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Instead of the big, intimidating bird, this recipe calls for smaller turkey breasts cooked in a crockpot. The recipe uses orange juice and whole-berry cranberry sauce to give the meat a sweet and ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes. Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste.
Transfer the pureed chutney to a bowl. In the same food processor, puree the remaining chutney with the cilantro, mint, water and oil until smooth; season with salt and pepper. 3. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side.
Ingredients: 1 bone-in turkey breast (6 to 7 pounds), skin removed. 1 teaspoon dried minced garlic. 1 teaspoon seasoned salt. 1 teaspoon paprika. 1 teaspoon Italian seasoning
This quick marinade was our favorite part of the turkey-breast recipe. You can use the extra rub to season green beans, sauce up potatoes, or even serve it as a general dipping sauce for the table.
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