BUTTERMILK MARINATED TURKEY BREAST — LET'S DISH RECIPES
Turkey breast, marinated in buttermilk and seasonings, so it's extra tender and juicy.
Provided by Danelle
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Place turkey breast in a large, zip-top bag. In a medium bowl, whisk together buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, and garlic. Pour buttermilk mixture into bag with turkey breast and seal tightly. Place in a baking dish to catch any drips and place in the refrigerator for 8-12 hours.
- Preheat oven to 350 degrees. Remove turkey breast from buttermilk and pat dry with paper towels. Discard buttermilk. Place the turkey breast in a roasting pan, or on a baking sheet fitted with a wire rack.
- In a small bowl, stir together oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon poultry seasoning and 1/4 teaspoon paprika. Spread the oil and seasoning mixture over the turkey.
- Cook in the preheated oven until a meat thermometer inserted in the thickest portion reads 165 degrees (approximately 1 hour 30 minutes). Let stand for 15-20 minutes before slicing and serving.
Nutrition Facts : Calories 124 calories, CarbohydrateContent 7 grams carbohydrates, CholesterolContent 33 milligrams cholesterol, FatContent 4 grams fat, FiberContent 0 grams fiber, ProteinContent 15 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 356 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
BUTTERMILK BISCUIT HAM POTPIE RECIPE: HOW TO MAKE IT
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. —Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 444 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1239mg sodium, CarbohydrateContent 37g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 15g protein.
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