Four-Cheese Turkey Pasta Bake


  • 8 ounces uncooked penne
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 cup heavy whipping cream
  • 1 cup 2% milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups cubed cooked turkey breast
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons butter, melted

Dry Brine Turkey


  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • Black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved


  1. Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  2. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  3. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  4. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  7. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Perfect Turkey in an Electric Roaster Oven


  • 1 whole turkey, thawed up to 20 lbs
  • 1⁄4 cup olive oil or 1⁄4 cup butter
  • 1 teaspoon seasoning salt
  • 1 teaspoon poultry seasoning
  • 1⁄2 teaspoon pepper


  1. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it’s 450, but use 500 if your oven goes that high.
  2. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered ‘stuffing.’ Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
  3. Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
  4. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
  5. Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn’t have an insert pan, it’s ok – just be very careful putting the bird into that hot oven, you don’t want to burn your hands on the sides of the oven! Cover.
  6. Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
  7. After 30 minutes, turn the oven temperature down to 325.
  8. Check your turkey EARLY. Really start watching the temp an hour before it’s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you’ll have to do that. I say check after 30 minutes because it’s really OK to let the bird roast a little extra – you won’t dry it out using my method if you let it go for 1/2 hour.
  9. When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.

Turkey Dinner in a Can: Pringles Release Thanksgiving Flavors

If you’re looking to get Thanksgiving dinner on the table with zero fuss, and get those opinionated relatives out the door as quickly as possible, you may have considered a pre-prepared meal.

What you might not have considered is a Thanksgiving dinner in a box, which you can crack open and chow down literally anywhere without the need for hours of arduous preparation. We’re talking, of course, about the Pringles Thanksgiving Dinner, which this year includes a can of turkey-flavored chips, a can of stuffing-flavored chips and a can of pumpkin pie-flavored chips.

Last year, Pringles teased chip lovers with a box of eight different Thanksgiving flavors, including turkey, mashed potatoes, stuffing, cranberry sauce, creamed corn, green bean casserole, mac and cheese and pumpkin pie. To fans’ dismay, however, the chips were more of a concept, and only a few were able to try them.

With such an overwhelming response last year, the brand planned a larger release for 2018 in order to get the “insanely accurate” flavors (albeit a smaller selection) into the hands of the many.

So Pringles is making the Thanksgiving three-pack available online, for $14.99 while the supply lasts. If you want to get your hands on a can, keep an eye on the Kellogg’s online store, where they will go on sale beginning November 6th at 11:59 p.m.

Turkey Bolognese


  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. ground turkey
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can whole tomatoes, with juice
  • 2 bay leaves
  • 10 oz. pappardelle
  • 1/4 c. fresh basil, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • Freshly grated Parmesan, for serving


  1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
  2. Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
  3. Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
  5. Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.

Warm Pasta Salad with Turkey Sausage


  • 1 cup sliced cremini mushrooms
  • 1 pound spicy turkey sausage, casings removed
  • 3 garlic cloves, minced pinch of dried
  • red pepper flakes
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 large bunch escarole, rinsed and coarsely
  • chopped (about 5 cups)
  • 1 pound Barilla farfalle pasta
  • 1 teaspoon kosher salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 cup freshly grated Parmesan cheese
  • 3 tablespoons olive oil

Turkey Gobbler Cake


  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 container Betty Crocker™ Whipped milk chocolate frosting
  • 1 marshmallow
  • Red colored sugar
  • 35pieces candy corn


  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 9-inch round cake pans.


  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.


  3. Cut 1 layer as shown in diagram (template can be found under the Tips below). Freeze cut pieces uncovered 1 hour for easier frosting.


  4. Place uncut layer on plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost.


  5. Cut marshmallow in half. Moisten 1 half and dip in red sugar; join to head with frosting for turkey’s wattle. Use other half of marshmallow for turkey’s eye. Use candy corn for beak, claws and feathers. Store loosely covered.