Pour the stock into the pot. https://www.today.com/recipes/braised-turkey-thighs-recipe-t119124 Pour apple juice over turkey; cover baking pan with foil. Set aside 1 pound boneless, skinless turkey. Apple Cider Braised Turkey Breast You'll need: 1 ½ tsp kosher salt 1.5-2 lb. Strain gravy through fine-mesh strainer and season with salt and pepper to taste. Simplicity can be quite a delicious thing and our Originals Roasted Turkey Breast is here to prove that. Spread enough softened butter over breasts to cover the skin. With this red wine–braised turkey legs recipe, you lose the crisply roasted skin, but what you get in return is meat that's silky and imbued with a deeply flavorful sauce. You will need at least a 7-quart Dutch oven for this recipe. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Don't buy a turkey breast larger than 7 pounds; it won't fit in the pot. Pat the turkey breasts dry and season heavily with salt and pepper all over. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds. To ensure this turkey breast would be super moist and tender (a must when using leftovers for another meal), the recipe creators at America's Test Kitchen turned to a French technique called cooking en cocotte where the bird is cooked with aromatics at very low heat with no added liquid. Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. © 2020 Discovery or its subsidiaries and affiliates. Carve remaining turkey and serve, passing gravy separately. Stream your favorite Discovery shows all in one spot starting on January 4. Transfer pot to oven and cook until turkey registers 160 degrees, about 2 hours. Bring the milk to a low simmer. https://giadzy.com/recipes/braised-turkey-braciole-giada-de-laurentiis They’re rich, they’re juicy, and they pull apart with just the tug of a fork. https://www.deepsouthdish.com/2020/01/braised-turkey-breast.html Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack. https://www.blessthismessplease.com/roast-turkey-breast-recipe Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Around Thanksgiving, recipes using moist, tender leftover turkey abound -- then quickly disappear until the next holiday, because roasting a whole turkey is impractical unless you're feeding a crowd. Slice the turkey and transfer it to a platter. Heat oil in Dutch oven over medium-high heat until just smoking. Return the turkey, breast side up, to the pan. Rinse turkey and pat dry. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. Off heat, return turkey, breast side up, to pot along with any accumulated juices. Return turkey to pot and add broth. The most common way to cook a turkey is to roast it in the oven. Add spices and saute. Put the olive oil in a large skillet over medium-high heat. Add flour and cook, stirring constantly, until browned, 1 to 3 minutes. Refrigerate reserved turkey for up to 2 days. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes. Place in the oven. Let the turkey breasts stand at room temperature for 1 hour prior to cooking. Slowly add broth, whisking constantly to smooth out any lumps. Roasted Turkey Breast with Dried Fruits Pan Sauce... Crispy Duck Breast with Caper-Cherry Sauce Recipe. Brown turkey on all sides, about 12 minutes; transfer to large plate. Season the turkey and brown the leg (and, … Roast Turkey Breast Ssam With Squash Ssamjang and Jujube Date Relish Recipe » Back to the full list. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. Fit large piece of aluminum foil over pot, ­pressing to seal, then cover tightly with lid. OregonLive Recipe Box designed & built by, From "The Make-Ahead Cook" by America's Test Kitchen. Bush with butter and place in oven. Bake until the temp of … Bring to simmer and cook, stirring often, until gravy is thickened and measures about 1-1/2 cups, about 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. No Antibiotics Ever. Braised Turkey Parts Red Wine–Braised Turkey Legs. Place in a 7 Quart Dutch Oven. Bring to a boil. Add all the meat of the turkey except the breast pieces, to the pot, and toss to mix. Mix 1/4 cup of coconut cream with coarsely powdered whole spices and salt, rub all over the turkey breasts. Lift the loosened skin and pour slightly more … If needed, give them an additional 10 to 15 minutes. … Pour some sauce over the slices and serve the rest of the sauce on the side. Transfer turkey to carving board, tent loosely with foil, and let rest while making gravy. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. Pat turkey dry with paper towels and season with salt and pepper. Bake at 450 degrees for 30 minutes; remove from oven. Adjust oven rack to lowest position and heat oven to 250 degrees. This humanely raised, premium no-antibiotic whole turkey breast is roasted to the kind of perfection that makes life a little sweeter. If you don't have an oven, however, or if you just want a change, you can try cooking it on the stove top. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Adjust oven rack to lowest position and heat oven to 250 degrees. 1 (6- to 7-pound) whole bone-in turkey breast, trimmed, 6 garlic cloves, lightly crushed and peeled. … Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Stir in garlic, thyme sprigs, and bay leaf and cook until fragrant, about 30 seconds. Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Carefully remove pot from oven. Directions: Preheat your oven to 375 degrees F. Rub the olive oil all over the turkey breast and season it with the salt and pepper. The recipe delivers perfectly cooked turkey, plus the flavorful liquid left in the pot made a delicious and easy pan gravy. Remove giblets from turkey and set aside for gravy. Preheat Oven to 500 degrees Fahreneheit. Being careful of hot pot handles, bring remaining juices and vegetables to simmer over medium-high heat and cook until nearly all liquid has evaporated, about 15 minutes. Like all Dietz & Watson products, this turkey has no added hormones and is gluten free. Avoid "hotel-style" turkey breasts if possible; they still have the wings and rib cage attached. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pork Chops with Fennel and Caper Sauce Recipe, Sea Bass with Lemon and Caper Sauce Recipe, Pasta with Lemon Herb Yogurt Sauce Recipe. Place the skillet in the oven, giving the turkey enough time to cook thoroughly, about 20 to 30 minutes at 350 F. If you'd rather cook the thighs all the way on the stove, uncover after 20 minutes, turn the thighs, cover again for another 20 minutes, and check the inner temperature of the meat. https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221 Place breasts skin-side up on a rimmed baking or half sheet pan. Sear the breasts skin-side down until light golden brown, about 5 minutes. But a whole turkey breast is a great alternative; it's easy to cook and provides enough leftovers for a creative second-day meal. Rub turkey breast with oil; sprinkle with salt, sage, paprika, and pepper. That’s what braised turkey legs are like. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. All rights reserved. Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed, Kosher salt and freshly ground black pepper, 3 sprigs fresh thyme, plus more for garnish, optional, 2 sprigs fresh rosemary, plus more for garnish, optional, 1 tablespoon small capers in brine, rinsed, 1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional. Garnish with fresh herb sprigs if desired. Photo: Carl Tremblay/America's Test Kitchen. Pat the turkey breasts dry and season heavily with salt and pepper all over. The most common way to cook a turkey is to roast it in the oven. Heat the ghee in an oven-friendly dish. This method traps all the steam released by the meat during cooking, essentially braising it in its own juices. If this is the only type of breast you can find, remove the wings and cut away the rib cage with kitchen shears before proceeding with the recipe. Cover the breast with the cooked prosciutto and baste once. Brown turkey on all sides, about 12 minutes; transfer to large plate. To save leftovers: The reserved 1 pound of turkey is perfect for leftovers and next-day sandwiches. Remove breasts from the refrigerator and let sit at room temperature for 30 minutes before roasting. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Rub the entire turkey with the … Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan. to melt. Place onion and garlic in a lightly greased 13 x 9 x 2 inch baking pan; place turkey breast on onion. Heat a large Dutch oven over high heat. Reduce heat, cover pot, and simmer until meat is … After about 10 minutes, baste again with butter. Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. Microwave 2 tablespoon butter in a microwave on high for about 20 sec. Let the cognac simmer for 30 seconds to 1 minute. Heat oil in Dutch oven over medium-high heat until just smoking. Season with salt and pepper to taste. https://barefootcontessa.com/recipes/herb-roasted-turkey-breast Braised Turkey with gravy Serves 10 to 12. Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Roast breasts in oven until internal temperature reads 150 F with an instant read thermometer, about 40 to 50 minutes. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Pat turkey dry with paper towels and season with salt and pepper. Preheat a cast iron skillet to medium heat. https://www.bettycrocker.com/recipes/oven-roasted-turkey-breast Cover the remaining chicken breast pieces with foil and set aside. 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