The arrival of a new season always fills me with excitement and inspiration for cooking up delicious poultry dishes that celebrate the flavors of that time of year. There’s something profoundly satisfying about roasting a turkey or chicken in autumn’s harvest bounty. On chilly winter nights, I look forward to slowly braising duck legs or simmering a rich chicken stew.
With spring’s renewal, I crave lighter fare like lemon thyme roasted chicken or grilled quail with fresh asparagus. And summers are made for firing up the grill for simple but sublime chicken kabobs with seasonal veggies. Creating these seasonal poultry masterpieces connects me to the rhythms of nature’s cycles. Each bite encapsulates the flavors of the current moment while evoking warm memories and keen anticipation for the next change of seasons.
Fall/Winter Recipes:
1. Roast Turkey with Herb Butter and Gravy
Savory flavor from the herb-infused turkey juices mingling with the rich, velvety gravy
Ingredients: 12 lb whole turkey, 1/2 cup butter, 1/4 cup chopped parsley, 2 tbsp sage, 2 tbsp rosemary, 2 tbsp thyme, 4 garlic cloves (minced), 4 cups chicken broth, 1/4 cup all-purpose flour, salt, black pepper
Cook Time: 3-4 hours
Instructions:
- Preheat oven to 325°F
- In a bowl, mix together softened butter, chopped parsley, sage, rosemary, thyme, and minced garlic until fully combined into an herb butter
- Remove turkey from packaging and pat dry with paper towels
- Carefully loosen the skin from the turkey breast by running your fingers underneath to create a pocket
- Spread 3/4 of the herb butter mixture evenly under the skin
- Rub the remaining butter all over the outside of the turkey
- Generously season the cavity and outer skin with salt and pepper
- Truss the turkey and transfer to a roasting pan
- Roast for 3-4 hours, basting every 30 minutes with the pan juices until internal temperature reaches 165°F
- Remove turkey from oven, transfer to cutting board and tent with foil to rest
- Pour pan drippings into a measuring cup and let fat rise to the top
- In the roasting pan, make a roux by whisking in 1/4 cup flour into the pan drippings over medium heat
- Gradually whisk in 4 cups chicken broth, bring to a simmer while scraping up any browned bits
- Simmer gravy for 5-10 minutes until thickened, season with salt and pepper to taste
2. Braised Duck Legs with Apples and Onions
Rich and velvety braised duck with crispy skin in an autumnal cider sauce with tender apples
Ingredients: 6 duck legs, 3 apples (peeled, cored, sliced), 2 onions (sliced), 2 cups apple cider, 1 cup chicken stock, 4 sprigs thyme, 2 tbsp butter, kosher salt, black pepper
Cook Time: 2-2.5 hours
Instructions:
- Pat the duck legs dry and score the skin in a crosshatch pattern
- Generously salt and pepper the duck legs all over
- Heat a Dutch oven over high heat and sear the duck legs skin-side down until the fat renders and skin is crispy, about 8 minutes
- Remove seared duck legs and set aside
- Drain off all but 2 tbsp duck fat from the pot
- Add the sliced onions and sauté for 5 minutes until starting to soften
- Add the sliced apples and thyme sprigs, continuing to cook for 2-3 more minutes
- Deglaze the pot with the apple cider, scraping up any browned bits from the bottom
- Return the seared duck legs skin-side up and any accumulated juices to the pot
- Add in the chicken stock until it comes halfway up the sides of the duck
- Bring to a simmer, then cover and braise in a 325°F oven for 1.5-2 hours until duck is very tender
- Remove duck from braising liquid, tent with foil to keep warm
- Place braising liquid over high heat and reduce by half, about 10 minutes
- Remove from heat and swirl in the 2 tbsp of cold butter to make a rich sauce
- Taste and adjust seasoning as needed with salt and pepper
- Serve the crispy braised duck legs over the apples and onions, spooning the sauce over top
3. Chicken Pot Pie with Puff Pastry Crust
Comforting and creamy chicken pot pie filling with a buttery, flaky puff pastry crust
Ingredients: Chicken breasts, butter, onions, carrots, celery, peas, chicken broth, cream, thyme, puff pastry dough, egg wash, salt, pepper
Cook Time: 1.5 hours
Instructions:
- Poach chicken breasts until cooked through, shred meat when cool
- In a pot, melt butter and sauté onions, carrots, celery until softened
- Sprinkle in flour and stir to make a roux
- Gradually whisk in broth and cream, simmer until thickened
- Stir in shredded chicken, peas, thyme, salt and pepper
- Pour filling into a baking dish, top with puff pastry, crimp edges
- Brush pastry with egg wash
- Bake at 400°F for 30-40 minutes until pastry is golden brown
4. Cornbread Stuffed Roasted Game Hens
Savory and moist game hen with a sweet, crumbly cornbread stuffing
Ingredients: Cornish game hens, cornbread mix, eggs, milk, onions, celery, sage, rosemary, butter, chicken broth, salt, pepper
Cook Time: 1 hour
Instructions:
- Prepare cornbread mix according to package, let cool
- Crumble cornbread and mix with sautéed onions, celery, herbs, salt and pepper
- Carefully stuff the hens with cornbread mixture
- Truss the hens and arrange in a baking dish
- Brush hens with melted butter and season with salt and pepper
- Pour broth into bottom of dish
- Bake at 375°F for 45-60 minutes, basting occasionally, until done
5. Coq au Vin (Chicken Braised in Red Wine)
Chicken slowly braised until fall-off-the-bone tender in a rich red wine sauce
Ingredients: Chicken pieces, bacon, pearl onions, mushrooms, garlic, red wine, chicken stock, tomato paste, thyme, bay leaf, butter, flour
Cook Time: 2 hours
Instructions:
- Cook bacon until crispy, reserve bacon fat in pot
- Season chicken and brown in batches in the bacon fat
- Remove chicken, sauté onions and mushrooms in drippings
- Add garlic and tomato paste, cook 1 minute
- Deglaze with red wine, scraping up browned bits
- Return chicken to pot, add stock, thyme and bay leaf
- Bring to a simmer, cover and braise for 1-1.5 hours
- Make a beurre manié with softened butter and flour
- Whisk beurre manié into sauce to thicken
- Adjust seasoning, garnish with bacon and parsley
6. Roasted Pheasant with Wild Mushroom Stuffing
Gamey pheasant with crispy skin and earthy, savory mushroom stuffing
Ingredients: Pheasants, sourdough bread, wild mushrooms, onions, celery, garlic, thyme, butter, eggs, chicken stock, salt, pepper
- Cook Time: 1.5 hours Instructions:
- Make stuffing by sautéing mushrooms, onions, celery and garlic
- Mix with cubed sourdough, thyme, eggs, salt and pepper
- Stuff the cavity of the pheasants and truss
- Season outside with salt, pepper and butter
- Place in roasting pan and add stock to bottom
- Roast at 375°F for 1-1.5 hours until juices run clear
7. Cranberry Orange Roasted Chicken
Sweet-tart cranberry orange glaze over juicy, roasted chicken
Ingredients: Whole chicken, orange juice, cranberries, brown sugar, Dijon mustard, cider vinegar, salt, pepper
Cook Time: 1.5 hours
Instructions:
- Make cranberry orange glaze by simmering OJ, cranberries, brown sugar, mustard and vinegar
- Pat chicken dry and generously season with salt and pepper
- Place breast side up in roasting pan and brush all over with glaze
- Roast at 375°F for about 1.5 hours, basting every 20 minutes
- Let chicken rest 10 mins, then carve and serve with remaining glaze
8. Turkey Tetrazzini Casserole
Creamy, cheesy baked casserole with turkey, pasta and mushrooms
Ingredients: Turkey meat, spaghetti, mushrooms, butter, flour, milk, chicken broth, Parmesan, cheddar, breadcrumbs, parsley
Cook Time: 1 hour
Instructions:
- Cook spaghetti according to package until al dente
- In a saucepan, make a roux with butter and flour
- Whisk in milk and broth, simmer until thickened
- Remove from heat, stir in cheeses until melted
- Fold in cooked spaghetti, mushrooms and turkey
- Transfer to a baking dish, top with breadcrumbs and dot with butter
- Bake at 375°F for 30-40 mins until browned on top
9. Duck Confit with Roasted Vegetables
Crispy skin covering succulent, tender, fall-off-the-bone duck confit over roasted vegetables
Ingredients: Duck legs, duck fat, garlic, thyme, carrots, parsnips, Brussels sprouts, olive oil, salt, pepper
Cook Time: 3 hours (plus overnight curing)
Instructions:
- Rub duck legs with salt cure and refrigerate overnight
- Rinse cure off duck legs and pat very dry
- Melt duck fat in a pot and fully submerge duck legs
- Add thyme and garlic, simmer for 2-3 hours until very tender
- Allow duck confit to cool in fat until ready to roast
- Toss vegetables with olive oil, salt and pepper on baking sheet
- Roast vegetables at 400°F for 20 minutes
- Add duck legs skin-side up and roast 15-20 mins more until skin is crispy
10. Chicken and Dumplings
Hearty chicken stew with fluffy herbed dumplings
Ingredients: Chicken, onions, carrots, celery, chicken broth, buttermilk, flour, baking powder, parsley, dill
Cook Time: 1 hour
Instructions:
- In a pot, simmer chicken in broth with veggies until cooked
- Remove chicken and shred meat off the bones
- In a bowl, mix together buttermilk, flour, baking powder, and herbs to make dumpling dough
- Return shredded chicken to the pot with vegetables and broth
- Drop spoonfuls of dumpling dough into the simmering liquid
- Cover and steam dumplings for 12-15 minutes until cooked through
Spring Recipes:
11. Lemon Thyme Roasted Chicken
Bright lemon flavor with earthy thyme infused into juicy roasted chicken
Ingredients: Whole chicken, lemons, thyme sprigs, butter, garlic, salt, pepper
Cook Time: 1.5 hours
Instructions:
- Pat chicken dry and loosen skin to create pockets
- Mix softened butter with zest from 2 lemons, minced garlic, thyme leaves, salt and pepper
- Spread half the butter mixture under the skin over the breast meat
- Rub remaining butter all over the outside of the chicken
- Stuff cavity with lemon halves and thyme sprigs
- Truss chicken and roast at 425°F for 1 to 1.5 hours until juices run clear
- Let rest 10 mins before carving
12. Quail with Grilled Asparagus
Smoky grilled quail with crispy skin alongside tender asparagus spears
Ingredients: Semi-boneless quail, asparagus spears, olive oil, lemon, garlic, salt, pepper
Cook Time: 30 mins
Instructions:
- Marinate quail in olive oil, lemon juice, minced garlic, salt and pepper for 30 mins
- Toss asparagus spears in olive oil, salt and pepper
- Grill quail over direct high heat for 4-5 mins per side until skin crisps
- Grill asparagus spears over indirect heat, turning occasionally for 8-10 mins
- Serve grilled quail and asparagus drizzled with any remaining marinade
13. Spring Herb Roasted Turkey Breast
Juicy turkey breast infused with fresh spring herb flavor
Ingredients: Bone-in turkey breast, parsley, dill, chives, tarragon, butter, garlic, lemon, salt, pepper
Cook Time: 2 hours
Instructions:
- Mix chopped parsley, dill, chives, tarragon with softened butter, garlic, lemon zest and juice
- Loosen skin from turkey breast and spread half the herb butter under the skin
- Rub remaining butter all over outside of breast
- Season liberally with salt and pepper
- Roast at 325°F for 2-2.5 hours until internal temp reaches 165°F, basting occasionally
- Let rest 15 mins before slicing
14. Chicken Salad with Grapes and Pecans
Creamy, crunchy chicken salad with juicy grapes and toasted pecans
Ingredients: Cooked chicken, grapes, pecans, celery, mayo, Greek yogurt, lemon, dill, salt, pepper
Prep Time: 15 mins
Instructions:
- Shred or chop cooked chicken into bite-sized pieces
- Toast pecans for 5-7 minutes until fragrant
- Mix chicken with halved grapes, chopped celery and toasted pecans
- Make dressing by combining mayo, yogurt, lemon juice, dill, salt and pepper
- Fold dressing into chicken salad until fully coated
- Refrigerate for 30+ mins to allow flavors to meld
15. Grilled Duck Breast with Cherry Sauce
Rich duck breast with crispy skin complemented by sweet-tart cherry sauce
Ingredients: Duck breasts, cherries, shallots, red wine vinegar, chicken stock, butter, thyme, salt, pepper
Cook Time: 40 mins
Instructions:
- Score the skin on the duck breasts in a crosshatch pattern
- Generously season duck all over with salt and pepper
- Place duck skin-side down in a cold cast iron skillet and cook over medium heat
- Render fat and cook slowly until skin is crispy, about 15 minutes
- Flip duck and cook flesh side 5 minutes, then transfer to oven at 400°F for 8-10 minutes until medium rare
- For sauce, sauté shallots in a pan, deglaze with vinegar, add cherries and stock
- Simmer until cherries burst and liquid reduces by half, then finish with butter and thyme
- Slice duck and serve with cherry sauce spooned over the top
16. Farro Salad with Grilled Chicken
Nutty farro tossed with grilled chicken, fresh veggies and tangy vinaigrette
Ingredients: Farro, grilled chicken breasts, tomatoes, cucumber, feta, parsley, olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper
Cook Time: 30 mins (plus farro cook time)
Instructions:
- Cook farro according to package, let cool slightly
- Make vinaigrette by whisking olive oil, vinegar, mustard, minced garlic, salt and pepper
- Cut grilled chicken into bite-sized pieces
- In a large bowl, mix warm farro with chicken, diced tomatoes and cucumber, crumbled feta and chopped parsley
- Pour vinaigrette over top and toss everything to combine
- Let sit 10 mins for farro to absorb flavors before serving
17. Chicken Lettuce Wraps with Spicy Peanut Sauce
Savory chicken filling wrapped in crisp lettuce with creamy, spicy peanut sauce
Ingredients: Ground chicken, butter lettuce, carrots, water chestnuts, green onions, rice vinegar, soy sauce, sriracha, peanut butter, garlic, ginger, lime
Cook Time: 20 mins
Instructions:
- In a skillet, cook ground chicken, breaking it into crumbles until browned
- Add in shredded carrots, diced water chestnuts and sliced green onions during the last 2 minutes
- Make sauce by whisking rice vinegar, soy sauce, sriracha, peanut butter, grated garlic & ginger, and lime juice
- Spoon chicken filling into butter lettuce leaf cups
- Drizzle with spicy peanut sauce and garnish with extra green onions
18. Turkey Burger Patties with Guacamole
Juicy, flavorful turkey patties topped with cool, creamy guacamole
Ingredients: Ground turkey, breadcrumbs, egg, cilantro, cumin, chili powder, avocados, lime, red onion, jalapeño, salt, pepper
Cook Time: 20 mins
Instructions:
- In a bowl, mix together ground turkey, breadcrumbs, egg, cilantro, cumin, chili powder, salt and pepper
- Form mixture into patties, trying not to over-compact
- Grill or cook turkey patties until internal temp reaches 165°F, about 4-5 mins per side
- Make guacamole by mashing avocados with lime juice, diced onion, jalapeño, salt and pepper
- Serve turkey patties topped with a dollop of fresh guacamole
19. Grilled Chicken Kabobs with Vegetables
Tender grilled chicken and vibrant veggies in a smoky marinade
Ingredients: Chicken breasts, bell peppers, red onion, zucchini, olive oil, lemon juice, garlic, oregano, paprika, salt, pepper
- Prep Time: 30 mins (plus 30 min marinade time)
- Cook Time: 12-15 mins Instructions:
- Cut chicken and veggies into 1-inch pieces
- Make marinade by mixing olive oil, lemon juice, minced garlic, oregano, paprika, salt and pepper
- Marinate chicken and veggies for 30 mins
- Thread onto skewers, alternating between chicken and veggie pieces
- Grill kabobs over medium-high heat for 12-15 minutes, turning occasionally until chicken is cooked through
20. Turkey Cobb Salad
Classic Cobb salad loaded with turkey, bacon, eggs, avocado and blue cheese
Ingredients: Romaine lettuce, sliced turkey breast, cooked bacon, hard boiled eggs, avocado, cherry tomatoes, blue cheese crumbles, red wine vinaigrette
Prep Time: 20 mins
Instructions:
- Hard boil eggs, cool and slice or quarter
- Chop or tear romaine into bite-sized pieces in a large bowl
- Arrange rows of sliced turkey, crumbled bacon, egg, diced avocado, halved tomatoes, and blue cheese
- Drizzle desired amount of red wine vinaigrette dressing over the top
- Gently toss everything together right before serving
Summer Recipes:
21. Blackened Chicken with Mango Salsa
Spicy blackened chicken breasts with a sweet, refreshing mango salsa
Ingredients: Chicken breasts, blackening seasoning, mango, red onion, jalapeño, lime juice, cilantro, salt
Cook Time: 15 mins
Instructions:
- Pat chicken dry and season all over with blackening spice blend
- Grill or sear chicken over high heat 5-6 minutes per side until charred and cooked through
- Make salsa by dicing mango, red onion, jalapeño and cilantro
- Toss salsa ingredients with fresh lime juice and salt to taste
- Serve blackened chicken topped with fresh mango salsa
22. Duck Breast with Cherry Gastrique
Pan-seared duck breast with a rich cherry gastrique sauce
Ingredients: Duck breasts, cherries, shallots, red wine vinegar, chicken stock, honey, thyme, butter, salt, pepper
Cook Time: 30 mins
Instructions:
- Score the skin on duck breasts in a cross-hatch pattern, heavily salt both sides
- Place duck skin-side down in a cold cast iron skillet and cook over medium heat for 10-15 mins to render fat
- Flip duck breasts and sear flesh side for 4 minutes, then roast at 400°F for 6-8 mins for medium rare
- For gastrique, simmer vinegar, honey, shallots, cherries and stock until syrupy
- Swirl in butter and thyme off heat, pour any duck fat back into the sauce
- Slice duck and serve drizzled with the cherry gastrique
23. Chicken BLT Salad
Crispy chicken tenders over fresh greens with the classic BLT flavors
Ingredients: Chicken tenders, panko, lettuce, bacon, tomatoes, avocado, ranch dressing
Cook Time: 20 mins
Instructions:
- Season chicken tenders with salt and pepper, dredge in buttermilk then panko
- Bake at 425°F for 15-18 minutes until chicken is crispy and cooked through
- Cook bacon until crispy, then crumble once cool
- Chop lettuce, tomatoes and avocado
- In a large bowl, toss together the salad ingredients with the chicken tenders and crumbled bacon
- Drizzle ranch dressing over top and toss lightly to coat
24. Turkey Stuffed Peppers
Vibrant bell peppers loaded with flavorful ground turkey and topped with melty cheese
Ingredients: Bell peppers, ground turkey, rice, onion, garlic, diced tomatoes, tomato sauce, Worcestershire, Italian seasoning, shredded cheese
Cook Time: 1 hour
Instructions:
- Cook rice according to package instructions
- In a skillet, cook ground turkey with diced onions and garlic until browned and crumbled
- Stir in diced tomatoes, tomato sauce, cooked rice, Worcestershire and Italian seasoning
- Cut tops off bell peppers and remove seeds/membranes
- Fill each pepper cavity with the turkey and rice mixture
- Place stuffed peppers in a baking dish and top with shredded cheese
- Cover with foil and bake at 375°F for 30 mins, then uncover and bake 15 more mins until peppers are tender
25. Grilled Chicken Caesar Salad
Smoky grilled chicken over crisp romaine with garlicky croutons and Caesar dressing
Ingredients: Chicken breasts, romaine, croutons, Parmesan, Caesar dressing, garlic, lemon, olive oil, Dijon, salt, pepper
- Cook Time: 25 mins Instructions:
- Make Caesar dressing by whisking garlic, lemon juice, Dijon, Parmesan and olive oil until emulsified
- Season chicken breasts with salt, pepper and olive oil then grill for 6-8 minutes per side until cooked through
- Chop or tear romaine into bite sized pieces and place in a large bowl
- Add grilled chicken chunks, croutons and freshly grated Parmesan
- Drizzle desired amount of Caesar dressing over top and toss lightly to coat
- Garnish with extra Parmesan and cracked black pepper
Conclusion
No matter the season, a poultry dish always excites my palate and transports me to that time of year, from harvesting fall’s bounty in a roasted turkey to celebrating summer’s arrival with grilled chicken salads. These seasonal poultry recipes aren’t just meals, they’re an edible expression of the ever-changing calendar. A delicious way to savor the fleeting flavors of each passing period. While the seasons are inevitable, these poultry dishes ensure I can fully embrace and appreciate each transition through delectable tastes and textures.