Six Amazingly Delicious Turkey Recipes
Use one of our turkey recipes plus a bottle of Meiomi for a stress-free Thanksgiving. Send any of these recipes to Walmart, Amazon Fresh, or Instacart in one easy click.
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Herb Roasted Turkey
Prep Time
25m
Cook Time
3h 30m
Total Time
3h 55m
- 1 (14- to 15-lb) fresh or frozen (thawed) turkey, giblets removed
- 1 cup butter, softened
- 2 Tbsp minced fresh thyme
- 2 Tbsp minced fresh rosemary
- 2 Tbsp minced fresh sage
- 1 tsp kosher salt
- 1 tsp pepper
- 4 cloves garlic, minced
- Extras: 1 onion, cut into wedges; 3 or 4 cloves garlic; 3 small celery stalks with leaves
- Recommended Wine Pairing: Meiomi Pinot Noir
- Step 1: Preheat oven to 325°F. Place a rack inside a roasting pan. Place turkey on rack, breast side up.
- Step 2: Stir together butter, thyme, rosemary, sage, salt, pepper, and garlic in a small bowl.
- Step 3: Gently loosen skin from breast of turkey, keeping skin intact; rub butter mixture under skin and all over turkey.
- Step 4: Fill cavity of turkey with onion wedges, garlic cloves, and celery tops. Tie turkey legs together with kitchen twine.
- Step 5: Loosely cover turkey with foil, and bake 2½ hours. Uncover and bake 1 hour longer or until a meat thermometer inserted in breast registers at least 165°F, basting occasionally.
- Step 6: Remove from oven; let stand 30 minutes before carving. Reserve drippings in roasting pan for Simple Pan Gravy recipe. Garnish serving platter with the extra herbs and lemons, if desired.
15-Minute No-Cook Cobb Salad
Prep Time
15m
Cook Time
0
Total Time
15m
- 1 (24-oz) pkg classic salad mix
- 1 (16-oz) pkg diced ham, drained
- 1 (16-oz) pkg turkey breast, chopped
- 3 hard-cooked eggs, quartered
- 2 avocados, sliced
- 3 Roma tomatoes, cut into wedges
- 1 English cucumber, thinly sliced
- 1 cup Ranch dressing
- Step 1: Divide salad mix among 6 plates. Top with ham, turkey, eggs, avocado, tomatoes, and cucumber; drizzle with dressing.
Turkey Sliders with Green Apple Slaw
Prep Time
25m
Cook Time
30m
Total Time
55mm
- 2 Tbsp olive oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp orange juice
- 2 tsp honey
- 1 (10-oz) pkg angel hair coleslaw
- 1 Granny Smith apple, thinly sliced
- ½ cup whole-berry cranberry sauce
- 2 Tbsp whole-grain mustard (or use other mustard)
- 1 (12-count) pkg Hawaiian rolls, split
- 4 cups sliced roasted turkey (or use rotisserie chicken)
- Recommended Wine Pairing: Meiomi Pinot Noir
- Step 1: Whisk together oil, vinegar, orange juice, and honey in a large bowl. Add coleslaw and apple; toss and season with salt and pepper to taste.
- Step 2: Stir together cranberry sauce and mustard; spread over bottom halves of rolls. Top each with desired amount of turkey and coleslaw. Cover with roll tops. Serve immediately.
Thanksgiving Leftovers Pizza
Prep Time
15m
Cook Time
15m
Total Time
30m
- 2 (10-inch) frozen cauliflower pizza crusts (or use regular pizza crusts)
- ¼ cup olive oil
- ½ cup freshly grated Parmesan cheese
- ½ tsp pepper
- 3 cups shredded rotisserie chicken (or use leftover turkey)
- 1 cup herb-seasoned cubed stuffing
- ⅓ cup whole-berry cranberry sauce
- 1½ cups shredded Havarti cheese (or use shredded mozzarella)
- 3 Tbsp chopped fresh rosemary (or use 2 Tbsp fresh thyme)
- Recommended Wine Pairing: Meiomi Pinot Noir
- Step 1: Preheat oven to 425°F. Arrange crusts on a large baking sheet; brush with oil, and sprinkle with Parmesan cheese and pepper. Top each crust with chicken, stuffing, cranberry sauce, Havarti cheese, and rosemary.
- Step 2: Bake 8 to 12 minutes or until golden brown and crusts are thoroughly heated (see Note).
- Notes: Use leftover Thanksgiving stuffing on this pizza. Or, you can make your own using 1 (6-oz) pkg stuffing mix. Cook time may vary among pizza crusts. Refer to package for specific baking directions
Turkey, Gravy, and Stuffing Sliders
Prep Time
30m
Cook Time
20m
Total Time
50m
- 12 ciabatta rolls (see notes)
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 (6-oz) pkg cornbread stuffing mix
- 6 slices cooked turkey breast (or use sliced cooked chicken)
- 1 (12-oz) carton turkey gravy, heated
- Recommended Wine Pairing: Meiomi Pinot Noir
- Notes: Look for soft ciabatta rolls in the bakery section of your local grocery store
- Step 1: Cook potatoes according to package directions. Prepare stuffing mix according to package directions.
- Step 2: Split rolls. Cut up turkey to fit rolls. Fill rolls with potatoes, stuffing, turkey, and gravy. Season with salt and pepper to taste.
Turkey and Rice Crunch
Prep Time
35m
Cook Time
55m
Total Time
1h 30m
- 3 cups chopped cooked turkey (see Note)
- 1 cup chopped celery
- ½ cup finely chopped sweet onion
- 1 (10.75-oz) can cream of chicken soup
- 1 (10.75-oz) can cream of celery soup
- 1 (6.5-oz) can sliced mushrooms, drained
- ½ (4-oz) pkg sliced almonds (optional)
- 1 tsp salt
- ½ tsp pepper
- 1 cup mayonnaise
- ½ cup milk
- 1½ cups long-grain white rice
- 1 (5-oz) can chow mein noodles
- Recommended Wine Pairing: Meiomi Pinot Noir
- Note: This dish makes great use of leftover holiday turkey. Or you can use chopped cooked chicken. Omit nuts if you have picky eaters.
- Step 1: Preheat oven to 350°F; coat a 13-x 9-inch baking dish with cooking spray.
- Step 2: Mix turkey, celery, onion, soups, mushrooms, nuts (if using), salt, pepper, mayonnaise, and milk in a large mixing bowl.
- Step 3: Pour into baking dish. Bake 30 minutes.
- Step 4: Cook rice according to package directions.
- Step 5: Serve Turkey Crunch over hot cooked rice; top with noodles.
