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Turkey-Spinach Burgers with Pepperoncini Sauce

Turkey-Spinach Burgers with Pepperoncini Sauce
Prep Time
45 min prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided, plus olive oil cooking spray
  • [q:1/2] cup finely chopped onion
  • 5 oz baby spinach
  • Kosher salt and freshly ground black pepper
  • [q:1/4] cup plain nonfat Greek yogurt
  • [q:1/4] cup low-fat mayonnaise
  • 2 Tbsp minced seeded pepperoncini
  • 1 Tbsp liquid from the pepperoncini jar
  • 1 to 2 tsp fresh lemon juice or to taste
  • 1 tsp minced garlic
  • 3 oz crumbled feta cheese
  • 2 Tbsp chopped fresh oregano
  • 1 lb ground turkey
  • 4 whole-wheat hamburger buns, toasted
  • Lettuce and sliced tomatoes for garnish
Directions
  1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Increase heat to medium-high, add remaining 1 tablespoon oil and spinach, and cook, stirring, until spinach is wilted. Season with salt and pepper and transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.
  2. Meanwhile, combine yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic, and salt and pepper to taste in a small bowl and set aside.
  3. Preheat grill to medium. Once spinach has cooled, remove it from refrigerator and add feta, oregano, ground turkey, [q:1/4] teaspoon salt, and [q:1/4] teaspoon pepper. Mix just until combined and shape into 4 patties, each about [q:1/2] inch thick.
  4. Spray burgers lightly with cooking spray, and then grill over medium heat until just cooked through, about 6 minutes per side. Spread some yogurt sauce on bottom half of each bun, and then top with lettuce and tomato slices and a burger.
  5. Spoon remaining sauce over burgers and top with remaining bun halves. Serve immediately.
Nutrition Info
474 Calories, 31 g Protein, 34 g Carbohydrates, 6 g Fiber, 26 g Total fat (7 g sat, 9 g mono, 4 g poly), 947 mg Sodium, [nutrition:5] Manganese, [nutrition:4] Selenium, [nutrition:2] Vitamin B2 (riboflavin), K, Calcium, Iron, Phosphorus, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, B12, Biotin, C, E, Folate, Pantothenic acid, Copper, Magnesium

Turkey Bone Broth

Turkey Bone Broth
Prep Time
4 hours
Number of Servings
Serves 6
Ingredients
  • Turkey carcass
  • 2 Tbsp cider vinegar
  • Salt
  • Your favorite herbs and spices, optional
Directions
  1. Put turkey carcass with most of the meat removed into a large soup pot.
  2. Cover carcass with filtered water. Add two tablespoons cider vinegar.
  3. Bring water to a boil. Reduce heat and simmer for four hours.
  4. Place a fine-mesh strainer over another large pot. Strain broth through it. Remove any meat.
  5. Add salt to taste or add your favorite herbs and spices. You can enjoy broth on its own or use it for your favorite soup.
Nutrition Info
52 Calories, 6 g Protein, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 2 g Total fat (1 g sat), 96 mg Sodium, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Vitamin B12, Phosphorus

Turkey Wraps with Mango and Curried Mayonnaise

Turkey Wraps with Mango and Curried Mayonnaise
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 2 tsp curry powder
  • [q:1/2] cup fat-free or reduced-fat mayonnaise
  • 2 tsp fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat tortillas
  • 8 oz thinly sliced turkey
  • 4 cups finely chopped romaine lettuce
  • 2 cups thinly sliced seeded, peeled cucumber
  • 1 ripe mango, peeled, pitted, and chopped (about 1 cup), or 1 cup mango chutney
  • 1 ripe avocado, peeled, pitted, and cut into 8 thin slices
Directions
  1. Heat curry powder, stirring constantly, in a small skillet over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl. Stir in mayonnaise and lemon juice. Season to taste with salt and pepper.
  2. Chill, covered, until ready to use.
  3. When ready to serve, place one tortilla on a work surface. Spread with about [q:1/4] of the curried mayonnaise. Place [q:1/4] of the turkey in the center. Top with [q:1/4] of the lettuce, [q:1/4] of the cucumber, and [q:1/4] of the mango or mango chutney. Top with 2 avocado slices.
  4. Roll up like a burrito. Repeat process for remaining tortillas. Serve or make up to 4 hours ahead and refrigerate, wrapped tightly with plastic wrap. Bring to room temperature before serving.
Nutrition Info
398 Calories, 19 g Protein, 41 mg Cholesterol, 50 g Carbohydrates, 17 g Total sugars (0 g Added sugars), 8 g Fiber, 15 g Total fat (3 g sat), 871 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin K, Folate, [nutrition:4] Vitamin B6, Vitamin C, Phosphorus, [nutrition:3] Vitamin A, Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), Vitamin B12, Vitamin E, [nutrition:1] Calcium, Iron, Magnesium, Potassium, Zinc

Turkey Burgers with Corn-Avocado Salsa

Turkey Burgers with Corn-Avocado Salsa
Prep Time
40 minutes
Number of Servings
4
Ingredients

Burger

  • 1 lb lean ground turkey
  • 2 tsp ground chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat hamburger buns, split

Corn-Avocado Salsa

  • 1 cup fresh or frozen corn, cooked and sliced from the cob (if using fresh corn)
  • [q:1/2] of an avocado, peeled, pitted, and diced
  • [q:1/2] cup diced red bell pepper
  • 1 Tbsp lime juice
  • [q:1/2] tsp white wine vinegar
  • [q:1/4] cup chopped cilantro
Directions
  1. To make the burgers, mix together turkey, chili powder, cumin, and salt and pepper to taste in a large bowl. Form mixture into four patties.
  2. Grill, pan fry, or broil patties until meat is cooked through. Set burgers aside.
  3. To make the Corn-Avocado Salsa, gently toss corn, avocado, bell pepper, lime juice, vinegar, and cilantro together in a bowl. Season to taste with salt and pepper.
  4. Place each cooked burger on a bun. Top with Corn-Avocado Salsa and serve.
Nutrition Info
378 Calories, 26 g Protein, 33 g Carbohydrates, 4 g Fiber, 16 g Total fat (4 g sat, 7 g mono, 4 g poly), 444 mg Sodium, [nutrition:3] Vitamin B3 (niacin), C, [nutrition:2] Vitamin A, B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Phosphorus, [nutrition:1] Pantothenic acid, Copper, Magnesium, Manganese, Potassium, Selenium, Zinc

Turkey Pot Pie

Turkey Pot Pie
Number of Servings
Serves 8
Ingredients
  • 1 double crust pie pastry (10 inch)
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 Tbsp dried parsley
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • [q:1 1/2] cups cooked turkey, cubed
  • 3 Tbsp all-purpose flour
  • [q:1/2] cup milk
Directions
  1.  Preheat oven to 425 degrees. 
  2. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  3. Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
  4. Stir in the water. Bring mixture to a boil.
  5. Stir in the potatoes, and cook until tender but still firm.
  6. In a medium pan, mix turkey and flour gently. Add milk and heat through.
  7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  8. Pour mixture into the unbaked pie shell.
  9. Roll out the top crust, and place on top of filling.
  10. Flute edges, and make 4 slits in the top crust to let out steam.
  11. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Info
387 Calories, 10 g Protein, 20 mg Cholesterol, 50 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (6 g sat), 443 mg Sodium, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B3 (niacin), Vitamin C, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, Folate, Iron, Potassium

Heritage Turkey

Heritage Turkey
Ingredients
  • 10 to 12 lb Mary's Turkey
  • [q:1/4] cup extra virgin olive oil
  • 2 Tbsp minced garlic
  • 2 Tbsp minced brown onion
  • 2 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh thyme
  • 3 Tbsp minced fresh parsley
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 3 Tbsp butter
  • 1 Tbsp sea salt or kosher salt
  • [q:1/2] Tbsp cracked black pepper
Directions
  1. Marinate the turkey the day before cooking.
  2. In a bowl, mix together olive oil, garlic, onion, rosemary, thyme, parsley, lemon zest & lemon juice.
  3. Rinse turkey inside and out with cold water.
  4. Place turkey on roasting rack in a large roasting pan. Rub the entire outside of turkey with marinade. (You can also rub the marinade under the turkey skin if you wish.) 
  5. Cover the turkey with plastic wrap and refrigerate overnight.
  6. Remove turkey from the refrigerator 1 hour before cooking. Preheat oven to 350 degrees.
  7. Melt the butter and pour the melted butter over the turkey. Season the turkey with the salt and pepper.
  8. Place the turkey in the oven and cook until the internal temperature is 165 degrees at the thickest part of the thigh using a thermometer.
  9. Remove the turkey from the oven, tent with foil and let rest 30 minutes before slicing.

Spicy Turkey Burger

Spicy Turkey Burger
Prep Time
25 minutes
Number of Servings
6
Ingredients
  • 1 lb lean ground turkey
  • 1 garlic clove, finely chopped
  • [q:1/2] cup medium salsa
  • 1 tsp chili sauce
  • 1 tsp ground chili powder
  • 1 tsp ground cumin
  • [q:1/8] tsp ground cayenne pepper
Directions
  1. Combine all ingredients in a large bowl.
  2. Using your hands, shape mixture into six patties.
  3. Pan fry, grill, or broil until patties are done, flipping halfway through.
  4. Serve on toasted buns with lettuce, tomato, onion, and extra salsa.
Nutrition Info
With bun, tomato, onion, and lettuce: 210 Calories, 19 g Protein, 52 mg Cholesterol, 18 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 2 g Fiber, 7 g Total fat (2 g sat), 365 mg Sodium, [nutrition:4] Vitamin B3 (niacin), Vitamin B6, [nutrition:3] Vitamin B12, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Folate, Iron

Turkey, Spinach, and Apple Wrap

Turkey, Spinach, and Apple Wrap
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • 1 Tbsp reduced-fat mayonaisse*
  • 2 tsp honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas
  • 2 cups washed and dried baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
  • 4 thin slices turkey breast (4 oz)**
  • [q:1/2] Granny Smith apple, sliced paper-thin
Directions
  1. Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
  2. Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
  3. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 1 hour before serving. When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.
Nutrition Info
294 Calories, 17 g Protein, 9 g Carbohydrates, 1 g Fiber, 22 g Total fat (11 g sat, 6 g mono, 4 g poly), 254 mg Sodium

Turkey-Cran Salad Wraps

Turkey-Cran Salad Wraps
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup diced cooked turkey breast
  • [q:1/2] cup chopped celery
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup low-fat mayonnaise
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat wraps
Directions
  1. Combine turkey, celery, and cranberries in a medium bowl.
  2. Add mayonnaise and combine well. Add salt and pepper to taste.
  3. Place [q:1/4] of the turkey salad on each wrap. Roll up and refrigerate or store with a cold pack until ready to eat.
Nutrition Info
304 Calories, 15 g Protein, 33 mg Cholesterol, 34 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (2 g sat), 510 mg Sodium, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Iron, Zinc