Southwestern Turkey Breast Ww Food

TURKEY BREAST, SOUTHWEST STYLE

Steps:

• 1. Preheat the oven to 400°F. 2. Rinse and dry turkey. Place it skin side up in a roasting pan. 3. In a small bowl, combine evoo, garlic, oregano, chili powder, cumin, and cayenne pepper. Brush mixture on turkey. Season with salt, if desired. 4. Place turkey in 400°F oven, and immediately reduce the heat to 350°F. Roast for 20 minutes. 5. After 20 minutes, baste turkey with juices in the bottom of the pan. Then roast for 40 to 65 minutes more, basting occasionally. Remove from the oven when a meat thermometer stuck into the thickest part of the breast reads 160°F. Rest 15 minutes before carving.

SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY

Steps:

• The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
• The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
• Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
• Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
• After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
• Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
• Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE

Steps:

• Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
• Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
• The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
• Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

SOUTHWESTERN TURKEY BREAST WW

Steps:

• Adjust the oven racks to divide the oven into thirds.
• Preheat oven to 350 degrees F. and spray a large roasting pan with nonstick cooking spray.
• Mix the chili powder and cumin in a small bowl; stir in the oil and lime juice until the mixture forms a thick paste.
• Loosen the skin around the turkey breast by running your fingers between the skin and the meat, starting at the tips of the breast halves.
• Once the skin is loosened, divide the spice mixture between the 2 halves and spread it liberally onto the meat, patting the skin back into place.
• Place the turkey breast into the roasting pan.
• bake in the lower third of the oven, basting with pan juices every 20 minutes, until an instant read thermometer inserted in the breast registers 170 degrees F., about 2 hours.
• If the pan juicesdry out before the turkey is cooked through, add the broth to baste the bird occasionally.
• Transfer the turkey to a cutting board and let rest 10 minutes before carving.
• Remove the skin before eating.

TURKEY BURGER

Steps:

• Mix all together. Squish down a little in the bowl that you mixed it in and draw two lines intersecting. These are your 4 burgers.
• Pull out each pie shaped wedge and make little balls. Squish down a little to make a patty.
• Grill on preheated grill on the top rack with the lid closed for 6 minutes. Flip once and grill the same way for another 6 minutes.
• Check with thermometer. Don't squish with spatula or you lose juices. It's a very squishy burger and doesn't like to be flipped a lot either.
• I sprayed the burgers to help make sure they don't stick, but not 100% sure that's necessary.

SOUTHWESTERN TURKEY IN BRINE ( FUNKY BIRD)

Steps:

• In a large non reactive container (we usually use a white trash bag--heavy duty or doubled sacked), combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin and oregano with 1 gallon water.
• Stir, squeeze, or shake up to dissolve brine the sugar & salt.
• Put the turkey under cold running water and rinse.
• Add the turkey to the brine, cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
• Essence:.
• Mix ingredients well and store in an airtight container or jar. Yields about 2/3 cup.
• Preheat oven to 375°FF.
• Remove the turkey from the brine and put it breast side up in a large heavy roasting pan and pat dry with paper towels.
• Rub the turkey with vegetable oil.
• Sprinkle all sides with 1- 3 tablespoons of Essence.
• Roast until deep golden brown and an instant thermometer inserted in the thickest part of the thigh reads 165°F., about 1 hour and 45 minutes for breast, and a whole turkey takes about 20 minutes per pound.
• Transfer to a platter and let stand for about 15 minutes before carving.

WW TURKEY BREAST

Steps:

• Preheat oven to 160 degrees celcius.
• Combine thyme, garlic salt, oregano, sage, no fat spray, lemon juice, salt and pepper.
• Carefully loosen the skin from the breast.
• Spread the herb mixture under the skin.
• Replace the skin over the herbs.
• Spray the turkey breast with no fat spray.
• Wrap the turkey breast in aluminum foil.
• Heat for 1/2 hour at 160 C, then reduce to 140 C for the remaining hour.
• Roast the breast until a knife inserted into the thickest part of the breast has the juice run clear.