DIJON AND HERB TURKEY BREAST WITH MUSHROOM GRAVY
Butter, Dijon and herbs create the wow in baked turkey breast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
- Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
- Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey.
Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 56 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 1 g, TransFat 0 g
ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
TURKEY BREAST WITH GRAVY
Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.
Nutrition Facts : Calories 349 calories, Fat 2g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 552mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 72g protein.
TURKEY MUSHROOM GRAVY
I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
- Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
EASY GRAVY FOR TURKEY
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...
Provided by Alex Guarnaschelli
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
- In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
- Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.
MAPLE BRINED TURKEY BREAST WITH MUSHROOM PAN GRAVY
Brining helps keep the turkey moist. I used this recipe when I didn't have time to cook a whole turkey for Thanksgiving....back when I worked retail! Still able to provide a home cooked Thanksgiving dinner and get to work on time! Prep time does not include brining time.
Provided by Lynette !
Categories Turkey
Time 2h40m
Number Of Ingredients 21
Steps:
- 1. Brine: Combine the brine ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve the sugar and salt. Let cool completely. Add the turkey to the brine, cover and chill 4 hours.
- 2. Turkey: Preheat the oven to 400 degrees. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Loosen the skin from the breast by inserting your fingers, gently pushing between the skin and meat. rub 1/2 teaspoon ground pepper under the loosened skin. Place on a roasting pan coated with cooking spray. Bake the turkey for 45 minutes or until a thermometer registers 160 degrees. Remove from the oven; cover loosely with foil. Let stand 15 minutes. Remove the skin and discard. (unless you are a skin lover!)
- 3. Gravy: Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms and saute for 6 minutes or until ightly browned. Add the broth; bring to a boil and cook until reduced to 2 cups (about 20 minutes). Combine the flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir the flour mixture into the mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from the heat, and stir in the butter, 1 tablespoon at a time. Stir in the parsley and the remaining 1/2 teaspoon black pepper. Serve the gravy with the sliced turkey breast.
HERB ROASTED TURKEY BREASTS WITH PAN GRAVY
This is the turkey I make for all holiday dinners. Rachael Ray makes it with breasts only, and that's what this recipe follows, but I make it with the whole bird. So moist and tender, and great flavor.
Provided by Chef Jodi Town
Categories Turkey Breasts
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a 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.
TURKEY STEAKS WITH MUSHROOM GRAVY
Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)
Provided by justcallmetoni
Categories Turkey Breasts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
- Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
- Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
- Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
- A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.
Nutrition Facts : Calories 233.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 69.3, Sodium 214.9, Carbohydrate 11.4, Fiber 1.4, Sugar 5.7, Protein 31.5
SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS
Rich savory gravy. You can omit the mushroom and onions. The giblet stock can be replaced with chicken stock. Check out my (Giblet Stock from turkey or chicken for soup or gravy recipe #77787)
Provided by Rita1652
Categories Sauces
Time 25m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Make giblet stock while turkey is roasting.
- Transfer roasted turkey to a large platter.
- Pour juices from the pan into a fat separator.
- Set aside to separate, about 10 minutes.
- Strain stock, discarding solids, and return to saucepan; warm over low heat.
- Place roasting pan on top of stove over medium-high heat.
- Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
- Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
- Make a slurry: In a small bowl dissolve flour in water.
- Slowly pour into roasting pan; stir to incorporate.
- Slowly stir in remaining stock.
- Raise heat to medium high. Stirring consistently.
- Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
- Discard fat.
- Stir in rosemary.
- Season with salt and pepper.
- Cook 10 to 15 minutes to reduce and thicken.
- Adjust seasoning.
Nutrition Facts : Calories 134.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 264.6, Carbohydrate 11.8, Fiber 1, Sugar 4.4, Protein 1.8
MUSHROOM-STUFFED TURKEY BREAST
This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice.
Provided by JackieOhNo
Categories Turkey Breasts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 4 T. butter in large skillet over medium heat. Add onion and garlic and saute until very soft, but not browned, about 5 minutes. Add mushrooms; saute until tender and juices have evaporated, about15 minutes. Stir in bread crumbs; cook, stirring to blend, about 3 minutes. Add dried fruits, 2 T. lemon juice, and half the salt and pepper. Let stand until cool enough to handle.
- Heat oven to 350 degrees.
- Rinse turkey breast and pat dry. Trim any veins or tendons. Using fingers and tip of small paring knife where needed and working from wide end, separate skin from flesh to create pocket for stuffing.
- Place turkey in baking dish just large enough to hold it. Sprinkle all over with remaining lemon juice, salt, and pepper.
- Spoon all but 1 cup stuffing under skin and in neck cavity (small end). Secure skin to flesh with small skewers. Fold under skin at neck end. Spoon remaining 1 cup stuffing onto underside of breast and turn skin side up in dish. Rub skin with remaining 1 T. butter.
- Roast, basting every 15 minutes with pan juices, until meat thermometer inserted in thickest part of breast registers 160 degrees, about 1-1/4 to 1-1/2 hours. Pour pan juices into liquid measuring cup. Let turkey rest for about 15 minutes.
- Spoon off fat from pan juices and add enough water to measure 1-1/2 cups. Strain into small saucepan and heat to simmering. Dissolve cornstarch in cold water; stir into pan juices. Simmer, stirring constantly, 1 minute. Remove from heat and adjust seasonings. Carve turkey into 1/2-inch-thick slices; serve with gravy (and a nice Zinfandel!).
Nutrition Facts : Calories 469.3, Fat 23.6, SaturatedFat 9.8, Cholesterol 148.1, Sodium 632.4, Carbohydrate 18.4, Fiber 2.5, Sugar 4.1, Protein 46.2
TURKEY FILLET IN MUSHROOM SAUCE
Make and share this Turkey Fillet in Mushroom Sauce recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic and salt. Pour onto plate and dredge fillets.
- Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
- Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
- Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
- Arrange fillets on platter and pour mushroom sauce on top.
- Serve warm.
Nutrition Facts : Calories 96.8, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.8, Sodium 534.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.6, Protein 3
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