After butter-brushing a young turkey, sprinkle brown sugar, cajun spice, thyme, and oregano on top, to not only add more flavor but also transform the meal into a southern-style adaptation.

Choosing a young turkey means you get tender, juicy meat with a shorter cooking time. It’s a practical choice for a flavorful and efficient cooking experience, delivering a succulent outcome without compromising on convenience.

Ingredients 

• 2 tablespoons light brown sugar
• 1 tablespoon Cajun seasoning
• 2 teaspoons ground oregano
• 2 teaspoons dried thyme leaves
• 2 teaspoons garlic powder
• 1 (8 to 12-pound) turkey
• 3 tablespoons butter, softened

Directions

1. Combine brown sugar, Cajun seasoning, oregano, thyme, and garlic powder in a small bowl
2. Rub turkey with butter and sprinkle with brown sugar mixture.
3. Place turkey in a v-rack, upside down, over a roasting pan. Cooking your turkey upside down makes for a juicy, tender turkey.
4. Heat oven to 325°F.
5. Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking
6. Place turkey on a rack in a shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 3 to 4 hours.
7. Remove foil after 1 hour of cooking. Continue to roast at 325°F. until the meat thermometer inserted into the thickest part of the thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
8. Let the turkey stand for 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to the cooked turkey just prior to serving.

Turkey Delight in Every Bite

Topped with the delightful crunch of dill pickles and the richness of Swiss cheese, each turkey sandwich promises a satisfying and easy-to-prepare feast for your gathering.

Serves 6

Ingredients 

This recipe combines the timeless appeal of crispy, golden-brown chicken with the unmatched tenderness of sous vide cooking, resulting in a Chicken Parmesan that delivers convenience without compromising… well, anything.

INGREDIENTS

• FLASH 180 Chicken Breast (Item #28555)
• Marinara Sauce
• Fresh Mozzarella
• Basil pesto
• Italian Bread
• Bottled Giardiniera

DIRECTIONS

Flash180 Chicken Fillets    FIND MORE RECIPES

Introducing an east way to a consistent Korean-inspired chicken sandwich; featuring a harmonious blend of tender fried chicken and vibrant traditional Korean flavors.

INGREDIENTS

• FLASH 180 Chicken Breast (Item #28555)
• Pretzel Buns
• Kimchi
• Gochujang paste
• Kewpie Mayonnaise
• Sesame Oil
• Sliced Mini Cucumbers

DIRECTIONS

Flash180 Chicken Fillets    FIND MORE RECIPES

Add some southwestern flair to your lunch or dinner menu with this mouthwatering Southwestern Chicken Torta.

Yield: 4 Servings

INGREDIENTS

Tyson Red Label NAE FC Fajita Seasoned Breast Strips	16 oz/1 lb
Roasted Red Bell Peppers, drained	1/4 cup
Mayonnaise	1/2 cup
French Rolls	4
Italian Mix Giardiniera, drained and chopped	1 cup
Wright® Brand Naturally Hickory Smoked Extra Thick Sliced Steak Cut Bacon	8 slices
Tomato	8 slices
Provolone or Monterey Jack Cheese	8 slices
Deli-Sliced Jalapeño Peppers	1/2 cup
Cilantro Leaves, cleaned and chopped	1/2 bunch
Extra Virgin Italian Olive Oil	2 Tbsp

Directions:

Featured for August in our 2022 UniPro calendar.

This chicken dish with Traina Ultimate Sun Dried Tomato Topper is a hearty, satisfying, Italian-inspired dish. Well-seasoned chicken thighs are sautéd to get the skin crispy, then transferred to finish baking in the oven. The tangy taste of sun dried tomatoes work very well with this dark chicken recipe, especially when you add in the garlic rosemary, and orange zest.

Directions:

If there is one thing I’ve learned during my tenure in the culinary world, it’s to have a few production tricks up your sleeve. One such trick is to work a few base recipes into your repertoire. Base recipes are just that, a starting “base” from which other derivative recipes can be made. The trick is to be creative and thoughtful… “How can I use my base to create other recipes?”

One of my past favorite base recipes was a vanilla crème Brule base, which became the foundation for a French toast dip, house made ice cream, whipped custard in a deconstructed tiramisu… and yes, as a crème Brule.

In this video I’m starting with raw turkey breast to showcase the fundamentals of base recipes, and to demonstrate how easy it can be to turn one recipe into three different menu options.

Featured for April in our 2022 UniPro calendar.

When it comes to a brunch menu, you can’t go wrong with chicken and waffles. The southern inspired dish is a popular menu item at many breakfast spots around the country. Now, Ore-Ida is taking this popular combination to a whole new level with their new recipe: Chicken & Waffle Tots.

In this chicken and tater tot waffle dish, crispy, golden Ore-Ida tater tots are pressed into a waffle iron and topped with flavorful fried chicken tenders. A maple syrup drizzle adds a touch of sweetness and perfectly blends with the savory elements of the dish.

Directions:

1. 1. 1. Thaw Ore-Ida® Tater Tots in refrigerator overnight.
      2. Heat waffle iron.
      3. Arrange thawed Ore-Ida® Tater Tots on hot waffle iron. Be sure to cover all exposed surfaces, close top of iron down and press firmly, cook approximately 7-9 minutes or until crisp.
      4. While Ore-Ida® Tater Tots are cooking in the waffle iron; prepare breaded chicken tenders according to package directions.
      5. Place crispy Ore-Ida® Tater Tot waffle on serving plate, top with breaded chicken tenders and drizzle with warm maple syrup.

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Featured for February in our 2022 UniPro calendar.

Asian-inspired spicy wings make a tasty appetizer or meal, and with Kellogg’s recipe for easy boneless wings, you can skip the bones and still enjoy the same delicious flavor. This recipe calls for 3 of plant-based protein tenders, but feel free to substitute a wing or tender of your choice, including chicken or pork. Top with sesame seeds and thinly sliced scallions, and serve with ranch dressing on the side and carrot and celery sticks for dipping!

Ingredients:

Directions:

1. 1. 1. Fry tenders for 3-3½ minutes until internal temperature of 165°F.
      2. Place tenders and scallions into mixing bowl.
      3. Pour in wing sauce (directions below) and toss to coat.
      4. Place coated wings onto a plate and sprinkle with sesame seeds

   Wing sauce Preparation:

   1. 1. 1. 1. 1. Combine cornstarch with soy sauce and 1 Tbsp rice wine vinegar.
               2. Add all other ingredients to a sauce pot and bring to a low boil.
               3. Add cornstarch slurry, and allow to thicken.
               4. Remove from heat and allow to cool.

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Super Bowl 56 is right around the corner! To meet the demanding needs of your football-loving, finger-food-eating, beer-purchasing patrons Chef Tim has created a new way to serve an old classic. This game day appetizer is easily customized to your liking and starts with buffalo chicken on potato planks; taking all the classic flavors that come with a buffalo chicken wing experience, and transforming them into something new for your playbook. Add Chef Tim’s ‘Buffalo Chicken Potato Planks’ to your game day menu and your bottom line will be scoring touchdowns all night long!