A huge discovery for me when I was stationed in Morocco, working for GREEK LINE: The use of ostrich and turkey meat was very much on the forefront of all restaurants where even restaurant chains, European or American, decided to add the bird meats to their menus in different applications. I decided to try, for the first time, to make a turkey-ostrich burger and, voila, everybody thought it was even better than the standard beef versions. Here it is!
Great sliders with the taste of a fresh ranch sauce. Bacony, creamy, meaty--what else is there?
A healthy, easy lunch that's still meaty, thanks to our lean friend turkey. (See our "How to roll up a wrap" article.)
A spicy cream sauce tops these ground turkey enchiladas. Takes some assembly time, but like a fine automobile, the assembly is worth it.
Turkey with that smoky barbecue flavor, plus an Asian-style taste infusion from a spicy marinade.