Dill Turkey Recipes

DILLY TURKEY MELT

Steps:

• In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

DILLY TURKEY BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until a thermometer reads 165°, turning once. Serve on buns with lettuce and tomato and mayonnaise if desired.

TURKEY CUCUMBER DILL SANDWICHES

Steps:

• Mix mayonnaise and dill weed. Spread on one side of each bread slice.
• Top 4 slices with turkey, cheese, cucumber and lettuce. Top with remaining bread.

SLOW-COOKER DILL-TURKEY CHOWDER

Steps:

• Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.

DILL TURKEY

Steps:

• Grind turkey with a food processor.
• Chop green onions into approximately 1/4" pieces.
• put turkey, onions and dill weed into mixing bowl.
• Add mayo and mix together until nice and moist.
• Put in sealed container and refrigerate overnight to allow the dill flavor to seep into the turkey and mayo.
• Spread on bread for sandwiches (rye is best IMHO) or just put a serving on a plate and eat it with a fork. Delicious either way.

DILL TURKEY CHOWDER

Steps:

• Place turkey in slow cooker: sprinkle with garlic pepper and salt.
• Stir-in remaining ingredients except half-and-half and cornstarch.
• Cover and cook on low setting 6-8 hours or until vegetables are tender.
• Mix half-and-half and cornstarch; gradually stir into chowder until blended.
• Cover and cook on high setting about 20 minutes, stirring occasionally, until thickened.

DELI-STYLE ROAST TURKEY FOR SANDWICHES

Steps:

• Preheat the oven to 450 degrees (230 degrees C).
• Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
• While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
• Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
• Add about 1/2 inch of water to the bottom of the baking dish.
• Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
• Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

CREAMY DILL-TURKEY WRAP

Steps:

• Spread tortilla with dressing; sprinkle with dill weed.
• Top with remaining ingredients; roll up.