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Have a Spicy Thanksgiving!

© Judy Howle

Thanksgiving gives us an opportunity to try some new turkey recipes. Here is a collection of recipes for cooking turkey and for using leftovers that will be sure to please the "heat lovers" in your family! Also included are links for smoked turkey and fried turkey.

Asian Style Spicy Turkey On Pasta
From QVC
Makes 4 servings

• 3 tablespoons vegetable oil
• 6 garlic cloves, minced
• 3 jalapeno chiles, seeded and minced
• 1-1/2 cups unsweetened coconut milk
• 1/3 cup creamy peanut butter
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons sesame oil
• 2 tablespoons minced fresh ginger
• 1 tablespoon honey
• 1-1/2 teaspoons Tabasco
• salt and pepper

• 3/4 cup diced red bell pepper
• 1/2 cup sliced mushrooms
• 1/2 cup chopped green onions
• 1 pound cooked turkey meats (light and dark) shredded
• 1 pound linguini

Cook the linguini in a large pot of boiling, salted water until al dente. Drain.

Meanwhile, Heat 2 tablespoons of the oil in a heavy saucepan over medium heat. Add the garlic and jalapenos; saute until tender but not brown, about 3 minutes. Add the coconut milk, peanut butter, sooy sauce, lime juice, sesame oil, ginger, honey and Tabasco. Whisk until smooth. Bring to a simmer. Remove from heat.. Season with salt and pepper.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add teh bell pepper, mushrooms and green onions and saute 3 minutes. Add the turkey and saute until cooked through, about 3 minutes. Add the sauce.

Toss the sauce over the drained pasta in a large serving bowl, or ladle over individual servings of linguini on serving plates. Serve immediately.

Maple-Glazed Turkey with Spicy Cider Gravy
From Tabasco Pepper Fest

• 1 12 to 14 pound turkey
• Salt
• 1/2 cup maple syrup
• 1 tablespoon Dijon mustard
• 5 tablespoons butter or margarine
• 1/3 cup flour
• 2 cups chicken broth or drippings from turkey
• (without fat)
• 1 cup apple cider
• 1 tablespoon TABASCO brand Habanero Sauce
• 1 teaspoon salt

Preheat oven to 325°F.

Remove giblets and neck from turkey. With skewers, fasten neck skin to back. Fold wings under. Tie legs together. Place turkey on rack, breast side up in large roasting pan. Sprinkle salt all over turkey. Insert meat thermometer into thickest part of thigh. Cover turkey with a loose tent of foil. Roast turkey 3 to 3 1/2 hours. Meanwhile, combine maple syrup and mustard in small bowl.

During last 30 minutes of roasting, spoon maple mixture over turkey. Turkey is done when thigh temperature on

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