ROASTING A HALF TURKEY BREAST RECIPES
TURKEY IN A BAG RECIPE | ALLRECIPES
This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys.
Provided by DYCLARK
Categories Whole Turkey
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Salt and pepper to taste.
- Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
- Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
Nutrition Facts : Calories 743.8 calories, CarbohydrateContent 3.8 g, CholesterolContent 308.7 mg, FatContent 36.5 g, FiberContent 0.7 g, ProteinContent 93.2 g, SaturatedFatContent 10.3 g, SodiumContent 309.5 mg, SugarContent 1.3 g
HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD NETWORK
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
- Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
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- Carve the turkey. Transfer the turkey to a clean cutting board. Starting at the breast bone, carve the turkey. Continue carving, keeping your knife as close to the ribs as possible, until the whole breast is carved from the bone; some meat will still be left on the bone. Once no longer attached to the bone, slice the breast crosswise into slices.
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HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD NETWORK
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
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Reviews 4.8
Total Time 3 hours 15 minutes
Category main-dish
Reviews 4.8
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Category main-dish
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