MIMI'S STICKY TURKEY BREAST
I adapted this delious moist turkey breast from a recipe called Mimi's Sticky Chicken. She used a whole chicken, and I decided to try it out with a whole bone-in turkey breast. The rub is fantastic, and the turkey turned very moist and delicious. Make sure you make a rich turkey stock with the leftover carcass and skin. The one day prep time includes the overnight marinading.
Provided by dawnie2u
Categories Turkey Breasts
Time P1DT7h
Yield 3 pounds of cooked turkey breast, 12 serving(s)
Number Of Ingredients 10
Steps:
- Rinse turkey breast, inside and out. Drain well. Rub spice mix over skin and inside turkey.
- Place in a resealable plastic bag, seal and refrigerate overnight.
- When ready to roast, place turkey SKIN-SIDE DOWN in roaster and fill cavity with chopped onion.
- Roast uncovered at 250 deg.F Roast turkey for approximately 6-7 hours, checking the internal temperature at 6 hours.
- Baste occasionally with pan juices until chicken is golden brown. When turkety breast reaches 165 degrees, remove from oven and let rest for at least 15 minutes.
- Carve and serve.
- I take the remaining meat off the bone and refrigerate it it an air-tight container.
Nutrition Facts : Calories 422.8, Fat 18.6, SaturatedFat 5.1, Cholesterol 172, Sodium 544.3, Carbohydrate 1.7, Fiber 0.3, Sugar 0.7, Protein 58.1
STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY
Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of - or alongside, if you have a large group - a traditional Thanksgiving turkey. Don't fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.
Provided by Julia Moskin
Categories roasts, main course
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 9
Steps:
- Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
- Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
- Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
- Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
- Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
- Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
- Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
- Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
- Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
- After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
- When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
- Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
- To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 3 grams, TransFat 0 grams
MAMA'S SWEET & STICKY SMOKED TURKEY BREAST
This is my Easter Turkey. The hubs really doesn't care for lamb so I made this just for him. I had to work on Easter and I wanted a smoked turkey, but did not have the time to smoke it. I took a chance on this smoked turkey breast from Publix. With my glaze and their turkey...it was a match made in Birdie Heaven. I still made...
Provided by Sherri Williams
Categories Turkey
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Brush glaze all over turkey breast. Place turkey of roasting pan with rack. Add water to the bottom of the roasting pan. Place turkey in oven. After 30 minutes baste again. Bake for another 20 minutes. Add more water to roasting pan if needed. Baste again and broil on low for the last 10 minutes of cooking time. Remove from oven and allow rest before carving. Pour pan juices over turkey. Enjoy!
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