Roasted turkey legs

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 4

Oil spray, avocado
Turkey drumsticks, bone in, skin on	4 10-ounce each
Butter, melted	¼ cup
Salt, sea	1 teaspoon
Pepper, freshly ground	¼ teaspoon
Garlic powder	1 teaspoon
Thyme, dried	1 teaspoon
Paprika	1 teaspoon

1. Preheat your oven to 450°F; set a rack in the middle position. 
2. Spray a rack with oil, and place in a baking sheet lined with foil. 
3. Combine the seasonings in a small bowl. 
4. Pat the legs with paper towels. 
5. Brush them with butter, and sprinkle with the seasoning mix, pressing to make it adhere. 
6. Spray the legs with oil to prevent the seasonings from burning. 
7. Roast for 20 minutes uncovered, then cover loosely with foil and roast 15 to 30 minutes more. 
8. Let rest covered in foil for 10 minutes before serving.

Recipe from Healthy Recipes.

High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.

Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces	1 slice
Milk, whole	¼ cup
Apple, Braeburn	1
Turkey, ground	1 pound
Onion, finely chopped	½ cup
Celery, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Egg, lightly beaten	1
Salt	½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Oil, vegetable	1 tablespoon
Cranberry sauce	½ cup
Ketchup	2 tablespoon
Carrots, cut into 1-inch pieces	2 medium
Parsnips, cut into 1-inch pieces	2 medium
Bread stuffing, cooked
Turkey gravy, heated

1. Preheat the oven to 425°F. 
2. In a food processor, pulse the bread into fine crumbs. 
3. Transfer the crumbs to a large bowl, and add the milk. 
4. Grate the apple into the bowl. 
5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
8. Roast for 10 minutes. 
9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.

Turkey, juniper & green peppercorn terrine

Chicken livers, trimmed, finely chopped	8 ounces
Turkey, ground	1 pound
Pork, ground	1 pound
Pancetta, diced	8 ounces
Pistachios, shelled, roughly chopped	½ cup
Salt	1 teaspoon
Mace, ground	½ teaspoon
Garlic, crushed	2 cloves
Peppercorns in brine, green, drained	1 teaspoon
Juniper berries	1 teaspoon
Wine, dry white	½ cup
Gin	2 tablespoons
Orange, zest	1
Vine leaves in brine, large	8
Olive oil, extra virgin
Pickle or chutney

1. In a bowl, combine the livers, turkey, pork, pancetta, nuts, salt, mace, and garlic. 
2. Lightly crush the peppercorns and juniper berries, and add them to the mixture. 
3. Stir in the wine, gin, and zest. 
4. Cover and refrigerate overnight. 
5. Preheat to 325°F. 
6. Rinse the vine leaves under cold water; drain thoroughly. 
7. Lightly oil a 5-cup ovenproof terrine dish. 
8. Line the terrine with the leaves, letting the ends hang over the sides. 
9. Pack the meat mixture into the terrine, and fold the leaves over to enclose. 
10. Brush lightly with oil. 
11. Cover the terrine, place in a roasting pan, and pour in boiling water to come halfway up the sides. 
12. Bake for 1 hour 45 minutes, checking the water level occasionally, adding more as needed. 
13. Leave the terrine to cool, then pour off the surface juices. 
14. Cover with plastic wrap, then foil, and place a weight on top; chill overnight in the refrigerator. 
15. Carefully turn out the terrine on to a serving plate, and cut into slices. 
16. Serve at room temperature with pickle or chutney. 

Recipe from 500 Slow Recipes.