14 Turkey Healty Recipes Leftover - Recipes Ideas

1. Overnight Roast Turkey

The night before serving, wash and clean the completely thawed out turkey. Preheat oven to 500 degrees F. Has ready a cheesecloth large enough to wrap around the turkey or an old white pillowcase.

Melt enough butter to coat cheesecloth or pillowcase. Place wrapped turkey in roaster. Add 1 cup hot water to the bottom and cover with lid or foil. Place in oven; reheat to 500 degrees F and bake for 1 hour. (Do not open the oven any time after placing the turkey into the cook.)

When 1 hour is up, turn off the oven and the turkey will be done the next morning. If desired, brown the turkey more by turning the oven on at 375 degrees F before serving. The turkey will be very moist and tender.

2. Clay Pot TurkeyClay pot cooking lends a flavorful steamed/roasted flavor that is quite unique.

  • 1/2 cup balsamic vinegar
  • 3 tablespoons frozen orange juice concentrate
  • 2 1/2 tablespoons Italian olive oil
  • 1 teaspoon ground sage
  • 1 teaspoon chili con carne seasoning
  • 2 tablespoons caraway seeds, partially crushed
  • 3/4 cup dry sherry
  • 1 whole turkey breast (6 - 7 pounds), bony back section of bone split
  • 6 to 8 large shallots, peeled, each cut in half
  • 4 large cloves garlic, peeled, each cut in half
  • 2 large onions
  • 2 large yams
  • 1 1/4 to 1 1/2 pounds white turnip
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • 1/3 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons finely minced dill
  • 1 tablespoon cornstarch dissolved in
  • 1 tablespoon water (optional)


Prepare marinade in a large flat-bottomed bowl or Dutch oven: Combine vinegar, orange juice concentrate, 1 tablespoon oil, seasonings, caraway, and 1/4 cup sherry. Add turkey, turning several times to coat. Cover and refrigerate overnight.

Soak clay pot (including cover) in tepid water for 20 to 30 minutes. Fit work bowl of a food processor with the steel blade and, with the machine running, drop shallot and garlic clove halves through the feed tube. Scrape into measuring cup. (You will need about 2/3 cup firmly packed mixture.) Gently separate skin from the flesh of breast; push half the mixture under skin on each side of the breast, smoothing out and patting down the skin to distribute evenly. Cutaway any surplus skin.

Fit food processor with a slicing blade. Using gentle pressure, thinly slice onions. Slice peeled yams and turnip separately. Heat remaining 1 1/2 tablespoons oil in a large heavy-bottomed saucepan. Add onion and saut

3. Turkey in a Bag

Prepare and stuff the turkey in the usual manner. Grease turkey well with butter or margarine. Salt and pepper as desired. Slide turkey into a clean, heavy brown paper bag. Coat inside the top and sides of the bag with oil until it is completely covered. Close opening firmly and staple the ends, or use paper clips. Roast according to the schedule below. Turkey will be well browned, drippings will be in the pan when the bag is opened. Let turkey rest one-half hour before carving. 

Do not open the bag until the time is completed. The bag will not burn. Bake at 325 degrees F 12 minutes per pound. With no basting or watching, the turkey will be tender throughout and golden brown.

NOTE: Do not use this method on a turkey over 16 pounds.

4. Honey-Glazed Turkey with Roasted Pineapple

  • 4 1/2 pounds turkey breast (4 1/2 to 5 pounds)
  • 1 pineapple
  • 1/2 cup dry white wine or 1/2 cup apple juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
  • 1 large clove garlic, finely chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water


Heat oven to 325 degrees F. Place turkey breast, skin side up, on a rack in the shallow roasting pan. Insert meat thermometer so tip is in the thickest part of the meat and does not touch bone. Roast uncovered 1 hour.

Peel pineapple. Cut lengthwise into 16 wedges; remove the core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot, and garlic. Arrange pineapple on the rack around the turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture until thermometer reads 170 degrees F and juice is no longer pink when the center is cut. Remove turkey and pineapple; keep warm.

Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in a 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir for 1 minute. Serve with turkey. Yield: 16 servings

5. Honey-Brined Turkey Breast

10 servings

  • 5 quarts water
  • 1 cup coarse kosher salt
  • 3/4 cup honey
  • 1 bunch fresh thyme
  • 4 large cloves garlic, crushed and peeled
  • 1 tablespoon coarsely ground black pepper
  • 1 turkey breast, about 5 to 6 pounds
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth

In a large pot, combine the water, salt, and honey. Bring just to a boil, stirring to dissolve the salt and honey. Remove from the heat and stir in the thyme, garlic, and pepper. Cool completely, then refrigerate until chilled.

Put the turkey into an 8- to-10-quart stockpot. Pour the chilled brine over the turkey, cover and refrigerate at least 10 to 12 hours and up to 24 hours. Turn occasionally. Preheat oven to 325 degrees F. Drain the turkey well; discard brine. Pat outside of turkey with paper towels. Place the turkey on a rack in a foil-lined roasting pan. 

Squeeze lemon juice inside the cavity and over the outside. Rub the olive oil over the skin. Roast about 30 minutes per pound, basting occasionally with the broth until an internal temperature reaches 170 degrees F. If the turkey is browning too much, cover loosely with aluminum foil. Transfer the turkey to a cutting board. Set aside about 15 minutes before carving.

6. Chile-Orange Glazed Oven-Roasted Turkey

  • 3 tablespoons ground dried New Mexico or California chiles (or 3 tablespoons chili powder)
  • 1 (12 ounces) can freeze orange juice concentrate, thawed
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cumin


Mix ground chiles (or chili powder), orange juice concentrate, orange peel, and cumin. In the last 20 minutes the turkey cooks (at a bone, the temperature in the breast will be about 150 degrees F for birds up to 18 pounds, 115 degrees F for birds over 18 pounds), spread glaze generously over turkey.

Continue to cook until a thermometer inserted into the thickest part of the turkey breast to the bone registers 160 degrees F; if the glaze starts to get very dark, drape dark areas with foil. Yield: Enough to glaze a 12 to 24-pound turkey.

7. Roasted Turkey with Bourbon-Butter Glaze

Source: Better Homes and Gardens

Spread part of the glaze beneath the turkey's skin to infuse the meat with a mellow flavor. Brush the remaining glaze, with bourbon added, over the turkey for an even more sumptuous flavor.

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons snipped fresh marjoram or
  • 2 teaspoons dried marjoram, crushed
  • 1 teaspoon finely shredded lemon peel
  • 1 (14- to 16-pound) turkey
  • 1/4 cup bourbon
  • Salt
  • Pepper
  • Fresh herbs (optional)
  • Kumquats (optional)


For the glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl. Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin from breast meat, being careful not to tear skin or pierce the meat. Spread about half of the glaze over the breast meat under the skin.

Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail. If there isn't a band, tie drumsticks to the tail. Twist wing tips under back.

Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3 3/4 to 4 1/4 hours or until thermometer registers 180 degrees F.

After 3 hours, cut the skin or string between drumsticks. Remove foil the last 30 minutes of roasting to let the bird brown. Turkey is done when drumsticks move very easily in their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes before carving. If desired, garnish the platter with fresh herbs and kumquats. Makes 12 to 15 servings.

Nutritional facts per serving calories: 449 , total fat: 24g , saturated fat: 10g , cholesterol: 155mg , sodium: 243mg , carbohydrate: 5g , fiber: 0g , protein: 46g , vitamin A: 8% , vitamin C: 0% , calcium: 5% , iron: 17%

8. Take this Bird and Stuff It!

  • 1/2 cup (1 stick) butter
  • 1 pound ground pork sausage
  • 12 ounces dry cornbread stuffing mix
  • 1 1/2 cups canned or homemade chicken broth
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped green bell pepper
  • 1 cup chopped scallions
  • 2 tablespoons fresh ground black pepper
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon dried rubbed sage
  • 1/2 cup applesauce
  • Salt, to taste

Melt butter over medium heat and add sausage, cooking until brown and done. Add onions, celery, black pepper, and bell pepper. Cover and cook until tender, stirring occasionally. Add green onions, thyme, and sage. Transfer to a large bowl. Stir stuffing mix into the same bowl and add salt as needed. Add apple sauce and enough chicken broth to moisten stuffing. Loosely fill the main turkey cavity. Bake turkey as usual.

Extra stuffing can be cooked separately but add more broth as it will not be absorbing any juices from the turkey. Bake for 1 hour.

9. Santa Fe Turkey Roast

  • 1 package boneless turkey breast roast
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 cup apple jelly
  • 1/2 cup barbecue sauce

Rub turkey breast roast all over with salt and chili powder. Sprinkle minced garlic over roast. Place roast in a large skillet.

Combine jelly and barbecue sauce. Pour over roast. Simmer covered for 30 minutes, turning over after 15 minutes. Remove from skillet and let sit 10 minutes. Simmer sauce over medium heat for 5 to 10 minutes. Carve roast and serve with sauce.

10. Dracula's Revenge

  • 2 whole garlic heads
  • 1 pound sweet turkey Italian sausage
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 2 tablespoons butter or stick margarine
  • 1/3 cup all-purpose flour
  • 6 cups 1% low-fat milk
  • 1 cup (4 ounces) grated fresh Parmesan cheese
  • 2/3 cup (about 2 1/2 ounces) shredded Gruyere or Swiss cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups hot cooked penne (about 1 pound
  • uncooked tube-shaped pasta) or rigatoni
  • Cooking spray


Preheat oven to 350 degrees F. Removes the white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. Increase oven temperature to 400 degrees F.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400 degrees F for 15 minutes or until thoroughly heated.

11. Deep South Spicy Roast Turkey

  • Turkey
  • 1 small onion, cut in quarters
  • 1 medium carrot, cut into 1-inch pieces
  • 1 celery rib, cut into 1-inch pieces
  • 3 cloves garlic, cut in half
  • 1 teaspoon seasoning salt
  • 1 1/2 teaspoons dried thyme, crushed
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage, crushed
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper

Wash turkey and pat dry with a paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching. Combine onion, carrot, celery, and 3 cloves garlic in a bowl. Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper, and cayenne. 

Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under the band of skin at tail or tie together with heavy string. Place breast side up on a rack in a shallow roasting pan. Brush turkey with olive oil or melted butter.

Sprinkle seasoning over the entire turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F. The most reliable method for determining when a turkey is done is by using a meat thermometer. 

The turkey is done when the temperature reaches 180 degrees F to 185 degrees F in the thigh (juices should be clear, not pink when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of the breast, just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

12. Turkey Creole

  • 4 tablespoons butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 ribs celery, chopped
  • 1 (28 ounces) can whole tomatoes
  • 6 ounces tomato paste
  • 3 tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • Tabasco sauce to taste
  • 1/4 teaspoon unflavored gelatine
  • 5 cups cooked turkey

In a large saucepan melt butter and saut

13. Turkey Almondine

  • 2 cups cooked white rice
  • 3 cups cooked turkey breast, cubed, skin removed
  • 2 (10.75 ounces) cans condensed cream of chicken soup
  • 1/2 cup fat-free mayonnaise
  • 2 cups diced celery
  • 2 tablespoons minced onion
  • 2 teaspoons salt
  • 2 cups crushed corn flakes
  • 3 ounces sliced almonds
  • 2 tablespoons melted butter or margarine


In a 13 x 9 x 2-inch baking pan, combine the rice, turkey, soup, mayonnaise, celery, onion, and salt. Sprinkle cornflakes, almonds, and melted butter on top. Bake at 350 degrees F for 30 minutes. Serves 6.