Italian Seasoned Turkey Breast Half Recipes

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EASY CROCK POT ITALIAN TURKEY BREAST - OAMC



Easy Crock Pot Italian Turkey Breast - OAMC image

Easy crock pot recipe that requires a bit of prep but turns out delicious! I created this as an alternative to similar recipes that call for a bottle of Italian dressing, because I prefer to control the ingredients in my recipes. (Does anyone really want to ingest xanthan gum?) Shred the leftovers and use them in all manner of Italian and Mexican dishes! Notes: This recipe requires a large crock pot (I use a 6-qt one). Can be cooked from frozen but doesn't absorb the Italian seasoning as well (because seasonings must be sprinkled atop the skin), and may be difficult to get the lid on the crock pot tightly.

Provided by Elizabeth H.

Categories     Turkey Breasts

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 whole turkey breast, bone-in
3 tablespoons olive oil or 3 tablespoons canola oil
1/2 cup water
1/4 cup white wine vinegar
1 (1 ounce) packet Italian salad dressing mix (such as Good Seasons)

Steps:

  • Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
  • Wash breast and pat dry.
  • Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
  • Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
  • Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
  • Massage the skin to grind the seasoning mix into the meat as much as possible.
  • Using a meat fork, pierce the breast (through the skin) many times.
  • If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
  • Rub olive or canola oil over skin of breast, massaging well.
  • Pour water and vinegar into crock pot.
  • Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
  • Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
  • If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
  • Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).

Nutrition Facts : Calories 652.1, Fat 33.2, SaturatedFat 8.1, Cholesterol 245.3, Sodium 223.2, Protein 82.6

EASY TURKEY TETRAZZINI



Easy Turkey Tetrazzini image

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Provided by ONE+ONE

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g

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