English muffins on the grill, then spread with mustard and mayonnaise.
  • Serve the patties on the English muffins; top with avocado.

3.jpgTurkey Chili

  • 1 tablespoon vegetable oil
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 green bell pepper, roughly chopped
  • 5 green onions, sliced (white and green parts separated)
  • Salt
  • 500 grams ground turkey
  • 600 grams diced tomatoes
  • 2 cups chicken broth
  • 1 cup crushed tortilla chips, plus more for topping
  • Sour cream and cheddar cheese, for topping (optional)
  • Heat the vegetable oil in a large pot over medium-high heat.
  • Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute.
  • Add ½ cup water, the bell pepper, onion whites and 1 teaspoon salt.
  • Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes.
  • Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
  • Stir the tomatoes, chicken broth and crushed tortilla chips into the pot; bring to a simmer.
  • Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes.
  • Stir in all but a few tablespoons of the onion greens and season with salt.
  • Top with more crushed tortilla chips, sour cream, cheddar and the remaining onion greens.

4.jpgHerb Roasted Turkey Breast

  • 3 kilograms turkey breast
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup chicken or turkey stock
  • Preheat the oven to 160C.
  • Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, herbs, salt, pepper, olive oil and lemon juice to make a paste.
  • Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
  • Pour the stock into the bottom of the roasting pan.
  • Roast the turkey for 1¾ to 2 hours, until the skin is golden brown. If the skin is over-browning, cover the breast loosely with aluminum foil.
  • When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
  • Slice and serve with the pan juices spooned over the turkey.

2.jpgTurkey Kofta

  • 500 grams ground turkey
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 large egg white
  • ¼ cup parsley, chopped
  • 2 tablespoons plain bread crumbs
  • 1 lemon, zested
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander or cumin
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • 8 skewers

Yogurt Tahini Dipping Sauce

  • 170 grams plain yogurt
  • 1 tablespoon tahini paste
  • 1 lemon, juiced
  • Preheat your grill or oven on medium-high.
  • Mix together the dipping sauce ingredients in a small bowl and set aside in the fridge until ready to use.
  • Combine the ingredients for the kofta together in a large bowl and mix together until well blended.
  • Divide the meat mixture evenly into 8 sections of meat.
  • Use your hands to form the meat around the skewers.
  • Grill the kofta accordingly for 6-7 minutes, flipping them over about halfway through the cooking time. These can also be cooked on an outdoor grill or even baked.
  • When the kofta is cooked through, remove from the heat and allow to cool slightly.
  • Serve with dipping sauce.

5.jpgTurkey Meatballs with Tomato Sauce

  • 1 tablespoon melted coconut oil
  • 800 grams ground turkey breast
  • 1 small onion, finely diced
  • 1 small red pepper, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • A pinch of salt and pepper
  • 2 eggs


  • 1 onion, chopped finely
  • 2 tablespoons coconut oil
  • 1 garlic clove, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon of oregano
  • 1 kilogram tomatoes, chopped
  • 1 teaspoon salt
  • Preheat oven to 180C.
  • Place all the meatball ingredients in a medium bowl and mix everything together.
  • Roll into 1½-inch size balls.
  • For the sauce, fry the onion in a little coconut oil and salt. After five minutes, add the rest of the ingredients. Cook for 10 minutes.
  • Place the meatballs on a roasting tray, evenly spaced and pour over the freshly made sauce.
  • Place in your preheated oven and bake for 20 minutes.
  • Serve over pasta, rice or vegetables.

6.jpgTurkey Meatloaf

  • 3 cups chopped onions
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (½ teaspoon dried)
  • ¼ cup Worcestershire sauce
  • ¾ cup chicken stock
  • 1½ teaspoons tomato paste
  • 2¼ kilograms turkey breast
  • 1½ cups plain bread crumbs
  • 3 eggs, beaten
  • ¾ cup ketchup
  • Preheat oven to 160C.
  • In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until translucent, but not browned, approximately 15 minutes.
  • Add the Worcestershire sauce, chicken stock and tomato paste and mix well. Allow to cool to room temperature.
  • Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl.
  • Mix well and shape into a rectangular loaf on an ungreased sheet pan.
  • Spread the ketchup evenly on top.
  • Bake for 1½ hours until the meatloaf is cooked through.
  • Serve hot, at room temperature, or cold in a sandwich.