From YourHome.ca:

Tips on how to cook a perfect bird and what to do with all those leftovers

Read our tips on roasting the perfect turkey -- and what to do with the leftovers!

Here are tips from the Turkey Farmers of Ontario on how to roast the perfect turkey:   

Preheat oven to 325F.

Place turkey, breast side up, on rack in shallow roasting pan.
 
Insert meat thermometer in deepest part of inner thigh, without
touching the bone.
 
Roast uncovered or loosely covered with foil.
 
Cook until juices run clear and the thermometer reads 170F (77C) for an unstuffed bird, or 180F (82C) for a stuffed one.

(Remember, the temperature will rise after you take the bird out of the oven, so you can take it out a few degrees early.)
 
Let your turkey stand 15 minutes before carving to let the juices set. 

Don’t forget to remove the bag of giblets from the neck cavity. 

For more detailed roasting info, along with recipe ideas, check out Turkey recipes or Turkey for Dinner.

TURKEY LEFTOVER RECIPES 

Turkey Enchiladas With Pumpkin Sauce

This mild, not-too-sweet pumpkin sauce pairs wonderfully with turkey-stuffed corn tortillas. (Look for the tortillas in Latin grocery stores and some supermarkets.) The tortillas will soften and fall apart somewhat. Adapted from a chicken version in Everyday Food magazine.
 
SAUCE: 

2 cups canned pure pumpkin

4 large cloves garlic, peeled, halved

1 large jalapeno pepper, stemmed, halved

1 tsp ancho chili powder

2-1/2 cups water

1 tsp kosher salt

1/4 tsp freshly ground pepper

ENCHILADAS: 

2 to 2-1/2 cups cooked, shredded turkey

6 green onions, thinly slices

Kosher salt + freshly ground pepper

8, 6-inch corn tortillas

2 cups coarsely shredded old white cheddar cheese (about 6 oz/170 g)

For sauce, in blender or food processor, combine pumpkin, garlic, jalapeno, chili powder, water, salt and pepper. Puree until smooth. 

Pour 1 cup sauce into bottom of 9-inch by 13-inch baking dish.

For enchiladas, in medium bowl, combine turkey and onions.

Generously season with salt and pepper. 

Lay tortillas on work surface. Mound turkey mixture in centre of each tortilla, dividing evenly. Roll up each tortilla into tight log. Place, seam side down, in baking dish.Pour remaining pumpkin sauce over tortillas. Sprinkle with cheese. (You can make ahead to this point. Refrigerate, covered, up to 8 hours.) 

Place dish on baking sheet. Bake in preheated 425F oven 30 minutes or until cheese is golden and sauce is bubbling. Let cool 5 minutes. 

Makes 8.

Curried Turkey Salad With Dried Cranberries & Yogurt Dressing 

Mitchell Davis, a former Torontonian now living in N.Y.C., offers this update on his mother’s retro curried salad from the 1970s. You can use turkey or chicken. He tops everything with 1 to 2 tablespoons toasted, finely chopped cashews, but I don’t think it’s necessary. From Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook (2006).

1/4 cup dried cranberries

1/4 cup red or white wine vinegar

1 tbsp curry powder

2 tbsp cold water

2 tbsp vegetable oil

3/4 cup plain yogurt

3 cups cubed cooked turkey 

1 large carrot, peeled, shredded

1/2 English cucumber, peeled, shredded

Kosher salt + freshly ground pepper

In small, microwavable bowl, combine cranberries and vinegar.

Microwave on high 90 seconds. Set aside to cool.

In small dish, combine curry powder and water. Stir into paste. Set small, non-stick skillet over medium heat. Add oil. When hot, add curry mixture. Cook, stirring, 2 minutes. Add cranberry mixture; stir. Cool to room temperature, about 15 minutes. Stir in yogurt.

In medium bowl, combine turkey, carrots and cucumber. Stir in curry-yogurt mixture. Season well with salt and pepper.  

Refrigerate, covered, to allow flavours to develop, 30 minutes to overnight. 

Makes 6 side servings.

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