Honey Apple Turkey Breast Recipes

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HONEY SPICE ROAST TURKEY WITH APPLE PECAN STUFFING



Honey Spice Roast Turkey with Apple Pecan Stuffing image

Create a memorable holiday meal with this roast stuffed turkey recipe. Aromatic spices and just a little bit of sweetness make it a special standout.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h50m

Yield 12

Number Of Ingredients 11

12- to 15-lb turkey, thawed if frozen
1/4 cup honey
2 tablespoons butter or margarine, melted
2 teaspoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 cup butter or margarine
1/2 cup pecan pieces
1 medium apple, chopped (1 cup)
4 cups herb-seasoned stuffing mix (from 14- to 16-oz package)
2 cups apple juice

Steps:

  • Heat oven to 325°F. Starting at back opening of turkey, gently separate skin from turkey breast, using fingers. In small bowl, stir together honey, 2 tablespoons melted butter, the chili powder, allspice and cumin; brush half of mixture over turkey breast under skin (reserve remaining honey mixture).
  • In 4-quart Dutch oven, melt 1/4 cup butter over medium-high heat. Cook pecans in butter 1 to 2 minutes, stirring occasionally, until lightly toasted. Lightly stir in apple, stuffing mix and apple juice until moistened.
  • Stuff turkey just before baking. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with remaining stuffing. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
  • Cover with foil and bake 3 to 4 hours, uncovering and brushing with remaining honey mixture for last 30 minutes of baking, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Drumsticks should move easily when lifted or twisted.
  • Place turkey on warm platter; cover with foil to keep warm. Let stand at least 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Facts : Calories 730, Carbohydrate 30 g, Cholesterol 225 mg, Fiber 2 g, Protein 77 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 12 g, TransFat 1 g

ROASTED TURKEY BREAST WITH APPLES



Roasted Turkey Breast With Apples image

With an easy recipe like this, you can even enjoy turkey during the week as it is ready in less than an hour. Delicious served with roasted potatoes.

Provided by Irmgard

Categories     Turkey Breasts

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs turkey breast, skin and bones removed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried sage
1 tablespoon butter
1 medium onion, chopped
2 slices bacon, chopped
2 tart cooking apples, cored and sliced
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly butter a 13" x 9" baking dish.
  • Sprinkle the turkey with salt and pepper and half of the sage.
  • In a large skillet, melt the butter over high heat.
  • Brown the turkey for 2 minutes per side or until golden.
  • Remove the pan from the heat and transfer the turkey to the prepared baking dish.
  • Let the pan cool slightly.
  • Bake the turkey in the oven for 25 minutes.
  • Meanwhile, return the pan to medium heat.
  • Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
  • Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
  • Whisk the flour into the milk and stock, then stir into the pan.
  • Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
  • Stir the lemon juice into the sauce and season to taste with salt and pepper.
  • Pour over the turkey in the dish.
  • Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
  • Let the turkey stand for 5 minutes before slicing.

Nutrition Facts : Calories 443.3, Fat 18.8, SaturatedFat 7.3, Cholesterol 131.9, Sodium 506.4, Carbohydrate 25.4, Fiber 3, Sugar 11.2, Protein 42.2

APPLE AND HONEY FLAVORED ROASTED TURKEY



Apple and Honey Flavored Roasted Turkey image

When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:

Provided by yewoinfamilycooking

Categories     Poultry

Time P1DT3h

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (20 lb) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or 4 cups chicken broth
2 cups apple juice or 2 cups apple cider
2 red apples (sliced)
4 lemons
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
salt and black pepper

Steps:

  • Place the turkey as wrapped in the refrigerator for a day or two to defreeze.
  • Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);.
  • Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat.
  • Under cold water, rub the turkey gently with your fingers to make sure it is clean.
  • When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
  • Place the turkey, breast side up on roasting pan with rack.
  • Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices.
  • Tuck wings; tie legs together.
  • Mix the paprika, garlic, black pepper and salt.
  • Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices.
  • Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves.
  • Pour 3 cups of the mixed stock into the bottom of the roasting pan.
  • Cover the turkey with an aluminum foil making it like a tent.
  • Preheat oven to 350°F.
  • Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours.
  • Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time.
  • Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
  • Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.

Nutrition Facts : Calories 1197, Fat 62.9, SaturatedFat 20.9, Cholesterol 475.9, Sodium 436.7, Carbohydrate 15.7, Fiber 3.4, Sugar 8.6, Protein 136.7

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE



Honey-Glazed Turkey Breast with Roasted Pineapple image

Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 16

Number Of Ingredients 9

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1 pineapple (3 pounds)
1/2 cup dry white wine or apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
  • Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
  • Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

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