"Our turkey was WONDERFUL!!!!!!!!!!!!
My Dad overcooked it (by a lot) He used a table-top roaster, and a cooking bag, and cooked it for 6 1/2 hours (it was a 16 pound bird) but it was still very tender and flavorful.
The meat just fell off the bones."
-- Carolyn P. |
Copyright 2004-2007
Roeske Farms -
All Rights Reserved
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Great Turkey Recipes
Here are some recipes we've found very good. If you have one you'd like to share, email it to us and we'll consider adding it to this page.
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Our customers have submitted creative turkey recipes! They are HERE! |
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New for 2010! Grilling a Turkey
J. Johnson, one of our customers, shares his tips for grilling a turkey here.
Roasting a Roeske Turkey (2009 Roeske Recipe - Best Ever)
We used the Alton Brown approach. Watch his short videos at the Food Network. Here's a brief summary of his method:
 Plan Ahead
If you're starting with a frozen bird, you'll need 2-3 days to thaw it in the refrigerator.
Cook the stuffing separately. Many recipes are online to suit your taste buds.
Prepping and Cooking
Wash the turkey, remove giblets, and place in a roasting pan. Create a triangle of foil to cover the breast area but leave the dark meat area of the legs exposed. Remove this "helmet" and set aside.
Rub bird with a thin layer of Canola oil and sprinkle it with your favorite spices.
Place in oven pre-heated to 500 degree. (No, that's not a typo. You want to sear the bird so it's a beautiful brown.) After 30 minutes, place the "helmut" on the bird and turn down the oven to 350 degrees. Continue roasting without opening the oven for about an hour and a half for a 14 pound bird. You want to achieve 161 degrees when your meat thermometer is placed in the thickest part of the dark meat.
Remove from the oven and let it rest for a few minutes. During that time, the internal temperature will rise a bit and the juices will stabilize. Then you can take it to the table and carve it.
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Roasting a Roeske Turkey (Traditonal)
(The Hartland Farms Recommendation but review the recipes our customers have submitted. They are exceptionally good, too.)
If frozen, thaw the turkey a few days in the refrigerator. Just before time to cook, rinse and pat dry with a paper towel. Place in a roasting pan. Sprinkle your favorite spices or just salt and pepper.
 Stuffing can be put in the cavity, but only just before the turkey is placed in the oven. If no stuffing is used, onion and celery can be placed in the cavity for extra flavoring of the juices.
Cover with lid or foil.
Bake in a 325 degree oven.
Baste every 40 minutes.
Remove cover for the last 20 minutes if browning is desired.
Plan approximately 20 minutes of baking per pound of turkey. Using a meat thermometer is the best way to know. It is done when it reaches 180 degrees.
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Patricia's personal favorite.
This recipe came from her
sister Shayla:
Turkey Enchiladas
1 1/2 c. cooked turkey in small pieces
1 1/2 c. shredded cheddar cheese
1/2 c. shredded Monterey Jack cheese
1 can cream of mushroom soup
1 can tomato soup
1/2 can mild enchilada sauce
8 flour tortillas
Combine cheeses together in a small bowl.
Combine soups and enchilada sauce in another bowl.
Combine turkey and 1/2 cup of cheese mixture in a different bowl.
Put 2 Tbls. of turkey and cheese mixture in tortilla and roll up. Place rolled tortillas in a 9 x 13 inch pan with folds facing down. Pour soup and sauce mixture over all the tortillas. Top with remaining cheeses.
Bake in a 350 degree oven for 25 - 30 minutes.
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Turkey Broccoli Casserole
2 1/2 c. cooked turkey in bite size pieces
1 pkg frozen broccoli-thawed
1 can cream of mushroom soup
1 c. grated cheddar cheese
Salt and Pepper
Spray bottom of a square 8 x 8 inch pan with non-stick spray. Put in the pan in this order: turkey, broccoli, soup, salt and pepper.
Bake in a 350 degree oven for 45 minutes. Remove from oven. Sprinkle cheese on top and put back in the oven for another 15 minutes or until cheese is melted.
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Turkey Stroganoff
1/4 c. diced green pepper
1/4 c. chopped onion
2 T. margarine
1 can condensed cream of mushroom soup
1/2 c. sour cream
2 c. cooked noodles
1 1/2 c. cooked turkey in bite size pieces
1/2 t. paprika
In saucepan, cook green pepper and onion in margarine until tender. In 1 1/2 quart casserole, blend soup and sour cream. Stir in remaining ingredients. Bake at 350 degree for 35 minutes or until hot. Stir occassionally. Sprinkle with additional paprika. Makes about 4 1/2 cups.
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Turkey Tortilla Soup Submitted By: Marisa
Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, grated cheese and cilantro, if desired.
1 1/4 cups chicken broth (broth from the turkey is best)
12 (6 inch) corn tortillas, cut into 1/2 inch strips
1 1/4 cups green enchilada sauce
1 1/4 cups red enchilada sauce
1 teaspoon ground cumin
2 cups cooked turkey, chopped
1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 avocado - peeled, pitted and diced
1 cup shredded Cheddar cheese
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.
Yields: 4 servings |
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