ROASTED TURMERIC SPICED TURKEY BREAST
Roasted Turmeric Spiced Turkey Breast is a succulent bone in turkey breast cooked with turmeric, cardamom, spices and a very fun twist for a holiday gathering.
Provided by HWC Magazine
Categories Mains
Time 2h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degree F or 162 degrees C.
- Spray a roasting pan with cooking spray
- Pour your ghee or clarified butter (you can make your own clarified butter by just heating your butter slowly on the stove until clear, strain any solids) Place your bone in turkey breast in the roasting pan. Rub your turkey on all sides with your clarified butter (ghee) and then sprinkle with turmeric, paprika, garlic powder, salt and pepper to taste, cardamom if using dried. (if using whole cardamom pods just lightly crush and add to the roasting pan.
- Add seasonal vegetables and pour chicken broth around the sides of the bone in turkey breast. Season the vegetables with salt and pepper to taste. Cover your turmeric spiced turkey breast with aluminum foil and secure around edges.
- Bake for ½ hour. Remove aluminum foil from your turkey and baste turkey. Place turkey back into the oven and baste every 15 minutes until the turkey is golden brown, the internal temperature is 165 degree F and the juices run clear. Remove the turkey from the oven to rest and keep warm for 10 minutes. (cooking time will be around 1 1/2 to 2 1/4 hours for a 4-6 pound bone in turkey breast)
- Carve your Turkey and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 366 kcal, Carbohydrate 5 g, Protein 60 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 166 mg, Sodium 644 mg, Fiber 2 g, Sugar 1 g
SPICY TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
- Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
- Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
- Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.
SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS
The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
- Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
- In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Nutrition Facts : Calories 425 g, Fat 9 g, Fiber 6 g, Protein 58 g
SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
- Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
- Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
- Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 278 g, Fat 3 g, Fiber 3 g, Protein 37 g
HERB 'N' SPICE TURKEY BREAST
This nicely seasoned turkey breast from our Test Kitchen is a great accompaniment to goose at Thanksgiving. Or prepare it throughout the year for a delicious dinner on its own.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10-14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the oil, brown sugar, salt, sage, thyme, rosemary, pepper and allspice. With fingers, carefully loosen the skin from both sides of turkey breast., Spread half of the brown sugar mixture under the skin. Secure skin to underside of breast with toothpicks. Spread the remaining brown sugar mixture over the skin., Line the bottom of a large shallow roasting pan with foil. Place turkey breast side up on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,
Nutrition Facts : Calories 253 calories, Fat 12g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 243mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
JAMAICAN-SPICED TURKEY
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.
Provided by Ligaya Mishan
Categories dinner, project, main course
Time 6h
Yield 12 to 16 servings
Number Of Ingredients 30
Steps:
- Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another 1/2 gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
- Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
- Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
- Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
- Remove turkey from brine and pat dry. Season cavity with about 1/2 tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
- Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
- Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.
SPICE-RUBBED TURKEY
A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
SLICED TURKEY BREASTS WITH HERBS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make the slices about 1/4-inch thick.
- Sprinkle the sliced turkey with salt and pepper.
- Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans. Add the sliced turkey and the garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned on both sides. Do not overcook.
- Remove the turkey slices to a warm platter. Leave the garlic, bay leaf and thyme in the pan. Add the wine to the skillet and cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Cook until it is reduced by half. Add the chicken broth and boil briskly until reduced by half.
- Swirl in the remaining butter and the parsley. Add the turkey slices and any juices that have accumulated around it, and reheat the turkey through. Remove bay leaf, and serve with the garlic cloves and the sauce.
Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 37 grams, Carbohydrate 4 grams, Fat 76 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 30 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
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SPICY MAPLE TURKEY BREAST WITH QUICK PAN SAUCE RECIPE
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- To prepare turkey, combine first 8 ingredients in a large bowl; add turkey, turning to coat. Marinate at room temperature 20 minutes. Remove turkey from marinade; discard marinade. Place a rack inside a roasting pan; coat rack lightly with cooking spray. Arrange turkey breasts on rack. Bake at 450° for 25 minutes or until a thermometer inserted in thickest part registers 155°. Remove from oven. Let stand 10 minutes; cut turkey diagonally across the grain into 16 slices.
- To prepare sauce, heat a medium nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion and garlic to pan; sauté 4 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to onion mixture, stirring with a whisk. Bring to a boil; cook 2 minutes or until slightly thick, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with turkey.
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- In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the turkey breasts on a large rimmed baking sheet. Pour the yogurt marinade over the turkey and rub it over both sides and under the skin. Cover and refrigerate for at least 6 hours and up to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
- Preheat the oven to 475°. Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin. Roast for 20 minutes. Reduce the oven temperature to 375° and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165°. Transfer the turkey to a cutting board and let rest for 10 minutes. Carve and serve.
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