Roast Breast Of Turkey With Cranberry Wine Sauce Recipes

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ROAST BREAST OF TURKEY WITH CRANBERRY-WINE SAUCE



Roast Breast of Turkey With Cranberry-Wine Sauce image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1 whole turkey breast, boned and tied, about 3 1/2 pounds
3 tablespoons butter or vegetable oil
Salt and freshly ground black pepper
1/2 cup finely minced onion
1/2 cup finely minced celery
1 clove garlic, minced
1/2 cup dry white wine
1 cup chicken stock
1 cups fresh cranberries
2 tablespoons white wine vinegar
1/3 cup sugar or honey

Steps:

  • Preheat oven to 375 degrees. Rub the turkey with two tablespoons of the butter or oil and season with salt and pepper. Place on a rack in a roasting pan and roast about one hour, until an instant-read thermometer inserted in the center registers 160 degrees.
  • While the turkey is roasting, heat the remaining butter or oil in a heavy saucepan. Add the onion, garlic and celery and saute over medium heat until the vegetables are uniformly brown. Stir in the wine, scraping the bottom of the pan.
  • Add the stock, cranberries, vinegar and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes. Continue simmering about 10 minutes longer, until the sauce thickens. Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.
  • When the turkey is done, remove it from the oven and allow it to rest at least 10 minutes. Remove the trussing string and slice the meat about one-quarter inch thick. Arrange the slices on a warm platter, drizzle with a little of the sauce and pass the rest alongside.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 24 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 903 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE



Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
Pinch salt
1 cinnamon stick
1 strip orange rind
1 pomegranate
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1/3 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano
Steamed greens, for serving

Steps:

  • For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
  • For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
  • For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
  • Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
  • Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
  • This recipe will result in leftovers for sandwiches.

ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE



Roast Turkey with Cranberry-Orange Glaze image

Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.

Provided by Food Network Kitchen

Time 4h30m

Yield 8

Number Of Ingredients 13

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
8 sprigs fresh rosemary
8 sprigs fresh thyme
10 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, smashed
2 pounds cranberries
1 1/4 cups sugar
1/4 cup cider vinegar
1 heaping tablespoon chipotles in adobo
Finely grated zest and juice of 2 oranges
1 to 3 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
  • Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
  • Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
  • After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
  • Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.

ROAST TURKEY & CRANBERRY WELLINGTON



Roast turkey & cranberry wellington image

A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing

Provided by Gary Rhodes

Categories     Dinner, Main course

Time 3h40m

Number Of Ingredients 21

1x2-2.5kg/4lb 8oz-5lb 8oz turkey breast , skin removed
2-3 tbsp cooking oil , plus extra for greasing
16-20 thin rashers rindless streaky bacon
450g puff pastry , home-made or bought
flour , for dusting
1 egg , beaten
2 onions , finely chopped
knob of butter
350g turkey trimmings (from breast)
225g pork sausage , skinned
2 eggs
150g dried cranberry , chopped
150g unsweetened chestnut purée
100g fresh white breadcrumb
25g butter , plus extra for the shallots
50g shallot or onions, sliced
1 tbsp honey
1 tbsp red wine vinegar
400ml red wine (about ½ bottle)
300ml water or chicken stock made with 1/8 stock cube
1heaped tsp plain flour

Steps:

  • Trim the turkey breast. Its natural shape does not suit the rolled and wrapped wellington. The thicker neck end can first be trimmed to establish a more cylindrical shape. Trimmings from 2kg/4lb 8oz breasts and upwards, will be enough for the 350g/12oz needed for stuffing. Once trimmed, tie the breast with a 2cm/1in gap between each loop of string, to give a rounded shape.
  • Heat 2-3 tablespoons of cooking oil in a large frying pan or roasting tray. Season the turkey before pan frying until golden brown all over. Remove from the pan and cool. The breast can now be refrigerated to firm up before removing the string.
  • Make the stuffing: cook the onions in a knob of butter for a few minutes until softened. Remove from the heat and leave to cool. Roughly chop the turkey trimmings before blitzing in a food processor until smooth. Add sausages and continue to blitz for 30-40 seconds until mixed in. Season and add the eggs. These can be blitzed into the meat for a further minute until the texture thickens.
  • Spoon the stuffing into a large bowl. Mix in the onions and remaining stuffing ingredients along with extra seasoning, if desired. The stuffing can now be chilled while the bacon and pastry are prepared.
  • The streaky bacon needs to be rolled thinner. This extends the length of the rashers helping them to wrap around the turkey and stuffing. The easiest method to follow is to lay 3-5 rashers between two sheets of cling film and press with a rolling pin as if rolling pastry. The rashers will easily thin and extend this way. Peel away the top layer of film and remove the rashers and put on a tray. Repeat until all rashers are pressed. Chill until needed.
  • Roll the puff pastry on a lightly floured surface to a rectangle approximately 45 x 35cm/18 x 14in. The rashers of bacon can be laid on top of the pastry, leaving a 3-4cm/1½in border all round. Slightly overlap the rashers as they are laid on the pastry (you'll need about 14-15 rashers).
  • Spread the cranberry stuffing over the bacon, first mixing it well if it is chilled and set. Keep back a few heaped tablespoons. Remove the string from the turkey and lay the breast lengthwise and presentation side down on top of the stuffing. The reserved stuffing can now be spread along the centre top of the turkey. Lift 4-5 rashers at a time and press them against the breast. Continue until all the rashers on both sides have been lifted and pressed. The remaining rashers can now be laid lengthwise along the top, covering the stuffing that was spread there.
  • Bring one long side of the pastry up and over the turkey. Brush the other long side with beaten egg, along the 3-4cm/1½in border, then seal. Brush both ends with beaten egg and fold up to seal in all the ingredients. Turn the wellington so that the presentation side is up and put on a lightly oiled baking tray, or one covered with greased parchment. Chill.
  • To cook the wellington: preheat the oven to 200C/Gas 6/170C in a fan assisted convection oven and bake for 1 hour 15 minutes to 1 hour 25 minutes maximum. After 45 minutes, brush the wellington with egg to help colour the pastry. For the most golden of finishes, brush again before the last 15-20 minutes. Once cooked, remove from the oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
  • While the Wellington is baking the sauce can be made: melt a knob of butter in a pan, once bubbling add the shallots or onions and cook on a medium high heat until a rich deep golden colour. Add the honey and continue to cook for a few minutes until bubbling and almost caramelising. At this point add the red wine vinegar and red wine. Bring to the boil and reduce by half. Add the water or stock and return to simmer. Mix the flour with 25g/1oz butter. Whisk into the sauce a little at a time until completely whisked in. Return the sauce to the boil before reducing to a simmer and cooking for a few minutes. Strain through a sieve and season. Slice the wellington and serve with noisette potatoes and buttered Brussels sprouts.

CRANBERRY-GLAZED TURKEY BREAST



Cranberry-Glazed Turkey Breast image

This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 4

1-1/4 cups jellied cranberry sauce
2/3 cup thawed unsweetened apple juice concentrate
2 tablespoons butter
1 bone-in turkey breast (5 to 6 pounds)

Steps:

  • In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.

Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g

SLOW-COOKED TURKEY BREASTS WITH CRANBERRY SAUCE



Slow-Cooked Turkey Breasts with Cranberry Sauce image

This is a very tasty and easy way to cook a turkey breast in the slow cooker. Ideal for holiday potlucks, the sweet cranberry sauce complements the turkey nicely. -Marie Ramsden, Fairgrove, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 10 servings.

Number Of Ingredients 5

2 boneless skinless turkey breast halves (2 pounds each)
1 can (14 ounces) jellied cranberry sauce
1/2 cup plus 2 tablespoons water, divided
1 envelope onion soup mix
3 tablespoons cornstarch

Steps:

  • Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan., When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.

Nutrition Facts : Calories 189 calories, Fat 1g fat (0 saturated fat), Cholesterol 90mg cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 36g protein.

ROAST TURKEY WITH SAVORY CRANBERRY SAUCE FROM THE TITANIC



Roast Turkey with Savory Cranberry Sauce From the Titanic image

By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style with bread stuffing and accompanied by cranberry sauce, which at this period was more like a sauce than a preserve.

Provided by Rick Archbold

Categories     Herb     turkey     Roast     Thanksgiving     Dinner     Cranberry     Sage     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

1 10 lb turkey
2 tablespoons butter, softened
1 teaspoon crumbled sage leaves
1/2 teaspoon each salt and pepper
Stuffing:
2 tablespoons butter
2 onions, chopped
1 cup finely chopped celery
1 teaspoon each crumbled sage, thyme, and marjoram leaves
3/4 teaspoon each salt and pepper
1/2 cup sherry
10 cups cubed bread, lightly toasted
1/2 cup chopped fresh parsley
1/4 cup chicken stock
Gravy:
3 cups chicken stock
1 onion, chopped
1 bay leaf
2 tablespoons all-purpose flour
Salt and pepper
Savory Cranberry Sauce

Steps:

  • Stuffing:
  • In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
  • Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
  • Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
  • Gravy:
  • Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.

SLOW COOKER CRANBERRY TURKEY BREAST



Slow Cooker Cranberry Turkey Breast image

Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.

Provided by Verna Schroter

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 7h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) can cranberry sauce
1 (1 ounce) package dry onion soup mix
½ cup orange juice
1 (3 pound) boneless turkey breast

Steps:

  • Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
  • Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g

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From farmhousecook.com


OVEN ROASTED TURKEY BREAST - ADRIANA'S BEST RECIPES
Sliced Oven Roasted Turkey with gravy and cranberry sauce. You can serve this turkey with gravy and cranberry sauce and a side of corn bread stuffing and a family style salad.To prepare the gravy place a sauce pan in the stove, add 1 tablespoon of flour and let it cook until golden brown, then add 1 teaspoon of butter, 1 cup of chicken stock, the renderings of the turkey and …
From adrianasbestrecipes.com


CRANBERRY GLAZED TURKEY BREAST - A PRETTY LIFE IN THE SUBURBS
Add the fresh cranberries, rosemary sprig, sugar, water and orange juice to a saucepan over low heat. Cook the mixture, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes. Turn up the heat to low-medium and continue to cook until the cranberries burst and the sauce is the consistency of jam.
From aprettylifeinthesuburbs.com


CRANBERRY ROASTED TURKEY BREAST - FOODLION.COM
2021-10-25 If so, this Cranberry Roasted Turkey Breast recipe is sure to make your holiday even merrier. Once roasted in the oven, you’ll be left with a juicy turkey breast that’s glazed with a sweet and tangy cranberry orange sauce. You could even make a little extra glaze and save it for dipping during your meal to enjoy even more cranberry goodness.
From foodlion.com


JUICIEST ROAST TURKEY BREAST- EASY RECIPE & TUTORIAL | THE ...
2021-10-26 Preheat the oven to 450 degrees F. Add the grapes to a 9 ½ x 13 baking pan (mine is cast iron like this one ). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer …
From themediterraneandish.com


ROAST TURKEY WITH CRANBERRY BOURBON GLAZE - A CORK, FORK,
2018-11-06 About 30 minutes before the turkey is done roasting, melt butter in a large saucepan over medium heat. Add the onion and saute about 4 minutes. Add the can of cranberry sauce, bourbon, chicken broth, and spices, mix to blend. Cover and simmer over medium heat, stirring frequently until the cranberry sauce dissolves, about 20 minutes.
From acorkforkandpassport.com


ROAST TURKEY WITH CRANBERRY SAUCE RECIPE - NDTV FOOD
How to Make Roast Turkey with Cranberry Sauce. 1. Clean the inside of the turkey, keeping the skin intact. 2. In a mixing bowl, add chicken mince, pork fat, dry fruits, carrots, eggs, cream, brandy, rosemary and parsley. 3. Stuff the mixture into the turkey breast and tie …
From food.ndtv.com


ROAST TURKEY BREAST WITH CRANBERRY SAUCE AND BAKED CARROTS
This roast turkey breast not only makes a great presentation for a festive holiday dinner; but it tastes as scrumptious as it looks! Oven-roasted in a tangy-sweet cranberry sauce, the turkey’s flavors are beautifully complemented by a side of herbed-baked carrots. Serve with a glass of Pinot Noir to accentuate the wine’s cranberry-like flavors.
From m.tastelife.tv


CRANBERRY-GLAZED TURKEY BREAST - LESLIEBECK.COM
In bowl, combine cranberry sauce, sugar, soy sauce, lemon juice, ginger, mustard and garlic; spread about 1/3 cup over turkey. Roast, uncovered , in 325 F oven for 1-1/2 hours or until thermometer inserted in thickest part registers 170 F, basting every 30 minutes. Cover loosely with foil and let stand for 15 minutes before slicing.
From lesliebeck.com


CRANBERRY APPLE ROASTED TURKEY BREAST RECIPE - FOOD NEWS
How to make cranberry sauce for turkey breast? In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin.
From foodnewsnews.com


SOUS VIDE TURKEY BREAST WITH CRANBERRY WINE PAN SAUCE
2021-10-21 Pour the red wine in the skillet and add the cranberries and raspberry jam. Let the sauce reduce by half, which should only take 1-2 minutes. Take the pan off the heat and add 1 Tablespoon of butter. Stir until the butter melts. Take the turkey off the bone by running a knife between the meat and the bone.
From upstateramblings.com


ROAST TURKEY WITH CRANBERRY SAUCE RECIPE – AA RECIPE
Cranberry (150 gms ) Instructions to make Roast turkey with cranberry sauce Step #1. In skillet, melt butter over medium heat. Stir in onion, celery, sage, thyme and pepper; cook, stirring occasionally, for 10 minutes or until browned. Step #2. Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with ...
From aarecipe.com


HERB ROASTED TURKEY BREAST WITH WINE PAIRINGS - COOKING CHAT
2019-11-26 Instructions. Preheat oven to 325 degrees convection setting (350 conventional). Make the herb butter: place 4 tablespoons of the softened butter in a small bowl. Add ½ of the minced garlic, the rosemary, 4 chopped sage leaves, the chopped thyme, and salt and pepper to taste. Stir to combine well, and set aside.
From cookingchatfood.com


BEEF TENDERLOIN WITH CRANBERRY SAUCE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Beef Tenderloin With Cranberry Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


ROASTED TURKEY BREAST WITH SPICED CRANBERRY GLAZE RECIPE
Preheat the oven to 400°. Rub vegetable oil over the breast and season with salt and pepper. Stand the breast in a large roasting pan. Scatter the onion slices in the pan, pour in 2 cups of the turkey stock and roast for 30 minutes. Turn the oven down to 325° and add the remaining 4 cups of stock to the pan.
From myrecipes.com


CRANBERRY SAUCE WITH CRANBERRY JUICE - THERESCIPES.INFO
Favorite Cranberry Sauce Extraordinaire Recipe | Allrecipes tip www.allrecipes.com. https://www.allrecipes.com › recipe › 286004 › favorite-cranberry-sauce-extraordinaire
From therecipes.info


ROASTED TURKEY BREAST WITH CRANBERRY STUFFING - SUM OF YUM
2019-11-01 Preheat your oven to 400 degrees Fahrenheit. Spray a 9 x 13 baking dish with non-stick cooking spray. In a small bowl, add the softened butter, olive oil, lemon juice, garlic, sage, thyme, salt, and pepper, then stir well to combine. Carefully loosen the skin of the turkey breast.
From sumofyum.com


CRISPY SMOKED DUCK BREAST - ARABPRINTMEDIA.COM
2022-05-12 Applewood Smoked Turkey Club Recipe Try Now. sushi rice, Korean pickles, chicharron crumble. Browse more than 60 recipes for …
From arabprintmedia.com


TURKEY BREAST WITH CRANBERRY SAUCE - THERESCIPES.INFO
Instructions Checklist. Step 1. Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined. Advertisement. Step 2. Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast.
From therecipes.info


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