CHIPOTLE BARBECUE GLAZED TURKEY BREAST
Turkey breast coated with adobo seasoning and glazed with a raspberry chipotle barbecue sauce.
Provided by Butterball
Number Of Ingredients 6
Steps:
- Prepare CHIPOTLE PEPPER PUREE. Place one canned chipotle pepper with 2 tablespoons adobo sauce from the peppers in a blender or food processor container; cover. Blend until smooth.
- Preheat oven to 325°F.
- Combine barbecue sauce, preserves and CHIPOTLE PEPPER PUREE in small bowl; stirring until well blended. Remove and set aside ¼ cup of the barbecue sauce to use for brushing on breast as it cooks. Cover and refrigerate remaining barbecue sauce to serve with the cooked breast.
- Remove breast from package; pat dry with paper towels. Discard gravy packet or refrigerate for another use, if present. Spray breast with cooking spray. Sprinkle adobo seasoning evenly over breast skin.
- Place breast on flat roasting rack in shallow roasting pan. Bake breast 2 hours. Remove from oven; brush with ¼ cup barbecue sauce. Return to oven; bake 30 minutes or until meat thermometer inserted in thickest part of breast reaches 170°F. Let stand 15 minutes. To carve breast, remove each breast half by cutting along breast bone and ribs. Cut each half crosswise into ½-inch-thick slices. Serve with reserved sauce.
Nutrition Facts : Calories 631, Fat 32 g, Cholesterol 155 mg, Sodium 1433 mg, Protein 55 mg, ServingSize 10
CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.
Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.
ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER
A turkey is roasted with a spicy and slightly sweet compound butter.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHIPOTLE SPICED GRILLED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill for indirect cooking at about 350 degrees F.
- Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well.
- Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes.
- Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus.
BBQ TURKEY DRUMSTICKS WITH CHIPOTLE GLAZE
Try Chuck Hughes' delicious slow roasted and basted BBQ turkey drumsticks, glazed with chipotle sauce.
Provided by Chuck Hughes
Categories main-dish
Time 8h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight).
- Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
- Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C).
- Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours.
- Before serving, brush the drumsticks with pureed chipotles.
CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY
Categories turkey Roast Thanksgiving Lime Orange Fall Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- For glaze:
- Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
- For turkey:
- Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
- Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
- For gravy:
- Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
- Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
GRILLED CHIPOTLE TURKEY BREAST
Feast your eyes on a moist and flavor-packed grilled turkey breast! Why not give it a try?
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey.
- Place all remaining ingredients in mini food processor or blender. Cover and process until smooth.
- Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170°F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.
Nutrition Facts : Calories 255, Carbohydrate 10 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg
ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE
New twist to turkey. This makes awesome sandwiches! This recipes works just as well on the gas grill over indirect heat as it does in the oven....AND it will work in a crockpot also! Very versatile and low fat flavorful!
Provided by LAURIE
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
- Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
- Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
- Rub the turkey breast with the chipotle paste.
- Carefully slip your fingers under the skin and put more paste between the skin and the meat.
- Roast the turkey breast in the oven for about 2 hours.
- Let the turkey rest at room temperature for about 15 minutes before carving.
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