Rachael Ray Crock Pot Turkey Breast Recipes

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HERB ROASTED TURKEY BREAST WITH PAN GRAVY



Herb Roasted Turkey Breast with Pan Gravy image

Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Steps:

  • Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
  • Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
  • Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
  • Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
  • Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
  • Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
  • Slice the turkey breast on the diagonal, and serve with warm gravy.

THIS EASY RECIPE FROM RACH MAKES ROAST TURKEY FOR 6 IN UNDER AN HOUR



This Easy Recipe From Rach Makes Roast Turkey For 6 In Under an Hour image

Turkey breasts instead of a whole bird = super-speedy dish (flavored with a sweet and savory combo of maple syrup, mustard and fresh rosemary).

Provided by Rachael Ray

Number Of Ingredients 9

2 boneless
skin-on turkey breasts (around 2 pounds each
4-4 ½ pounds of meat total)
Salt and coarse black pepper
4 tablespoons butter
¼ cup maple syrup
¼ cup grainy mustard
2 tablespoons chopped fresh rosemary
1 cup turkey or chicken stock

Steps:

  • Preheat oven to 375˚F
  • Pat the turkey breasts dry and season liberally all over with salt and coarse black pepper
  • Place turkey breasts in a large cast-iron skillet or medium roaster pan
  • Melt the butter in a small skillet or saucepot and whisk in the syrup and mustard, add the rosemary and stock and spoon the sauce evenly over the breasts
  • Roast turkey 20 minutes, baste with pan drippings and roast 20-25 minutes more to 160-165˚F
  • Remove turkey to carving board to rest a few minutes
  • Reserve the sauce and drippings in the cast-iron pan
  • Carve turkey, arrange on platter and top with jus

SLICED CHIPOTLE TURKEY BREAST WITH POMEGRANATE CRANBERRY RELISH AND POLENTA



Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 full or 2 split skin-on boneless turkey breasts
1 stick butter, softened
2 tablespoons honey
2 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt and freshly ground black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
1 cinnamon stick
1 strip orange rind
1 pomegranate
1 jalapeno, seeded and finely chopped
1/2 red onion, finely chopped 2 cups chicken stock, plus 1 cup if reheating for a make-ahead meal
1 cup milk
1 cup quick-cooking polenta
1 cup grated manchego cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes.
  • Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce.
  • Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
  • Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
  • Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

HERB ROASTED TURKEY BREASTS WITH PAN GRAVY



Herb Roasted Turkey Breasts With Pan Gravy image

This is the turkey I make for all holiday dinners. Rachael Ray makes it with breasts only, and that's what this recipe follows, but I make it with the whole bird. So moist and tender, and great flavor.

Provided by Chef Jodi Town

Categories     Turkey Breasts

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 small onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
1/4 cup fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
olive oil, for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 (2 -2 1/2 lb) boneless turkey breast halves, skin on
fresh ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy (recommended ( Calvados)
2 -3 cups apple cider
salt and pepper

Steps:

  • Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
  • Put the onion into the bowl of a food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
  • Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
  • Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter.
  • Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
  • Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
  • Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
  • Slice the turkey breast on the diagonal, and serve with warm gravy.

SLOW COOKER TURKEY BREAST



Slow Cooker Turkey Breast image

Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.

Provided by ms_sally

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 8h10m

Yield 12

Number Of Ingredients 2

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Nutrition Facts : Calories 273 calories, Carbohydrate 1.5 g, Cholesterol 164 mg, Fat 1.5 g, Fiber 0.1 g, Protein 59.5 g, SaturatedFat 0.5 g, Sodium 308.9 mg, Sugar 0.1 g

SLOW-COOKER TURKEY BREAST



Slow-Cooker Turkey Breast image

Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. -Maria Juco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 8

1 bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water

Steps:

  • Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 100mg cholesterol, Sodium 171mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY



Rachael Ray's Herb Roasted Turkey Breast With Pan Gravy image

Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."

Provided by CorriePDX

Categories     Turkey Breasts

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 small onion, peeled and coarsely chopped (golf ball sized)
1 lemon, scrubbed clean
12 fresh sage leaves
1/2 cup fresh flat-leaf parsley (from 12 stems)
3 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 (2 -2 1/2 lb) boneless turkey breast, skin on
fresh ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy (recommended-Calvados) or 1/4 cup regular brandy (recommended-Calvados)
2 -3 cups apple cider
salt and pepper

Steps:

  • Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
  • Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
  • Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
  • Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
  • Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
  • Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
  • Slice the turkey breast on the diagonal, and serve with warm gravy.

Nutrition Facts : Calories 469.5, Fat 26.8, SaturatedFat 8.7, Cholesterol 162.7, Sodium 486.3, Carbohydrate 4.1, Fiber 0.6, Sugar 0.6, Protein 50.3

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