ROAST TURKEY WITH DRIED FRUITS
Provided by Metro
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F/200°C.Place the small onions in the bottom of a roasting pan. Place the roast on top.Sear in the oven 12-15 min.Reduce the oven temperature to 325°F/160°C.Pour in the stock and cook 45-55 min. or until the internal temperature of the turkey reaches 170°F/77°C. Baste regularly with the cooking juices.For the last 30 min. of cooking time, add the dried fruits.Season the sauce and thicken with cornstarch.
FRUITED TURKEY BREAST
Make and share this Fruited Turkey Breast recipe from Food.com.
Provided by Mirj2338
Categories Poultry
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F.
- Place the turkey breast, skin side up, in a 13 x 9 baking pan.
- Sprinkle with the thyme and rosemary.
- Roast, uncovered, for about 25 minutes.
- Remove from the oven, drain off and discard any fats and juices.
- Reduce the oven temperature to 350 F.
- Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
- Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
- Pour over and around turkey.
- Cover pan loosely with foil.
- Return to the oven and bake 1 hour longer.
- Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
Nutrition Facts : Calories 823.3, Fat 24.5, SaturatedFat 6.6, Cholesterol 221.1, Sodium 349.8, Carbohydrate 68.2, Fiber 9.1, Sugar 17.5, Protein 78.1
FRIED TURKEY BREAST
Steps:
- One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
- To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
- Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
- Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
- Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.
DEEP-FRIED TURKEY BREAST
Turkey breast marinated in Diamond Crystal® coarse sea salt and other spices and deep-fried in canola oil.
Provided by Cliff G
Categories Meat and Poultry Recipes Turkey Breasts
Time P1DT30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
- Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
- Remove breast from fridge and let stand at room temperature as you heat the oil.
- Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
- Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 1.7 g, Cholesterol 190.5 mg, Fat 79.7 g, Fiber 0.7 g, Protein 76.5 g, SaturatedFat 13.5 g, Sodium 1040.8 mg, Sugar 0.1 g
FRUITED PORK MARSALA
Pork cutlets simmered in Marsala and dressed with a dried fruit sauce, this elegant skillet supper is easy enough to fix on a Wednesday night. Serve with hot couscous.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 16.7 g, Cholesterol 95 mg, Fat 7.5 g, Fiber 0.2 g, Protein 30.6 g, SaturatedFat 3.4 g, Sodium 91.7 mg, Sugar 1.2 g
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