Peppered Chutney Turkey Breast

1/2 cup unsweetened pineapple juice
1/2 cup steak sauce
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
1 2 1/2 to 3 pound boneless/skinless turkey breast
1 1/2 teaspoons cracked pepper
1/4 cup chutney

For marinade: Combine pineapple juice, steak sauce, lemon juice, and Worcestershire sauce, sugar, salt and ground pepper in a mixing bowl. Place turkey breast in a heavy plastic bag, set in a shallow baking dish. Pour marinade into bag and seal tightly. Refrigerate 6 to 24 hours turning occasionally to coat meat well.

To Cook: Remove bag from baking dish. Remove meat from bag and place in baking dish. Save marinade in bag, refrigerate until using. Rub meat with cracked pepper and place into a preheated 350 degree oven. Bake for approximately 1 hour and 15 minutes or until internal temperature of meat reaches 165 degrees. Halfway through baking brush with reserved marinade and spoon chutney evenly over meat. Slice and serve like a roast.

Hickory-Smoked Bourbon Turkey

1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges

Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.

Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes. Remove turkey from water, discarding water mixture; pat dry.

Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity. Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired. Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line.

Place turkey in center of lower food rack; cover with smoker lid. Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing.

Garnish, if desired.

YIELD: Makes 12 to 14 servings

Cranberry-Glazed Turkey Loaf with Stuffing

4 tbsp unsalted butter
2 cups finely chopped onions
1/2 cup finely chopped celery
1 tsp poultry seasoning
1 bay leaf
2 1/2 lb ground turkey
3 eggs, beaten
1/2 cup rolled oats
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 pkg (6oz) Stove Top Stuffing, any flavor, prepared according to package directions OR 3 cups homemade stuffing
1 (12oz) container ocean spray cranberry-orange crushed fruit

In a large skillet, melt the butter over medium heat. When it foams, add the onions, celery, poultry seasoning and bay leaf, cover and cook, stirring once or twice, until the vegetables are lightly colored, 8-10 minutes. Remove from the heat, discard bay leaf and cool to room temperature.

Position rack in middle of oven and preheat oven to 350F.

In a large bowl, combine the ground turkey, onion mixture, eggs, oats, salt and pepper and mix thoroughly.

Pat about half of the mixture into the bottom of a long 9-cup loaf pan. With the back of a spoon, press a shallow trench in the middle, running the length of the pan.

Fill the trench with the stuffing, using it all. Mound the remaining turkey mixture over the stuffing, enclosing the stuffing completely. Spread the crushed fruit evenly over the top of the loaf, using it all.

Bake for about 1 1/4 hours, or until an instant-reading thermometer inserted in the turkey portion of the loaf registers 160F. Let the loaf rest on a rack for 10 minutes before slicing. Serve hot.

Servings: 8

Thyme Roasted Turkey with Bourbon Gravy

One 14 pound turkey, giblets, removed , patted dry
3 tablespoons of chopped fresh thyme or 1 tsp. of dried thyme
1 1/4 teaspoon of salt
3/4 teaspoon of coarsely ground pepper
1 cup of chicken broth
1 cup of apple cider
3 tablespoons of bourbon
1/4 cup of all purpose flour

Heat your oven to 350ºF. Secure the legs with kitchen string, fold the wings under to secure.

Place the turkey breast side up on rack in roasting pan. Season with thyme, salt, and pepper. In a large measuring cup, combine the broth and cider.

Roast turkey, basting occasionally with broth mixture, 3 - 3 1/2 hours or until thermometer inserted in the thickest part of the thigh registers 180ºF. Tent with foil if browning too quickly.

Transfer turkey to platter. Let it stand for 20 minutes before carving.

Meanwhile, skim the fat from the pan juices, reserving 1/4 cup of fat. In a large measuring cup, combine the skimmed pan juices, bourbon, and enough water to measure 3 cups.

Prepare gravy, using reserved fat, flour and bourbon mixture. Serve with turkey.