DUTCH OVEN TURKEY BREAST
Dutch oven turkey breast braised with apples in a creamy sauce, a delicious alternative to a whole Thanksgiving turkey.
Provided by Adina
Categories Poultry
Time 1h30m
Number Of Ingredients 9
Steps:
- Season: Pat dry the turkey breast with kitchen paper. Mix the curry, cinnamon, sugar, ¾ fine sea salt, and ½ teaspoon ground black pepper. Rub the turkey breast with this mixture.
- Brown: Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. If the turkey breast is rather higher than flat, it will have more than only two sides to brown.
- Add the chopped onions and quartered apples during the last 3 minutes of the browning time. Add the white wine and stir slightly around the turkey breast.
- Braise: Place the lid on and braise the turkey on medium low heat for 1 hour, turning the breast twice in between.
- Check the internal temperature after about 50 minutes if the turkey breast is relatively flat. To ensure that the turkey breast is cooked through (even a thicker one should be done after one hour), check the internal temperature using a meat thermometer. The temperature should be 74 degrees Celsius/ 165 degrees Fahrenheit.
- Rest: Remove the turkey breast from the pot, cover it loosely with aluminum foil and let rest while you make the sauce.
- Make the gravy: Pour the heavy cream into the pot and let bubble until slightly thickened. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 458 kcal, Carbohydrate 12 g, Protein 52 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 181 mg, Sodium 532 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 6 g
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
ROASTED TURKEY BREAST WITH HERBS
I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy!
Provided by Sara Archibald Howard
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Loosen the skin from the meat of the turkey breast.
- Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
- Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 0.5 g, Cholesterol 126 mg, Fat 15 g, Fiber 0.1 g, Protein 58.6 g, SaturatedFat 6.3 g, Sodium 1233.8 mg, Sugar 0.1 g
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
SLOW-ROASTED TURKEY BREAST WITH GRAVY
This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!
Provided by Cooking Ventures
Categories Turkey Breasts
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust your oven rack to the lowest position. Preheat oven to 250°F.
- Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
- Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
- When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
- Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
- To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
- Serve the turkey breast and gravy with some mashed potatoes.
TURKEY BREAST WITH VEGETABLES
Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. "It's a breeze to prepare," says Doris. "Plus, it allows you to spend more precious time with your family."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.
Nutrition Facts :
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
TURKEY BREAST WITH ROASTED GARLIC AND FRESH HERBS
Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 11
Steps:
- Place turkey, meat-side up, on a rack set inside a roasting pan.
- In a medium bowl, mix together chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, Worcestershire sauce, honey, and cayenne pepper. Fill a turkey injector with chicken broth mixture (you will have to refill injector several times). Inject small amounts of solution at regular intervals all over turkey, taking care to remove injector from turkey before refilling. Refrigerate turkey for at least 2 hours and up to overnight.
- Preheat oven to 375 degrees.
- In a small bowl, mix together garlic, herbs, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingertips, gently loosen skin on both sides of turkey breast so that it is separated from the flesh. Divide garlic mixture evenly and spread under skin on each side of breast. Season turkey all over with remaining teaspoon salt and remaining 1/2 teaspoon pepper; brush skin with remaining 2 teaspoons olive oil.
- Transfer turkey to oven and roast, uncovered, for 1 hour. Tent turkey with parchment paper-lined aluminum foil and continue to roast until a thermometer inserted into the thickest part of the breast reaches 165 degrees on an instant-read thermometer, 20 to 40 minutes more. Remove turkey from oven and let stand 20 minutes before carving.
POT-ROASTED TURKEY BREAST WITH VEGETABLES
Make and share this Pot-Roasted Turkey Breast With Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Rub the turkey breast inside and out with the butter.
- Generously sprinkle salt and pepper all over.
- Sprinkle the sage all over.
- Heat a large Dutch oven over high heat.
- Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
- Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
- Return the turkey, breast side up, to the pan.
- Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
- Stir the carrots, potatoes, and celery into the pan juices, coating well.
- Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
- Transfer the turkey breast to a cutting board and tent loosely with foil.
- Let rest for 20 minutes.
- Transfer the vegetables to a bowl and cover with foil.
- Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
- Let stand until the fat rises to the top, 1-2 minutes.
- Skim off the fat and reserve 3 tablespoons, discarding the rest.
- Add the pan juices to the remaining 2 ¼ cups broth.
- Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
- Scrape up any browned bits from the pan with a wooden spoon.
- Whisk in the broth mixture and bring to a boil, stirring.
- Cook until thickened, about 3 minutes.
- Strain the gravy.
- Taste and add salt and pepper, if needed.
- To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
- Pass the gravy at the table.
Nutrition Facts : Calories 829.3, Fat 35.9, SaturatedFat 11.2, Cholesterol 305, Sodium 324.7, Carbohydrate 18.9, Fiber 2.5, Sugar 3.6, Protein 101.4
More about "dutch oven turkey breast food"
HOW TO COOK TURKEY IN A DUTCH OVEN - WHERE IS MY SPOON
From whereismyspoon.co
4.6/5 (18)Total Time 1 hr 50 minsCategory PoultryCalories 877 per serving
- In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after 1 ½ day in the fridge.
- Rub the turkey inside and out with it. Massage it really well and don't forget to do it under the wings as well.
DUTCH OVEN BRAISED TURKEY RECIPE | KITCHN
From thekitchn.com
DUTCH OVEN TURKEY | A HAPPY CAMPER
From ahappycamper.com
HOW TO MAKE DUTCH OVEN TURKEY - FAMILY SPICE
From familyspice.com
SIMPLE OVEN ROASTED TURKEY BREAST
From thestayathomechef.com
HOW TO COOK A BONELESS TURKEY BREAST IN A LE CREUSET …
From oureverydaylife.com
SLOW-BRAISED DUTCH OVEN TURKEY BREAST WITH RICH HERB …
From thefeedfeed.com
JUICIEST ROAST TURKEY BREAST- EASY RECIPE & TUTORIAL
From themediterraneandish.com
ROLLED STUFFED TURKEY BREAST WITH QUICK STUFFING AND GRAVY - FOOD …
From foodnetwork.com
Author Jet TilaSteps 9Difficulty Intermediate
DUTCH OVEN HERB ROASTED TURKEY BREAST ⋆ DEB'S DAILY DISH
From debsdailydish.com
5/5 (5)Total Time 2 hrs 25 minsCategory DinnerCalories 344 per serving
HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL …
From seriouseats.com
GARLIC HERB ROASTED TURKEY BREAST - THE BUSY BAKER
From thebusybaker.ca
DUTCH OVEN RECIPES TURKEY BREAST | GATEWAYAGENT
From gatewayagent.blogspot.com
STOVE-TOP ROASTED TURKEY BREAST (ARROSTO MORTO DI TACCHINO)
From washingtonpost.com
EASY ROASTED TURKEY BREAST - THE PALEO DIET®
From thepaleodiet.com
SIMPLE ROAST TURKEY IN A DUTCH OVEN - LODGE CAST IRON
From lodgecastiron.com
DUTCH OVEN TURKEY - DUTCHOVENTOPIA
From dutchoventopia.com
ROASTED TURKEY BREAST WITH BLUEBERRY BALSAMIC GLAZE
From feastingathome.com
TURKEY BREAST EN COCOTTE WITH PAN GRAVY | OREGONIAN RECIPES
From recipes.oregonlive.com
BONE IN TURKEY BREAST IN DUTCH OVEN - THERESCIPES.INFO
From therecipes.info
DUTCH OVEN TURKEY BREAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
JUICY BONELESS TURKEY BREAST ROAST {STEP-BY-STEP} - IFOODREAL.COM
From ifoodreal.com
TURKEY BREAST IN DUTCH OVEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BRAISED TURKEY BREAST - DEEP SOUTH DISH
From deepsouthdish.com
TURKEY BREAST DUTCH OVEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TURKEY BREAST DUTCH OVEN RECIPE - THERESCIPES.INFO
From therecipes.info
OVEN ROASTED TURKEY BREAST | BONE-IN WITH GRAVY! - KETOCONNECT
From ketoconnect.net
DUTCH OVEN TURKEY BREAST WITH CRANBERRY ORANGE GLAZE
From thehealthyepicurean.com
DUTCH OVEN FRENCH ONION TURKEY - DOLE
From dole.com
DUTCH OVEN TURKEY BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love