Brian’s Homemade Turkey Burger Toppings

Serves 4 to 6Guac ingredients in bowl
Prep time: 5 minutes; cooking time: 5-to-10 minutes


  • 6 turkey burgers, grilled or broiled
  • 6 buns
  • Kick Butt Condiments
    1. Spinach Salad (recipe – in medium bowl, add 1-to-2 cups of spinach, 1-to-2 Tbsps. feta cheese crumbles, 2 Tbsps. balsamic vinaigrette or enough to coat greens, Salt & Pepper to taste; toss)
    2. Guacamole w/Bacon (recipe – 2 avocados, halved, seeded, peeled, sliced, smashed, 2 large plum tomatoes, finely diced, 2 garlic cloves, finely diced, 1 small onion, finely diced, ½ Tbsp. lime juice, Salt & Pepper to taste, 1-to-2 Tbsps. crispy bacon pieces; combine ingredients)


  • Assemble burgers with condiments and enjoy!

Kick-Butt Burger Toppings On Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make kick-butt burger toppings for National Hamburger Month with Fox 5 DC’s Erin Como.

On the menu: (1) Brian’s Spinach Salad and Guacamole w/Bacon; (2) Chef Tee’s Red Wine Onions and Pickled Garlic.



Brian’s Turkey Stew

Turkey Stew editPrep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6

  • 2 Tbsps. vegetable oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups favorite cooked turkey meat, chopped into bite-sized pieces
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup favorite pasta, uncooked (recommend Fusilli)
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth


  1. In large pot, heat oil over medium-high heat; add carrots, celery, onions; cook uncovered (stir occasionally) until onions are translucent (about 5 minutes).
  2. Add broth; bring to a boil; add turkey, mushrooms, rosemary, thyme, sage, pasta, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes (or until pasta is done).
  3. Serve.

Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo


  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins


  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.

Chef Tee’s Stuffed Boneless Turkey Breast

Serves 4 to 6T stuffed turkey breast
Prep time: 15 minutes; cooking time: 1 hour


  • 1 (2 ½ -to-3 lbs.) whole turkey breast
  • Salt & Pepper
  • 1 Tbsp. vegetable oil
  • Chef Tee’s Turkey Stuffing
  • Brown gravy (optional; store-bought is fine)


  1. Preheat oven 400° F.
  2. Butterfly turkey breast; lay open like book skin side down.
  3. Put turkey stuffing ball in center of breast.
  4. Roll up turkey breast w/stuffing in center, so looks like whole turkey breast before butterflied; use thick cotton string (aka kitchen twine) to tie around turkey tightly to help hold shape.
  5. Use brush or hands to rub oil on breast; season top w/Salt & Pepper.
  6. Place turkey in roasting pan; bake uncovered about 1 hour or until internal temperature reaches 160° F, turkey is browned.
  7. Remove from oven; cut string, discard; let turkey sit for 15 to 20 minutes.
  8. Serve w/brown gravy.

Chef Tee’s Smoked Turkey Cracklings

Makes about ¼ cupS n p logo

  • Skin from smoked turkey leg
  • Vegetable oil


  1. Thinly slice turkey skin.
  2. In medium pot, heat 2 cups oil over medium-high heat.
  3. When oil is hot, add sliced skin; gently stir to prevent clumping.
  4. Fry until skin is golden brown, crisp (about 15 minutes).
  5. Use slotted spoon to remove cracklings; drain on plate lined w/paper towel.

Chef Tee’s Swiss Chard w/Smoked Turkey Cracklings

Serves 4 to 6 S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes

  • 3 bunches Swiss chard, stems removed, leaves cut into 1-inch pieces
  • ¼ cup vegetable oil
  • ½ Tbsp. garlic paste
  • ½ cup white onions, chopped
  • ½ cup smoked turkey leg, diced, skin removed (reserve skin for turkey cracklings)
  • Salt & Pepper to taste
  • ¼ cup smoked turkey cracklings
  • Extra virgin olive oil
  • Garnishes – grated comte or Gruyere cheese, lemon zest


  1. Heat large skillet over medium-high heat; add garlic paste; cook for 1 minute.
  2. Add onions; cook for 1 minute.
  3. Add Swiss chard; when starts to wilt, add smoked turkey; toss.
  4. Season to taste w/Salt& Pepper (if needed).
  5. Cook a few minutes more.
  6. Transfer to serving dish; drizzle olive oil on top.
  7. Garnish w/turkey cracklings (see recipe below), cheese, zest.


Chef Tee’s Turkey Wings

Serves 4S n p logo
Prep time: ; cooking time:

  • 5 lbs. turkey wings
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup seasoned salt
  • 1 qt. water


  1. Pre-heat oven to 500° F.
  2. In large bowl, combine vegetables, wings, dry thyme, seasoned salt; mix thoroughly.
  3. Arrange wings (skin-side up), vegetables in lg. rectangular, oven-proof casserole dish.
  4. Add water to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. Carefully remove foil from casserole dish; return wings to oven; continue cooking for 30 minutes or until wings are GB&D (golden brown and delicious).
  6. Remove wings from oven; cool for about 15-to-30 minutes.
  7. Serve w/Jasmine or Basmati rice.


Brian’s Grilled Turkey

Serves 6 to 8B grilled turkey
Prep time: 10-to-15 minutes; cooking time: 2 ½ to 3 hours

  • 1 (12 lbs.) turkey
  • Olive oil
  • ½ cup Rubbed Dalmatian Sage
  • 6 Tbsps. dried thyme
  • 3 rosemary sprigs
  • 2 bay leaves
  • 1 apple (favorite variety)
  • 1 lemon
  • Salt & Pepper
  • Smoke box (instructions below)


  1. Prep grill with smoke box for indirect medium-high heat.
  2. Remove giblets, neck from thawed turkey (cook giblets, neck or freeze them).
  3. Rinse turkey w/cold water; pat dry w/paper towels.
  4. Gently pull skin away from meat as much as possible around thighs, breasts, back, etc.
  5. In small bowl, mix sage, thyme together; spread mixture between skin and meat.
  6. Rub olive oil on top of skin; season w/Salt & Pepper.
  7. Cut apple, lemon in half and place them w/bay leaves, rosemary sprigs inside turkey cavity.
  8. Put turkey on grill breast side up; tent top w/foil.
  9. Grill about 15 minutes per pound; remove foil tent for last hour of grilling to brown bird.
  10. Rest turkey for 10-to-15 minutes; serve.

Smoke Box

  • 1 to 2 cups wood chips, damp (can purchase dry from local hardware store)
  • Large foil sheet


  1. Place wood chips in center of foil.
  2. Form smoke box by folding edges of foil together like envelope, so chips are enclosed.