Turkey Archives - Busy Moms Helper

50+ Amazing Thanksgiving Activities for Kids

November 15, 2014 by Kelly Dedeaux

Less than two weeks until Thanksgiving. Seriously?! Ya, I’m a bit frantic….but the thing that has me the most stressed is that my kiddos have no school that ENTIRE week. Since Hubby still has work most of the days, we can’t go and do too much, so I’m wondering how to keep them happy and entertained. Luckily there’s plenty of ideas in this list of 50+ Amazing Thanksgiving Activities for Kids!

Thanksgiving Activities for Kids

There’s so many fun ideas in this list that I’m sure we’ll stay plenty busy and having a lot of fun together. After all, one of the things I’m most THANKFUL for is my family, so I plan on spending EXTRA time with them all that week! From painting, to paper crafts, even some printable coloring pages and connect-the-dots….this list has everything to make your kids’ Thanksgiving break as exciting as possible!

Q-tip Fall Tree Art

Easy I Am Thankful Pumpkin Craft

12+ Fall Crafts for Kids

Paper Plate Turkey

15 Thanksgiving & Fall Kids Crafts

Mad Libs

Dish Brush Turkey

Thanksgiving Fun for Kids

Our Blessing Tree

20 Thanksgiving Kid’s Table Ideas

Turkey Color by Number

Kids Crafts & Activities for Thanksgiving

Pumpkin Pie Slime

Fall Scented Ice Cream Dough

Bottle Turkey Craft

Cereal Box Turkeys

Turkey Finger Puppets

M&M Turkey Activity

There’s so many more ideas and crafts out there for your kiddos, but this should be plenty to get you started! Now if I can just get MYSELF organized enough to survive this holiday, I’ll be good to go! 🙂

Turkey Avocado

January 24, 2014 by Kelly Dedeaux

You know, other than my family and friends (duh), there’s not a LOT of things I miss about Utah. That’s the majority of what I miss. However, in the minority of things that I miss is some places we always use to eat for a special treat or birthday lunch. One of these places is La Beau’s. I LOVE THEM! Now, their shakes are a-maz-ing, but that’s for later. Today’s post is all about doing a copy cat Turkey Avocado Sandwich. I would order those anytime we got lunch there, often splitting with my mom because they were so large. Yumm-o!

Ingredients

Hoagie Bun

Sliced Turkey (cooked)

1-2 Large Leaves Lettuce

1 Large Avocado, sliced

1 Small Tomato, sliced (I used several cut cherry tomatoes)

Cheese of choice (I’ve used Swiss and Provolone), sliced or shredded

Directions

I’m not going to get all technical here because, well, it’s a sandwich for crying out loud! It doesn’t take a scientist to put it together. Besides, everyone likes their sandwiches put together a bit differently (some mash the Avocado as a spread, I prefer slices). So take the above ingredients, put it together on the hoagie bun the way you like it, and ENJOY!!!

Sage and Butter Infused Turkey

November 22, 2013 by Kelly Dedeaux

I love Thanksgiving – the family and friends, the baking and roasting, the pies, the potatoes….well, ALL the food 😀 It’s wonderful! My in-laws flew in this past weekend for a few days, so we decided to do a Thanksgiving dinner with them. I had never cooked a turkey before, or done pies really. Mashed potatoes, sure! Rolls or salad? No problem! But the turkey and pies…..ya, new territory. Booyah!!! I’ll be sharing more on my pie lessons in later posts, but today I wanted to share this Sage & Butter Infused Turkey because it turned out Absolutely. Without-a-doubt. AMAZING!

You’ll want a turkey roasting bag and a flavor injector, as two not-everyday supplies. Make sure your turkey is thawed ahead of time!

Ingredients – Marinating
50 oz. Chicken Broth
1/2 tbsp. Black Pepper
1/4 cup Salt
1/4 cup Sugar
1 tbsp. Garlic, minced
2 tbsp. Dried Onion
1 tbsp. Rosemary
1 tbsp. Thyme
1 tbsp. Parsley

Directions – Marinating
Combine all of the ingredients in a saucepan, bringing just to a boil. Remove from heat and allow to cool completely.

Find a baking pan that is VERY deep (at least 2 inches) and make a spot of it (placed on top of a baking sheet to catch splashes and keeping in mind the turkey will take up more height) in your fridge – this is easiest to get done now instead of moving stuff while handling the turkey. Not to mention more sanitary.

Remove the turkey from it’s package-wrap, and remove all the stuff inside the cavity of the turkey. Rinse the turkey in cold water, then place in the baking pan. Pour the cooled marinade over the turkey, keeping it just a bit lower than the pan top. (this is why it’s on a baking sheet….it may splash a little).

Marinate for 12-24 hours, occasionally using a bulb baster to squeeze more of the marinade over the top of the turkey.

Ingredients – Ready to Roast
1/2 cup Butter, melted
2 tbsp. Sage
1/2 cup Chicken Broth
4 tsp. Garlic, minced

Directions – Ready to Roast
Preheat oven according to your turkey bag directions.

Remove the turkey from the baking pan. If this is the pan you’ll be using to cook the turkey in, wash it thoroughly and set aside.

Blend the above ingredients until smooth (may not be perfect, but try). Using a flavor injector, inject the Sage-Butter mixture all over the turkey. Rub any remaining mixture under the skin over the breasts, then all around the turkey so it’s well-saturated.

If desired: place produce such as apples, carrots, celery, onions and/or garlic cloves inside the turkey cavity.

Follow your turkey bag directions for placing your turkey in the bag (some have you insert flour first to coat the bag interior), and cut slits IF THE BAG DIRECTS YOU TO. Cook as directed, until turkey reaches at least 165 Degrees F in the center.

Remove from oven, cut away bag, and allow turkey to sit for 10-15 minutes to allow moisture, juices and flavor to even out. Enjoy your deliciously moist and flavorful turkey!!!

Note: If you’re using a roaster instead of an oven, double check that it can handle a turkey bag – I learned this the hard way and within seconds of putting the bag in, the plastic started melting to the sides. NOT FUN!

Need some rolls to go along with your meal?

Turkey Rice Soup

July 22, 2013 by Kelly Dedeaux

Turkey Rice Soup

Ingredients
1 can Turkey, pre-cooked, diced
4 cups Chicken Broth
1/4 tsp. Italian Seasoning, dried
1/4 tsp. Ground Black Pepper
1 can Carrots, diced, drained
1 cup Rice
1 can Diced Tomatoes, drained
2 tbsp. Basil, dried

Directions
Cook the Rice according to directions. Set aside.

In a large pot, mix the Chicken Broth and Seasonings and bring to a boil. Stir in the Carrots, Turkey, Tomatoes and Rice. Heat through, then serve warm-hot.

Mini Biscuit Pot Pies

May 11, 2013 by Kelly Dedeaux

I know I’m new to the wonderful Texas weather, but it does make me feel at home the way it keeps switching (I’m from northern Utah, and there it could go sunny t-shirt to snowing within 24 hours). Two days ago we were in 80 degree weather here, yesterday it was raining and we needed sweatshirts to go to the bus stop to pick up Failyn. At least that way we’re not doing much of heating or a/c, so saves on the bills!

These Mini Biscuit Pot Pies (aka: The Pot Pie Quickie) were just perfect for the cooler, rainy evening! Easy to make (I feel extra lazy when it’s like that outside, just want to curl up with my kiddos in some warm blankets), delicious and warm. I love how the crust is nice and flaky, and the filling so moist and perfect. You wouldn’t think they’d be so easy to make, but they definitely are! This is the only thing I’ve made this way so far, but many more filling varieties are to come, that’s for sure.

Mini Biscuit Pot Pies

Ingredients:
1 package Refrigerated buttermilk or country-style biscuits (like Pillsbury Grands rolls)
3/4 cup Milk
4 tsp. Flour
1/4 tsp. Black pepper
1 can (10.75 oz.) Condensed minestrone soup
2 cups Chicken or turkey, cooked and cubed
3 oz. package Cream cheese, cubed and softened

Directions:
Preheat oven to 375 degrees.

In a medium sauce pan, mix the milk, flour and pepper. Stir in the soup and cook over medium heat until thick and bubble, stirring often to prevent burning.

Add chicken and cream cheese. Heat through until cream cheese is melted.

Open the can of biscuits and separate them. Take each one and stretch it so it’s larger and more thin. Think of a pie crust.

In a sprayed muffin tin, line each cup with a stretched biscuit so it covers the entire inside of the cup, plus hangs over the sides.

Divide the soup mixture between the cups, filling them almost to the top. Fold the overhang of biscuit over the top, pinching as necessary to enclose the soup filling.

Bake for about 10-15 minutes, or until pies are golden brown.