Turkey Burgers

Turkey Burger.jpg

Makes 4 burgers.                                  

Turkey burgers are always a hit for those who do not eat red meat. These burgers are juicy, well-seasoned and delicious, even at room temperature. I do not serve them with a bun but rather topped with caramelized onions on a bed of either dressed greens or grains, depending whether you are serving lunch or dinner.


  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1¼ pounds ground turkey meat, a blend of dark and light
  • 1 generous tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 10 thyme sprigs, remove petals
  • Kosher salt
  • Freshly ground black pepper
  •  ½ cup panko


  1. Heat 1 tablespoon olive oil in a small skillet. Add shallots and garlic and sauté over low heat, until soft.
  2. Transfer to a bowl, add the meat, mustard, ketchup and thyme. Combine thoroughly and season well with salt and pepper. Form into 4 equal patties, flattening the tops.
  3. Spread panko on wax paper and coat the burgers.
  4. Heat 3 tablespoons of olive oil in a heavy skillet with a cover. Sauté the burgers over medium heat, covered, for 5 minutes, on each side or until just cooked through.


  • 1 Vidalia onion
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  1. Cut the onion in half lengthwise and then very thinly crosswise.
  2. Heat a heavy medium skillet (preferably iron.) When the skillet is hot add the onion and stir continuously with a wooden spoon for about 10 minutes or until onion is golden.
  3. Add the oil and salt.                                    

Turkey Scallopini with Capers

Makes 2 servings.

This is a versatile dish which can be made with veal scallopini or chicken scallopini as well. Most butchers will be happy to prepare the breasts scallopini-style or you can pound it yourself. The meat sautés quickly and finishes cooking in a lemony sauce.



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unbleached flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 turkey scaloppini, about 6 ounces each


  • 1 large shallot, very finely chopped
  • 1 garlic clove, very finely chopped
  • ½ cup dry white wine
  • 1-2 tablespoons capers
  • 1-2 tablespoons lemon juice
  • ½ cup loosely packed flat leaf parsley, coarsely chopped


  1. Heat 2 tablespoon of olive oil in a medium skillet.
  2. Pat scaloppini dry with paper towel.
  3. Dredge lightly in flour, shaking off excess.
  4. Sauté until there is still a trace of pink on the inside (it will be very quick). Transfer to a dish.
  5. Season the scaloppini lightly with salt and pepper on both sides.
  6. In the same skillet heat the remaining 1 tablespoon oil, add the shallot, garlic, wine, capers lemon juice and parsley.
  7. Bring to boil over high heat. Reduce the heat and simmer for a few minutes.
  8. Return the scaloppini to the skillet and cook very quickly, turning the meat once, so that the meat does not overcook and become tough.
  9. Season to taste with lemon juice, salt and pepper.

Salad with Turkey, Baby Arugula and Radicchio

Makes 4 servings.

This salad is colorful and delicious with an interesting mixture of textures and flavors. 



  • 1 teaspoon sweet paprika
  • 3 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 3-4 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper


  • 2-3 pieces turkey scaloppini, about 4 ounces each
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 small head radicchio, shredded
  • 3 ounces baby arugula
  • 2 endives, cut into thick rounds
  • 15 mint leaves
  • ¾ cup currants
  • ¾ cup sliced blanched almonds, toasted


  1. Whisk dressing ingredients and set aside.
  2. Pat turkey scaloppini dry with paper towel. In a non-stick skillet, heat the oil over medium heat. Sautee the scaloppini quickly on each side until there is a slight trace of pink on the inside. Season lightly with salt and pepper, cut into ½ inch strips, and combine with 1 tablespoon of the dressing.  The turkey can be prepared ahead of time.
  3. Place all the ingredients in a bowl and toss with the remaining dressing. Season to taste.
  4. Either serve in a bowl or arrange on individual plates.

Roast Turkey

Makes 10-12 Servings.

You do not have to wait for Thanksgiving to serve this dish, as it is surprisingly easy to make and always very tasty. I often serve it when I have a large group of people to feed. It is a favorite, and leftovers are always welcome.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  


  • 12 pound organic turkey
  • 3 tablespoons lemon juice
  • 4 tablespoons low-sodium soy sauce
  • ½ teaspoon freshly ground black pepper
  • ¾ cup orange juice
  • ¾ cup dry white wine
  • 3 onions
  • 5 sprigs rosemary, plus leaves from 2 sprigs, chopped for pan juices
  • 4 tablespoons unsalted margarine, melted
  • Kosher salt


  1. Preheat the oven to 325 F.
  2. Discard any excess fat from the turkey. Rinse it inside and out and pat dry with paper towels.
  3. Combine lemon juice, soy sauce and pepper.
  4. Combine the orange juice and wine in a measuring cup with a spout (to make basting easier).
  5. Peel and chop 2 onions coarsely and scatter in the roasting pan.
  6. Cut the other onion in quarters and place in the cavity along with the rosemary sprigs.
  7. Place the turkey in the roasting pan and season with lemon juice mixture (use your hands to smear the bird.
  8. Brush the turkey with the melted margarine and place it on its side.
  9. Roast the turkey for 1 hour, basting with the orange juice/wine mixture.
  10. Turn the turkey over on the other side and roast for another 1 hour, continuing to baste.
  11. Turn the breast side up and roast for 20 minutes, continuing to baste.
  12. For the final 20 minutes, place the turkey breast-side down (if the drumsticks begin to get too brown, cover the ends with foil).
  13. The turkey is ready when the drumsticks move easily in their sockets and the juices run clear. If you use a meat thermometer, insert it into the thickest part of the thigh. It should read 160º F.
  14. Remove the turkey from the oven and cover tightly with heavy foil and let rest for 30   minutes. This allows the juices to flow back into the meat.
  15. Place the turkey on a cutting board, discard the onion and rosemary and carve. Pour the pan juices into a saucepan and put in the freezer so that the fat can quickly rise to the top (this makes it easier to remove).
  16. When ready to serve, heat the pan juices, add the chopped rosemary and season to taste with salt and pepper. Serve this sauce with the turkey.


I allow 12 minutes per pound for roasting time.