MOIST ITALIAN TURKEY BREAST
This recipe renders some of the juiciest turkey I have ever eaten. High in lean protein, it's a smart entree for a special occasion. -Jessica Kunz, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings. , Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.
Nutrition Facts : Calories 360 calories, Fat 15g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 477mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
PRESSURE-COOKER ITALIAN TURKEY BREAST
This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it's a smart entree for a special occasion. -Jessica Kunz, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 308 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 409mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
ITALIAN SEASONED TURKEY BREAST HALF
I often buy just a half of a turkey breast and this is a great way to roast it. From Better Homes and Gardens Quick & Easy Diet Recipes.
Provided by mer5901
Categories Turkey Breasts
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350. Meanwhile, for seasoning mixture, in a small bowl or custard cup combine Italian seasoning, salt and garlic powder.
- Remove and discard skin from turkey breast half. Using a sharp knife, cut 2 lengthwise slits about 1 1/2 inches apart from the top to, but not through, the bottom of the turkey. Sprinkle seasoning mixture into slits. Then rub oil over surface of turkey.
- Place turkey on a rack in a shallow roasting pan. Insert a meat thermometer near center of breast half. Cover loosely with foil.
- Roast for 1 to 1 1/2 hours or till the thermometer registers 170. Let stand for 10 minutes before slicing.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 178.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 72.3, Sodium 181.9, Carbohydrate 0.1, Protein 24.4
ITALIAN ROAST TURKEY AND GRAVY
I posted this recipe before I made it and this is what can happen - I DO NOT RECOMMEND THIS RECIPE/ It is labor intensive. Expensive because of the prosciutto and the prosiutto really does nothing for the flavor. So beware! I Like to Brine the bird for 6 hours and use recipe#9954 by Gay Gilmore - It does give you a lovely moist bird
Provided by Bergy
Categories Poultry
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pat the turkey dry inside and out.
- Run your hands under the skin separating it from the breast & thighs.
- Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
- Arrange half of the prosciutto under the skin over the breast & thigh.
- Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
- Place 3 oz of prosciutto inside the cavity.
- Cover the bird and refridgerate over night.
- Preheat oven to 450°F.
- Rub the outside of the bird with oil.
- Place remaining garlic inside the bird , tie the legs together.
- Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
- Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
- Remove bird to a platter & tent it with foil.
- Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
- Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
- In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
- Whisk in the pan juices, add 1/2 tsp rosemary.
- Cook until thickened apprx 5 minutes.
- Add the reserved 1 oz of Prosciutto.
- Garnish Turkey with rosemary sprigs.
Nutrition Facts : Calories 1536, Fat 78.4, SaturatedFat 21.1, Cholesterol 602, Sodium 832.8, Carbohydrate 7.3, Fiber 0.5, Sugar 0.5, Protein 183.5
ITALIAN TURKEY SANDWICHES
I hope you enjoy these tasty turkey sandwiches as much as our family does. The recipe makes plenty, so it's great for potlucks. Plus, the leftovers are just as good. -Carol Riley, Ossian, Indiana
Provided by Taste of Home
Categories Lunch
Time 5h10m
Yield 12 sandwiches.
Number Of Ingredients 8
Steps:
- Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 374 calories, Fat 4g fat (1g saturated fat), Cholesterol 118mg cholesterol, Sodium 724mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 49g protein. Diabetic Exchanges
EASY CROCK POT ITALIAN TURKEY BREAST - OAMC
Easy crock pot recipe that requires a bit of prep but turns out delicious! I created this as an alternative to similar recipes that call for a bottle of Italian dressing, because I prefer to control the ingredients in my recipes. (Does anyone really want to ingest xanthan gum?) Shred the leftovers and use them in all manner of Italian and Mexican dishes! Notes: This recipe requires a large crock pot (I use a 6-qt one). Can be cooked from frozen but doesn't absorb the Italian seasoning as well (because seasonings must be sprinkled atop the skin), and may be difficult to get the lid on the crock pot tightly.
Provided by Elizabeth H.
Categories Turkey Breasts
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
- Wash breast and pat dry.
- Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
- Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
- Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
- Massage the skin to grind the seasoning mix into the meat as much as possible.
- Using a meat fork, pierce the breast (through the skin) many times.
- If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
- Rub olive or canola oil over skin of breast, massaging well.
- Pour water and vinegar into crock pot.
- Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
- Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
- If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
- Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).
Nutrition Facts : Calories 652.1, Fat 33.2, SaturatedFat 8.1, Cholesterol 245.3, Sodium 223.2, Protein 82.6
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