Cherry Glazed Turkey Breast Scd Recipes

CHERRY GLAZED TURKEY BREAST (SCD)

Steps:

• Prepare grill for indirect heat cooking.
• Place turkey, skin-side-up on the rack over drip pan or foil.
• Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in the thickest portion of breast registers 170 degrees F.
• In a small bowl combine preserves and vinegar.
• Brush glaze on breast 1/2 before end of grilling time.
• Remove the turkey breast from the grill and let it stand 15 minutes.
• Slice breast.

TURKEY CUTLET WITH TART CHERRY SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
• Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
• Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
• Serve the turkey culets on individual plates with some sauce spooned over the top.
• Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

CHERRY-GLAZED TURKEY WITH DRIED CHERRY-APPLE STUFFING

Steps:

• Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
• In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
• Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
• Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
• On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
• Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
• Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

CHERRY GLAZE FOR TURKEY 1997

Steps:

• In a saucepan combine ingredients.
• Bring to a boil and cook for 2 min.
• Remove from heat; cool bast turkey last two hours of cooking.
• Makes outstanding gravy.

GOLDEN APRICOT-GLAZED TURKEY BREAST

Steps:

• Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan., Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before slicing.