MOIST & TENDER TURKEY BREAST
This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°.
Nutrition Facts : Calories 318 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
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.
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
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