Turkey and Tomato Panini

Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper, to taste
8 slices whole-wheat bread
8 ounces thinly sliced reduced-sodium deli turkey
8 tomato slices
2 teaspoons canola oil

Directions:
1.Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2.Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

3.Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

http://www.eatingwell.com/recipes/turkey_tomato_panini.html

Herb Roasted Turkey

Ingredients:
1 (10-to-12 pound turkey) turkey
1/4 cup(s) fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoon(s) canola oil
1 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
Aromatics: , onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cup(s) water, plus more as needed

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Directions

1.Position a rack in the lower third of the oven; preheat to 475°F.

2.Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3.Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4.Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

http://www.delish.com/recipefinder/herb-roasted-turkey-recipe-8906

Candy Turkeys

Check out these awesome candy turkeys from Delish and MSN! Jump here to check them out!

Whole Wheat Penne with Broccoli and Sausage

Ingredients:
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage
1 pint(s) grape tomatoes, each cut in half
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese


Directions

1.Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.

2.Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3.Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

http://www.delish.com/recipefinder/whole-wheat-penne-broccoli-sausage-ghk0208

Super Bowl Special: Pigs in a Blanket

1 tablespoon(s) olive oil
1 large onion, thinly sliced crosswise
2 pound(s) (about 60) mini hot dogs (we use turkey dogs)
Cheddar cheese (optional), cut into small pieces
1 large egg
All-purpose flour, for work surface
1 box(es) (17 1/2-ounce) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving


Directions

1.Prepare caramelized onions for filling (optional): In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, adding a little bit of water as necessary if onions begin to stick, until deep golden brown, about 30 minutes. Set aside to cool.

2.Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

3.On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

4.In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

5.Preheat oven to 450 degrees.

6.Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

http://www.delish.com/recipefinder/pigs-in-a-blanket-recipe

Light Linguine Alla Carbonara

ingredients

8 ounces linguine or spaghetti
Nonstick spray coating
2 slices turkey bacon, sliced crosswise into strips
1 egg, beaten
1 cup evaporated nonfat milk
1/2 cup frozen peas
1/4 cup chopped red sweet pepper
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Black pepper

directions

Cook linguine or spaghetti according to package directions.
Meanwhile, spray a medium saucepan with nonstick coating. Cook turkey bacon in saucepan until crisp and light brown. Drain on paper towels. Wipe saucepan clean with a paper towel.

For sauce, in same saucepan combine egg, evaporated milk, peas, sweet pepper, and crushed red pepper. Cook and stir over medium heat just until the mixture coats a metal spoon (about 6 minutes). Do not boil. Stir in bacon and half of the Parmesan cheese. Heat through.

Immediately pour sauce over hot cooked pasta; toss to coat. Transfer to a warm serving platter. Sprinkle with black pepper and remaining Parmesan cheese. Makes 4 servings.

http://shine.yahoo.com/channel/food/recipes/light-linguine-alla-carbonara-539196/

Fiesta Chili Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

Southwestern Turkey Fajitas

Ingredients:
Tomatillo Salsa
1 pound(s) tomatillos, husked and rinsed
1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas
2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
2 tablespoon(s) fajita seasoning, (see note)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas

Directions
Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.

In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.

Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.

While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.

To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger

Chipotle Nacho Burger

Ingredients:
1 1/4 pound(s) 90% lean ground beef or substitute ground turkey
1 1/2 teaspoon(s) ground chipotle chile pepper
4 slice(s) (1 oz.) Monterey jack cheese
4 hamburger buns, split and toasted
1 cup(s) mild or medium salsa
Salt



Directions

In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture.

Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot.

Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts.

To serve, place burgers on buns and top with salsa.

http://www.delish.com/recipefinder/chipotle-nacho-burger-recipe?click=recipe_sr

Thai Turkey Sausage

Ingredients
1 pound ground turkey
1/4 pound green beans, ends and strings removed, minced
8 green onions, ends trimmed, minced
1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced
3 tablespoons minced fresh cilantro
2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 large egg
2 tablespoons cornstarch
1/4 teaspoon sugar
About 2 tablespoons olive oil
Preparation
1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick.

2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan.

3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest.

4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

Sante Fe Cobb Salad

Ingredients:
1/2 cup(s) chipotle mayonnaise
1/4 cup(s) plain, low-fat yogurt
1 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro
1/2 teaspoon(s) grated lime zest
1/2 teaspoon(s) salt
8 cup(s) romaine lettuce, shredded
3/4 pound(s) smoked turkey breast, cut into strips
1/2 pint(s) grape tomatoes, halved
3 eggs, hard-boiled, quartered lengthwise
2 large beets, cooked and diced
1 ripe Haas avocado, diced
1/2 seedless hothouse cucumber, diced
1 small orange bell pepper, diced
1/3 cup(s) red onion strips
4 strip(s) cooked thick-sliced bacon, cut into 1/2-inch pieces
4 ounce(s) Pepper Jack cheese, diced



Directions

Make the dressing: In a bowl, whisk first 6 ingredients until blended. Whisk in 2 tablespoons of water to thin slightly.

Assemble the salad: Line a large platter with lettuce. Arrange remaining ingredients, in rows, on top of lettuce. Serve with dressing.

Turkey Burgers with Feta and Herbs

Ingredients
1 1/4 to 1 1/2 pounds ground turkey (1 package)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
4 tablespoons feta cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, quartered

Place the turkey, mint, rosemary, parsley, garlic, oregano, mustard, pepper and cayenne, if desired, in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Divide the feta cheese into 4 portions of equal size. Using your thumb or the back of a tablespoon, make a shallow hole in each portion of beef and fill it with cheese. Shape the burger and carefully seal the opening. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until no longer pink on the inside and seared on both sides, 5 to 6 minutes, or until the burgers reach an internal temperature of 160 to 165 degrees. Transfer to buns, pita pockets or a serving platter and serve immediately with the lemon quarters.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until the burgers reach an internal temperature of 160 to 165 degrees and are well seared on both sides, 10 to 12 minutes.

http://www.thenest.com/Recipes/Turkey_American-food_Grilling_Summer-food_32795/detailview.aspx?id=32795&type=7&recipe_type=Grilling

Turkey Piccata Salad

Ingredients:
Dressing:

1/4 cup(s) olive oil
3 tablespoon(s) lemon juice
1 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) Dijon mustard
2 tablespoon(s) capers
1 clove(s) garlic, minced

Turkey:

2 (1 to 1 1/2 pounds) turkey tenderloins
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) olive oil

Salad:

1 large head romaine lettuce, torn into pieces
1 pint(s) cherry tomatoes, cut in half
4 sun-dried tomato halves packed in oil, drained and sliced
2 1/2 cup(s) garlic croutons


Directions

Prepare the Dressing: Combine dressing ingredients; set aside

Prepare the Turkey: Sprinkle turkey with salt and pepper and cook in oil in large skillet over medium heat 7 to 9 minutes per side; remove from pan. Add dressing to pan, bring to boil, and remove from heat.

Prepare the Salad: Cut turkey on the bias into thin slices. Toss with lettuce, tomatoes, sun-dried tomatoes, croutons, and dressing

http://www.delish.com/recipefinder/turkey-piccata-salad-141

Easy Turkey Stir-Fry

Ingredients:
2 tablespoon(s) olive oil
3/4 pound(s) turkey cutlets
2 tablespoon(s) soy sauce
2 tablespoon(s) (seasoned) rice vinegar
1 tablespoon(s) (grated) peeled fresh ginger
1 teaspoon(s) sugar
1/4 teaspoon(s) (crushed) red pepper
2 clove(s) garlic, minced
3/4 cup(s) chicken broth
1 teaspoon(s) cornstarch
4 cup(s) broccoli florets
1 medium red bell pepper, thinly sliced
8 ounce(s) white mushrooms, thinly sliced


Directions

Warm 1 Tbsp. of the olive oil in a nonstick 12-inch skillet over medium heat. Add turkey and sauté until no longer pink in the middle, about 2 minutes per side. Remove turkey from pan and cut into bite-size pieces.

In a small bowl, combine soy sauce, vinegar, ginger, sugar, crushed red pepper and garlic. Blend broth and cornstarch in a cup with a fork.

In the same skillet, warm remaining 1 Tbsp. oil over medium-high heat. Add broccoli, red pepper and mushrooms; stir-fry 5 minutes. Stir in soy-sauce mixture and stir-fry until vegetables are lightly browned and tender-crisp, 3 to 5 minutes.

Give broth mixture a quick stir, then add to skillet along with chopped turkey; bring to a boil, stirring. Cook, still stirring, until turkey is heated through, 1 minute.

http://www.delish.com/recipefinder/easy-turkey-stir-fry

Turkey Sloppy Joes

Ingredients

Serves 4
1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split

Directions
In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.

Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f7c7a5efd1f54110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true

Easy as Tortilla Pie

Ingredients:
1 cup(s) frozen corn kernels
2 green onions, thinly sliced
1 teaspoon(s) ground cumin
1 1/2 cup(s) salsa
1 can(s) (15- to 19-ounce) low-sodium black beans, rinsed and drained
4 burrito-size flour tortillas (96% fat-free)
1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
2 tablespoon(s) chopped fresh cilantro leaves


Directions

1. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray.

2. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.

3. Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.

4. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.

http://www.delish.com/recipefinder/easy-tortilla-pie-ghk0308

Fiesta Chilli Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

http://www.thenest.com/Recipes/Turkey_Appetizers_Party-Pleasers_Mexican-food_Superbowl_38990/detailview.aspx?id=38990&type=7&pageIndex=1

Mini Ranch Turkey Burgers

Ingredients:
1 1/4 pound(s) (ground) turkey
1 medium carrot, shredded, about .5 cups
1 green onion, chopped
1/4 cup(s) ranch salad dressing, plus extra for topping
1/4 cup(s) ranch salad dressing, plus extra for topping
teaspoon(s) pepper
12 (mini ) potato rolls or other small buns, split
lettuce, tomato and/or red onion, for garnish, optional


Directions

1. Preheat grill. Combine ground turkey in a bowl with shredded carrot, green onion and dressing until blended, but don’t overmix.

2. Shape turkey mixture into twelve 1/2-inch-thick mini burgers; sprinkle on both sides with pepper. Mist both sides of burgers with nonstick cooking spray.

3. Place burgers on hot grill rack over medium heat; cook for 6 to 7 minutes, or until they reach desired doneness, turning once. If you like, toast rolls on grill during the last 2 minutes of cooking. Serve burgers on buns. Top with more ranch dressing, lettuce, tomato and/or red onion, if you like.

http://www.delish.com/recipefinder/mini-ranch-turkey-burgers

Italian Turkey Burgers

Ingredients:
1/3 cup fresh bread crumbs
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 pound lean ground turkey

1/3 cup salad dressing (or mayonnaise)
2 tablespoons sun-dried tomato pesto
6 hamburger buns, split (buttered, optional)

1 cup mixed salad greens, lightly packed
1/3 cup thinly sliced red onion

Directions:
Preheat two-sided grill (see Note). Combine first 4 ingredients in medium bowl. Add ground turkey. Mix well. Divide and shape into six 4 to 5 inch diameter patties. Cook on greased grill for 5 to 7 minutes until no longer pink inside.

Combine salad dressing and pesto in small cup. Spread on both halves of each bun. Place 1 patty on bottom half of each.

Divide and layer salad greens and red onion on top of each patty. Cover with top halves of buns.

http://www.thenest.com/Recipes/Turkey_Turkey_Party-Pleasers_American-food_Easy_High-Protein_Summer-food_Fast_Entree_4th-of-July_9037/detailview.aspx?id=9037&type=7&recipe_ingredients=Turkey