SUBSTITUTE FOR BASTING OIL RECIPES
TURDUCKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is no ordinary holiday bird. A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. —Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 30 minutes
Prep Time 01 hours 15 minutes
Cook Time 05 hours 15 minutes
Yield 36 servings.
Number Of Ingredients 25
Steps:
- For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly., Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing., Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil., Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.
Nutrition Facts : Calories 470 calories, FatContent 28g fat (9g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 43g protein.
TURKEY BREAST WITH STUFFING RECIPE - NYT COOKING
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Provided by Pierre Franey
Total Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
- Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
- Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
- Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
- Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
- Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.
Nutrition Facts : @context http//schema.org, Calories 670, UnsaturatedFatContent 21 grams, CarbohydrateContent 5 grams, FatContent 32 grams, FiberContent 1 gram, ProteinContent 85 grams, SaturatedFatContent 8 grams, SodiumContent 1093 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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