A collection of turkey recipes: main dishes, appetizers, soups, salads and more.
Most of your favorite Mexican recipes can be made with turkey, which has more protein and fewer calories than other alternatives. Try one of these today!
Turkey tacos are a favorite among turkey lovers, and this slow cooker version will have them coming back for seconds. Tender turkey breast with avocado, salsa, and pepper jack cheese combine for an easy family meal that cooks in the crock pot.
- 2 onions, coarsely chopped
- 6 pounds bone-in turkey breast, skin and fat removed
- 1 (10 ounce) can enchilada sauce
- 8 hard taco shells
- 3 cups shredded romaine lettuce
- 1 small avocado, pitted, peeled and chopped
- 1 cup tomato salsa
- 1 cup shredded pepper jack cheese
- Place onions in the bottom of a slow cooker.
- Sprinkle turkey with salt and place in slow cooker, meat side up. Cover and cook on low until internal temperature of turkey registers 165 degrees, about 4 – 6 hours.
- Remove turkey meat from bone, shred it then toss with enchilada sauce.
- Place turkey in taco shell and top with lettuce, avocado, salsa and shredded cheese.
These slow cooker BBQ turkey sandwiches are easy and delicious. Great for get-togethers or potlucks, cooking turkey in the crock pot makes it tender and delicious.
- 2 pounds turkey (thighs and/or tenderloins)
- 1/3 cup white vinegar
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- ½ lemon, quartered
- 4 burger buns, split horizontally and toasted
- Wash your hands.
- In a slow cooker, combine vinegar, ketchup, Worcestershire sauce, pepper, hot sauce, salt and lemon quarters. Fold in turkey. Cover and cook on High for 4 to 5 hours or on Low for 8 to 9 hours.
- Remove lemon quarters. Remove turkey from the bones if needed. Shred the turkey into smaller pieces.
- To serve, spoon hot barbecue mixture over bottom half of toasted burger buns. Top with other half.
- Serves 4
This turkey recipe will quickly become a favorite! Slow-simmered turkey breast cutlets are wrapped with turkey ham and cheese and cooked in the slow cooker.
This low carb dish has 40 grams of protein and only 322 calories per serving!
- 8 (4 ounce) turkey breast cutlets
- 8 thin slices turkey deli ham
- 8 thin slices Swiss cheese
- 2 tablespoons butter
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3 tablespoons sherry
- 1/4 teaspoon black pepper
- 1. Lightly flatten turkey cutlets between plastic wrap by tapping with the bottom of a skillet.
- 2. Place one slice of ham and one slice of cheese on top of each cutlet. Roll up and secure with a toothpick. Wash hands.
- 3. In a nonstick skillet over medium heat, melt butter. Brown turkey roll-ups in butter.
- 4. Place roll-ups in slow cooker. In medium bowl stir together cream of mushroom soup, sherry and black pepper. Pour over roll-ups in slow cooker.
- 5. Cook on low in slow cooker for 4 to 5 hours.
- 1 serving: Calories 322, Protein 40 g, Fat 14.4 g (saturated 7.8 g), Cholesterol 117.1 mg, Sodium 583.3 mg, Carbohydrate 4.9 g, Fiber 0 g
Linguine with Ground Turkey Meatballs and Marinara: Flavorful turkey meatballs served with pasta and marinara! The whole family will love this recipe!
You don’t have to eat out to enjoy good Thai! And you don’t have to ruin your diet, either!
This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.
- 4 cups cooked spaghetti squash (about 1/2 a large squash)
- 1 (13.5 oz.) can light unsweetened coconut milk
- 1/2 cup crunchy peanut butter
- 1 tablespoon soy sauce
- 1 - 2 tablespoons Surichi (hot chili) sauce
- 2 teaspoons Sesame oil
- 1 teaspoon dry curry seasoning
- pinch of ground ginger
- pinch of ground cinnamon
- pinch of ground black pepper
- a few drops of honey to taste
- 1 cup chopped or shredded cooked turkey breast
- 1 cup finely chopped green cabbage
- 1/2 cup chopped green onion
- 1/2 cup salted peanuts
- 2 handful of chopped fresh cilantro
- Prepare Spaghetti Squash
- Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
- Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
- This is delicious served hot, chilled or at room temperature.
- If desired garnish with cilantro, peanuts, green onion and coconut flake.
Check out these other healthy turkey meals:
Casseroles = comfort food, and this broccoli rice casserole with turkey won’t disappoint.
Cheesy and warm, it is good for the soul. And the addition of veggies and turkey give it a boost of nutrition that’s good for your body, too.
- 2 cups chicken broth
- 1 cup long grain brown rice
- 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots
- 2 cups cooked turkey, chopped into bite-sized pieces
- 2 ½ teaspoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cup milk, divided (I used skim)
- 1/3 cup light sour cream
- 8oz shredded cheddar cheese, divided
- Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook) add frozen vegetables on top to steam.
- In a small bowl whisk together flour, salt, pepper and garlic powder with 1/2 cup milk. Pour mixture into skillet then add remaining ½ cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese and sour cream, and stir until smooth.
- Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce then scoop mixture into a nonstick sprayed baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
- Serves 4
More broccoli and turkey recipes:
This smoked turkey primavera is a great way to get your veggies! With 6 cups of your favorite winter vegetables like broccoli, cauliflower, carrots and mushrooms and a delicious sauce, this dish is good for you (and your tastebuds!)
- Smoked Turkey Primavera
- 6 Cups fresh winter vegetables, i.e. broccoli, cauliflower, carrots, mushrooms
- 2 Tablespoons margarine
- 1/2 Cup reduced-sodium chicken bouillon
- 1/2 Cup skim milk
- 1/2 Cup plus 2 tablespoons Parmesan cheese, grated
- 10 Ounces spaghetti or linguini, cooked
- 1 Pound SMOKED TURKEY, (white or dark) cut into 1/2-inch cubes
- freshly ground black pepper, to taste
- Cut broccoli and cauliflower into florets. Slice carrots and stemmed mushrooms into medium
- In large skillet, over medium-high heat, saute vegetables in margarine until crisp-tender. Add
- bouillon and milk. Cook 1 to 2 minutes or until bubbly. Fold in 1/2 cup cheese, cooked pasta
- and turkey. Cook 1 to 2 minutes or until mixture is heated throughout.
- Serve on large platter, topped with remaining cheese and pepper to taste.
Nothing is better than a warm, creamy soup on a cold winter night, and this creamy wild rice soup with smoked turkey definitely fits the bill!
- 2 Teaspoons butter or stick margarine
- 1 Cup chopped carrot
- 1 Cup chopped onion
- 1 Cup chopped green onions
- 1 Teaspoon chopped fresh rosemary, OR 1/4 teaspoon dried rosemary
- 1/4 Teaspoon black pepper
- 3 Cloves garlic, minced
- 2 16-Ounce cans fat-free, less-sodium chicken broth, OR 32-Ounces TURKEY BROTH
- 1-1/2 Cups SMOKED DARK TURKEY, chopped
- 1 Cup uncooked wild rice
- 1/3 Cup flour
- 2-3/4 Cups 2% reduced fat milk
- 2 Tablespoons dry sherry
- 1/2 Teaspoon salt
- Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper
- and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits.
- Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or
- until rice is tender.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in
- a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8
- minutes), stirring frequently. Stir in sherry and salt.
- Serves 8
This isn’t your typical egg bake. Pumpernickel bread has such a wonderful, nutty taste to it. And the saltiness of the pimientos combined with the smoky flavor of the turkey will keep you coming back for more.
- Turkey Pumpernickel Strata
- 4 Slices pumpernickel bread, cut into 1/2-inch cubes
- vegetable cooking spray
- 1 Cup SMOKED DARK TURKEY, cubed
- 1 Can (4 ounces) mushrooms, drained
- 1 Jar (2 ounces) pimientos, drained
- 1 Tablespoon dried onion
- 1 Tablespoon dried chives
- 1 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Cup Cheddar cheese, grated
- 1-1/2 Cups milk 4 eggs, beaten
- On 10-X 15-X 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F
- oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.
- In bottom of lightly oiled 9-inch square baking dish layer bread cubes.
- In medium-size bowl combine smoked turkey, mushrooms, pimiento, onion, chives, garlic
- powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese.
- Sprinkle reserved bread cubes over cheese.
- In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate
- In preheated 325 degrees F oven, bake strata 50 to 60 minutes or until knife inserted in center
- of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.