How Long Will Turkey Last in the Freezer?

Ever wondered how long can you keep an uncooked turkey in the freezer? We've got the answers! Find out how long an uncooked turkey lasts in the freezer, and get our must-have tips and tricks for handling turkey. Plus, we have how-tos for cooking, brining, and carving your turkey.

According to the Butterball Turkey Talk Line Expert, turkey can be stored in the freezer (unopened and uninterrupted) for up to 2-3 years and still be safe to cook. However, for the best quality, we recommend using the frozen turkey within 7 months of storage.

Barbecue Beef Wrap

No more sad desk lunches for you! These super-easy sandwich, wrap, salad, and pasta recipes are ideal for hectic workweeks. Whip up one before bedtime, then take it along with you to enjoy tomorrow.

Use leftover roast beef to make these delicious and easy barbecue sandwich wraps.
Barbecue Beef Wrap
Ingredients

4
ounces cooked roast beef, shredded (3/4 cup)
1
7 inch whole wheat flour tortilla
2
tablespoons bottled barbecue sauce
2 - 3
tablespoons shredded Monterey Jack cheese
1/3 - 1/2
cup packaged shredded broccoli (broccoli slaw mix)
Directions
Arrange beef on tortilla. Drizzle with barbecue sauce and top with cheese and broccoli. Roll up. Wrap tightly in plastic wrap and chill for up to 24 hours.
From the Test Kitchen
TO TOTE:

Assemble sandwich the night before, wrap in plastic wrap, and chill. Tote in an insulated container with ice packs; refrigerate within 1 hour. Hold in the refrigerator for up to 5 hours.

Chiles Rellenos Casserole

The poblano chiles and cotija cheese in this rich and creamy Mexican-style casserole earn a gold star for authenticity. If you cannot locate them in your neighborhood supermarket, look for poblanos (a dark green chile that resembles green peppers) and cotija (a salty white cheese) in any Hispanic grocery store.

Chiles Rellenos Casserole
Ingredients

2
large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
4
ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
2
ounces crumbled Cotija cheese (1/2 cup)
3
eggs, lightly beaten
1/4
cup milk
1/3
cup all-purpose flour
1/2
teaspoon baking powder
1/4
teaspoon cayenne pepper
1/8
teaspoon salt
Directions
Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Garden Turkey Melt

Use up those garden goodies in this sandwich that's loaded with veggies and cheese.




Garden Turkey Melt
Ingredients

3
tablespoons mayonnaise
2
teaspoons chopped fresh rosemary
2
cloves garlic, minced
2
cups fresh spinach, coarsely chopped
1
14 ounce can artichoke hearts, drained, chopped, and patted dry
2
8 ounce loaves Cibatta, French or Italian bread loaves (not baguettes), halved lengthwise
6
ounces sliced mozzarella cheese (8 slices)
1
medium tomato, thinly sliced
4
ounces sliced smoked turkey
Directions
Preheat oven to 400 degrees F. Combine the mayonnaise, rosemary, and garlic in a medium bowl. Add spinach and artichokes and stir to combine.
Remove bread from each half to create a 1-inch shell. Lay each bread half on a baking sheet. Line each with mozzarella, tearing to cover as necessary. Spoon the spinach mixture onto each bottom shell. Top with tomato and turkey.
Bake for 10 minutes or until toasted and heated through. Put sandwiches together and cut each in half.

Sunday Beef Rib Roast

Celebrate the Sunday dinner tradition with these hearty dishes, all featuring a fresh twist on the classics. Your family will love these Sunday dinner ideas.

Many happy family memories center around a classic Sunday rib roast like this one. Roasting beef on the bone creates imbues the beef with more intense, pure beef flavor.

Sunday Beef Rib Roast
Ingredients

1
recipe Herb-Bacon Topper, recipe below
1
4 pound beef rib roast (chine bone removed)
1
teaspoon cracked black peppercorns
1/2
teaspoon salt
1
pound baby carrots with tops, trimmed
1
pound small red potatoes (halve any large potatoes)
3 - 4
cups baby spinach
1
15 ounce can butter beans, rinsed and drained
Directions
Prepare Herb-Bacon Topper. Preheat oven to 350 degrees F. Sprinkle beef roast with cracked pepper, salt, and half of the Herb-Bacon Topper (refrigerate remaining topper and reserved bacon pieces until ready to use). Place meat, bone side down, in a shallow roasting pan. Insert an oven-safe meat thermometer into center of roast.
Roast, uncovered, for 45 minutes. Arrange carrots and potatoes around roast and toss to gently coat. Roast 1 to 1-1/4 hours more or until meat thermometer registers 135 degrees F for medium-rare. Sprinkle meat with remaining Herb-Bacon Topper; cover and let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. Push meat and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces. Makes 10 servings.
From the Test Kitchen
FOR ADDED GARLIC FLAVOR:

Cut 3 garlic cloves into slivers. Before roasting, cut shallow slits all over meat; insert garlic slivers into slits. Roast as above.

Herb-Bacon Topper
Ingredients
4
slice bacon
1
tablespoon chopped fresh thyme
1 1/2
teaspoons chopped fresh rosemary
Directions
 Cook bacon until crisp; drain on paper towels. Chop half the bacon; stir in thyme and rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.

Pumpkin-Shape Meatball Biscuits

Give a delicious appetizer a holiday twist by turning a savory meatball into a festive pumpkin.

Pumpkin-Shape Meatball Biscuits
Ingredients

1
16 ounce package (8) jumbo refrigerated biscuits
1
cup shredded mozzarella cheese (4 oz.)
4
teaspoons purchased basil pesto
8
frozen cooked 1-inch meatballs
100% cotton kitchen string
8
fresh rosemary leaves
Directions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Separate biscuits. Roll or pat each piece of dough to 4 1/2-inch diameter.
Place 2 tablespoons cheese in the center of one piece of dough. Top with 1/2 teaspoon pesto and one meatball. Bring dough up around meatball and pinch to seal at top. Loosely tie 100% cotton kitchen string vertically 1 1/2-inch intervals around balls to resemble striations of a pumpkin.
Place on prepared baking sheet; bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove kitchen string and place rosemary leaves on top of each roll to resemble a stem. Serve warm.

Party Appetizers and Calculator

How many appetizers to make is a question every host ponders. From chicken wings and meatballs to dips and nuts, we've crunched the numbers to help you plan the perfect amount of food for your party.

Chicken Wings
Whip up the perfect quantity of appetizers for your get-together when you plan on 12 appetizer servings per guest. Here's how much to make of some party-food favorites.

Forget the forks and dole out the napkins for a finger-food favorite: chicken wings! Tender and saucy, chicken wings are a must-have appetizer.

Chicken wing numbers:

One serving = 2 wings
Party of 12 = 2 pounds

Potato-Apple Gratin

Potato-Apple Gratin
Ingredients

8
medium Yukon gold or other yellow-flesh potatoes, sliced 1/8 inch thick (8 to 10 cups)
2
cups shredded or finely chopped Granny Smith apples (2 or 3 medium)
2/3
cup sliced green onions (6) or thinly sliced leek
4 - 6
slices bacon, crisp-cooked and crumbled
1 1/2
teaspoons salt
1/2
teaspoon ground black pepper
3
cups shredded Gruyere, provolone, Swiss, or Jarslberg cheese (12 ounces)
1 1/3
cups whipping cream
3
cloves garlic, minced
1/2
teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg (optional)
Green onion slivers (optional)
Directions
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish. Layer half of the potatoes, half of the apples, half of the sliced green onions, and half of the bacon in prepared dish. Sprinkle with half of the salt and half of the pepper. Sprinkle with half of the cheese. Repeat layers. In a medium bowl combine the cream, garlic, and, if desired, nutmeg. Pour whipping cream mixture over layers in baking dish. Cover with foil.
Bake for 1-1/2 hours. Uncover; bake for 15 minutes more or until potatoes are tender when pierced with a fork and top is golden. Let stand for 10 minutes. If desired, sprinkle with green onion slivers.
From the Test Kitchen
MAKE-AHEAD DIRECTIONS:

Prepare as directed, except cook the potatoes and apples in separate pans of lightly salted boiling water for 5 minutes. Drain; pat dry with paper towels. Continue as directed through Step 1, except do not preheat oven. Chill for up to 24 hours. To serve, let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Continue as directed in Step 2.

Bacon-Stuffed Mushrooms

Bacon-Stuffed Mushrooms
Ingredients

6
slices bacon, cut into 1/4-inch pieces
10
large fresh mushrooms
3
ounces cream cheese, softened
1/4
cup shredded sharp cheddar or smoked Gouda cheese
1/2
teaspoon minced garlic (optional)
Directions
Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan. In a large skillet cook bacon until almost crisp. Using a slotted spoon, remove bacon from skillet; discard fat. Drain bacon on paper towels.
Clean mushrooms; remove and discard stems.
In a medium bowl stir together cream cheese and cheddar cheese. Stir in reserved bacon and, if you like, garlic. Spoon filling into mushroom tops, and place on a greased 15x10x1-inch baking pan.
Bake for 25 to 30 minutes or until mushrooms are tender. Let stand 5 minutes before serving.

Healthy Slow Cooker Recipes

Directions
In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it cooks. Remove from heat. Stir in oregano and crushed red pepper.
In a large bowl combine ricotta cheese, 1 1/2 cups Italian cheese blend, and spinach.
To assemble, spread 1 cup of the pasta sauce in the bottom of a 5-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, 1 cup of the pasta sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker. Repeat layers.
Cover and cook on low-heat setting for 3-3/4 hours. Top with the remaining 1/2 cup pasta sauce and 1/2 cup of the Italian cheese blend. Let stand, covered, for 10 minutes before serving.
To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta sauce.
From the Test Kitchen
FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Spinach-Parmesan Dip

This dip gets its subtle spiciness from cayenne pepper, and its tang from lemon juice.

Directions

1. Coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper.
2. Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.

How to Fry Pork Chops

Need a quick and delicious way to cook that package of pork chops in the refrigerator or freezer? Fry them -- in a skillet or in the oven -- for a simple dinnertime solution.

Pumpkin Tortilla Casserole with Chicken

Directions
Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.
For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.
Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Savory Slow Cooker Pot Roast Recipes

Creamy Tortellini Soup

A white sauce mix and dried tortellini make this satisfying soup recipe extra easy; stirring in the spinach at the last minute gives it fresh-from-the garden flavor.
6 hours
Ingredients
Vegetarian
∙ Serves 4
Produce
6 cups Baby spinach leaves or torn spinach, fresh
1/2 tsp Basil, dried
3 cloves Garlic
1 1/2 cups Mushrooms, fresh
1/2 cup Onion
1/4 tsp Oregano, dried
Canned Goods
1 12 ounce can Evaporated milk
1 14 ounce can Vegetable broth
Pasta & Grains
1 7 ounce package Cheese tortellini, dried
Baking & Spices
1 Black pepper, Ground
1/8 tsp Cayenne pepper
1/4 tsp Salt
1 1 1/2 ounce envelope White sauce mix
Dairy
1 Parmesan cheese
Liquids
4 cups Water