Boneless Turkey Breast Fillet Food

SLOW COOKER BONELESS TURKEY BREAST

Slow Cooker Boneless Turkey Breast image

I was looking all over for a recipe for a 10-pound boneless turkey breast and couldn't really find any, so I figured I would just whip up my own. It turned out delicious.

Provided by daddyoftwo83

Categories Meat and Poultry Recipes Turkey Breasts

Time 8h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 (10 pound) boneless turkey breast
2 (1 ounce) packages dry onion soup mix
¾ cup water
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried parsley
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried basil
1 tablespoon dried oregano

Steps:

Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 273.1 mg, Fat 2.6 g, Fiber 0.8 g, Protein 99.7 g, SaturatedFat 0.8 g, Sodium 814.9 mg, Sugar 1 g

UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS

Uncle Bill's Baked Turkey Breast and Thighs image

I developed and cooked this recipe for 140 persons for Christmas two years ago at a Special Fund Raising Function and it was a tremendous hit with everyone. The dill weed gives the turkey a most delightful flavor.

Provided by William Uncle Bill

Categories Turkey Breasts

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs skinless boneless turkey breasts
5 lbs boneless skinless turkey thighs
1/2 cup extra virgin olive oil
1 1/2 teaspoons granulated garlic powder
3/4 teaspoon black pepper
3/4 teaspoon seasoning salt (optional)
2 tablespoons dried dill weed (more if desired)
1 cup water
6 medium onions (optional)

Steps:

Preheat oven to 425°F.
Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
Place the turkey on the rack.
Pour olive oil over the turkey portions to coat.
Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
Pour 1 cup of water into the bottom of the pan.
Cover the roasting pan tightly with aluminum foil.
Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
Reduce oven heat to 350 F and continue to bake for another 45 minutes.
At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
You may also wish to use only turkey breast.
As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
These are always good served with butter along with the turkey.

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES

Roasted Turkey Breast Tenderloins & Vegetables image

Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.

Number Of Ingredients 14

Ingredients

1 teaspoon dill weed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried minced onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
3 cups fresh baby carrots
4 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
1 tablespoon olive oil
8 turkey breast tenderloins (5 ounces each)
2 teaspoons cornstarch
1/4 cup water

Steps:

Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Nutrition Facts :

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