Orange Goat Cheese And Wild Mushroom Stuffed Turkey Breast Food

BROWN SUGAR-RUBBED TURKEY BREAST

Steps:

• Pat the turkey with paper towels to dry.
• Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.
• Pat the brown sugar mixture evenly over the turkey.
• Arrange the turkey on a rack in a baking pan.
• Roast at 350 degrees until a meat thermometer registers 170 degrees.
• Let rest before slicing.

MUSHROOM-STUFFED TURKEY BREAST

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!).

ORANGE, GOAT CHEESE AND WILD MUSHROOM STUFFED TURKEY BREAST

Steps:

• Preheat oven to 375F, Line a rimmed baking sheet with parchement paper and cover with thinly sliced onion. Set aside.
• Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper.
• Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper.
• Combine mushrooms, goat cheese, rosemary, and marmalade. Spread on turkey breast. Roll jelly roll style and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down.
• Combine glaze ingredients and brush over turkey.
• Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F Remove from oven, cover with foil and let sit for 10 minutes before slicing.
• TIPS: Please show some slices, sliced on diagonal, as well as remaining whole turkey breast.

SPINACH AND GOAT CHEESE TURKEY BREAST

Steps:

• Cook bacon in a pan. Crumble and put in a mixing bowl. Sautee onion and garlic in bacon drippings. Drain and place in bowl with bacon. Mix in egg, spices, spinach, and cheese.
• Slice the turkey breast and open like a book. Apply spinach and cheese mixture to one inch from edges.
• Roll tightly and keep in place with butcher's twine. Smear on butter.
• Wrap in foil and place in oven at 350°F Cook until internal temperature reaches 165F (about 1 1/2 hrs).
• Unwrap and slice like a loaf of bread.

MAPLE, BACON AND ORANGE ROASTED TURKEY BREAST

Steps:

• Butter -- Mix the thyme with the butter and maple syrup, salt and pepper and set to the side.
• Orange and Onions -- Just set those on the bottom on a small roasting pan. I actually just used my 9x9 square baking pan, but a small roasting pan would or even your 13x9 will work. Depends on the size of your turkey. Smaller the better for me.
• Turkey -- Make sure to let your turkey set out 30 minutes to take the chill off while you heat up the oven to 400. Then rub the turkey well with you butter, maple, thyme, salt and pepper mix all over.
• Now just set your turkey on the orange and onions. They make a great natural rack for the turkey and will flavor the gravy.
• Bacon -- Just drape the bacon slices over the turkey, trying to cover as much as you can. a couple slices I cut in half to make sure everything was covered.
• Gravy -- Just add the chicken broth, or stock whatever you have, apple cider and orange juice to the bottom of the pan. Throw in the rosemary sprigs and bay leaf.
• Bake -- Just pop it in the oven and bake according to directions. Mine took about 2 hours. I baked mine 15 minutes at 400 and then reduced the temperature to 350 and cooked until the internal temp reached 160, removed and covered. By the time I served it was 165 and juicy.
• Gravy -- Transfer your baking dish to the stove on medium heat. Remove the onions and oranges and then add the white wine and cook just a minute. I make a slurry which is just corn starch and a little water and slowly add a little at a time to the warm gravy. Make sure the heat it on medium and only add a little and wait until the gravy thickens. Keep adding a little at a time until it gets to the thickness you like. Now I take a couple of the orange slizes, since they have cooled a bit and squeeze some of the juice in the gravy. This gives great flavor. Strain the gravy and serve. It is wonderful.
• Serve -- I remove the bacon and slice. I remove the bacon but keep a couple onion and orange slices from the gravy and of course add some fresh rosemary to let them know what the sauce was inches Well you know the rest. Stuffing, spuds, vegetables, cranberry. Anything you want. This is just a great moist turkey with a little flavor twist and it can be made for a nice weekend dinner. Mine served 4 people.
• Dessert - I caramelized some pears and apples in brown sugar, rum and pumpkin spice and then just serve over vanilla ice cream.
• . It will immediate thicken. Add on the st.
• Mixed the turkey with the butter maple syrup, salt and pepper and rubbed all over the breast. Sliced the orange and onion and put on a small 9x9 pan and set the breast on top of that. Add the broth, cider, orange juice and rosemary and then draped the bacon over the breast. Baked 425 for 15, then down to 350 until 155 or 160 removed and covered with foil. Gravy, I removed the orange and onion and just added 1/4 cup white wine and thickened with corn starch.

BRINED MESQUITE GRILLED TURKEY BREAST

Steps:

• Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours.
• Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.
• Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.
• Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.