Slow Cooker Indian Spiced Turkey Breast Food
SLOW COOKER INDIAN-SPICED TURKEY BREAST
Make and share this Slow Cooker Indian-Spiced Turkey Breast recipe from Food.com.
Provided by CookingONTheSide
Categories Turkey Breasts
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat slow cooker bowl with nonstick cooking spray.
- Place turkey in bottom and pour broth over top.
- Mix together curry powder, cayenne pepper and salt; sprinkle over turkey.
- Scatter onion, ginger and cilantro leaves over turkey.
- Cover and cook on low for 6 hours.
- Add chickpeas during last 30 minutes of cooking.
- Remove turkey to a cutting board and cover.
- Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.
- Allow sauce to heat through.
- Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.
Nutrition Facts : Calories 760, Fat 17.5, SaturatedFat 4.6, Cholesterol 123.9, Sodium 552, Carbohydrate 93.3, Fiber 7.2, Sugar 3.4, Protein 54.5
SPICED TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
- Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
- To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams
TUNISIAN SLOW-COOKED TURKEY BREAST
This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!
Provided by Christine
Categories World Cuisine Recipes African
Time 4h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
- Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
- Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
- Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
- Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g
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