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Reply
| | From:  Genie· (Original Message) | Sent: 10/11/2007 4:29 PM |
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Reply
| | | From: Genie· | Sent: 10/11/2007 4:30 PM |
| Turkey Breast Provencal with Vegetables
Yield: 12 servings
Ingredients:
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly
thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions:
In 9-X 13-inch baking pan combine broth, wine, lemon juice,
garlic, onions, rosemary, thyme, salt, fennel seeds and pepper.
Cover pan with foil. Heat 20 minutes in a preheated 325*F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus
and olives in a pile in the center of the pan. Rub turkey breast
with olive oil and sprinkle with salt and pepper. Place turkey
breast, breast side up, on top of vegetables. Float foil over
top of turkey and roast 1 hour. Remove foil and roast an
additional 1 hour or until food thermometer inserted in thickest
part of breast registers 170*F. Baste turkey and vegetables
frequently with pan juices. Remove turkey and vegetables to a
serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan
juices in food processor bowl, fitted with metal blade. Process
30 to 60 seconds until mixture is smooth. Reheat sauce to piping
hot. To serve, pass sauce to pour over turkey and vegetables.
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Reply
| | | From: Genie· | Sent: 10/12/2007 8:45 PM |
Turkey Breast with Caramelized Onion Sauce
8 Pound turkey breast, fresh or frozen, thawed
1-2 Tablespoons canola oil
To taste salt and freshly ground black pepper
8 Cups sliced sweet onions, cut 1/4-inch thick
2 Tablespoons olive oil
1 Tablespoon fresh thyme, chopped
2 Tablespoons reserved pan drippings
1 Tablespoon unsalted butter
1 Teaspoon minced garlic
1 Tablespoon flour
1/2 Cup dry white wine
1 Cup turkey broth
To taste salt and freshly ground black pepper
Place turkey, breast side up, on a V-shaped rack set in the middle of a large baking pan with 2-inch sides.
Brush turkey with canola oil and sprinkle with salt and pepper.
Place onion slices in a large bowl, drizzle with olive oil and toss to coat. Spread onions on the baking pan around the turkey.
Place in a preheated 400 degree F oven and roast about 30 minutes or until the turkey skin begins to turn golden.
Reduce the oven temperature to 325 degrees F, stir the onions and continue roasting about 1½ to 1¾ longer. Sprinkle with fresh thyme during the last 30 minutes of roasting time. Roast until the internal temperature reaches 170 degrees F in the breast and the onions are golden brown.
Remove from the oven and place turkey on a platter. Loosely cover with foil and let rest for 15 minutes.
Meanwhile, with a slotted spoon, transfer caramelized onions to a bowl and set aside. Place 2 tablespoons pan drippings and butter in a large skillet. Heat over medium heat. Add minced garlic. Sprinkle in flour and stir for about 1 minute.
Stir in wine and broth, stirring until mixture thickens slightly. Add reserved onions and heat through. Season with additional salt and pepper if required.
Carve turkey and serve onion sauce atop sliced turkey. Servings: 10 | |
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Reply
| | | From: Genie· | Sent: 11/7/2007 2:15 AM |
Turkey Steak & Potatoes
1 tablespoon melted butter
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1 lb. Louis Rich breast of turkey, cut into 1/2�?thick slices
4 cups (1/2 of 28-oz. bag) frozen steak fries
Mix butter, oil, cheese, mustard and garlic powder. Place turkey and steak fries in single layer on cookie sheet; brush with 1/2 of the butter mixture. Broil on top rack of boiler 4 minutes. Turn turkey and steak fries; brush with remaining butter mixture. Broil 4 minutes or until lightly browned. | |
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Reply
| | | From: Genie· | Sent: 3/16/2008 3:34 PM |
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Lemon-Roasted Turkey Breast with Couscous Stuffing
Prep: 35 min; Bake: 1 1/2 hr; Stand: 15 min
Makes 8 servings
2- to 2 1/2-pound bone-in turkey breast half
2 teaspoons olive or vegetable oil
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
Couscous Stuffing (below)
1. Heat oven to 350 degrees
2. Place turkey breast, skin side up, to one side in
ungreased roasting pan, 13x9x2 inches. Mix oil,
lemon peel, lemon juice, salt, pepper and garlic; brush
over turkey. Insert meat thermometer so tip is in thick-
est part of turkey breast and does not touch bone
3. Prepare Couscous Stuffing. Spoon stuffing into
other side of roasting pan, shaping into a mound,
about 9x5x2 inches. Cover pan tightly with alu-
minum foil
4. Bake 45 minutes. Fold foil back from turkey
breast, leaving foil over stuffing
5. Bake 30 to 45 minutes longer or until thermome-
ter reads 170 degrees and juice of turkey is no longer pink
when center is cut. Let stand 15 minutes for easiest
carving. Slice turkey breast. Serve with stuffing
Couscous Stuffing
1 1/2 cups boiling water
1 cup uncooked couscous
1/2 cup raisins
1/4 cup slivered almonds
1/3 cup chicken broth
2 tablespoons chopped fresh parsley
1 medium carrot, shredded
Pour boiling water over couscous in medium bowl.
Cover and let stand about 5 minutes or until water is
absorbed. Add remaining ingredients; toss
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:01 AM |
Turkey Tikka
1 1/2 pounds turkey breast cut into 1 inch cubes
Spicy Yogurt Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoons grated fresh ginger
1 tablespoons finely chopped fresh coriander
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
In large bowl mix together marinade ingredients until well combined; stir in turkey cubes to coat well. Cover and refrigerate at least 2 hours or up to 8 hours. Remove turkey from marinade and place on skewers. Broil or grill 6 to 8 minutes per side, turning and basting 2 or 3 times with marinade. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:35 AM |
Cantonese Turkey Steaks
1 1/2 pounds turkey breast steaks or slices, 1/2 to 3/4 inch thick
2 teaspoons vegetable oil
1 6 ounce can pineapple juice
1/2 cup turkey broth or 1/2 cup water + 3/4 teaspoon bouillon
1 clove garlic, minced
2 1/2 tablespoons soy sauce
pinch fennel or anise seed
1/2 teaspoon sugar
1 large onion, thinly sliced
1 medium green pepper, thinly sliced
2 tablespoons sliced pimentos
Heat oil in skillet over medium high heat. Sear steaks quickly on both sides and remove. Add juice, broth and garlic. Boil about 8 minutes to reduce by half. Add fennel, soy sauce, sugar and vegetables. Simmer about 2 minutes until vegetables start to soften. Return steaks to pan. Spoon mixture over them and simmer over low heat for a few minutes, just until inside of steaks is no longer pink. Serves 5.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:39 AM |
| Apple Turkey Saute
1/2 cup unsifted all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey breast, skin removed, cut into 1/4 inch thick slices
1 tablespoon margarine
2 tablespoons olive oil
3 golden delicious apples, peeled, cored and sliced
1/2 cup sliced mushrooms
1/2 cup sliced onion
1 cup apple juice
2 tablespoons chopped fresh parsley leaves
In small bowl, combine flour, salt and pepper; dredge turkey slices in flour mixture to lightly coat. In large skillet, heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms and onion to skillet. Saute just until apples are tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, cover with apple and vegetable mixture. Spoon sauce in pan over all, garnish with parsley and serve. Serves 4.
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:19 PM |
Broccoli Turkey Supreme 4 Cups Cooked Cubed Turkey Breast 1 Can Condensed Cream of Chicken Soup, undiluted 1 10 Oz. Pkg. Frozen Broccoli Florets, thawed and drained 1 6.9 Oz. Pkg. Chicken Flavored Rice Mix 1 1/3 Cups Milk 1 Cup Chicken Broth 1 Can Chopped Celery 1 8 Oz. Can Sliced Water Chestnuts, drained ¾ Cup Mayonnaise ½ Cup Chopped Onion In a large bowl, combine all of the ingredients. Transfer the mixture to a greased 3 quart baking dish. Cover and bake at 325 degrees for 1 hour. Uncover, bake for 15 to 20 minutes longer or until the rice is tender. Yield: 8 servings. | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 10:17 PM |
Apple Turkey Saute
1/2 cup unsifted all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey breast, skin removed, cut into 1/4 inch thick slices
1 tablespoon margarine
2 tablespoons olive oil
3 golden delicious apples, peeled, cored and sliced
1/2 cup sliced mushrooms
1/2 cup sliced onion
1 cup apple juice
2 tablespoons chopped fresh parsley leaves
In small bowl, combine flour, salt and pepper; dredge turkey slices in flour mixture to lightly coat. In large skillet, heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms and onion to skillet. Saute just until apples are tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, cover with apple and vegetable mixture. Spoon sauce in pan over all, garnish with parsley and serve. Serves 4.
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