Spinach & Feta Turkey Burgers

This is the recipe that changed the turkey burger game for us. Let’s face it, turkey burgers are notoriously dry. The meat is so lean that it often doesn’t lend well to grilling unless you incorporate additional fat like in our spicy turkey burger recipe. Instead of adding chicken sausage, we have incorporated feta and spinach to the burgers, which gives them moisture and adds a Mediterranean spin. The saltiness and creaminess from the feta gives a richness and fat to the turkey and the spinach is an added bonus for those trying to sneak in some vegetables for their kids. The result is a burger that can be served over a Greek salad, as a main entrée at a barbeque, or frozen and heated for an easy weeknight meal. We serve ours with sliced avocado and romesco aioli for a burger that is healthy, fresh, and full of flavor.

Spinach and Feta Turkey Burgers

  • Servings: 4
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A staple Mediterranean turkey burger recipe that you will keep coming back to.

Ingredients for the Burgers

  • 1 lb ground turkey
  • 1 cup crumbled feta
  • 2 cups fresh spinach, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 hamburger buns
  • 1 avocado, thinly sliced
  • leaf lettuce
  • any of your other favorite burger toppings

Ingredients for the Romesco Aioli

  • 1 roasted red pepper, patted very dry if you’re buying it in a jar
  • 2 tbs slivered almonds
  • 1 clove garlic
  • 1/2 tsp paprika
  • 2 tsp red wine vinegar
  • 1/4 cup sun dried tomatoes, drained from the oil
  • 1/4 cup mayonnaise
  • salt and pepper to taste

Directions

  1. Make the romesco sauce (roasted red pepper – mayonnaise) by combining all of the ingredients in a blender. Pulse to chop and then blend completely. Season to taste with salt and pepper. Set side or refrigerate until ready to use.
  2. Heat your grill to high, about 500 degrees.
  3. Mix all of the burger ingredients (ground turkey – pepper) in a large bowl until the ingredients are well incorporated.
  4. Form the meat mixture into 4 burger patties. Grill for about 5 minutes per side, or until the meat is completely cooked through.
  5. Serve with sliced avocado and leaf lettuce, or any of your other favorite burger toppings.


Thanksgiving Leftover Turkey Sandwiches

We love Thanksgiving leftovers as much as the next person, but we find that half the fun of eating all the leftovers is creating new recipes to “reinvent” what we have in the refrigerator. Last year, we cured our Thanksgiving hangovers with an epic leftover breakfast. Knowing that this year is going to be more low key than other years, we decided to go a more traditional route with these leftover turkey sandwiches. We love the mix of the cranberry sauce and barbecue- a combination that might sound a little funky but is the perfect blend of tangy and sweet. We added lots of arugula for a nice peppery freshness and onion for a little zip. The result is the perfect turkey sandwich, and a great way to use up your Thanksgiving leftovers!

Thanksgiving Leftover Turkey Sandwiches

  • Servings: 4
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One of our favorite way to reinvent and use up all of those Thanksgiving leftovers!

Ingredients

  • 8 slices sourdough bread, toasted
  • 1 lb leftover turkey, thinly sliced
  • 1/3 cup leftover gravy
  • 1/4 cup bbq sauce
  • 1/4 cup mayonnaise
  • 1/4 cup leftover cranberry sauce
  • 4 thick sliced sharp cheddar cheese
  • 1 heaping cup arugula
  • 1/4 red onion, thinly sliced

Directions

  1. Heat the gravy, turkey, and 2 tbs water in a skillet over low heat, just until the turkey is heated through.
  2. Mix the bbq sauce and mayonnaise together in a small bowl.
  3. Assemble each sandwich by spreading the bbq mayo on one piece of sourdough and cranberry sauce on the other. Layer 1/4 lb turkey, a slice of cheddar, arugula, and red onion onto each sandwich. Serve immediately.


Bacon Wrapped Turkey Breast

We know that Thanksgiving is going to look different this year, and for the most part that means that our guest lists will be much smaller than previous Thanksgiving celebrations. For the past few years we have had so many people come to Thanksgiving that we make a traditional roasted turkey and our famous deep fried turkey. To mix things up this year we decided to try out roasting a turkey breast. Turkey breast is traditionally dry, so we are really doing things up and wrapping it in bacon! The result is an ultra savory turkey breast, with a crispy bacon crust that we cannot get enough of. This half turkey breast serves 4-6 people depending on the size of the rest of your dinner menu. It is a snazzy main course if you have just a handful of people at the table this year, but would also be a great addition to a whole turkey if you need a little something extra. We love this recipe because it takes just over 2 hours to make from prep to serving, compared to a whole turkey that can take 2-3 times longer to make. While the turkey breast is resting we heat the other side dishes, so that everything is warm and ready to go by dinnertime.

Bacon Wrapped Turkey Breast

  • Servings: 4-6 servings
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A delicious alternative to a traditional Thanksgiving turkey!

Ingredients

  • 1/2 turkey breast, skin and rib bone removed
  • 4 tbs butter, room temperature
  • 3 cloves of garlic, minced
  • 2 tsp fresh thyme, minced
  • 2 tsp fresh rosemary, minced
  • zest of one lemon
  • 12 oz thick cut, applewood smoked bacon
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. Make the compound butter. Whip the butter, garlic, thyme, rosemary, and lemon zest with a hand mixer until it is well combined. Set aside.
  3. Lay the bacon in a single layer on a clean cutting board, make sure the bacon is touching and there is very little space between the pieces. If the bacon has a thicker end and a thinner end, flip every other piece of bacon so that the width of bacon is even on both sides. Use a rolling pin to roll the bacon, thinning it out to make a layer that will easily surround your turkey breast. You want it at least 1/3 longer than it started.
  4. Season the turkey breast very well on all sides with salt and pepper. Use your hands to coat the turkey breast on all sides with the garlic and herb butter.
  5. Lay the turkey breast top side down on the center of the bacon. Criss cross and overlap the bacon, using toothpicks to help secure it in place, so that you have a full coating around the turkey breast and that as little of the turkey is showing as possible. Don’t worry about how ugly the toothpicks look, you will remove them in plenty of time before serving. What matters most is that you have thoroughly secured the bacon around the turkey.
  6. Lay the turkey breast skin side down (toothpicks up) in a Pyrex baking sheet and bake the turkey for 30 minutes. After 30 minutes, flip the turkey breast and cook an additional 30-40 minutes, or until a meat thermometer reads 160-165 degrees at the thickest part of the turkey. If the bacon isn’t crispy and brown when the turkey has finished cooking, remove the toothpicks and broil the turkey breast on high heat until the bacon is the color and crispiness you desire.
  7. Remove the turkey breast from the oven and gently tent with foil. Let the turkey rest for about 20 minutes before removing any remaining toothpicks, slicing, and serving. Any drippings from the turkey can be used to make a traditional gravy, if desired.


Spicy Turkey Burgers

We love turkey burgers and during these hot summer months, count them as one of our go-to lunch and dinner recipes. One of the problems we have had with turkey burgers in the past is that the meat itself tends to dry out really quickly, particularly on the grill. To combat this we have made a meat blend of ground turkey and chicken sausage. The chicken sausage adds additional fat to the meat mixture which helps retain the juiciness that we crave! We topped these burgers with our Everything Bagel Coleslaw, but you can easily swap and add your favorite toppings.

Spicy Turkey Burgers
Makes: 6 servings
Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 lb ground turkey
  • 1 lb spicy Italian chicken sausage, casings removed
  • 1 can diced green chiles
  • 6 hamburger buns
  • Everything Bagel Coleslaw, prepared from recipe here

Directions:

  1. Combine the turkey, chicken sausage and green chiles in a large mixing bowl. Using your hands or a spoon, mix the meat and chiles together until everything is thoroughly combined. Form the mixture into 6 patties.
  2. With your grill set to high, grill the turkey burgers until the meat is cooked completely through – about 6 minutes per side. Add the hamburger buns to the grill to toast up with about 1-2 minutes remaining on the burgers.
  3. Serve immediately topped with a hearty scoop of coleslaw and add any additional burger toppings of your choice!


Deep Fried Turkey & Buttermilk Gravy

On Thanksgiving, when we have a large enough group, we like to cook both a traditional oven-roasted turkey and a deep fried turkey. There is just something about the deep fried version that is so. dang. good. Crispy skin and juicy meat make for the perfect Thanksgiving feast. You can purchase a deep-fryer, like this one, pretty inexpensively at places like Home Depot if you want to jump on the bandwagon next weekend!  

If you have never deep fried a turkey before, we recommend you spend a bit of time researching safe frying practices. Frying can be extremely dangerous if you are not careful. 

Deep Fried Turkey & Buttermilk Gravy
Serving Size: 10 large servings
Prep Time:  1 hour + overnight refrigeration  
Total Time: 2.5 hours + overnight refrigeration


Ingredients:

  • 14 lb turkey, defrosted 
  • peanut oil for frying (see Step 2)
  • 1 packet of creole marinade (found here)
  • 6 tbs butter
  • 5 tbs flour 
  • 2 cups turkey stock 
  • salt and pepper 

Turkey Frying Directions:  

*Steps 1 -3 can be done the night or two before you plan to cook the turkey*

  1. Remove the turkey neck and innards from the turkey and set aside. If there is a plastic thermometer in the turkey or plastic tying the legs together, remove and discard. 
  2. Put the defrosted turkey in your frying pot and fill the pot with water until the turkey is completely submerged. Remove the turkey and measure the remaining water. This is roughly how much oil you will need frying.
  3. Inject the turkey using the creole marinade. Make sure you inject the marinade in all parts of the turkey (breast, thighs, legs, etc.) Refrigerate overnight.
  4. Bring the turkey to room temperature. Fill the fryer with the oil measured in Step 2 and heat the oil until it is 400 degrees. 
  5. Turn off the heat on the fryer and carefully place the turkey in the oil. The temperature will drop at this point which is ok, as you ideally want to cook the turkey at a lower temperature. Once the turkey is in the oil, turn the heat back on and adjust until the oil is at 350 degrees. 
  6. Cook the turkey for approximately 3.5 minutes per pound. For the 14 pound turkey, this will be 49 minutes. 
  7. Check the turkeys temperature to ensure that it is cooked through. Use a meat thermometer to check the turkey breast meat temperature. The breast should reach a temperature of 150 degrees, which will reach 160 degrees after it is allowed to rest. Remove from the oil and let rest for 25-30 minutes to allow the juices to settle before carving.
  8. Carve, serve with gravy and enjoy!

Buttermilk Gravy Directions:  

  1. Bring the turkey stock, neck and innards to boil. Let simmer for 20 minutes. This will enhance the turkey flavor of your gravy. Strain so all solids are removed and set the stock aside.
  2. Using the same pan, melt the butter over medium heat. Add the flour and whisk consistently until you have a paste. While stirring, add half the turkey stock. Once thickened, add the remaining half and stir until thick. Repeat this process a third time using the buttermilk. 
  3. Once the gravy is at your desired consistency, remove from heat and season with salt and pepper to taste.