Cooked turkey, wild rice, and chunky celery are folded into a pale broth-and-cream sauce, then baked until hot and gently bubbling. The rice cooks separately, so its texture is easy to judge and the casserole needs only a short bake. Keep the sauce slightly loose before it goes into the oven: the rice will absorb some of it, but the finished dish should remain creamy, with no browned crust.

Ingredients for Turkey and Wild Rice Casserole

• 1 cup regular wild rice blend (180g), not quick-cooking
• Low-sodium chicken or turkey broth for cooking the rice, as directed on the package (usually about 2½ cups), plus a little extra if needed
• 3 cups cooked turkey (450g), cut into bite-size pieces
• 2 cups celery (220g), cut into chunky pieces
• ½ cup finely diced yellow onion (75g)
• 3 tablespoons unsalted butter (40g), plus a little for the dish
• 3 tablespoons all-purpose flour (25g)
• 2 cups low-sodium chicken or turkey broth for the sauce
• 1 cup heavy cream
• ¾ teaspoon kosher salt, or to taste
• ½ teaspoon black pepper
• Optional: 1 teaspoon fresh thyme leaves

For a chicken version, replace the turkey with the same amount of bite-size cooked chicken. Half-and-half can replace the heavy cream, though the sauce will be less rich.

How to Make Turkey and Wild Rice Casserole

1. Cook the rice: Bring the rice and the amount of broth directed on its package to a boil in a saucepan. Cover with a close-fitting lid, reduce the heat to low, and simmer gently until the grains are tender but still distinct, usually 35 to 45 minutes. Start checking at the earliest time on the package; a vigorous simmer can use up the liquid too quickly. Reserve any cooking liquid that remains.
2. Soften the vegetables: Preheat the oven to 350°F (175°C). Melt the butter in a 3-quart saucepan or Dutch oven over medium heat. Add the celery and onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion softens and the celery begins to turn tender without browning deeply.
3. Make the sauce: Stir the flour into the vegetables and cook briefly. Gradually whisk in the 2 cups of broth, then stir in the cream, salt, pepper, and optional thyme. Reduce the heat as needed to keep a gentle simmer. Stir for 5 to 8 minutes, until the sauce coats a spoon but remains pourable.
4. Assemble: Fold the cooked rice and turkey into the sauce. If the mixture looks stiff, add a small splash of reserved rice liquid or extra broth. It should look creamy and loose, not dry or tightly packed. Transfer to a lightly buttered 3-quart glass casserole dish.
5. Bake: Bake uncovered for 20 to 30 minutes, checking at 20 minutes. The casserole is ready when it is hot throughout and gently bubbling at the edges. Do not wait for the surface to brown; a longer bake can dry out the cooked turkey.
6. Rest: Let stand for 5 to 10 minutes, then serve from the dish. If it thickens more than you like, loosen individual portions with a little warm broth.

Why Cook the Wild Rice Separately?

Wild rice blends differ in cooking time and liquid needs, so follow the package directions and cook the rice until tender before assembling the casserole. The short oven bake is only for heating the turkey, rice, and sauce together. It cannot replace the longer cooking time needed for raw rice, and quick-cooking rice may need different liquid and timing.

How to Keep the Casserole Creamy

The sauce should still flow easily when you fold in the rice. Rice absorbs moisture during baking and continues to do so as the casserole sits, so a sauce that is thick before assembly can leave the finished dish dry. Bake only until hot and bubbling at the edges, with sauce still visible around the turkey and rice.

Serving, Storage, and Reheating

Serve hot with a simple green salad. Cranberry sauce can be offered on the side for a sweet-tart contrast.

The rice can be cooked ahead and refrigerated in an airtight container. If the assembled mixture seems stiff before baking, add a little broth to loosen it.

Cool leftovers promptly and refrigerate covered in an airtight container for up to 4 days. Reheat covered in a 325°F (165°C) oven until steaming hot throughout, or microwave individual portions in short intervals. Add a splash of broth or cream if the rice has absorbed too much sauce.

For longer storage, freeze airtight portions for up to 2 months and thaw overnight in the refrigerator before reheating. The rice may soften after freezing, and the sauce may need a little broth or cream to loosen it.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 320 calories, 22g protein, 16g fat, and 22g carbohydrates. Approximate nutrition per 100g: 125 calories, 9g protein, 6g fat, and 9g carbohydrates. Values vary with the broth, turkey, and rice blend used.

Removing the backbone and pressing the breastbone flat gives this whole Christmas turkey a broad, skin-side-up surface for roasting. Garlic-herb butter goes beneath the skin to season the meat and over the top for a browned, pepper-speckled finish. A rack in a rimmed pan supports the bird and leaves the skin exposed.

For a roughly 12-pound turkey, allow about 1½ to 2 hours in the oven, but treat that as a planning estimate. Start checking early with a thermometer: the thickest part of both the breast and thigh must reach the target temperature before the turkey comes out. Brining is optional.

Ingredients for Christmas Spatchcock Turkey

• 1 whole turkey, thawed, about 12 lb (5.4 kg), giblets removed
• 1 cup (2 sticks) unsalted butter, softened (225g)
• 5–6 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon kosher salt, adjusted for the salt type and turkey
• 1½ teaspoons freshly ground black pepper

Optional: Add 1 teaspoon finely grated lemon zest to the butter, or use a few small rosemary or thyme sprigs for serving. Reduce the added salt if using salted butter. A turkey labeled kosher, self-basting, or pre-brined may need less salt or none.

How to Make Christmas Spatchcock Turkey

1. Preheat and dry: Heat the oven to 425°F (220°C). Pat the turkey thoroughly dry, including the cavity and skin; surface moisture slows browning. Keep it refrigerated until you are ready to prepare it.
2. Spatchcock the turkey: Place it breast-side down on a stable cutting board. With sturdy poultry shears, cut along both sides of the backbone and remove it. Turn the bird breast-side up and press firmly on the breastbone until it cracks and the turkey lies flat. Save the backbone for stock or gravy if desired.
3. Add the garlic-herb butter: Stir together the softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Slowly loosen the skin over the breasts and thighs with your fingertips, taking care not to tear it. Spread some butter beneath the skin and rub the rest over the outside.
4. Arrange on the rack: Set a wire rack in a rimmed roasting pan large enough to hold the flattened bird; line the pan with foil first if desired. Place the turkey skin-side up with its legs and wings spread, keeping the legs from overlapping the breast. Tuck the wing tips beneath the shoulders if they stick out.
5. Roast uncovered: Roast for an estimated 1½ to 2 hours, beginning temperature checks after about 1 hour 15 minutes. Rotate the pan if one side browns faster. If a particular area gets too dark before the meat is done, loosely tent just that area with foil.
6. Check and rest: Insert an instant-read thermometer into the thickest part of the breast and thigh, avoiding bone. Both locations should reach 165°F (75°C); browned skin alone does not indicate doneness. Transfer the turkey to a carving board and rest for about 20–30 minutes so the juices settle before carving. Tent loosely only if needed, since tight covering can soften the skin.

Make-Ahead and Brining Notes

The turkey can be spatchcocked ahead and kept refrigerated until roasting. For drier skin, leave it uncovered in the refrigerator overnight before adding the butter. Brining is not required; if you choose to brine, dry the skin thoroughly afterward and adjust the added salt.

Serving Christmas Spatchcock Turkey

Present the whole flattened turkey before carving, with a few rosemary or thyme sprigs if desired. Serve with mashed potatoes, stuffing, cranberry sauce, green bean casserole, or roasted vegetables.

For another holiday poultry centerpiece, try Christmas Roast Chicken with Orange and Rosemary. For a different holiday main course, see Christmas Beef Wellington with Mushroom Duxelles.

How to Store and Reheat Turkey

Refrigerate carved leftovers in an airtight container for 3–4 days. Reheat covered in a 350°F (175°C) oven until hot throughout and the turkey reaches 165°F. The skin may soften during reheating.

To freeze, cool and slice the leftover turkey, then pack it in an airtight freezer-safe container or bag with excess air removed. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 11 servings: 640 calories, 70g protein, 39g fat, and 1g carbohydrates. Approximate nutrition per 100g: 235 calories, 26g protein, 14g fat, and 0g carbohydrates. Values vary with the turkey’s edible yield and how much butter and pan drippings are consumed.

Cooked turkey, Brie, and cranberry sauce make a warm filling for soft dinner-roll sliders. Keeping the rolls connected makes the batch easy to assemble, bake, and cut into 12 portions. A thin cranberry layer stays visible at the cut sides without overloading the bread.

The sliders bake covered until the turkey is hot and the Brie begins to melt. A brief uncovered finish turns the buttered, poppy-seed-flecked tops golden. Serve them as an appetizer or a casual meal.

Ingredients for Cranberry Turkey and Brie Sliders

• 1 package (12 rolls) soft connected sweet dinner rolls, such as Hawaiian rolls (340g)
• 12 ounces cooked turkey, thinly sliced or chopped (about 3 loosely packed cups; 340g)
• 8 ounces Brie, thinly sliced (225g); remove the rind if you prefer a more even melt
• 1/2 cup cranberry sauce, whole-berry or jellied (140g)
• 3 tablespoons unsalted butter, melted (45g)
• 1 teaspoon poppy seeds
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Leftover cooked turkey or deli turkey both work. If using different rolls, choose a soft connected sheet that can be sliced horizontally.

How to Make Cranberry Turkey and Brie Sliders

1. Prepare the rolls: Preheat the oven to 350°F (175°C). Without separating the rolls, use a long serrated knife to slice the whole sheet horizontally. Set the bottom half in a 9-by-13-inch baking dish.
2. Layer the filling: Spread the turkey evenly over the bottom rolls, then add the thin Brie slices. Spread the cranberry sauce in a thin, even layer over the filling, nearly to the edges. Replace the top half of the rolls.
3. Brush the tops: Stir the poppy seeds, garlic powder, and parsley into the melted butter. Brush lightly and evenly over the rolls without letting butter pool around the bottoms.
4. Bake covered: Loosely cover the dish with foil. Bake for 12 to 15 minutes, checking after 12 minutes. Keep the dish covered until the filling is hot and the Brie is beginning to melt; a chilled pan may need more time.
5. Brown the tops: Remove the foil and bake for another 3 to 7 minutes. Start checking after 3 minutes and stop when the tops are glossy and golden and the Brie is melted. Rotate the dish once if the tops brown unevenly.
6. Rest and cut: Let the batch rest for 3 to 5 minutes so the cheese settles slightly. Cut along the roll seams into 12 sliders and serve warm.

How to Keep the Filling in the Rolls

Use the measured cranberry sauce in a thin layer rather than adding extra: too much wet filling can soften the bread and squeeze out when the sliders are cut. Thin Brie slices melt more evenly, while keeping the rolls attached until after baking helps the portions stay aligned. Serve soon after the brief rest.

Serving Cranberry Turkey and Brie Sliders

Serve warm as a handheld appetizer or with a green salad, vegetable sticks, or pickles for a casual meal.

How to Store and Reheat the Sliders

Refrigerate leftovers promptly in an airtight container and use within about 2 days for best quality. Reheat a batch covered with foil in a 350°F oven until the filling is hot, checking early so the rolls do not dry out. For one slider, microwave in short intervals until warm; the bread will be softer.

To assemble ahead, cover and refrigerate the dish before baking. Allow extra covered baking time if it starts cold, and check that the filling is hot before uncovering. Freezing is not preferred because the rolls and Brie may lose texture when thawed and reheated.

Nutrition Information

Approximate nutrition per slider, based on 12 sliders: 270 calories, 13g protein, 11g fat, and 22g carbohydrates. Per 100g: about 295 calories, 14g protein, 12g fat, and 24g carbohydrates. Values vary with the rolls, turkey, Brie, and cranberry sauce used.

Roast turkey should have deeply browned skin and meat that is cooked through without relying on the clock. This whole, unstuffed bird gets a coating of softened butter, salt, and pepper, with onion placed loosely in the cavity. It roasts breast-side up at a steady temperature, without scheduled basting.

Start checking the breast and thigh before the estimated roasting time is up; skin color cannot tell you whether either is done. After a rest, present the turkey whole on a platter with roasted garlic and red onion, fresh parsley, and orange wedges.

Serves: About 10–12. Prep: 25 minutes, excluding thawing. Roast: About 3–4 hours. Rest: 30 minutes. Total: About 3 hours 55 minutes to 4 hours 55 minutes, excluding thawing.

Ingredients for Classic Roast Turkey

• 1 whole turkey (12–14 pounds), fully thawed, with neck and giblets removed
• 1/2 cup (1 stick; 113g) unsalted butter, softened
• 1 tablespoon Diamond Crystal kosher salt or about 2 teaspoons Morton kosher salt; reduce if the turkey is pre-brined or salt-enhanced
• 2 teaspoons freshly ground black pepper
• 1 medium yellow onion, quartered
• 1 cup water, plus more as needed
• 1 whole garlic bulb, halved crosswise
• 1 medium red onion, halved
• 1 orange, cut into wedges
• 1 small bunch fresh flat-leaf parsley
• 3–4 fresh thyme sprigs (optional)

The yellow onion and optional thyme are loose cavity aromatics, not serving stuffing. The garlic and red onion roast for the platter; the orange and parsley go on fresh.

How to Roast the Turkey

1. Prepare the oven and pan: Heat the oven to 325°F (165°C). Position an oven rack low enough to leave room above the turkey. Set a roasting rack in a large pan with enough space that the bird will not press against the sides. Pour 1 cup water beneath the rack.
2. Dry and season: Check that the turkey is fully thawed, including inside the cavity, and remove the neck and giblets if needed. Pat the skin thoroughly dry so the butter spreads evenly and the skin can brown. Season the cavity and exterior with the salt and pepper. Place the yellow onion and optional thyme loosely in the cavity; do not pack it.
3. Butter and position: Spread the softened butter over the exposed skin. Set the turkey securely on the rack, breast-side up. Tuck the wing tips beneath the bird to help protect them from burning, and leave the legs untrussed.
4. Roast: Roast uncovered, planning on about 3–4 hours for this unstuffed bird. Check the pan occasionally and add a little water beneath the rack if it dries out or the drippings threaten to scorch. If an area darkens too quickly, tent just that area loosely with foil. Begin checking the breast and thigh temperatures at about 2 hours 30 minutes; recheck as the turkey approaches doneness.
5. Roast the platter vegetables: During roughly the final hour, place the garlic and red onion halves cut-side up in a sheltered area of the roasting pan. Roast for about 45–60 minutes, until tender and visibly roasted but not blackened. Remove them when ready, even if the turkey needs more time.
6. Check and rest: Remove the turkey only when an instant-read thermometer reads 165°F (75°C) in both the thickest part of the breast and the innermost, thickest part of the thigh, without touching bone. Rest the turkey whole for about 30 minutes. Save the pan drippings for gravy if desired.
7. Arrange the platter: Transfer the uncarved turkey to a large rectangular platter. Arrange the roasted garlic and red onion around it, then add the fresh orange wedges and parsley sprigs without covering the browned breast. Carve for serving.

How to Tell When the Turkey Is Done

Use the 3–4-hour roasting time as a planning window, not a deadline: a bird’s shape and the oven can change how quickly it cooks. Check the thickest breast meat and the thickest inner thigh separately, keeping the thermometer tip away from bone. Both must reach 165°F, even if the skin is already deeply browned.

When to Use Foil

Start uncovered so the skin can brown. If the breast or another area becomes dark before the meat is done, lay foil loosely over that area and continue roasting. Foil limits further browning; it does not replace temperature checks.

Preparing a Frozen Turkey

The listed prep time does not include thawing. Allow roughly 24 hours of refrigerator thawing per 4–5 pounds, or about 3–4 days for a 12–14-pound turkey. Check that no ice remains in the cavity before preparing the bird.

Serving and Storing Leftovers

Present the rested turkey whole, then carve it for serving. Keep edible dressing out of the cavity; serve Grandma’s Thanksgiving Dressing baked separately.

Refrigerate leftover turkey in airtight containers within 2 hours after cooking and use it within 3–4 days.

Nutrition

Approximate per serving, based on 12 servings: 460 calories, 60g protein, 22g fat, and 3g carbohydrates. Approximate per 100g of served turkey and garnish: 205 calories, 27g protein, 10g fat, and 1g carbohydrates. Estimates vary with the amount of meat and skin served, how much butter remains with the turkey, and whether the garnishes are eaten.

Herb butter beneath the breast skin seasons the meat, while a little rubbed over the outside helps the skin turn golden and flecked with herbs and pepper. Roast the whole turkey breast-side up at a steady 325°F (165°C), without routine basting. The key is to check both the breast and thighs with a thermometer: the skin can look ready before the meat is cooked through. Serve the bird intact on a white platter with fresh herbs and lemon, then carve.

Ingredients for Roast Turkey

• 1 whole turkey (12 to 14 pounds), fully thawed, with neck and giblets removed
• 1 cup (2 sticks) unsalted butter, softened (225g)
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh sage
• 2 tablespoons finely chopped fresh parsley
• 4 garlic cloves, minced
• 2 teaspoons kosher salt, for an untreated turkey
• 1 1/2 teaspoons black pepper
• 2 lemons, divided
• 1 large yellow onion, quartered
• 3 celery ribs, cut into large pieces
• 2 medium carrots, cut into large pieces
• 1 cup low-sodium chicken or turkey stock, or water
• 1 generous handful fresh rosemary, thyme, sage, and parsley sprigs, divided between the cavity and platter

Check the turkey label before adding salt. If it says enhanced, self-basting, kosher, pre-brined, or contains a salt solution, reduce or omit the salt and do not brine it again. Brining is optional for an untreated turkey; this recipe does not require it.

How to Roast Turkey

1. Dry the turkey and preheat the oven: Check that no ice remains in the cavity. Pat the turkey very dry inside and out; do not rinse it. Let it stand at room temperature for 30 to 45 minutes while you position an oven rack in the lower third and preheat to 325°F.
2. Make the herb butter: Mash the softened butter with the chopped rosemary, thyme, sage, parsley, garlic, salt, and pepper. Reserve 2 tablespoons for the outside of the turkey. The butter should be spreadable, not melted.
3. Butter the breast: Gently loosen the skin over both breast halves without tearing it. Spread the remaining butter over the breast meat beneath the skin, then rub the reserved butter over the outside. Keep some herbs and pepper visible on the skin.
4. Set up the pan: Put the celery, carrots, and some of the onion in a large roasting pan. Set a rack over the vegetables and pour the stock or water into the pan, keeping it below the rack. Loosely place one halved lemon, the remaining onion, and several herb sprigs in the cavity. Do not pack it tightly. Tuck the wing tips behind the body and set the turkey breast-side up on the rack.
5. Roast uncovered: Roast for about 3 to 3 1/2 hours, using that range only to plan when to check. There is no need to baste routinely. Rotate the pan halfway through only if the turkey is browning unevenly. If the breast turns richly golden before the meat is done, lay foil loosely over the breast and top without pressing it against the skin. Add a little more stock or water below the rack only if the pan dries out.
6. Check both breast and thighs: Begin checking about 45 minutes before the expected finish, generally around 2 1/2 hours. Insert a thermometer into the deepest part of the breast and the thickest part of each thigh without touching bone. Remove the turkey when the breast reaches 160°F (70°C) and the thighs reach at least 170°F (75°C). Check another spot if a reading seems inconsistent.
7. Rest and serve: Carefully transfer the whole turkey to a large white platter. Tent it loosely with foil and rest for 30 to 45 minutes; check that the breast reaches 165°F (75°C) during the rest. Save the pan drippings for gravy. Just before serving, arrange the remaining lemon in halves or slices and the fresh herb sprigs around the turkey, leaving the browned breast visible. Carve after presenting it.

How to Tell When Roast Turkey Is Done

The skin should be golden to amber-brown, but color cannot confirm doneness. Turkey size, starting temperature, and oven heat can all change the finish time, so use the clock to decide when to start checking—not when to take the bird out. If the skin still needs color, leave it uncovered. If the breast has browned enough but the meat needs more time, keep the foil tent loose so it does not trap steam against the skin.

Bake bread stuffing separately rather than packing it into the cavity. If you do not have a roasting rack, sturdy, large pieces of onion, carrot, and celery can elevate the turkey above the pan liquid. For gravy, strain the reserved drippings and skim off excess fat; add stock if more liquid is needed.

Make-Ahead, Storage, and Reheating

Make the herb butter up to 2 days ahead and refrigerate it; soften it before spreading. The pan and cavity aromatics can be chopped a day ahead and refrigerated separately.

Refrigerate leftover turkey in shallow airtight containers within 2 hours. It keeps for 3 to 4 days. To reheat, cover sliced turkey with a splash of broth or gravy and warm it at 250°F (120°C) to 300°F (150°C) until hot. Freeze cooled sliced or shredded turkey, preferably with a little broth or gravy, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per serving, based on 13 servings of cooked turkey with skin and some retained herb butter, without gravy: 515 calories, 56g protein, 31g fat, and 1g carbohydrates. Approximate per 100g of served turkey: 235 calories, 26g protein, 14g fat, and less than 1g carbohydrates. Values vary with the amount of meat, skin, and butter served; pan vegetables and liquid are not counted as a side dish.

Ground turkey, peas, corn, and carrots form the filling for these crustless muffin-size cups. Each one gets a thick mashed-potato cap and cheddar that melts over the top. They’re soft rather than sturdy hand pies, so the filling needs to be thick before it goes into the tin. A short rest after baking makes the cups easier to lift while leaving the colorful filling visible at the sides.

Ingredients for Mini Shepherd’s Pie Cups

• 1 tablespoon olive oil, plus more for greasing the muffin tin
• 1/2 cup finely diced onion (75g)
• 1 lb ground turkey (450g)
• 1 garlic clove, minced
• 1 cup frozen peas, corn, and diced carrots (150g)
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1/2 cup low-sodium chicken or beef broth (120g)
• 2 1/2 cups prepared mashed potatoes, warm and thick (550g)
• 3/4 cup shredded cheddar cheese (85g)

Yield: 12 mini cups; about 2 mini cups per child-size meal portion, depending on appetite. Time: 20 minutes prep, about 35 minutes cooking, plus 10 minutes cooling.

How to Make Mini Shepherd’s Pie Cups

1. Preheat and grease: Heat the oven to 350°F (175°C). Thoroughly grease the bottoms and sides of a 12-cup standard muffin tin. The mashed potatoes should be warm enough to spread but thick enough to hold a mound.
2. Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion until softened. Add the turkey and cook, breaking it into small pieces; stir in the garlic near the end. Cook for about 7 to 9 minutes total, until no raw-looking turkey remains and it reaches 165°F (75°C).
3. Thicken the filling: Stir in the frozen vegetables, tomato paste, flour, thyme, salt, and pepper. Add the broth and simmer uncovered for 4 to 6 minutes, stirring and reducing the heat as needed to maintain a gentle simmer. The vegetables should be hot and the sauce should cling to the turkey, with no liquid pooling in the skillet.
4. Fill and top: Divide the filling among the muffin wells, using roughly 1/4 to 1/3 cup per well as the tin allows. Leave about 1/4 inch below each rim for the topping. Spread about 3 tablespoons mashed potatoes over each portion, bringing the potato toward the edges without packing the wells too full.
5. Bake, then add cheese: Bake uncovered for 15 to 20 minutes. Start checking after 15 minutes; the centers should be hot and the filling should bubble gently at the edges. Sprinkle cheddar over every potato cap and bake about 5 minutes more, until the cheese is melted with only slight golden spots.
6. Cool and lift: Let the cups stand in the tin for about 10 minutes. Loosen each edge with a thin spoon or small offset spatula, then support the cup from underneath as you lift it onto a plate. Let the portions cool further before serving young children.

How Thick Should the Filling Be?

The filling should mound briefly on a spoon rather than pour off it. If broth still collects at the bottom of the skillet, keep simmering uncovered until it reduces. Without a crust to contain the filling, extra liquid makes the cups more likely to slump when lifted.

Getting the Cups Out of the Tin

These are tender mini portions, not firm pastry-shell hand pies. Grease the sides of the wells as well as the bottoms, and give the cups their full 10-minute rest before loosening them. Lift gently from below; slightly irregular sides are normal.

Prepared Potatoes and Ingredient Swaps

Leftover or prepared mashed potatoes work well if they are thick enough to form a substantial cap. If the mash is too stiff to spread, loosen it only enough to make topping the cups easier.

Ground beef can replace the turkey; drain excess fat before adding the flour and broth. The exposed filling will be darker. Cauliflower mash is a wetter variation and will not give the cups quite the same potato-topped structure.

Serve warm with fruit or a simple side. For another ground-turkey dinner, try baked turkey meatballs for kids. If you keep frozen peas on hand, pasta with peas and ham for kids is another meal to make with them.

Make-Ahead, Storage, and Reheating

To assemble ahead, cover the filled muffin tin and refrigerate it until ready to bake. Cold cups may need longer than the usual baking time; check that their centers reach 165°F.

Refrigerate cooked leftovers promptly in a covered container for 3 to 4 days. Reheat them in the oven until hot through, checking for 165°F at the center. Completely cooled cooked cups can also be frozen in an airtight container; thaw them in the refrigerator before reheating.

Nutrition

Approximate per mini cup (1 of 12): 165 calories, 11g protein, 8g fat, and 11g carbohydrates. Approximate per 100g: 140 calories, 9g protein, 7g fat, and 10g carbohydrates. Values vary with the ground turkey, prepared mashed potatoes, and finished cup size.

Turkey pan drippings make a savory, golden-brown gravy that coats sliced meat without running off the plate. The browned bits left in the roasting pan add flavor, while a measured turkey-fat-and-flour roux gives the sauce its smooth, pourable body.

Make the gravy on the stovetop while the turkey rests. Because drippings vary in volume and saltiness, measure the defatted juices and add stock to reach the starting liquid amount. Hold back extra stock for thinning, and taste before adding salt.

Ingredients for Turkey Gravy from Drippings

• About 1 to 1 1/2 cups turkey pan drippings, before separating the fat
• 1/4 cup rendered turkey fat from the drippings; add up to 2 tablespoons unsalted butter if needed to reach 1/4 cup total fat
• 1/4 cup all-purpose flour (30g)
• 1 to 2 cups unsalted or low-sodium turkey or chicken stock, as needed
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Kosher salt, only if needed after tasting

Yield: About 2 1/2 to 3 cups, or 8 to 10 servings. Time: 5 minutes prep, 10 to 15 minutes cooking; 15 to 20 minutes total.

Liquid measure: Start with 2 cups of defatted drippings and stock combined, not 2 cups of stock plus the drippings. Keep up to 1 additional cup of stock nearby to thin or extend the gravy.

How to Make Turkey Gravy from Drippings

1. Collect the drippings: Transfer the roasted turkey to rest. Pour the pan drippings through a fine-mesh strainer into a fat separator or heat-safe measuring cup. Loosen any browned bits in the roasting pan with a splash of stock or water and scrape them into the strainer. Leave burned black residue behind.
2. Measure the fat and liquid: Let the drippings stand briefly so the fat rises. Reserve 1/4 cup turkey fat, adding unsalted butter if needed to make up the difference. Measure the defatted juices and add stock to make 2 cups total liquid. Set aside up to 1 additional cup of stock.
3. Cook the roux: Heat the measured fat in a 2- to 3-quart saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until the paste is smooth, pale golden, and lightly toasted-smelling.
4. Add the liquid gradually: Whisk a small splash of the drippings-and-stock mixture into the roux until smooth. Add more in several small additions, whisking out the thick paste each time, then slowly whisk in the remaining liquid.
5. Simmer and adjust: Bring to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 5 to 8 minutes. Whisk frequently, reaching into the pan corners. Start checking after 5 minutes: the gravy should coat the back of a spoon and fall from it in a smooth ribbon. If it is too thick, whisk in reserved stock 1 to 2 tablespoons at a time. Stop when it is slightly looser than you want at the table; it thickens as it stands.
6. Season and serve: Stir in the pepper and taste before adding salt, especially if the turkey was brined or heavily seasoned. Let stand for 2 to 3 minutes, whisk again, and pour into a warmed white gravy boat. Serve over sliced roast turkey.

How to Fix the Gravy’s Consistency

• Too thick: Whisk in unsalted stock or water a little at a time until the gravy pours easily.
• Too thin: Let it finish simmering first. If it still does not coat a spoon, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Whisk a little of the slurry into the simmering gravy, allowing it to thicken before adding more.
• Lumpy: Whisk vigorously, then strain the gravy if lumps remain.
• Greasy: Use only the measured 1/4 cup fat for the roux and keep excess fat out of the defatted juices. If fat collects on the finished gravy, skim it from the surface.
• Too salty: A little unsalted stock may help, though it will also thin the gravy. This is why it is best to use unsalted or low-sodium stock and wait until the end to add salt.

Optional Giblet Gravy

For a heartier gravy, simmer the turkey neck, heart, and gizzard separately until tender. Chop the cooked meat and stir up to 1/2 cup into the finished gravy. The giblet cooking liquid can replace some of the stock. Omit the liver for a milder flavor.

Serving, Storing, and Reheating

Serve the gravy warm over turkey, mashed potatoes, or stuffing. Homemade Cranberry Sauce with Orange makes a sweet-tart side for the meal.

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently in a small saucepan over low to medium-low heat, whisking often. Add a splash of stock or water if the chilled gravy is too thick.

To freeze, cool the gravy and seal it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently, whisking until smooth.

Nutrition

Approximate nutrition per serving, based on 10 servings: 70 calories, 1g protein, 6g fat, and 3g carbohydrates. Approximate values per 100g: 100 calories, 1g protein, 9g fat, and 4g carbohydrates. Values vary with the drippings, stock, and amount of butter used.

These turkey burger sliders are individual mini burgers, not a pull-apart tray. Each has a browned patty, melted cheddar, and fresh tomato, red onion, and ruffled lettuce on a soft bun with a toasted cut side. A little mayonnaise adds moisture to the turkey mixture, while gentle shaping and a thermometer help keep the small patties from drying out.

Yield: 12 sliders; serves 4 as a main dish or 6 as an appetizer. Time: About 20 minutes prep, 10 to 14 minutes cooking, and 30 to 35 minutes total.

Ingredients for Turkey Burger Sliders

• 1 1/2 pounds 93% lean ground turkey (680g)
• 2 tablespoons mayonnaise (30g)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 soft slider buns, split
• 6 slices cheddar cheese, halved (about 100g)
• 1 tablespoon neutral oil, divided between the cooking surface and buns, or neutral oil for the cooking surface and butter for the buns
• 1 medium ripe tomato, cut into 12 thin slices
• 1 small red onion, cut into thin rings
• 12 small ruffled pieces green leaf lettuce
• 12 short wooden cocktail picks, for serving

Optional: About 1/3 cup mayonnaise, burger sauce, or honey mustard for spreading lightly on the buns. American cheese can replace the cheddar.

How to Grill Turkey Burger Sliders

1. Preheat and prepare: Preheat a clean outdoor grill or grill pan over medium-high direct heat. Slice the tomato and onion, separate the lettuce, and set out the buns, cheese, and picks. Blot especially juicy tomato slices.
2. Shape the patties: Gently mix the turkey, mayonnaise, Worcestershire sauce, garlic powder, onion powder, salt, and pepper just until combined. With damp hands, divide into 12 equal portions. Shape into patties about 2 1/2 inches wide, slightly wider than the buns to allow for shrinkage. Press a shallow indentation into each center. If they are too soft to handle, chill them briefly.
3. Grill: Lightly oil the hot grates or pan. Add the patties with at least 1 inch between them, working in batches if needed. Cook uncovered and undisturbed for about 3 to 4 minutes, until browned underneath and easy to release. Flip once; cook about 3 to 4 minutes more without pressing on them. Begin checking the center of a patty after about 6 minutes total.
4. Melt the cheese and check doneness: During the final minute of cooking, add half a cheddar slice to each patty. Close the grill lid or briefly cover the grill pan to melt the cheese. Insert an instant-read thermometer sideways into the center of a thick patty. Remove the patties when they reach 165°F (75°C); browning and cooking time alone cannot confirm that ground turkey is done.
5. Toast the buns: Rest the patties on a plate for 2 to 3 minutes. Lightly oil or butter the bun cut sides and toast them cut-side down until golden with a few deeper brown patches, about 2 to 3 minutes. Watch closely; small buns brown quickly.
6. Assemble: Spread sauce lightly on the buns, if using. Layer each bottom bun with a cheesy patty, tomato slice, red onion ring, and ruffled lettuce piece. Add the top bun and secure with a short wooden pick. Serve promptly, and remove the picks before eating.

How to Keep Turkey Slider Patties Juicy

Use 93% lean turkey when available, and mix only until the seasonings are distributed. Equal-sized patties with shallow center indentations cook more evenly; damp hands make the sticky mixture easier to shape without packing it tightly.

Let the patties release from the grill before flipping, and do not press them with a spatula. Patty thickness and grill heat affect the timing, so use the thermometer to catch them at 165°F rather than cooking longer for extra browning.

Grill Pan and Skillet Option

A grill pan or cast-iron skillet works in place of an outdoor grill. Use medium-high heat and leave space between patties so they brown rather than crowd the pan. Cover only briefly to melt the cheese, and check the center for 165°F.

Serving, Make-Ahead, and Leftovers

Arrange the sliders close together on a platter with their picks in place. Coleslaw, cucumber salad, or fries make simple sides. For another appetizer on the table, add Turkey Crescent Bites with Green Chiles.

To get ahead, shape the patties, cover them, and keep them refrigerated until ready to grill. Add the lettuce and tomato just before serving; assembling too far ahead softens the toasted buns and wilts the lettuce.

Refrigerate leftovers in an airtight container, keeping fresh toppings separate when possible. Reheat the patties and buns separately on a baking sheet in the oven, then add fresh toppings. If you have extra ground turkey for another meal, try Ground Turkey Stir Fry with Broccoli and Rice.

Nutrition

Approximate per slider: 250 calories, 16g protein, 12g fat, and 20g carbohydrates. Approximate per 100g: 220 calories, 14g protein, 11g fat, and 17g carbohydrates. Estimates include the core ingredients but not optional sauce; values vary with bun size and the turkey and cheese used.

Three slices of seeded whole-grain bread give each sandwich two generous layers of folded turkey, pale cheese, lettuce, tomato, and dill pickles. The bread stays untoasted and the cheese unmelted: this is a cold sandwich that takes about 10 minutes to assemble. Keep the fillings even rather than pressing them flat, so the tall stack holds together without crushing the lettuce.

Ingredients for Classic Turkey Sandwiches

• 6 slices seeded whole-grain sandwich bread
• 8 ounces sliced deli turkey (about 225g)
• 4 slices Swiss or provolone cheese
• 4 small green leaf lettuce leaves
• 1 medium tomato, cut into 4 thin slices
• 8 dill pickle slices
• 2 tablespoons mayonnaise

Optional: Add 1 to 2 teaspoons yellow or Dijon mustard alongside or in place of some of the mayonnaise, or add a few thin red onion rings. Cheddar or Havarti can replace the Swiss or provolone.

How to Make Classic Turkey Sandwiches

Makes 2 substantial double-decker sandwiches. Prep and total time: 10 minutes. No cooking required.

1. Prepare the fillings: Wash and dry the lettuce. Slice the tomato and drain the pickles; blot them if they are especially wet.
2. Spread the bread: Lay out all 6 slices and spread a thin layer of mayonnaise on one side of each. Each sandwich will use 3 slices.
3. Build the first tier: Set 2 bread slices spread-side up. On each, add 1 slice of cheese, about 2 ounces of loosely folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices. Distribute the fillings evenly and keep them within the bread edges.
4. Add the second tier: Place a middle bread slice on each sandwich, spread-side down. Top each with another slice of cheese, about 2 ounces of folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices. Align the bread without pressing down.
5. Finish: Add the final bread slices, spread-side down. Serve whole, or secure each sandwich with picks and halve it with a serrated knife. Use a gentle sawing motion so the layers stay in place.

How to Keep a Packed Sandwich from Getting Soggy

Assemble the sandwiches close to serving for the crispest lettuce and bread. If packing them ahead, blot the tomato and drained pickles, and arrange the fillings so cheese or turkey separates the wet vegetables from the bread. For better texture, pack the tomato separately and add it just before eating.

Serving and Storage

Serve cold with chips and a pickle, or with fresh fruit or cut vegetables. Wrap and refrigerate any sandwich packed for later; follow standard food-safety practices for perishable deli meat. Reheating is unnecessary, and freezing the assembled sandwich is not recommended because the lettuce and tomato lose quality.

Nutrition

Approximate nutrition per substantial sandwich: 700 calories, 50g protein, 29g fat, and 64g carbohydrates. Approximate values per 100g: 195 calories, 14g protein, 8g fat, and 18g carbohydrates. Values vary with the bread, turkey, cheese, and mayonnaise used.

Wide egg noodles, tender turkey, thin carrots, and plenty of chopped spinach make this a substantial stovetop soup. The pale broth should cling to a loaded spoon but still be easy to ladle.

Butter and flour give the broth its body before the half-and-half goes in. Cooked turkey is added only after the noodles are nearly done, so it warms through without a long simmer. Spinach and dairy go in at the end to keep the greens visible and the broth smooth.

Ingredients for Creamy Turkey Soup with Spinach

• 3 tablespoons unsalted butter (45g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, thinly sliced into half-moons or short matchsticks (about 1 cup or 120g)
• 2 celery ribs, finely diced (about 3/4 cup or 90g)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme
• Kosher salt and black pepper, starting with 1/2 teaspoon of each, then more to taste
• 8 ounces wide egg noodles (about 225g)
• 2 1/2 cups cooked turkey, shredded or chopped into bite-size pieces (about 350g)
• 5 ounces fresh baby spinach, roughly chopped (about 5 packed cups or 140g)
• 1 cup half-and-half, at room temperature if possible

Yield: 6 servings. Prep: 15 minutes. Cook: about 25 minutes. Total: about 40 minutes.

How to Make Creamy Turkey Soup with Spinach

1. Soften the vegetables: Melt the butter in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, and celery with a pinch of the measured salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent and the carrots are beginning to soften. Stir in the garlic and thyme for the last 30 seconds, just until fragrant.
2. Thicken the broth: Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook, stirring constantly, for about 1 minute to remove the raw flour taste. Gradually whisk in the 5 cups of broth until smooth.
3. Cook the noodles: Bring the soup to a gentle simmer and add the egg noodles. Simmer mostly uncovered, stirring every minute or two to prevent sticking, for about 7 to 9 minutes. Start checking 2 minutes before the package’s shortest suggested cooking time. The noodles should be nearly tender, the carrots tender, and the broth thick enough to lightly coat a spoon. Keep the bubbles small and steady rather than letting the soup boil hard.
4. Add the turkey and spinach: Reduce the heat to medium-low. Stir in the cooked turkey and chopped spinach. Cook for 1 to 2 minutes, until the turkey is hot and the spinach has wilted throughout the soup.
5. Finish with half-and-half: Turn the heat to low and stir in the half-and-half. Warm for 2 to 3 minutes, until the broth is smooth and steaming. Do not let it return to a hard boil, which can make the dairy look grainy. Taste and adjust the salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup rest for 3 to 5 minutes. Ladle into wide bowls, scooping from the bottom so each serving has noodles, turkey, spinach, and carrots. The broth should cling to a loaded spoon without becoming gluey.

Using Ground Turkey Instead

To start with raw ground turkey, use 1 pound in place of the cooked turkey. Brown it fully after softening the vegetables and before adding the flour. Season it well, then continue with the broth and noodles. Do not add raw ground turkey at the late warming stage. Cooked shredded chicken can replace cooked turkey without changing the method.

How to Store and Reheat the Soup

Cool the soup promptly and refrigerate it in airtight containers. Egg noodles continue to absorb broth as they sit, so chilled soup will be thicker. Reheat gently over medium-low heat, stirring often and adding broth as needed—about 1/2 to 1 cup if it has thickened considerably. For an individual portion, microwave loosely covered in short intervals, stirring between them. If checking reheated leftovers with a thermometer, aim for 165°F (75°C).

For make-ahead portions, cook the noodles separately and add them to each bowl when serving. You can also prepare the vegetable-and-broth base ahead, then cook the noodles and add the turkey, spinach, and half-and-half shortly before serving. Freezing the finished soup is not ideal because the noodles may soften and the dairy texture may change. If needed, freeze the base before adding those final ingredients.

Serving Ideas

Serve with crusty bread or a crisp salad. For another thick poultry soup, try Creamy Chicken Gnocchi Soup. For a lighter, broth-based option, make Easy Chicken Noodle Soup From Scratch.

Nutrition

Approximate nutrition per serving, based on 6 servings: 380 calories, 27g protein, 13g fat, and 38g carbohydrates. Per 100g: approximately 90 calories, 6g protein, 3g fat, and 9g carbohydrates. Values vary with the broth, turkey, noodles, and final amount of liquid.