Margarita Roast Turkey Breast Oamc Recipes

HERB ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
• Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
• Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
• Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
• Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
• Slice the turkey and serve it with the roasted onions.

MARGARITA ROAST TURKEY BREAST - OAMC

Steps:

• For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
• Place turkey breast in a self-sealing plastic bag set in a large bowl.
• Pour marinade over turkey.
• Seal bag; turn to coat breast.
• Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
• Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
• Discard any remaining marinade.
• Place turkey, skin side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer into thickest part of the breast, without touching bone.
• Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
• Transfer turkey to a cutting board, cover with foil.
• Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
• Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
• To serve, thinly slice 1/3 of the turkey breast.
• Serve with the margarita sauce.
• Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
• Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
• Seal and refrigerate up to 3 days or label and freeze up to 3 months.
• *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
• Before using, thaw turkey overnight in refrigerator, if frozen.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

GRILLED TURKEY BREAST WITH PEANUT SAUCE (OAMC)

Steps:

• Peanut Sauce:.
• Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set aside.
• Remove any skin and fat from tenderloins.
• Cover with plastic wrap and pound lightly to a 1 inch thickness.
• Place in a large freezer bag.
• Pour half the sauce over the turkey. Seal the bag.
• Pour the remaining sauce into a quart size freezer bag.
• Place both bags into a large freezer bag.
• Seal, label and freeze.
• Cooking day:.
• Thaw turkey and sauce.
• Place small bag of sauce in fridge.
• Drain turkey and grill over med-hi heat for about 15 minutes per side or until cooked through.
• Serve with peanut sauce that was NOT used as a marinade. Serve sauce either at room temperature or heated over low heat.
• Enjoy!