Margarita Roast Turkey Breast Oamc Recipes

MARGARITA ROAST TURKEY BREAST - OAMC

Steps:

• For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
• Place turkey breast in a self-sealing plastic bag set in a large bowl.
• Pour marinade over turkey.
• Seal bag; turn to coat breast.
• Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
• Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
• Discard any remaining marinade.
• Place turkey, skin side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer into thickest part of the breast, without touching bone.
• Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
• Transfer turkey to a cutting board, cover with foil.
• Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
• Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
• To serve, thinly slice 1/3 of the turkey breast.
• Serve with the margarita sauce.
• Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
• Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
• Seal and refrigerate up to 3 days or label and freeze up to 3 months.
• *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
• Before using, thaw turkey overnight in refrigerator, if frozen.

GRILLED TURKEY BREAST WITH PEANUT SAUCE (OAMC)

Steps:

• Peanut Sauce:.
• Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set aside.
• Remove any skin and fat from tenderloins.
• Cover with plastic wrap and pound lightly to a 1 inch thickness.
• Place in a large freezer bag.
• Pour half the sauce over the turkey. Seal the bag.
• Pour the remaining sauce into a quart size freezer bag.
• Place both bags into a large freezer bag.
• Seal, label and freeze.
• Cooking day:.
• Thaw turkey and sauce.
• Place small bag of sauce in fridge.
• Drain turkey and grill over med-hi heat for about 15 minutes per side or until cooked through.
• Serve with peanut sauce that was NOT used as a marinade. Serve sauce either at room temperature or heated over low heat.
• Enjoy!

ROAST TURKEY BREAST

Steps:

• Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
• Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
• Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
• Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
• Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
• Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
• Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
• Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

TURKEY BREAST WITH ROASTED GARLIC AND FRESH HERBS

Steps:

• Place turkey, meat-side up, on a rack set inside a roasting pan.
• In a medium bowl, mix together chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, Worcestershire sauce, honey, and cayenne pepper. Fill a turkey injector with chicken broth mixture (you will have to refill injector several times). Inject small amounts of solution at regular intervals all over turkey, taking care to remove injector from turkey before refilling. Refrigerate turkey for at least 2 hours and up to overnight.
• Preheat oven to 375 degrees.
• In a small bowl, mix together garlic, herbs, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingertips, gently loosen skin on both sides of turkey breast so that it is separated from the flesh. Divide garlic mixture evenly and spread under skin on each side of breast. Season turkey all over with remaining teaspoon salt and remaining 1/2 teaspoon pepper; brush skin with remaining 2 teaspoons olive oil.
• Transfer turkey to oven and roast, uncovered, for 1 hour. Tent turkey with parchment paper-lined aluminum foil and continue to roast until a thermometer inserted into the thickest part of the breast reaches 165 degrees on an instant-read thermometer, 20 to 40 minutes more. Remove turkey from oven and let stand 20 minutes before carving.

EASY CROCK POT ITALIAN TURKEY BREAST - OAMC

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!).

OVEN-ROASTED TURKEY BREAST

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.