CHERRY GLAZED TURKEY BREAST
Provided by sugabehr42
Time 2h
Yield 6
Number Of Ingredients 3
Steps:
- Prepare grill for indirect heat cooking. Place turkey, skin-side-up on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in thickest portion of breast registers 170 degrees F. In small bowl combine preserves and vinegar. Brush glaze on breast 1/2 hour before end of grilling time. Remove turkey breast from grill and let stand 15 minutes. To serve, slice breast and arrange on platter.
Nutrition Facts :
TURKEY CUTLET WITH TART CHERRY SAUCE
Steps:
- Preheat the oven to 200 degrees F.
- In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
- Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
- Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
- Serve the turkey culets on individual plates with some sauce spooned over the top.
- Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.
CHERRY-GLAZED TURKEY WITH DRIED CHERRY-APPLE STUFFING
Complement savory slices of roast turkey with a fruity stuffing and cherry glaze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
- In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
- Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
- Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
- On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
- Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
- Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.
Nutrition Facts : Calories 780, Carbohydrate 57 g, Cholesterol 165 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 20 g, TransFat 1 1/2 g
CHERRY GLAZED TURKEY BREAST (SCD)
Gay Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/62/
Provided by susan 9
Categories Turkey Breasts
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Prepare grill for indirect heat cooking.
- Place turkey, skin-side-up on the rack over drip pan or foil.
- Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in the thickest portion of breast registers 170 degrees F.
- In a small bowl combine preserves and vinegar.
- Brush glaze on breast 1/2 before end of grilling time.
- Remove the turkey breast from the grill and let it stand 15 minutes.
- Slice breast.
Nutrition Facts : Calories 607.6, Fat 26.5, SaturatedFat 7.2, Cholesterol 245.3, Sodium 222.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.1, Protein 82.8
CRANBERRY-GLAZED TURKEY BREAST
This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
TURKEY SAUTé WITH FRESH CHERRY SAUCE
Steamed asparagus and buttered white rice with some grated lemon peel round out the main course. Angel food cake drizzled with chocolate sauce is just right afterward.
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet and sauté until golden, about 2 minutes per side. Using tongs, transfer turkey to plate. Add shallots and thyme to skillet. Reduce heat to medium-low heat and cook 2 minutes, stirring occasionally. Add vinegar and water and bring to simmer, scraping up any browned bits. Add cherries and fruit spread. Simmer until cherries soften and sauce thickens slightly, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return turkey and any collected juices to skillet. Simmer just until cooked through and hot, about 1 minute. Transfer turkey and sauce to plates.
SALMON PATTIES (SCD)
GAY Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/356/
Provided by susan 9
Categories Free Of...
Time 35m
Yield 6 paties, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain salmon, reserving 1/3 cup liquid; flake. In medium bowl, combine salmon, scd bread crumbs, onion, and parsley.
- Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
- Shape into 6 patties. In skillet, fry salmon patties in olive oil over medium heat until lightly browned on both sides.
- Serve hot; garnish with lemon wedges.
Nutrition Facts : Calories 259.8, Fat 13.4, SaturatedFat 2.4, Cholesterol 163.3, Sodium 171.7, Carbohydrate 7.5, Fiber 0.6, Sugar 1.6, Protein 26.2
CHERRY GLAZE FOR TURKEY 1997
Make and share this cherry glaze for turkey 1997 recipe from Food.com.
Provided by crazymom
Categories Sauces
Time 5m
Yield 2 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine ingredients.
- Bring to a boil and cook for 2 min.
- Remove from heat; cool bast turkey last two hours of cooking.
- Makes outstanding gravy.
Nutrition Facts : Calories 526.8, Fat 1.3, SaturatedFat 0.4, Sodium 624.6, Carbohydrate 113.6, Fiber 2.2, Sugar 79.4, Protein 4.5
DIJON TURKEY BURGERS (SCD)
Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/255/
Provided by susan 9
Categories Poultry
Time 35m
Yield 5 patties, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions in oil until lightly browned.
- Mix all together and shape into 5 patties.
- Cook in skillet on medium heat approximately 12 minutes.
Nutrition Facts : Calories 213.9, Fat 12, SaturatedFat 2.9, Cholesterol 89.7, Sodium 525.7, Carbohydrate 5, Fiber 1, Sugar 2, Protein 20.7
CROCK POT TURKEY DISH (SCD)
Susie Watts Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/293/
Provided by susan 9
Categories One Dish Meal
Time 9h45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the turkey and pat it dry with paper towels.
- Rub the turkey all over with the oil.
- Sprinkle the breast lightly with salt and pepper to personal preference.
- Place the breast, meaty side up, into a 5-quart slow cooker.
- Peel the onion, cut it into quarter, and place the pieces around the edges of the pot.
- Peel the garlic cloves and place them around the sides of the cooker.
- Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees.
- Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.).
- Discard the vegetables in the cooker.
- Serve half the breast sliced, preferably with out the skins.
Nutrition Facts : Calories 226.1, Fat 9, SaturatedFat 2.3, Cholesterol 73.6, Sodium 71.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.7, Protein 26.4
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