JUICY BAG RECIPES
SOUS VIDE PORK TENDERLOIN - SOUS VIDE RECIPES
Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight.Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicyMedium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicyMedium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicyWell Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.
Provided by J. Kenji López-Alt
Total Time 01 hours 00 minutes
Prep Time 01 hours 00 minutes
Yield Ingredients for 2
Number Of Ingredients 8
PREPPING THE TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
For me, prepping the turkey a day in advance and taking the time to get it to the stage where it’s ready to cook is a joy. I take real pleasure in giving this illustrious bird the focus it deserves, plus saving myself a bit of stress on the big day.
Total Time 30 minutes
Yield 12 with lots of leftovers
Number Of Ingredients 14
Steps:
- Check the main turkey cavity for the bag of giblets, and if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
- Peel the onions, wash the carrots and roughly chop with the celery, then add to the tray with the unpeeled garlic cloves.
- Halve the clementine and chilli and place in the turkey cavity with most of the herbs – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
- Place the stuffing in the neck cavity (click here for my meat stuffing recipe, or you could use any veggie stuffing), then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake in a dish, as well.
- Scrunch and warm the butter in your hands so it’s soft enough to spread all over the bird, getting into all the nooks and crannies. The butter layer serves two purposes – natural basting, plus keeping the seasoning away from the meat until it hits the oven, so the bird stays nice and juicy. The butter will melt off as it cooks, adding to the flavour of the gravy, and you’ll also be able to skim off that tasty fat and save it in a jar in the fridge for delicious cooking another day.
- Generously sprinkle the turkey from all sides with sea salt and black pepper, pick over the remaining herb leaves and pat them on to the butter, then finely grate over a nice coating of nutmeg.
- Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. You can now either leave it for 1 hour until the bird comes up to room temperature, ready to cook, or pop it into the fridge or another cold place until you need it.
- Have a clear down, and your prep is done. Click here for how to cook your bird...
Nutrition Facts : Calories 734 calories, FatContent 38 g fat, SaturatedFatContent 16.2 g saturated fat, ProteinContent 91.9 g protein, CarbohydrateContent 6.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.3 g salt, FiberContent 1.5 g fibre
More about "juicy bag recipes"
LEMON-HERB ROASTED TURKEY RECIPE: HOW TO MAKE IT
Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! —Felicia Smith, Georgetown, Texas
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 525 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 525 calories per serving
- Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy.
Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.
See details
ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.
See details
EASY JUICY CHICKEN BREAST RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Reviews 4.7
Total Time 25 minutes
- Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.
See details
PREPPING THE TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
For me, prepping the turkey a day in advance and taking the time to get it to the stage where it’s ready to cook is a joy. I take real pleasure in giving this illustrious bird the focus it deserves, plus saving myself a bit of stress on the big day.
From jamieoliver.com
Total Time 30 minutes
Calories 734 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 734 calories per serving
- Check the main turkey cavity for the bag of giblets, and if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
- Peel the onions, wash the carrots and roughly chop with the celery, then add to the tray with the unpeeled garlic cloves.
- Halve the clementine and chilli and place in the turkey cavity with most of the herbs – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
- Place the stuffing in the neck cavity (click here for my meat stuffing recipe, or you could use any veggie stuffing), then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake in a dish, as well.
- Scrunch and warm the butter in your hands so it’s soft enough to spread all over the bird, getting into all the nooks and crannies. The butter layer serves two purposes – natural basting, plus keeping the seasoning away from the meat until it hits the oven, so the bird stays nice and juicy. The butter will melt off as it cooks, adding to the flavour of the gravy, and you’ll also be able to skim off that tasty fat and save it in a jar in the fridge for delicious cooking another day.
- Generously sprinkle the turkey from all sides with sea salt and black pepper, pick over the remaining herb leaves and pat them on to the butter, then finely grate over a nice coating of nutmeg.
- Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. You can now either leave it for 1 hour until the bird comes up to room temperature, ready to cook, or pop it into the fridge or another cold place until you need it.
- Have a clear down, and your prep is done. Click here for how to cook your bird...
See details
NINJA AIR FRYER RECIPES - CRISPY, JUICY & ABSOLUTELY ...
May 05, 2020 · Ninja Air Fryer Recipes – Crispy, Juicy & Absolutely Delicious 2022. December 23, 2021 May 5, ... You can as well put the remainders in a resealable plastic bag and place them in a freezer to be cooked later. Final Words. All of these recipes …
From airfryercooky.com
From airfryercooky.com
See details
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS RECIPE | ALLRECIPES
12 Slow Cooker Stew Recipes Under 300 Calories These healthy stew recipes have it all. They're top-rated favorites. They're easy to prep. And they're all under 300 calories. Simply add your ingredients to the slow cooker in the morning, and come home to so much deliciousness! Take a peek at our best slow cooker recipes …
From allrecipes.com
From allrecipes.com
See details
JALEBI RECIPE (CRISPY & JUICY) - SWASTHI'S RECIPES
Nov 24, 2021 · Jalebi recipe - A quick and easy Indian Sweet that can be made under 30 mins. Learn to make Jalebi at home with this easy instant step-by-step recipe. You will be surprised at how crispy, juicy …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
QUICK MAIN COURSE SALAD RECIPES | MARTHA STEWART
Aug 03, 2020 · Our recipes make good use of cheaper cuts of steak, like flank, so you can have steak salad on a weeknight. Chicken is a favorite of families everywhere, and it's plain to see why: It's an easy-going protein that works so well in so many different salad recipes…
From marthastewart.com
From marthastewart.com
See details
8 CHICKEN MARINADE IDEAS FOR JUICY CHICKEN BREAST — EAT ...
Aug 20, 2019 · You can either place the marinade in a plastic bag or a glass bowl before putting the chicken in. For these recipes, I cut up the chicken into smaller tenders, which means there's more marinade flavor on each piece per pound of chicken. Make sure the bag …
From eatthis.com
From eatthis.com
See details
HOW TO BAKE CHICKEN BREASTS SO THEY'RE ALWAYS JUICY, NEVER ...
Sep 03, 2020 · Knowing how to bake chicken breasts is a kitchen skill you’ll likely use your entire life. Think about it, many families default to chicken for dinner when they need something everyone will eat. Baking chicken is an easy way to cook chicken for recipes …
From bhg.com
From bhg.com
See details
20 EASY MANDARIN RECIPES - INSANELY GOOD
Aug 25, 2021 · Juicy mandarin segments are dipped into dark chocolate, sprinkled with chopped pistachios, and left to chill. The result is an enticing snack that tastes like candy but is so much healthier …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
THIS SECRET TECHNIQUE IS THE KEY TO TENDER, JUICY STIR-FRY ...
Jan 19, 2018 · Pro tip: Alternatively, you can use red wine vinegar to replace the soy sauce in the mixture. Step 2: Coat the chicken and let it sit. Add the chicken to the bag, seal it up and turn to coat. Eye it to make sure every inch of the chicken is thoroughly covered.
From tasteofhome.com
From tasteofhome.com
See details
HOW TO COOK A TURKEY USING AN OVEN BAG | REYNOLDS BRANDS
When your turkey reaches an internal temperature of 180°F in thickest part of the thigh, not touching the bone, remove from oven and let stand in oven bag for another 15 minutes. Cut open the top of the bag and carefully remove turkey from the bag, and place onto …
From reynoldsbrands.com
From reynoldsbrands.com
See details
ROAST CHICKEN IDEAS: 35 RECIPES THAT COME OUT PERFECT ...
Jun 16, 2021 · The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. —Megan …
From tasteofhome.com
From tasteofhome.com
See details
EASY FALL-OFF-THE-BONE RIBS RECIPE USING OVEN BAG ...
Next, take a Reynolds Kitchens ® Oven Bag and sprinkle 1 tbsp. of flour inside, giving it a good shake to spread it around, per the box instructions. Step 4 Then place the ribs inside the bag, secure it with the tie provided in the box, and tuck the top of the bag under the side of …
From reynoldsbrands.com
From reynoldsbrands.com
See details
TURKEY RECIPE, JUICY ROAST TURKEY RECIPE, HOW TO COOK A ...
Nov 06, 2014 · I made (2)-8 pound turkey breasts in a Reynolds cooking bag, they came out moist and juicy and flavorful and the skin was perfect. I didn’t have an actual closed-in cavity to stuff so I tucked all the ingredients for stuffing the cavity under the turkey …
From natashaskitchen.com
From natashaskitchen.com
See details
68 FENNEL RECIPES FOR SHAVING, ROASTING, PICKLING, AND ...
Aug 13, 2020 · Most fennel recipes call for the bulb, but we’re here to tell you every bit of this funky-looking veg is edible. When you think about it, fennel is nature’s best 2-for-1 deal.
From bonappetit.com
From bonappetit.com
See details
HOW TO BAKE CHICKEN BREASTS SO THEY'RE ALWAYS JUICY, NEVER ...
Sep 03, 2020 · Knowing how to bake chicken breasts is a kitchen skill you’ll likely use your entire life. Think about it, many families default to chicken for dinner when they need something everyone will eat. Baking chicken is an easy way to cook chicken for recipes …
From bhg.com
From bhg.com
See details
20 EASY MANDARIN RECIPES - INSANELY GOOD
Aug 25, 2021 · Juicy mandarin segments are dipped into dark chocolate, sprinkled with chopped pistachios, and left to chill. The result is an enticing snack that tastes like candy but is so much healthier than anything you’ll buy at the store.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
35 WAYS TO COOK CHICKEN WINGS | BEST CHICKEN WING RECIPES ...
Jan 13, 2022 · Whether they're air-fried, baked, grilled or deep-fried, chicken wings are an essential game day appetizer and easy weeknight main. Find recipes for classic buffalo wings, as well as BBQ chicken ...
From foodnetwork.com
From foodnetwork.com
See details
JUICY PAN SEARED CHICKEN BREAST (STOVETOP CHICKEN BREAST ...
Mar 26, 2021 · Oven-baked chicken will get you juicy, tender chicken, and stovetop chicken will get you juicy, tender chicken, but with a delicious browned crust. Can you freeze cooked chicken? Freezing cooked chicken is super simple. All you have to do is let your chicken cool completely. Then, transfer it into a freezer-safe gallon-size bag.
From fitfoodiefinds.com
From fitfoodiefinds.com
See details
FOOLPROOF OVEN ROASTED TURKEY RECIPE (SO JUICY!) - AVERIE ...
Nov 02, 2020 · The Best Herb-Roasted Turkey Recipe. The best part of any Thanksgiving or Christmas holiday meal is the turkey. Some people would argue the stuffing, but that’s another topic.. All the butter that is incorporated into this classic roasted turkey recipe …
From averiecooks.com
From averiecooks.com
See details
