Designed as a holiday survival guide for a wide range of home cooks, this book contains 100 recipes for everything from appetizers to desserts--including an entire chapter on pies--plus information on everything to do with turkeys, stuffing, and gravy.

"Food historian Andrew F. Smith presents the turkey in ten courses, beginning with the bird itself (actually, several species of it) in the wild. The Turkey subsequently includes discussions of practically every aspect of the icon, including its arrival in early America, how it came to be called "turkey," its domestication and mating habits, the expansion of the bird's territory into Europe, conditions in modern turkey processing plants, and the surprising boom-or-bust cycles in turkey husbandry. The bird's ascension to holiday mainstay - and the techniques of stuffing - are also discussed." "As one of the easiest foods to cook, the turkey's culinary possibilities have been widely explored if little noted. The second half of this book is a collection of more than a hundred historical and modern turkey recipes from across America and Europe."--BOOK JACKET.

Reece Williams shares his finest down-home recipes for preparing the most succulent meats, poultry, seafood and side dishesall using a turkey fryer. Delicious recipes that offer consumers a variety of options for using the hottest new outdoor appliance. An index and where to buy products list efficiently directs cooks to recipes and resources. Important safety information helps consumers use turkey fryers with confidence.

Inspiration for using this versatile ingredient in sensational soups, appetizers, salads, snacks and main courses, for all seasons and every kind of occasion.

Delightful stories and quotes from notable turkey hunting enthusiasts begin each chapter of this volume produced in conjunction with the National Wildlife Federation. It contains favorite recipes of NWTF members and their supporters.

Includes index.