AIR FRYER TURKEY BREAST
If you have a taste for turkey, but don't want the time or the hassle of a full bird, try a split turkey breast, prepared in the air fryer. This recipe gives the flavor of an oven-roasted turkey, but in much less time, and with much less fuss! Use any combination of fresh herbs that you and your family will enjoy!
Provided by Bibi
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350 degrees F (175 degrees C).
- Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended.
- Pat turkey breast dry and rub with herbed butter on both sides and under the skin.
- Place turkey into the basket of the air fryer, skin-side down, and fry for 20 minutes.
- Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 0.3 g, Cholesterol 86.2 mg, Fat 10.1 g, Fiber 0.1 g, Protein 40.2 g, SaturatedFat 4.2 g, Sodium 913.1 mg
TURKEY CLUB ROULADES
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1075mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
TURKEY ROULADE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
- Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
- Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
- For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
- Slice and serve with the gravy!
AIR FRYER THANKSGIVING TURKEY
Want to get a turkey breast on the table in less than an hour, without heating up the house? Cook it in an air fryer. Guaranteed golden, crispy skin and no brining required.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Mix together the salt, thyme, rosemary, pepper, sage, garlic powder, paprika and brown sugar in a small bowl.
- Brush the turkey breast with olive oil and rub on both sides with the dry rub mixture, making sure to get under the skin wherever possible. Put the turkey skin-side down in the basket of a 3.5-quart air fryer and roast at 360 degrees F for 20 minutes.
- Carefully open the air fryer and flip the turkey over so it is skin-side up. Close the air fryer and roast until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, about an additional 15 minutes. Let rest at least 10 minutes, then slice and serve.
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