TOASTER BAG RECIPES RECIPES

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CONVECTION ROAST TURKEY BREAST | JUST A PINCH RECIPES



Convection Roast Turkey Breast | Just A Pinch Recipes image

I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!

Provided by Jo Zimny @EmilyJo

Categories     Turkey

Cook Time 2 hours

Yield 2

Number Of Ingredients 2

1 large organic turkey breast bone in skin on
1 bottle(s) mesquite marinade (or your favourite flavour)

Steps:

  • Preheat your convection toaster oven to 325'F. For a 2- to 3-lb. turkey breast: 1 1/2 - 2 hours of cooking time is sufficient. For a breast that is 4- to 6-lb. turkey breast: 1 1/2 to 2 1/4 hours is sufficient. For a 7- to 8-lb. turkey breast: 2 1/4 to 3 1/4 hours is sufficient. Wash your turkey breast and pat dry.
  • Using a large zip lock or other bag that will seal well without leaking put the breast in the bag and pour the entire bottle of marinade into the bag.
  • Get a plastic container and set the bag with the breast in it in the bag. This will ensure it won't leak in your fridge.
  • Flip the bag every now and again to make sure the whole breast is immersed in the marinade. I flipped it in the morning a few times before I cooked it.
  • When you are ready to cook the breast remove it from the bag and put the marinade in a small pot and boil it. This will ensure that any bacteria will go away and you can safely baste the breast.
  • I basted my breast every 15 minutes. The internal temperature should be around 170'F when done.
  • Cover the breast with tin foil when done and leave it sitting for about 15 minutes to ensure that the juices stay in the meat. It worked out great, the breast was ultra juicy :)
  • Cut with a sharp knife and serve.
  • Enjoy!

POCKET PIES RECIPE | ALTON BROWN - FOOD NETWORK



Pocket Pies Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 3 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 10 to 15 pies or 8 to 10 toaster pastries

Number Of Ingredients 18

9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water
Vegetable, canola oil or butter, for frying
Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows
4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice
2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature

Steps:

  • In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
  • Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
  • To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
  • To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
  • To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
  • To make toaster pastries:
  • Preheat oven to 350 degrees F.
  • Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
  • Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
  • Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
  • For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies
  • Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
  • For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies

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CONVECTION ROAST TURKEY BREAST | JUST A PINCH RECIPES
I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!
From justapinch.com
Reviews 5
Category Turkey
  • Enjoy!
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