Blackened Turkey Breast Food

BLACKENED TURKEY BREAST

Steps:

• Brine the turkey overnight if you wish.
• Brush the butter or oil over the breast.
• Cover all sides with spice and sliced onion.
• Wrap in foil or plastic wrap and refrigerate 24 hours.
• Uncover, discard onions.
• Bake, uncovered at 350°F until internal temp reaches 160°F.

BLACKENED BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACK LACQUERED TURKEY

Steps:

• Preheat the oven to 500 degrees. Place a 15 x 10 1/4-inch roasting rack in a heavy 16 x 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set one inside the other for added strength.
• Stuff the turkey with the stuffing. Using a trussing needle and butcher's string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing. To truss the turkey, tuck wings under body. Tuck neck flap under body to secure; then center a 3-foot length of butcher's string over the neck flap. Bring the ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and then tie ends of the string into a bow. (The bow makes it easier to remove the trussing string after roasting.)
• Brush the turkey breast with melted butter. Place the turkey breast side down on the rack and brush with remaining melted butter. Place breast side down in the oven and roast until brown all over, about 30 minutes. Remove the turkey from the oven and reduce temperature to 325 degrees. While the oven cools, brush the hot turkey with the paste and allow it to set until dry, 5 to 7 minutes; turn it over on the rack and brush the breast side with paste. Place the coated turkey in the oven. Using a turkey baster, baste with basting liquid.
• Continue basting the turkey every 15 minutes with basting liquid throughout the roasting process, about 7 hours (allowing about 20 minutes per pound). Results yield a turkey with a dark, black coating over the skin that can be removed with tweezers before serving to reveal succulent, moist skin and meat.

BLACKENED SEASONING MIX

Steps:

• Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.