Instructions:

1. Toss the apples and lemon juice in a mixing bowl. Add walnuts and mayonnaise and toss gently. You can also use a low fat mayonnaise alternative if you want. Set this aside.
2. Cut the turkey breast into a quarter of an inch cubes. Season this with salt and pepper according to your preference.
3. Add the apple mixture over the turkey cubes and mix them well.
4. Take a slice of egg bread. Spread out a layer of lettuce and top it with the turkey salad.
5. Put each turkey sandwich into a platter. Serve this immediately.
6. This only takes a total of thirty minutes to make.

Instructions:

There are two steps in making a turkey soup. First, you have to prepare the base for the soup, and then the soup itself.

Base of Turkey soup

1. In a large container or soup pot, heat some vegetable oil over a medium flame. Add half of the onions, carrots, and celery to it and cook for about 5 minutes. Be sure to keep stirring the contents of the pot.
2. Now, add the chopped turkey carcass to the soup pot and pour cold water in it. The level of the cold water should be one inch above that of the turkey carcass.
3. Increase the gas flame to high, and bring the soup pot contents to a boil. Also, skim off any foam that may arise after the water has boiled.
4. Now add salt, bay leaf, thyme, and parsley to the pot. Reduce the flame to low, and allow the contents of the pot to simmer for about 4 hours. Do not cover the pot.
5. After 4 hours, strain the content of the pot through a colander. Collect the water that falls through.
6. You can remove the solids from the soup base. Allow it to settle down for about 5 minutes and then skim all the fat off its top. Store the base in an airtight container till the time you are ready to use it.

Making the Turkey soup

1. Take a large soup pot and melt the unsalted butter in it over a medium flame.
2. Add the rest of the onions and carrots, as well as the celery, turnip, garlic to it. Now cover the pot and cook for about 6 minutes.
3. Add to the soup two quarts of the soup base along with the parsley. Bring the contents to a boil.
4. Now reduce the flame of the gas to low, and allow the soup contents to simmer for about an hour. By this time, the vegetables will become tender.
5. Add the cooked turkey pieces to the soup in the last 5 minutes of the cooking time. You can season the soup with salt and pepper before serving the turkey soup.

Instructions:

1. In a large mixing bowl, mix ground turkey, garlic, fennel seeds, cilantro, paprika, salt, marjoram, black pepper, savory, and thyme leaves together. Mix well.
2. Once all the ingredients have been mixed, use your hands to make meatballs out of it. They should be about one inch in size. Then, flatten these meatballs against your palm so as to form sausage patties.
3. Cook these sausage patties in a non-stick skillet over a medium heat. Cook them it the bottom side turns brown in color. Turn the patties so that both the sides get cooked evenly.
4. After both the sides have turned brown, remove them from the heat. You can now serve your turkey sausages.

Instructions:

1. Mix all the ingredients together in a large mixing bowl. Make sure that all the ingredients blend well with each other.
2. Using your fingers, make meatballs out of this dough. The meatballs should be about one inch in size. After you have made these balls, place them on a baking sheet at a distance of about an inch, from one another.
3. Preheat the oven at a temperature of about 450 degrees F. Place the baking sheet inside the oven, and bake the meatballs for about 30 minutes. After 30 minutes, the meatballs should have a brown coating on them.
4. You can serve these meatballs with pasta, if you like.

Instructions:

1. On a slice of whole wheat bread, apply mayonnaise and spread Dijon mustard on the other slice.
2. Place the sliced turkey on one. Spread the guacamole over the turkey. Add mixed salad leaves, bean sprouts, avocado, cheese, and tomato slices to it.
3. Top the sandwich with the other slice. Your turkey sandwich is ready.

Instructions:

1. Soak the breadcrumbs in the milk for a few minutes. Grate onion, carrots, and garlic together. Set aside in a bowl. Add the chopped mushrooms to the bowl.
2. Crumble the ground turkey in grated vegetable mix. Add to this the milk and breadcrumb mixture. Stir well. Add the egg substitute, Worcestershire sauce, and tomato ketchup to this mixture. Mix well.
3. Preheat the oven to 400 degrees F. On a baking tray, divide the mixture of all the ingredients into two loaves. Bake it for about 50 minutes. After the loaves have been in the oven for about an hour, check their temperature. If the temperature has reached 160 degrees Fahrenheit, remove the loaves from the oven. Allow them to reach room temperature before slicing them.

Instructions:

1. First, shred the turkey meat into strips. After all the meat has been shredded into thin strips, place these strips inside a pan and put it over the gas, on a medium flame. Do not put any oil in the pan. Add cashew nuts, cranberries, and the five-spice to the pan. While the contents of the pan are getting toasted, be sure to stir them every now and then.
2. In a mixing bowl, mix mint leaves, coriander leaves and the various salad leaves together. Set some of the coriander leaves apart, they will be used later. In a separate bowl, you can start preparing the salad dressing. For the salad dressing, mix the Clementine and lime juice together. Squeeze the pomegranate into this bowl, so that its juice gets mixed in the bowl. Remove the seeds.
3. Mix the red onion in the dressing bowl. Add extra virgin olive oil, sesame oil, and soy sauce to the mix. Squeeze the juice of the grated ginger in the salad dressing mix. Stir the dressing well.
4. Now, pour this dressing over the salad leaves mix. Make sure all the leaves get well-coated with the dressing. You can mix the salad leaves and the dressing with your hands too.
5. In the pan where the strips are getting toasted along with the nuts and spices, add honey. Make sure that all the strips of turkey meat get a good coating of honey on them. You can increase the flame so as to make the meat even crispier.
6. Take half of the contents of the pan and mix them in the salad leaves and dressing bowl. You can lay it out on a serving plate now. Add the remaining half of the pan’s contents right over the salad on the serving plate, and add some dressing to it. Garnish it with pomegranate seeds, red chili, and the remaining coriander leaves.

Instructions:

1. Take a large saucepan and melt some butter in it. Set the gas flame on medium. Whisk the all-purpose flour inside the saucepan. Cook for about one minute. Keep stirring the contents of the pan. After a minute, remove the saucepan from the heat, and add chicken broth to it. Whisk the mixture till it becomes smooth. Now whisk the milk in the saucepan.
2. Replace the saucepan back on the gas, set the flame on medium. Let the contents of the pan simmer for a while. Keep whisking. Remove the saucepan from the heat. Make sure there are no lumps in the mixture. Now, replace the saucepan back on the medium heat and let it simmer for another minute. Keep whisking all this while.
3. Now, add the turkey meat and some sherry to the saucepan. Cook the contents of the saucepan for another minute. Now remove the saucepan from the heat, and mix lemon juice, salt, pepper, and nutmeg into it, and set it aside.
4. Preheat the oven at a temperature of about 400 degrees F. Apply butter on a baking pan. Heat the remaining butter in a skillet at medium heat. Wait till the foam subsides. Now add onions, carrots, and celery to the butter, and cook for another 5 minutes. Add peas and parsley to it, and keep stirring the mixture.
5. Pour the turkey meat mixture into the vegetable and butter mix. Roll the pie dough in the shape of the pan, and put the turkey mixture over it. Press the edges against the pan. Brush the top of the pie crust with beaten egg. Bake this for about 25 minutes in the oven. Make sure that when you take it out, the pot pie’s cover should have turned brown.

Instructions:

1. Cook the onions and green pepper in olive oil in a large pan, over medium heat for about 5 minutes. The onions should turn golden brown by then. Add garlic, chili powder, cumin, and red pepper flakes to the pan. Cook for about two minutes.
2. Add the turkey meat, turkey stock, kidney beans, tomatoes, tomato paste, salt, pepper, and oregano to the pan. Bring the contents of the pan to a simmer, and then reduce the flame. Allow the contents to simmer for another hour. Add some sugar to the mixture.
3. You can serve the turkey chili.

Instructions:

1. In a large mixing bowl, put together the ground turkey, onion, egg, cilantro, jalapeno pepper, Dijon mustard, breadcrumbs, salt, and pepper, and mix them together. In case the mixture becomes sticky, add more breadcrumbs to it.
2. Now shape this mixture into patties. You can decide about the size of these patties as per your liking. Coat each of these patties with olive oil so that they do not stick to the surface while they are being cooked.
3. You may fry or grill these burgers. Cook them for about 5 minutes on both sides. You may serve with mayonnaise or salad if you like.