This marinade may be used for any cut of Foster Farms Turkey – whole bird to single breast.

1 Foster Farms Turkey Roast
1/3 cup lemon juice
4 tsp. Worcestershire sauce
2 tsp. minced parsley
1 tsp. ground ginger
1/2 tsp. each salt and pepper

1. Place turkey in plastic food bag. Mix remaining ingredients and add to bag. Marinate several hours or overnight in refrigerator.

2. Place roast with marinade on sheet of aluminum foil. Bring edges of foil together up and over meat and fold over twice. Fold edges twice to seal.

3. Place packet in shallow pan. Bake in 350°F oven about 1-1/2 to 2-1/2 hours, or until turkey is no longer pink when cut into and meat thermometer reaches 180°F. Open foil carefully. Slice meat and serve with juices.

Serves 4 or more.

1 Foster Farms Bone-in Turkey Breast (approx. 5 lbs.)
1 can (21 oz.) cherry pie filling
2 Tbsp. soy sauce
2 Tbsp. cooking sherry
1/2 tsp. ground ginger
1/2 tsp. ground allspice

1. Preheat grill for indirect-heat grilling. In 2-quart, microwave-safe 11-1/2 x 7 x 2 inch dish fitted with microwave-safe meat rack, position turkey skin-side down on rack; cover with vented plastic wrap. Microwave at High (100% power) 20 minutes, turning dish halfway through cooking.

2. Place turkey skin-side up on grill rack over drip pan. Cover grill and cook 35 to 45 minutes or until meat thermometer inserted in thickest portion of turkey breast registers 170°F.

3. In small saucepan over low heat, combine cherry filling, soy sauce, sherry, ginger and allspice. Simmer 5 minutes to blend flavors. In blender, purée 1/2 cup sauce. Brush puréed sauce over turkey breast during last 10 minutes of grilling time. Remove turkey breast from grill and let stand 15 minutes. To serve, slice breast, arrange slices on platter and top with remaining warm sauce.

Serves 10 to 12.

6 Foster Farms Fresh Turkey Breast Fillets
1 yam, baked, peeled, diced
1 onion, chopped
2 stalks celery, chopped
1/2 cup chopped pecans
1/3 cup butter
4 cups cornbread stuffing mix
1 cup chicken broth, heated
1/4 cup bourbon
1 egg, slightly beaten
Salt and pepper to taste

Glaze
2 Tbsp. each brown sugar and butter
1/4 cup bourbon

1. Sauté yam, onion, celery and nuts until onion is translucent; mix into cornbread stuffing. Pour chicken broth and bourbon over stuffing, mix well. Stir in egg, salt and pepper.

2. Cook glaze ingredients together over medium heat, 5 minutes.

3. Spoon one-sixth of stuffing on half of a 14-inch circle of parchment or foil. Lay fillet on top, drizzle with glaze. Fold flap over and crimp edges to seal. Repeat with remaining fillets.

4. Bake 25 minutes at 350° (add 15 minutes if foil is used); slash parchment in center, cook 15 minutes longer. Serve in parchment or foil.

Serves 6.