Try one of these delicious recipes:
 
Basic Turkey Gravy
Giblet Gravy
Turkey, Bacon Mushroom Caps
Turkey Caesar Salad
Orange Poppy Seed Turkey Salad
Colourful Turkey Pasta Salad
White Turkey Chili
Creamy Dijon Turkey Soup
Spicy Turkey Tacos
Easy Turkey Casserole
 
 
Basic Turkey Gravy
Servings: 14
 
Amount Measure Ingredients Preparation
1   Package   neck, heart, gizzard from TURKEY giblets  
1   Medium   carrot  thickly sliced
1   Medium   onion  thickly sliced
1   Medium   celery rib  thickly sliced
1/2   Teaspoon   salt  
1     TURKEY LIVER  
3   Tablespoons   fat from turkey drippings  
3   Tablespoons   all-purpose flour  
1/2   Teaspoon   salt  
    To Taste   pepper  
 
Method
 
  1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  2. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
  3. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
  4. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
  5. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
  6.   Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  7. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste.
  8. Provides 14 servings at 1/4 cup per portion.
 
  Nutritional Information (per serving)
  Calories     47
  Protein     1 grams
  Fat (57%)     3 grams
  Carbohydrate     4 grams
  Sodium     193 mg
  Cholesterol     4 mg
 
Making the Perfect Turkey Gravy
 
As the North American diet has changed during the past few years, gravy has all but disappeared. Only on the most special of occasions do we allow ourselves the indulgence of this hearty sauce. The Thanksgiving and Christmas meals are such occasions, when the golden brown essence of caramelized turkey drippings, blended with flour and broth, yield a gravy that adds to the flavor of the holiday. When turkey gravy is draped across the turkey slices, herb stuffing, rice or potatoes, the meal is at its best. Gravy is also an essential ingredient for hot turkey sandwiches enjoyed in the post-Thanksgiving/Christmas turkey leftover period.
 
The turkey drippings, both the browned bits and fat, provide the color and flavor needed for good gravy. Salt and pepper are essential ingredients as they enrich the natural flavors. The quality of any gravy is enhanced by adding turkey stock, wine or apple cider.
 
The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions. To produce a full flavored gravy, it is critical to cook the flour in about an equal portion of fat until the flour loses its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavor. Remember that gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.
 
If a shortage of turkey gravy is a common occurrence at your house, double the turkey gravy recipe by using melted butter and extra warm turkey or poultry stock. The following chart lists several common gravy problems and ways to eliminate them so the grand turkey feast will be complete.
 
GRAVY PROBLEMS GRAVY SOLUTIONS
   
Gravy is lumpy. With a whisk or rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly; serve.
   
Gravy is too salty. If the over salting is slight:
A. Add several raw potato slices and cook until the potato slices are translucent. Remove the slices prior to serving.
B. Add a few pinches of light brown sugar (only a few pinches, or gravy will become too sweet). If the over salting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt. Blend the two batches together.
   
Gravy is too light in color. Add ½ teaspoon of instant coffee.
   
Gravy is not thick. If time permits, allow the gravy to continue to simmer on the range top. If time does not allow, mix the following thickening agents as indicated:
A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.
B. Paste of flour and cold water.
C. Arrowroot - Blend 1 tablespoon per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Can be served as soon as the gravy thickens due to arrowroot’s lack of taste.
NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.
Gravy is too thick. Slowly whisk in more broth until the desired thickness is reached.
 
Gravy is greasy/fatty. For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.
 
 
Giblet Gravy
Servings: 16
 
Amount Measure Ingredients Preparation
1   Package   neck, heart, gizzard from TURKEY giblets  
1   Medium   carrot   thickly sliced
1   Medium   onion   thickly sliced
1   Medium   celery rib   thickly sliced
1/2   Teaspoon   salt  
1     TURKEY LIVER  
3   Tablespoons   fat from poultry drippings  
3   Tablespoons   all-purpose flour  
1/2   Teaspoon   salt  
      pepper to taste  
 
Method
 
  1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  2. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
  3. Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
  4. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
  5. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
  6. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
  7. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  8. Gradually whisk in warm poultry drippings/broth mixture.
  9. Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 servings at 1/4 cup per portion.
 
  Nutritional Information (per serving)
  Calories     72
  Protein     6 grams
  Fat (50%)     4 grams
  Carbohydrate     4 grams
  Sodium     184 mg
  Cholesterol     51 mg
Recipe by The National Turkey Federation.
 
 
 
Appetizers & Salads
 
Turkey, Bacon Mushroom Caps
Servings: 4
 
 
Amount Measure Ingredients Preparation
3   Slices   TURKEY BACON   cut into 1/4-inch slices
1   Large clove   garlic   minced
2/3   Cup   fresh bread crumbs  
2   Tablespoons   Parmesan cheese   grated
2   Tablespoons   parsley   chopped
1/4   Teaspoon   dried thyme  
    To Taste   salt and pepper  
1/4   Pound   COOKED TURKEY   chopped
3   Tablespoons   light cream  
8   Large   button mushrooms   or 4 Portobello mushrooms
1   Tablespoon   butter   melted
 
Method
 
  1. In a small skillet, over medium heat, fry bacon until almost crisp; add garlic and cook 1 minute.
  2. Remove from heat and stir in bread crumbs, Parmesan, parsley and thyme.
  3. In food processor, process turkey until minced. Add bacon mixture and pulse a few times to mix. With machine running, drizzle in cream, just until moistened.
  4. Cut stems from mushrooms, trim outside edge of cap and enlarge stuffing area; discard trimmings.
  5. Brush top of caps with melted butter and place in baking dish. Fill caps with turkey filling.
  6. Bake at 425 degrees F. 10 to 12 minutes or until caps are tender and mixture in heated through.
Recipe developed by Ontario Turkey Producers' Marketing Board, Kitchener, Ontario, Canada
 
 
 
Turkey Caesar Salad
Servings: 4
 
 
Amount Measure Ingredients Preparation
1  Tablespoon   wine vinegar  
1/4  Cup   TURKEY BROTH  
2  Cloves   fresh garlic   minced
1  Tablespoon   Dijon mustard  
1/4  Cup   olive oil  
1/2  Cup   Parmesan cheese   grated
1  Tablespoon   cream  
   To Taste   salt and pepper  
1  Pound   COOKED TURKEY BREAST   cut into small cubes
1  Head   romaine lettuce   washed, dried, and shredded
2  Each   tomatoes   diced
   To Taste   Parmesan cheese   grated
 
Method
  1. In a large bowl, mix wine vinegar, broth, garlic, Dijon, oil, Parmesan, salt, pepper and cream.
  2. Add turkey and romaine and toss well.
  3. Place salad on cold plates and add tomatoes. Sprinkle with additional Parmesan cheese. Serve immediately.
Recipe provided by Ontario Turkey Producers' Marketing Board of Kitchener, Ontario, Canada.
 
 
 
Orange Poppy Seed Turkey Salad
Servings: 4
 
 
Amount Measure Ingredients Preparation
1   Pound   TURKEY for a stir fry  
1/2   Cup   red onion   thinly sliced
1   Tablespoon   Poppy seeds  
1/4   Cup   fresh basil   thinly shredded
8   Cups   mesclun salad mix  
3   Large   oranges   pealed and sectioned
5   Tablespoons   frozen orange juice   undiluted and thawed
2   Tablespoons   water  
2   Tablespoons   vegetable oil   divided
2   Tablespoons   Dijon mustard  
1   Whole   clove garlic   minced
1/2   Teaspoon   pepper  
1/4   Teaspoon   salt  
3   Tablespoons   lemon juice  
4   Teaspoons   orange rind   grated
 
Method
 
  1. In a small bowl, whisk together orange juice, water, 1 tbsp (15ml) of the oil, lemon juice, mustard, garlic, pepper and salt.
  2. Place turkey in large reseal able plastic bag with half of orange juice mixture; marinate for about 20 minutes. Set aside remaining orange juice.
  3. Arrange lettuce , orange sections (grate rind before peeling) and onions on 4 individual salad plates.
  4. In large skill over medium-high heat, heat remaining oil. Add turkey to skillet and cook, stirring, for 3 to 4 minutes or until lightly browned and no longer pink inside.
  5. Stir in remaining orange juice mixture; bring to a boil. Stir in poppy seeds; immediately remove from heat. Place 1/4 of turkey mixture on top of each salad. Sprinkle with fresh basil and orange rind..
Recipe provided by the Ontario Turkey Producers' Marketing Board in Kitchener, Ontario
 
 
 
Colourful Turkey Pasta Salad
Servings: 4
 
 
Amount Measure Ingredients Preparation
2-1/2   Cups   tri-colored rotini pasta   cooked and drained
2   Cups   TURKEY(whitemeat preferred)   cooked and cubed
1/2   Cup   scallions   thinly sliced
1/4   Cup   celery   chopped
1/4   Cup   fresh parsley   chopped
1-1/2   Teaspoons   fresh tarragon   chopped Note:OR 1/2 Teaspoon dried
1   Teaspoon   canola or olive oil  
2   Tablespoons     tarragon vinegar  
1   Tablespoon   fresh lemon juice  
2   Tablespoons   reduced-calorie mayonnaise  
 
Method
 
  1. In a large bowl, combine pasta, turkey cubes, scallions, celery, parsley and tarragon.
  2. In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture.
  3. Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout.
  4. Makes 4 main dish servings.
 
  Nutritional Information (per serving)
  Calories     458
  Protein     30 grams
  Fat (20%)     10 grams
  Carbohydrate     60 grams
  Sodium     119 mg
  Cholesterol     56 mg
Recipe by The National Turkey Federation.
 
 
 
White Turkey Chili
Servings: 4
 
 
Amount Measure Ingredients Preparation
1   Medium Onion  onions  coarsely chopped
2  Cloves  garlic  minced
1  Tablespoon  vegetable oil  
1/2  Whole Pepper  Green & Red Pepper  chopped
2  Teaspoon  chili powder  
1  Teaspoon  dried oregano  
1/4  Teaspoon  cayenne pepper  
3/4  Cup  turkey or chicken broth  
1/2  Cup  mozzarella cheese  shredded
1  19-Ounce Can  white kidney beans  drained and rinsed
1  lb  Ground TURKEY  
1/2  Cup  low fat sour cream  
2  Tablespoon  fresh parsley  chopped
 
Method
 
  1. Heat oil in large non-stick fry pan or saucepan. Add turkey, onion and garlic. Cook, stirring constantly until turkey is no longer pink.
  2. Add dry seasonings and mix well. Add green and red pepper and broth. Bring to boil. Reduce heat and simmer for 10 - 15 minutes. Add salt and pepper to taste. Add beans, cheese, sour cream, and parsley. Heat through, stirring to combine.
  3. Serve immediately.
 
  Nutritional Information (per serving)
  Calories     281
  Protein     23 grams
  Fat (28%)     13 grams
  Carbohydrate     20 grams
Recipe provided by the Ontario Turkey Producers' Marketing Board in Kitchener, Ontario
 
 
 
Creamy Dijon Turkey Soup
Servings: 6
Meal Type: Soup
Ethnicity: French
 
Amount Measure Ingredients Preparation
1   Cup
   celery
   coarsely chopped
1   Cup
   onion
   minced
3   Tablespoons
   margarine
  
1   Large clove
   garlic
   chopped
3   Tablespoons
   flour
  
1/2   Teaspoon
   salt
  
1/4   Teaspoon   white pepper
  
4   Cups
   skim milk
  
1/4   Cup   Dijon-style mustard
   shredded
2   Teaspoons
   reduced-sodium chicken bouillon crystals
   drained and rinsed
2   Cups
   COOKED TURKEY
  
      French bread
  
 
Method
 
  1. In 3-quart saucepan, over medium-high heat, sauté celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and sauté 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.
  2. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.
  Nutritional Information (per serving)
  Calories     233
  Protein     21 grams
  Fat (34%)     9 grams
  Carbohydrate     17 grams
  Sodium
     689 mg
  Cholesterol
     39 mg
Recipe by The National Turkey Federation.
 
 
 
Spicy Turkey Tacos
Servings: 8
 
Amount Measure Ingredients Preparation
1   Large
   Onion
   Chopped
2   Cloves
   Garlic
   Minced
1   Small
   Red or Green Pepper
   Chopped
15 / 1   mL / tbsp
   Oil
   chopped
500 / 1   g / lb
   Ground Hayter's Turkey
  
15 / 1   mL / tbsp
   Chili Powder
  
125 / 1/2   mL / cup   Tomato Salsa
  
25 / 2   mL / tbsp
   Tomato Paste
  
16   shells   Tomato Paste
   
 
Method
 
  1. Saute onion, garlic and red pepper in oil until onion is transparent (about 5 minutes).
  2. Add Turkey and chili powder and cook over medium heat about 5 to 6 minutes, stirring and separating turkey as it cooks.
  3. Stir in tomato salsa and tomato paste and simmer for 5 minutes.
  4. Serve in taco shells topped with shredded cheese and other garnishes if desired.
Suggested Garnishes: Shredded cheese, chopped tomatoes, shredded lettuce, sour cream, salsa
 
 
 
Easy Turkey Casserole
Servings:4-6
 
Amount Measure Ingredients Preparation
1   lb
   Hayter's Ground Turkey
   
1   cup
   Macaroni
   raw
1/4   cup
   Onion
   
1   can
   Tomato Soup
   
1/2   cup
   Water or Milk
  
1   clove
   Garlic
   minced
1/2   tsp   Pepper
  
1   tsp
   Parsley Flakes
  
250   g   Cheddar Cheese
   grated
 
Method:
 
  1. Mix all ingredients (except cheese) together in casserole dish
  2. Cover top with grated cheese
  3. Bake in conventional oven at 350 degrees, uncovered, for 45 minutes
 
New Years Resolutions...
Let us help you meet those
New's Years Resolutions in 2008. Turkey is low in fat and high in protien. Healthy and nutritious, turkey can be substituted for all types of meats in any recipe.
***New Location***

Our Turkey products are now available at
Central Fresh Market
 Kitchener

&

Brady's
Meat & Deli

Waterloo

More details.....

 
 
 
   
 
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