Southwest Stuffed Turkey Tenderloins with Lime Black Beans.

This post is sponsored by Shady Brook Farms Turkey! If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day! Dinner just got a whole lot more exciting. Cue all the exclamation points!  I have a newfound love – stuffed turkey tenderloin! It’s no secret that I totally adore a good stuffed pork […]

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

This post is sponsored by Shady Brook Farms Turkey!

If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Dinner just got a whole lot more exciting. Cue all the exclamation points! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I have a newfound love – stuffed turkey tenderloin!

It’s no secret that I totally adore a good stuffed pork tenderloin. After all, I’ve made a version for practically every season!

So, it’s crazy to me that I’ve never thought to stuff a turkey tenderloin. In coming up with some healthier recipes for the new year, this topped the list. Super flavorful, something different than we normally eat and over-the-top delicious.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I’m so excited to be partnering with Shady Brook Farms again today, this time using their McCormick Grill Mates Marinated Tenderloins in the Southwest-Style Chipotle flavor. It’s like my dream flavor come true! 

I love that Shady Brook Farms offers the tenderloins – and that they have them in delicious flavors like Southwest-Style Chipotle and Montreal-Seasoned turkey. There are so many options when it comes to stuffing them, and I wanted to make sure that I kept the Southwest flavor front and center.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Since I didn’t have to season the tenderloin (thank you very much Shady Brook Farms, so easy!), I made a filling to go inside. Simple onions and peppers, combined with spinach (because #health, and you can’t even taste it! It’s like getting a bonus green in.) and sautéed until soft, then wrapped up with sharp cheddar cheese.

Yessss.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Tons of flavor here that you can’t beat. 

While this looks like a super complicated meal, it’s totally doable, even on a weeknight. Shady Brook Farms takes the guesswork out of the flavoring, so all you have to do is fill the tenderloin, wrap it up and wait for dinner. 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

During that roasting time, I like to throw together some lime salted black beans as a nice side. You could also do rice or even a greens salad. But the beans, with a few tomatoes thrown in for good measure, continue to tie the Southwest-Style Chipotle flavor together. It’s such a hit! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Stuffed Turkey Tenderloins

Southwest Stuffed Turkey Tenderloins

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

  • 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
  • 1 tablespoon olive oil
  • ½ sweet onion, (thinly sliced)
  • ½ bell pepper, (thinly sliced)
  • 2 garlic cloves, (minced)
  • 4 cups baby spinach
  • ⅔ cup freshly grated sharp cheddar cheese

lime black bean salad

  • 2 14 ounce cans black beans, drained and rinsed
  • 1 cup grape tomatoes, (chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  1. Preheat the oven to 400 degrees F.
  2. Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
  3. Carefully slice the turkey tenderloins lengthwise. I like to slice it twice to open it up, so I have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
  4. Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
  5. Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
  6. Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160 degrees F. Let the turkey rest for 10 minutes before slicing.
  7. Serve with the lime black bean salad.

lime black bean salad

  1. Combine all ingredients together in a bowl and stir. This stays great in the fridge for 1 to 2 days!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

These flavors are unreeeeal.

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

Turkey Taco Bowls with Cilantro Rice

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice. Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are […]

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice.

Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are piled high into a bowl along with cilantro rice and shredded romaine lettuce.

Turkey Taco Bowls with Cilantro Rice on a dark blue background with bowls of salsa and cheese and slices of lime scattered around.

I love a good taco. Preferably the classic Americanized version in a hard corn shell with seasoned ground beef, cheese, sour cream and romaine lettuce.

I could seriously devour 3 or 4 of them all by myself (and if you know me, you know I’m typically a light eater, so 3 whole tacos is a B.F.D.)

These taco bowls take everything you love about that classic hard-shell taco… without the hard shell. Instead, we’ve piled all your favorite fixin’s on a bed of tangy cilantro rice and shredded romaine lettuce.

It’s part taco salad, part rice bowl, and entirely delicious.

Closeup of Turkey Taco Bowls with Cilantro Rice, topped with cilantro microgreens

We’ve opted to swap out the classic ground beef for ground turkey (dark meat please; lean ground turkey is just too dry for this). With a generous amount of seasoning the turkey comes out just as flavorful as any beef version.

The addition of the chicken broth helps to make the meat extra saucy, and not at all dry like ground turkey can often be.

If you do use beef (and you certainly can if you prefer), you probably won’t need a full 3/4 cup of chicken broth (beef broth works too), since ground beef tends to be fattier and therefore juicer. Or you can cook the ground meat most of the way, then spoon off the excess fat, and then add enough broth to make it nice and saucy.

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Taylor’s Ultimate Turkey Stew

This rich and hearty turkey stew is a perfect, heart-warming winter meal. With a thick and velvety broth and chock full of shredded turkey, peas and potatoes, it’ll quickly become a fast favorite. It’s officially soup season, y’all! And there’s nothing I love more on a cold winter’s day than a satisfyingly chunky stew; turkey […]

This rich and hearty turkey stew is a perfect, heart-warming winter meal. With a thick and velvety broth and chock full of shredded turkey, peas and potatoes, it’ll quickly become a fast favorite.

It’s officially soup season, y’all! And there’s nothing I love more on a cold winter’s day than a satisfyingly chunky stew; turkey in this case, with a flavorful base with a hint of tomato and tons of tender dark meat and vegetables.

Handmade ceramic bowl filled with hearty turkey stew, on a blue background with blue napkin, wine glasses and a bit of parsley in the background.

The weeks and months after Thanksgiving are a special time, not because of Christmas and New Year, but rather because this when you can easily find turkey thighs and legs in the butcher’s case at the grocery store. Hallelujah.

Seriously, don’t try to track down turkey in July; with the exception of ground turkey or maybe the odd frozen butterball, you will not find turkey thighs or legs anywhere.

Even in the weeks leading up to Thanksgiving, chances are you’ll only find whole, previously-frozen birds and breasts tied and ready to roast.

But once Thanksgiving has come and gone, they’ve got to do something with all the surplus turkeys, right? So the butchers break down the leftover birds and sell them off piecemeal. And it is a delicious situation, indeed.

Spoonful of turkey stew in a speckled ceramic bowl with parsley

This stew comes straight from Taylor’s brain. He first made it last year, roughly jotting down the recipe in our notebook under the heading “Best #!*$-ing Turkey Soup, Ever.”

We devoured it and promptly forgot about it.

Until this past fall, when we filled up said notebook and, before breaking open the fresh, new recipe notebook (is there anything better than a new notebook? I think not) we flipped back through the old recipes just in case there were any orphaned recipes that deserved a second look. And there were a handful of them, some dismal failures we ultimately abandoned (I’m looking at you, persimmon bread) but others, like this turkey stew, were recipes that really deserved to be shared.

But when we decided to refine and share it, we were faced with a surprising inability to find a single turkey thigh anywhere in this city.

So we sat on the recipe for a few more months, checking the meat counter every week just in case, maybe, this would be the week they’d have turkey thighs.

Finally, the week after Thanksgiving, our wish came true. Of course, at that point we were dead tired of turkey, so we put it off for yet another two weeks.

But finally. Here we are. Almost two years in the making. Taylor’s Best #!*$-ing Turkey Soup, Ever (or, as I’m calling it in my more SEO and family-friendly post title, Taylor’s Ultimate Turkey Stew).

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My Favorite Turkey Taco Stuffed Peppers!

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey! Welcome to one of my forever go-to dinners! If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once […]

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!

Welcome to one of my forever go-to dinners!

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once a week because we love them so much. They are by far my most instagramm-ed recipe and you guys are always asking for an actual written recipe! So here we are. 

bell peppers ready for roasting

This recipe is going to check all the boxes.

It’s ridiculously flavorful.

You can make it ahead of time!

It’s super satisfying.

And the leftovers are wonderful. 

Plus, it’s good for us and makes for a fabulous healthy meal.

ground turkey taco meat

With the start of the new year comes the search for new, exciting healthy recipes that don’t bore us to tears. I’m right there with you! So, I wanted to share one of mine, with lots of tips and tricks.

I’m super excited to be partnering with Shady Brook Farms to share a few turkey recipes with you this month! Ground turkey is a staple on our shopping list every single week and I have tons of delish ideas up my sleeve. I love their turkey for so many reasons – including that they come from independent family farms and are raised without growth-promoting hormones and antibiotics. 

And what I really love about their ground turkey is that they offer multiple lean points, including my personal favorite 93% lean. Over the last decade or so, I have found that this is KEY to enjoy ground turkey. At 93% lean, there is still enough fat for it to taste fantastic and seamlessly replace ground beef in most recipes. 

The Shady Brook Farms turkey tastes so, so good, is juicy and flavorful and can be used to replicate most of your favorite recipes that use ground meat. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Now for the peppers?

Oooh they are a dream. 

When I say I make these once a week… they are a legit staple in my kitchen. Eddie loves them. The kids love them. I adore them. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

My secret to making these fabulous is to roast the peppers in the oven while you cook the turkey. This adds an extra element of flavor, sweetness and caramelization to the peppers that just doesn’t happen when you roast everything together. The flavors work overtime – you roast the peppers while you make the turkey, then everything comes together quickly!

I use my favorite homemade spice blend to make the ground turkey taco meat. You guys will love it and once you’ve made it, it’s super easy and you won’t  reach for a taco seasoning packet again. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Unbelievably, I don’t NEED cheese on these. If you’d like to add a sprinkling of cheddar to the top, go for it. It does make them extra delicious. But I can honestly say this is one of the ONLY recipes I enjoy without cheese too. They are so flavorful that you really don’t need it! If anything, I like to sprinkle some cotija cheese on top. Or even crush a tortilla chip or two and sprinkle it over the peppers. 

It will come as a shock to exactly no one that what I do love on top is guac! Give me alllll the guac. Or, just a dollop on each pepper and we’re good to go! 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

  • 4 bell peppers, (sliced in half lengthwise, seeds removed)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 bell pepper, (diced)
  • 1 shallot, (diced)
  • 1 pound Shady Brook Farms 93% ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • ½ cup water
  • 1 teaspoon all-purpose flour
  • shredded sharp cheddar cheese, (freshly grated (optional if you wish))
  • guacamole for serving
  • taco sauce or salsa for drizzling
  • fresh cilantro for serving
  1. Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
  2. While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
  3. Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
  4. Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.
  5. Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Make me the happiest.

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.

Leftover Roasted Turkey Ramen.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better. I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person! So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, […]

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, whether it be for lunch or dinner. And the thing is that we all really want the traditional meal, again. Sure, it’s on a slightly (or, uh, much!) smaller scale but it’s so good – again! It may even taste better after it sits and those flavors marry and get all delish. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

But. After Friday? We are over it. I am over it. I don’t mind the flavors on their own, but I want something super different and still delicious. You know?! 

Something that isn’t a leftover sandwich or plain old turkey noodle soup.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Enter turkey ramen!! And give me all the exclamation points.

I’ve made a roasted chicken ramen and a spicy pork ramen before (omg, it’s incredible!) and figured this was the perfect vehicle to throw some leftovers in. Especially (!!!) if you have grilled or smoked turkey too! Sure, roasted tastes great, but tossing in some leftover applewood smoked or grilled turkey is even better. Oh my. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

In this bowl we have garlic butter shittake mushrooms, nori sheets, lots of toasted sesame oil and soft boiled eggs.

The eggs may be my favorite part, but that’s no secret!

I mean, look at them.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

One thing I love about a bowl like this is that you can add so much of your own flavor. If you want more soy sauce or hoisin, add it! If you want more toasted sesame oil, want it spicier or more mild, want heartier or more brothy – you can control that and add in or take out what you don’t love.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I’ll be sharing all my leftover suggestions with you first thing on Friday, but in the meantime… turkey ramen should be your go-to!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Roasted Turkey Ramen

Roasted Turkey Ramen

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

  • 2 tablespoons unsalted butter
  • 12 ounces shitake mushrooms
  • 2 garlic cloves, (minced)
  • 5 cups chicken stock, (or turkey stock, or even vegetable stock!)
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 2 blocks dried ramen noodles, (seasoning packets removed)
  • 4 scallions, (sliced)
  • 2 or 4 eggs, (soft boiled or poached)
  • 2 tablespoons chili garlic paste
  • 3 teaspoons black sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 handful fresh cilantro, (for topping)
  1. Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
  2. While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too – whatever you prefer!
  3. To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  4. Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Every bit of this is heaven.

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Turkey Noodle Soup and 8 Easy Recipes Using Leftover Turkey

Worried about being buried in a mountain of leftover Thanksgiving turkey this week? Use those leftovers to whip up an easy Turkey Noodle Soup or any of these 8 easy recipes for using leftover turkey! This post is sponsored by Anderson House™ and contains tracking links. For more information about tracking links and how to […]

The post Turkey Noodle Soup and 8 Easy Recipes Using Leftover Turkey appeared first on My Baking Addiction.

        

Worried about being buried in a mountain of leftover Thanksgiving turkey this week? Use those leftovers to whip up an easy Turkey Noodle Soup or any of these 8 easy recipes for using leftover turkey!

Close up of a bowl of turkey noodle soup with a gold spoon in the bowl

This post is sponsored by Anderson House™ and contains tracking links. For more information about tracking links and how to opt out, please visit All About Do Not Track prior to clicking any links found in this post. Thank you for continuing to support the brands that make My Baking Addiction possible.

If you’re anything like me, preparing for Thanksgiving goes something like this:

Determine how big of a turkey you need to buy based on the number of guests you will be hosting.

Go to the store, stare at the size turkey you decided on and wonder if it’s really going to be big enough.

Decide to buy a turkey that’s just a little bit bigger. You know, just in case.

After everyone goes home, take stock of your kitchen situation only to realize you have mountains of turkey left over. Not to mention the leftover Sweet Potato Casserole, Parker House Rolls, and Classic Pecan Pie.

I do it every year. You’d think I’d learn, but I don’t.

So instead I have started coming up with ways to use that leftover turkey that aren’t just turkey sandwiches. I mean, I love turkey sandwiches, but I can only eat so many of them, ok?

First up: a quick and easy Turkey Noodle Soup.
(more…)

The post Turkey Noodle Soup and 8 Easy Recipes Using Leftover Turkey appeared first on My Baking Addiction.

        

Mom’s Stovetop Turkey Stuffing

Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets. No stuffing is better than Mom’s! Continue reading “Mom’s St…

Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets. No stuffing is better than Mom's!

Continue reading "Mom’s Stovetop Turkey Stuffing" »

dry-brined turkey with roasted onions

For 13 years, this site has not had a turkey recipe for a few, perhaps not terribly convincing, reasons. I don’t usually host; it’s usually a family member with, I’m sure just coincidentally, more than a 2-bedroom apartment o…

For 13 years, this site has not had a turkey recipe for a few, perhaps not terribly convincing, reasons. I don’t usually host; it’s usually a family member with, I’m sure just coincidentally, more than a 2-bedroom apartment of space. Second, I mean, this is the internet, right? And there are, as of this morning, 200,000 search results for “roast turkey.” Probably there’s a gem or two in there for you and you’ve got this covered? Finally, the truth: turkey has never been my favorite bird. I mean, when it’s done well, I do enjoy my yearly two slices (dark, please), but I’ve rarely been summoned with the motivation to finetune a recipe in the off-season.

But then a couple things changed. A few years ago I started hosting Friendsgivings (see here and here) and now, a few turkeys later, I — inevitably — have a lot of opinions about turkey. For example, when you’re making a turkey the size you need for the 18 to 25 people most Thanskgivings may entail, you’re going to want to find a way to treat the bird in a way that it won’t dry out in all of the hours it will take to safely cook through. I’ve wet-brined (a nightmare with delicious results, but still a nightmare) and dry-brined, and the latter was the clear winner.

Read more »

This 2011 Community Recipe Inspired My New Favorite Turkey Brine

We’ve partnered with La Crema Winery to share our new favorite turkey brine, just in time for Thanksgiving: a sage and honey-flavored wet brine inspired by a 2011 community member recipe.

Since day one here at Food52, the community (yes, that’s you!…

We've partnered with La Crema Winery to share our new favorite turkey brine, just in time for Thanksgiving: a sage and honey-flavored wet brine inspired by a 2011 community member recipe.


Since day one here at Food52, the community (yes, that's you!) has been our not-so-secret weapon.

Read More >>