Turkey Breast Mousse Recipes
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
OVEN-ROASTED TURKEY BREAST
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
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
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
MOIST & TENDER TURKEY BREAST
This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°.
Nutrition Facts : Calories 318 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
TURKEY MOUSSE
Provided by Bryan Miller
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Grease well and chill a mold or small casserole dish.
- Cut the turkey breast into 1 inch cubes and put them in a food processor or blender. Process until the turkey is the texture of fine hamburger. While continuing to process, slowly add the egg whites, then the cream. Season with salt (generously), pepper, nutmeg and brandy. The mousse should be smooth-textured.
- Spoon the mixture into the mold or dish and place the dish in a pan containing 1 inch of boiling water. Cover the mousse dish with aluminum foil and cook in a preheated 350-degree oven for 30 minutes. If the mousse is firm to the touch, it is done. If not, remove the foil and cook several minutes more.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 522 milligrams, Sugar 2 grams
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