1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. fl
o
ur
Rinse turkey and dry.
C
o
mbine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle ca
v
ity and outside of turkey with herb mixture. Shake flour into large cooking bag; pla
c
e in large roasting dish
at least 2 inches deep.
Place t
u
rkey into
b
ag acc
o
rd
i
ng to directions.
Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees. Remove from oven and slit bag open.
Re
m
ove turkey and let stand 15 minutes
before carving.
Ser
v
e with dressing.
Yield 10-12 servings.
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SOUTH
W
EST TUR
K
EY BURGERS
1 lb. ground turkey
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties.
Broil or grill until
t
h
ey lose
t
h
eir pink c
o
lor turning once.
Meanwhile, slice
mushrooms.
In skillet over medium h
e
at, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently.
I
n
small bowl mix mayonnaise and 1/3 cup salsa.
To ser
v
e, cut each
r
oll in ha
l
f.
Spread
mayonnaise mixture on bottom halves of
buns.
Top with turkey patties a
n
d mushrooms.
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