Ingredient
A large game bird that is often cooked around the holidays in North America. The turkey has little fat and tends to be a little dry when cooked. It is usually roasted but can also be braised, deep fried, or confit.
Category
Origin
Central America, North America, South America
Flavor
Texture
Prep Methods
Bard, Brine, Cut/Slice, Grind, Marinate
Cooking Method
Uses
see categorized dishes
- Protein
- Dish
- Finished Dish
- Appetizer/ Hors d'oeuvre
- Fish Dish
- Main Dish
- Meat Dish
- Pasta Dish
- Poultry Dish
- À La King
- Adobo
- Arroz Con Pollo
- Asopao
- Bastela
- Cacciatore
- Capilotade
- Chicken Kiev
- Chicken Paprikash
- Chicken Piccata
- Chicken Pot Pie
- Chicken Roulade
- Chicken Tetrazzini
- Coq Au Vin
- Cordon Bleu
- Fricassée
- Fried Chicken
- Gallimaufry
- Marengo
- Pollo alla Diavola
- Salmis
- Tandoori Chicken
- Turkey Pot Pie
- Vindaloo
- Waterzooi
- Yakitori
- Rice Dish
- Salad
- Sandwich
- Seafood Dish
- Soup
- Stew
- Finished Dish
- Poultry Dish
- Sandwich
- Savory Pie
- Soup
- Stew
