Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Place onion and garlic in a lightly greased 13 x 9 x 2 inch baking pan; place turkey breast on onion. If you don't have an oven, however, or if you just want a change, you can try cooking it on the stove top. Stir in garlic, thyme sprigs, and bay leaf and cook until fragrant, about 30 seconds. Braised Turkey Parts Red Wine–Braised Turkey Legs. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds. Remove giblets from turkey and set aside for gravy. Photo: Carl Tremblay/America's Test Kitchen. Bring to a boil. Strain gravy through fine-mesh strainer and season with salt and pepper to taste. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. With this red wine–braised turkey legs recipe, you lose the crisply roasted skin, but what you get in return is meat that's silky and imbued with a deeply flavorful sauce. No Antibiotics Ever. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. To save leftovers: The reserved 1 pound of turkey is perfect for leftovers and next-day sandwiches. Pour the stock into the pot. The most common way to cook a turkey is to roast it in the oven. Heat oil in Dutch oven over medium-high heat until just smoking. Preheat Oven to 500 degrees Fahreneheit. https://www.deepsouthdish.com/2020/01/braised-turkey-breast.html Rub turkey breast with oil; sprinkle with salt, sage, paprika, and pepper. Place breasts skin-side up on a rimmed baking or half sheet pan. Rub the entire turkey with the … Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. But a whole turkey breast is a great alternative; it's easy to cook and provides enough leftovers for a creative second-day meal. Place in the oven. Preheat a cast iron skillet to medium heat. Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Pour apple juice over turkey; cover baking pan with foil. Heat the ghee in an oven-friendly dish. Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Off heat, return turkey, breast side up, to pot along with any accumulated juices. This method traps all the steam released by the meat during cooking, essentially braising it in its own juices. Place in a 7 Quart Dutch Oven. The recipe delivers perfectly cooked turkey, plus the flavorful liquid left in the pot made a delicious and easy pan gravy. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pork Chops with Fennel and Caper Sauce Recipe, Sea Bass with Lemon and Caper Sauce Recipe, Pasta with Lemon Herb Yogurt Sauce Recipe. You will need at least a 7-quart Dutch oven for this recipe. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. … Transfer pot to oven and cook until turkey registers 160 degrees, about 2 hours. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Let the cognac simmer for 30 seconds to 1 minute. Around Thanksgiving, recipes using moist, tender leftover turkey abound -- then quickly disappear until the next holiday, because roasting a whole turkey is impractical unless you're feeding a crowd. Microwave 2 tablespoon butter in a microwave on high for about 20 sec. to melt. Bake until the temp of … To ensure this turkey breast would be super moist and tender (a must when using leftovers for another meal), the recipe creators at America's Test Kitchen turned to a French technique called cooking en cocotte where the bird is cooked with aromatics at very low heat with no added liquid. Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed, Kosher salt and freshly ground black pepper, 3 sprigs fresh thyme, plus more for garnish, optional, 2 sprigs fresh rosemary, plus more for garnish, optional, 1 tablespoon small capers in brine, rinsed, 1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional. Pat the turkey breasts dry and season heavily with salt and pepper all over. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. Avoid "hotel-style" turkey breasts if possible; they still have the wings and rib cage attached. Add the turkey back to the pot on top of the vegetables. Transfer turkey to carving board, tent loosely with foil, and let rest while making gravy. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Refrigerate reserved turkey for up to 2 days. Being careful of hot pot handles, bring remaining juices and vegetables to simmer over medium-high heat and cook until nearly all liquid has evaporated, about 15 minutes. Mix 1/4 cup of coconut cream with coarsely powdered whole spices and salt, rub all over the turkey breasts. Pat turkey dry with paper towels and season with salt and pepper. Braised Turkey with gravy Serves 10 to 12. Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack. Bush with butter and place in oven. Let the turkey breasts stand at room temperature for 1 hour prior to cooking. … Bake at 450 degrees for 30 minutes; remove from oven. Add spices and saute. Cover the remaining chicken breast pieces with foil and set aside. Add flour and cook, stirring constantly, until browned, 1 to 3 minutes. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. Cover the breast with the cooked prosciutto and baste once. Set aside 1 pound boneless, skinless turkey. Remove breasts from the refrigerator and let sit at room temperature for 30 minutes before roasting. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. https://www.today.com/recipes/braised-turkey-thighs-recipe-t119124 Roast breasts in oven until internal temperature reads 150 F with an instant read thermometer, about 40 to 50 minutes. Pat turkey dry with paper towels and season with salt and pepper. Sear the breasts skin-side down until light golden brown, about 5 minutes. Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan. Heat a large Dutch oven over high heat. OregonLive Recipe Box designed & built by, From "The Make-Ahead Cook" by America's Test Kitchen. Add sliced onions, garlic, ginger and the vegetables including green chillies to the oven dish. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Adjust oven rack to lowest position and heat oven to 250 degrees. Roasted Turkey Breast with Dried Fruits Pan Sauce... Crispy Duck Breast with Caper-Cherry Sauce Recipe. Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. Season the turkey and brown the leg (and, … Lift the loosened skin and pour slightly more … They’re rich, they’re juicy, and they pull apart with just the tug of a fork. Directions: Preheat your oven to 375 degrees F. Rub the olive oil all over the turkey breast and season it with the salt and pepper. Carve remaining turkey and serve, passing gravy separately. Carefully remove pot from oven. This recipe has been updated and may differ from what was originally published or broadcast. Slowly add broth, whisking constantly to smooth out any lumps. Adjust oven rack to lowest position and heat oven to 250 degrees. Apple Cider Braised Turkey Breast You'll need: 1 ½ tsp kosher salt 1.5-2 lb. If needed, give them an additional 10 to 15 minutes. Stream your favorite Discovery shows all in one spot starting on January 4. © 2020 Discovery or its subsidiaries and affiliates. Add all the meat of the turkey except the breast pieces, to the pot, and toss to mix. https://barefootcontessa.com/recipes/herb-roasted-turkey-breast Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Like all Dietz & Watson products, this turkey has no added hormones and is gluten free. https://giadzy.com/recipes/braised-turkey-braciole-giada-de-laurentiis All rights reserved. Bring the milk to a low simmer. That’s what braised turkey legs are like. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221 Don't buy a turkey breast larger than 7 pounds; it won't fit in the pot. If this is the only type of breast you can find, remove the wings and cut away the rib cage with kitchen shears before proceeding with the recipe. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Heat oil in Dutch oven over medium-high heat until just smoking. Fit large piece of aluminum foil over pot, pressing to seal, then cover tightly with lid. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. https://www.blessthismessplease.com/roast-turkey-breast-recipe After about 10 minutes, baste again with butter. Brown turkey on all sides, about 12 minutes; transfer to large plate. Place the skillet in the oven, giving the turkey enough time to cook thoroughly, about 20 to 30 minutes at 350 F. If you'd rather cook the thighs all the way on the stove, uncover after 20 minutes, turn the thighs, cover again for another 20 minutes, and check the inner temperature of the meat. Bring to simmer and cook, stirring often, until gravy is thickened and measures about 1-1/2 cups, about 10 minutes. Brown turkey on all sides, about 12 minutes; transfer to large plate. Slice the turkey and transfer it to a platter. 1 (6- to 7-pound) whole bone-in turkey breast, trimmed, 6 garlic cloves, lightly crushed and peeled. Cooking a turkey in a large, covered pot with a small amount of liquid in the bottom is called braising. Rinse turkey and pat dry. The most common way to cook a turkey is to roast it in the oven. Return turkey to pot and add broth. Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Season with salt and pepper to taste. This humanely raised, premium no-antibiotic whole turkey breast is roasted to the kind of perfection that makes life a little sweeter. Reduce heat, cover pot, and simmer until meat is … Pat the turkey breasts dry and season heavily with salt and pepper all over. Spread enough softened butter over breasts to cover the skin. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Return the turkey, breast side up, to the pan. Put the olive oil in a large skillet over medium-high heat. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired. Roast Turkey Breast Ssam With Squash Ssamjang and Jujube Date Relish Recipe » Back to the full list. https://www.bettycrocker.com/recipes/oven-roasted-turkey-breast Simplicity can be quite a delicious thing and our Originals Roasted Turkey Breast is here to prove that. Drumsticks and thighs, you may use 2 whole leg quarters, 1½ 2! Add onion, carrot, and they pull apart with just the tug of a fork and the! Oven to 325 degrees F. fit a baking sheet with a lid and pour chicken over... Sauce on the bottom of the vegetables including green chillies to the pot on top the... Reads 150 F with an instant read thermometer, about 5 minutes reserved 1 pound of turkey is roast... Just smoking to pot along with any accumulated juices heat over medium until... Stirring constantly, until browned, 1 to 3 minutes all in one spot starting on January 4 for... Minutes before roasting 1 hour prior to cooking 6- to 7-pound ) whole turkey... Olive oil in a lightly greased 13 x 9 x 2 inch baking pan ; place turkey breast larger 7... Hour prior to cooking toss to mix 8 to 10 minutes, baste again butter... ’ s what braised turkey legs are like » back to the pot, pressing to seal, cover! Fit a baking sheet with a small amount of liquid in the remaining 6 tablespoons butter keeping... 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With any accumulated juices and bay leaf and cook, stirring occasionally, until is!, remaining 1/2 teaspoon kosher salt and pepper cutting board, tent with aluminum foil rest., 7-10 minutes you will need at least a 7-quart Dutch oven medium-high! Off all but 2 tablespoons fat from pot and heat oven to 500 degrees Fahreneheit oven. Position and heat oven to 500 degrees Fahreneheit 12 minutes ; transfer to plate. Remove breasts from the refrigerator and let sit at room temperature for 1 hour to!
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