Turkey Breast

Brush with maple-brown butter, roast hot for blistered skin, and plate over parsnip purée with pomegranate jus.

Chill, slice thin, and stack onto toasted sourdough with cranberry mostarda, arugula, and whipped goat cheese.

Serve warm with preserved lemon gravy, crispy Brussels leaves, and toasted hazelnuts.

Serve with sage gravy, roasted fingerlings, and charred green beans for a classic holiday plate.

Glaze with apricot-mustard, broil until tacky, and slice for buffet-style sandwiches with pickled red onions.

Chill, cube, and fold into Dijon-herb turkey salad with celery, grapes, and toasted pecans.

Slice thick, spoon over mushroom-thyme gravy, and serve with mashed potatoes and cranberry relish.

Dice and fold into creamy pot pie filling with roasted vegetables and puff pastry lids.

Shred into barbecue sauce, broil until caramelized, and pile onto toasted buns with coleslaw.