Prestage Farms

Favorite Family Turkey Recipes

The National Turkey Federation has many interesting turkey grilling tips, flavorful recipes, and more. Impress your family and friends at your next gathering with a new take on turkey. See what you can do with today’s turkey.

Included below are some of the Prestage family’s favorite turkey recipes.   We love trying new recipes and find many delicious ideas on the National Turkey Federation’s website. Check it out for yourself!

Here are a few new recipes we are enjoying now:
Kate Prestage

Baked Turkey Wings

Burgundy Turkey Cutlets

Herb-Roasted Turkey with Citrus Glaze

Peppered Turkey Medallions with Chutney Sauce

Soy-Honey Grilled Turkey Tenderloins

Turkey Breast with Apricot, Apple, and Currant Stuffing

Turkey, Corn, and Sweet Potato Soup

Famous Chef’s Brined Turkey

So wonderful…This is the recipe we have used for many Thanksgiving turkeys for our family.  It is the most tender turkey we have ever had.

One 12-lb whole turkey
1 tablespoon vegetable oil
1 tablespoon of the following spice mixture: combine 5 teaspoons sweet paprika, ¼ cup salt, ¼ cup garlic powder, 2 teaspoons black pepper, 2 teaspoons onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme. Mix together and use 1 tablespoon of mixture for this recipe. Store leftovers in plastic container.

Brine ingredients:

1 cup lemon juice
¾ cup fresh orange juice
1 gallon of water
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped onion
2 oranges, cut in half
3 cinnamon sticks
2 tablespoons whole cloves
1 cup brandy

Combine the brine ingredients in a large nonreactive container and stir.  If you do not have a container that is large enough, extra large, heavy-duty trash bags (doubled) will work.  Rinse the turkey in cold water and then place in the brine mixture; cover and refrigerate for 12 – 24 hours, turning turkey at least four times during this period.

When ready to cook, preheat oven to 325 degrees F.  Remove the turkey from the brine and discard the liquid.  Put turkey in the roasting pan breast side up.  Pat turkey dry with paper towels, rub with vegetable oil, and sprinkle both sides with 1 tablespoon of spice mixture.  Roast until deep golden brown and instant-read thermometer inserted in thigh reads 160-170 degrees F.  Let stand for at least 15 minutes before carving…so moist and tender!


Marsha Prestage’s Fiesta Turkey Soup

“Our family loves to make this recipe the day after Thanksgiving with any leftover turkey. It is delicious!”

1 medium onion, diced
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups cooked turkey, chopped
1 (15 oz.) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz.) can whole kernel corn with red and green peppers, drained
1 (10 oz.) can of mixed tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

Optional toppings: sour cream and shredded Mexican four cheese blend

Saute onion in hot oil in a large Dutch oven over medium high heat for seven minutes or until tender. Add garlic and saute one additional minute.  Stir in turkey and the next eight ingredients.  Bring to a boil, stirring often.  Reduce heat and simmer 15 minutes.  Serve with desired toppings.  Makes eight servings.

Parmesan Turkey Cutlets

2/3 cup Italian seasoned breadcrumbs
2/3 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon pepper
2 turkey tenderloins or package of turkey cutlets (about 1 and 1/2 lbs.)
vegetable cooking spray
1/4 cup olive oil
Lemon wedges

Combine first four ingredients; set aside.  Place turkey cutlets between two sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.  Coat both sides of turkey with cooking spray and dredge in the breadcrumb mixture.  Cook half of the cutlets in two tablespoons hot olive oil in a large non-stick skillet over medium-high heat one minute on each side or until done.  Repeat procedure with remaining turkey and hot oil. Serve with lemon wedges.  Makes four – six servings.

Quick Turkey Casserole

This is another great recipe for your turkey leftovers–delicious and easy to make!

1 (6.2 ounce) package fast cooking long grain and wild rice mix
2 cups low sodium turkey broth
1 (8 oz) package fresh mushrooms, sliced
3 cups cooked turkey, chopped
2/3 cup Italian dressing
1 (8 oz.) container sour cream

Cook rice in large saucepan according to package directions using two cups turkey broth instead of water.  Add mushrooms during last five minutes of cooking.  Stir in turkey, Italian dressing, and sour cream, spoon into lightly greased two-quart baking dish.  Bake at 350 degrees F for 30 minutes or until thoroughly heated.  Let stand ten minutes before serving.  Yields six – eight servings.

Tex-Mex Turkey Casserole

Great for turkey leftovers!

1 large onion, chopped
1 large green pepper, chopped
2 tablespoons vegetable oil
2 cups cooked turkey, chopped
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
12, six inch corn tortillas
2 cups shredded cheddar cheese, divided

Saute onion and green pepper in hot oil in a large skillet for five minutes or until tender.  Stir in turkey and next seven ingredients. Remove from heat.

Tear tortillas into one-inch pieces.  Layer one-third of tortilla pieces in bottom of lightly greased  13 x 9 baking dish. Top with one-third of turkey mixture and 2/3 cup cheese.  Repeat layers twice.  Bake at 350 degrees for 30-35 minutes.

Recipe Note: Dish can be frozen. Thaw in refrigerator before baking.

Turkey, Corn, and Potato Chowder

One of Bill Prestage’s favorite soups!

½ cup butter
1 carrot, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 TBSP minced garlic
½ cup flour
2 cans whole corn, drained
4 russet potatoes, diced
4 cups turkey or chicken broth, divided
2 cups shredded turkey
2 ½ cups half & half
Pinch nutmeg
Salt and pepper to taste

Melt butter in a large saucepan over medium heat. Cook and stir carrot, celery, onion, and garlic into butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste. Cook until light brown, about 5 minutes.

Hint: Mixture gives off a slightly toasted smell while cooking. Watch it carefully as it can burn easily.

Remove from heat and let cool about 15 minutes

Stir (3 cups)  broth and potatoes in large soup pot for 5 minutes. Add corn and turkey.

Mix 1 cup of stock into flour/vegetable mixture until thoroughly combined. Stir mixture into soup pot. Bring to a simmer, stirring constantly until thick- 5 or 10 minutes.

Stir half & half, nutmeg, salt,and  pepper  into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender- about 30 minutes.