Sugar And Spice Turkey Breast With Peach Chutney Recipes

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ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE



Roasted Turkey Breast with Peach Rosemary Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly ground black pepper
1 (10-ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Preheat oven to 425 degrees F.
  • In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  • Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

SPICED TURKEY BREAST



Spiced Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon allspice
2 teaspoons chili powder
1 tablespoon brown sugar
1 teaspoon extra-virgin olive oil
1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, for seasoning

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
  • Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
  • To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams

BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE



Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 21

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves
2 tablespoons olive oil
1 medium Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
2 teaspoons grated orange zest
1/4 cup fresh lime juice
2 tablespoons honey
4 cups homemade chicken stock
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
  • Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
  • While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
  • 6 tablespoons Spanish paprika
  • 2 tablespoons cumin seeds, ground
  • 1 tablespoon mustard seeds, ground
  • 4 teaspoons fennel seeds, ground
  • 4 teaspoons coarsely ground black pepper
  • 2 teaspoons kosher salt
  • Whisk together in a bowl.
  • Sour Orange Sauce:
  • Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
  • Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

SPICY TURKEY BREAST



Spicy Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

2 teaspoons toasted fennel seed, ground
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread
1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied
Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil

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 SWEET POTATOES



Spice-Rubbed Turkey Breast with Sweet Potatoes image

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

1 1/2 teaspoons dried, crushed rosemary
1 teaspoon sweet paprika
Coarse salt and ground pepper
2 tablespoons fresh lime juice (from about 1 lime)
6 teaspoons olive oil
2 boneless turkey breast halves (about 2 pounds each), skin removed
2 sweet potatoes (about 8 ounces each), halved lengthwise

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

BRINED TURKEY BREAST WITH PEACH ROSEMARY GLAZE



Brined Turkey Breast With Peach Rosemary Glaze image

This makes such delicious and moist turkey! I have changed the glaze before using dark cherries and cranberries instead of the peaches and that is scrumptious as well. I had to roast it longer to get to 165 degrees, about 40 minutes more, so you may want to plan on extra time. Prep time does not include brining time. This is from Sunny Anderson of Food Network.

Provided by Scoutie

Categories     Turkey Breasts

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups apple cider, plus 2 tablespoons
1/4 cup salt
3 -5 sprigs thyme
3 sprigs rosemary, plus 1 teaspoon chopped
1 (3 3/4 lb) boneless turkey breast, with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more if needed
fresh ground black pepper
1 (10 ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary.
  • Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Preheat oven to 425 degrees F.
  • For the glaze:.
  • In a small saucepan, saute onions in oil until softened.
  • Add peaches, honey, Worcestershire sauce, brown sugar, rosemary and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  • Remove turkey from brine and throughly pat dry with paper towels. Brush with oil and season with pepper.
  • Place turkey in a roasting pan. Cook 15 minutes or until skin begins to turn golden.
  • Reduce the oven temperature to 350 degrees F.
  • Brush the top generously with the glaze, continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes.
  • Let the turkey rest at least 10 minutes.

HERB 'N' SPICE TURKEY BREAST



Herb 'n' Spice Turkey Breast image

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

3 tablespoons canola oil
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground allspice
1 bone-in turkey breast (5 to 6 pounds)

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.

SPICY PEACH CHUTNEY



Spicy Peach Chutney image

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

Provided by Shana

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 10h

Yield 96

Number Of Ingredients 11

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

Steps:

  • In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
  • Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  • Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.1 mg, Sugar 10.9 g

LUCY'S TOMATO AND PEACH CHUTNEY



Lucy's Tomato and Peach Chutney image

A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

Provided by Lucy Danylewich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 2h35m

Yield 64

Number Of Ingredients 8

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 ½ cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

Steps:

  • Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g

PEACH CHUTNEY



Peach Chutney image

Make and share this Peach Chutney recipe from Food.com.

Provided by MizzNezz

Categories     Chutneys

Time 40m

Yield 2 1/3 cups

Number Of Ingredients 8

1 (29 ounce) can peach halves in syrup, drained
1/3 cup packed brown sugar
1/3 cup raisins
1/3 cup honey
1/2 cup cider vinegar
1/8 teaspoon mace
6 whole cloves
3 -4 inches cinnamon sticks, broken

Steps:

  • Coursley chop peaches, mix with next 5 ingredients in saucepan.
  • Tie cloves and cinnamon in cheesecloth bag.
  • Add to peaches.
  • Simmer, 30 minutes, stirring ocasionaly.
  • Remove spice bag.
  • Pour chutney into glass bowl.
  • Cover and chill.

Nutrition Facts : Calories 599.4, Fat 0.5, SaturatedFat 0.1, Sodium 40.2, Carbohydrate 157.6, Fiber 5.5, Sugar 148.1, Protein 2.4

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