SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE
Steps:
- Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
- Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
- The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
- Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.
SOUTHWESTERN TURKEY BREAST WW
From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 4 points for 2 slices.
Provided by Oolala
Categories Southwestern U.S.
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Adjust the oven racks to divide the oven into thirds.
- Preheat oven to 350 degrees F. and spray a large roasting pan with nonstick cooking spray.
- Mix the chili powder and cumin in a small bowl; stir in the oil and lime juice until the mixture forms a thick paste.
- Loosen the skin around the turkey breast by running your fingers between the skin and the meat, starting at the tips of the breast halves.
- Once the skin is loosened, divide the spice mixture between the 2 halves and spread it liberally onto the meat, patting the skin back into place.
- Place the turkey breast into the roasting pan.
- bake in the lower third of the oven, basting with pan juices every 20 minutes, until an instant read thermometer inserted in the breast registers 170 degrees F., about 2 hours.
- If the pan juicesdry out before the turkey is cooked through, add the broth to baste the bird occasionally.
- Transfer the turkey to a cutting board and let rest 10 minutes before carving.
- Remove the skin before eating.
Nutrition Facts : Calories 374, Fat 17.6, SaturatedFat 4.5, Cholesterol 147.4, Sodium 164.6, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 50
SOUTHWESTERN TURKEY IN BRINE ( FUNKY BIRD)
This was a turkey recipe given by a friend who raved about it and it was the only turkey now cooked for their gatherings. It is from Emeril Lagasse. We have adopted it and is a must for Thanksgiving or is great any time of the year. Our son who doesn't like turkey loves this! It's flavor is fabulous
Provided by Brigitte in Texas
Categories Turkey Breasts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a large non reactive container (we usually use a white trash bag--heavy duty or doubled sacked), combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin and oregano with 1 gallon water.
- Stir, squeeze, or shake up to dissolve brine the sugar & salt.
- Put the turkey under cold running water and rinse.
- Add the turkey to the brine, cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
- Essence:.
- Mix ingredients well and store in an airtight container or jar. Yields about 2/3 cup.
- Preheat oven to 375°FF.
- Remove the turkey from the brine and put it breast side up in a large heavy roasting pan and pat dry with paper towels.
- Rub the turkey with vegetable oil.
- Sprinkle all sides with 1- 3 tablespoons of Essence.
- Roast until deep golden brown and an instant thermometer inserted in the thickest part of the thigh reads 165°F., about 1 hour and 45 minutes for breast, and a whole turkey takes about 20 minutes per pound.
- Transfer to a platter and let stand for about 15 minutes before carving.
Nutrition Facts : Calories 1003, Fat 35.5, SaturatedFat 9.6, Cholesterol 319.4, Sodium 21511.2, Carbohydrate 57.9, Fiber 4, Sugar 45.6, Protein 110.2
SOUTHWESTERN TURKEY
Look to sassy southwestern flavors and stuff this turkey with Slow Cooker Chorizo, Pecan and Cheddar Stuffing when you want to go above and beyond.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Starting at the back opening of the turkey, gently separate skin from turkey breast, using fingers. Place sage leaves under the skin.
- Make a stuffing, if desired, but do not cook. Stuff turkey just before roasting, not ahead of time. Fill neck cavity lightly with stuffing. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing. (Do not pack stuffing because it will expand during roasting.) 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. Heat butter, chili powder, cumin and chilies until butter is melted. Brush turkey with 2 tablespoons of the butter mixture. Insert ovenproof meat thermometer so tip is in the thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
- Roast uncovered 3 hours to 3 hours 45 minutes, brushing occasionally with remaining butter mixture. After roasting about 2 hours, place a tent of aluminum foil loosely over turkey when it begins to turn golden, and cut band of skin or remove tie holding drumsticks to allow inside of thighs to cook through.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. Garnish with whole chilies and additional sage leaves if desired.
- While turkey is standing, skim fat from drippings. Pour just the drippings into 1-quart saucepan; heat to boiling. Serve with turkey. Cover and refrigerate any remaining turkey and stuffing separately.
Nutrition Facts : Calories 415, Carbohydrate 1 g, Cholesterol 165 mg, Fiber 0 g, Protein 56 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg
SOUTHWESTERN TURKEY BAKE
I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. -Crystal Kolady, Henrietta, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half the turkey mixture, cheese and tortilla chips. Repeat layers., Bake, uncovered, until bubbly, 25-30 minutes. Let stand 5 minutes before serving. Sprinkle with green onions.
Nutrition Facts : Calories 464 calories, Fat 28g fat (12g saturated fat), Cholesterol 106mg cholesterol, Sodium 773mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
Categories Food Processor Garlic turkey Roast Thanksgiving Hot Pepper Bon Appétit
Yield Serves 14
Number Of Ingredients 19
Steps:
- For paste:
- Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
- Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
- For turkey:
- Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
- Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
- For gravy:
- Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
- Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
- Serve turkey with gravy.
SOUTHWEST TURKEY STEW
I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. -Stephanie Wilson of Helix, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt., Cover and cook on low for 5-6 hours, until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.
Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 837mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
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- Pat turkey dry. Combine butter, oil, garlic, 2 tablespoons sage, the lemon zest, salt, and pepper in small bowl. Loosen skin on breast and rub 2 tablespoons of mixture under skin. Rub remaining mixture over turkey. Place on rack in roasting pan. Roast until browned and instant-read thermometer inserted in thickest part of breast but not touching bone registers 165°F, about 11/4 hours. Transfer turkey to cutting board and let rest 15 minutes.
- Meanwhile, combine broth and orange juice in small saucepan. Bring to boil, reduce heat, and simmer until reduced to 2/3 cup, about 8 minutes. Spoon off fat from pan juices and add remaining liquid to saucepan. Combine water and cornstarch in small bowl; stir into orange juice mixture. Bring to boil; boil until thickened, about 1 minute. Stir in lemon juice and remaining 1 tablespoon sage. Slice breast into 20 slices. Remove skin before eating. Serve with sauce.
SOUTHWESTERN SPICE-RUBBED TURKEY BREAST | POULTRY …
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Category PoultryTotal Time 25 hrs 35 mins
- Pat the turkey breast dry with paper towels. Rub the turkey on all sides and under the skin with the rub. Tie the turkey with butcher’s twine to create a uniform roast for even grilling. Cover and refrigerate for at least 3 hours or up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
- Set the grilling rack inside the disposable foil pan, and then add the orange juice, chicken stock, oranges, and lemons. Place the turkey breast on the grilling rack skin side up.
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Cuisine AmericanCategory DinnerServings 12Total Time 2 hrs
- Preheat the oven to 400°F. Spray the rack of a roasting pan with olive oil nonstick spray and place it in the pan.
- Combine the garlic, sage, oregano, oil, lemon zest, salt, and pepper in a small bowl; stir until the consistency of a paste. Carefully lift the skin from the turkey and rub the garlic-herb paste evenly under the skin. Place the turkey, skin-side up, on the rack in the pan.
- Roast the turkey 10 minutes. Reduce the oven temperature to 325°F and roast until an instant-read thermometer inserted in the center of the breast registers 170°F, about 1 hour 40 minutes.
- Transfer the turkey to a large cutting board; let stand 10 minutes before carving. Remove the skin before eating. Yields about 2 slices per serving.
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- Combine mayonnaise, cilantro, lime zest and juice, cumin, salt and pepper together in a small bowl.
- Spread 1 tablespoon of the mayonnaise mixture on each of 4 slices of bread. Layer each with 2 ounces of turkey, 2 lettuce leaves and a few tomato slices. Cover with remaining bread slices and serve.
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