Make this easy turkey tenderloin marinade recipe with maple syrup, dijon mustard, and garlic for irresistibly juicy and flavorful turkey! Ever since I stumbled upon turkey tenderloins and began ...

Place turkey on a large rimmed baking sheet or roasting pan and completely cover the bird with the marinade, pouring it inside the cavity, over the entire bird and under the skin. Refrigerate ...

Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours. Light a grill. Scrape the marinade off of the turkey cutlets.

Preheat the oven to 475°. Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin.

2 gallons cold water. One 12- to 14-pound turkey, rinsed thoroughly with cold water, giblets and neck reserved for gravy (if using), tailpiece removed; see cook’s notes for larger turkey ...

Of all three recipes, the one I'd be most likely to make again is the creamy, delicious turkey-and-wild-rice soup. Though the Thanksgiving leftovers sandwich and turkey salad were good, I wouldn't ...

Turkey leftover recipes. Again, no shame in simply eating Thanksgiving leftovers as-is the next day. But Grant and Washington, D.C.-based dietitian Caroline Thomason, RD, CDCES, also offer plenty ...

After the meal, let the meat simmer away into a gumbo, a congee or a barley soup, dishes as thrillingly varied as the meals they came from, Melissa Clark writes.

2 cups table salt, see cook’s notes. 2 gallons cold water. One 12- to 14-pound turkey, rinsed thoroughly with cold water, giblets and neck reserved for gravy (if using), tailpiece removed; see ...