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Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to ...
Transfer to a small bowl and stir in 2 tablespoons olive oil, herbs, pepper, and celery seeds. 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.
Then, cover the turkey breast with a sheet of plastic wrap and pound lightly with a meat mallet until the breast is an even 1/2 inch thick throughout. 4. Roll it Up ... Stuffed Turkey Breast Recipes.
Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.
1 lb turkey breast cutlets or fresh turkey breast slices; 1 medium onion, chopped (about 1 cup) 2 clove garlic, minced; 1 1 / 2 tsp dried Italian seasoning, crushed; 1 can (about 14.5 ounces ...
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus ...
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.
(For a 20-lb turkey, an additional 1 hour, 30 minutes to 2 hours, 30 minutes.) Remove from oven, cover with foil, and let rest 15 to 20 minutes before serving. (Save drippings for gravy.)
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