SPICY TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
- Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
- Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
- Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.
GRILLED CHILI-SAUCED TURKEY BREAST
Pop a turkey breast on the grill for an easy-on-the-cook get-together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat coals or gas grill.
- Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of turkey.
- Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili sauce.
Nutrition Facts : Calories 325, Carbohydrate 3 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 298 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg
SMOKED WHOLE TURKEY BREAST
Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.
Provided by Bibi
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
- Unwrap turkey breast and pat dry with paper towels.
- Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
- Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
- Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
- Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
- Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
- Slice and serve warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 0.4 g, Cholesterol 366.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 130 g, SaturatedFat 2.9 g, Sodium 819.9 mg, Sugar 0.1 g
GRILLED TURKEY BREAST WITH CHILI CUMIN RUB
Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub's so good, consider making a double batch to use later on chicken or pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 390, Carbohydrate 4 g, Cholesterol 155 mg, Fat 3, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
GRILLED CHILE-LIME TURKEY BREAST
A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.
Provided by Jordan VanDijk
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
- Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
- Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g
CHILI SPICED SMOKED TURKEY BREAST (ON THE GAS GRILL)
Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!
Provided by ms.susan
Categories Turkey Breasts
Time 5h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 10 ingredients.
- Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
- Soak wood chips in water for at least 1 hour.
- Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
- Heat BBQ to 350-400.
- When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
- Maintain temperature of grill at about 300 degrees.
- After every hour, replace the smoke bomb with a fresh one.
- Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
- Sprinkle with sage and lemon.
- Tent with foil and allow to rest for 10 minutes before carving.
- ENJOY and wait for the compliments!
Nutrition Facts : Calories 1152.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 442.2, Sodium 996.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.7, Protein 149.6
SMOKED WHITE TURKEY CHILI
Tired of Turkey after 3 days, this easy one pot recipe spices and spruces up the flavor. This recipe uses yellow tomatoes that are lower in acid than most tomatoes, and lends a sweetness accompanied by a touch of smoke, savory cilantro and spicy jalapenos. Shoepeg corn plays a supporting role by imparting a little crunch to each bite.
Provided by Timothy F.
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
- Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
- Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
- Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
- If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.
Nutrition Facts : Calories 254.4, Fat 3.8, SaturatedFat 0.6, Sodium 655, Carbohydrate 47.4, Fiber 10.4, Sugar 2, Protein 13.8
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