HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
- Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
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
PINEAPPLE ROAST TURKEY
Make and share this Pineapple Roast Turkey recipe from Food.com.
Provided by Tonkcats
Categories Pineapple
Yield 16
Number Of Ingredients 10
Steps:
- Wash turkey and pat dry.
- If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
- Fold wings across back with tips touching.
- Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
- Place turkey breast side up on rack in open shallow roasting pan.
- Brush with vegetable oil.
- Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours.
- Pare pineapple; cut lengthwise into halves.
- Remove core; cut each half crosswise int o 8 slices.
- Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
- Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.
- Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
- Heat dripping to boiling in saucepan.
- Mix cornstarch and cold water; stir into drippings.
- Boil and stir 1 minute. Serve with turkey.
- Yields about 16 servings.
Nutrition Facts : Calories 62.4, Fat 0.1, Sodium 253.2, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 0.9
AIR FRYER ROASTED PINEAPPLE
Roasted pineapple is a delicious addition to so many dishes. Add the roasted pineapple to your tacos al pastor, chicken dishes, pork dishes, even Asian dishes. Roasted pineapple added to smoothies adds another layer of flavor. Top your ice cream or yogurt or eat it right out of the air fryer. The choices are endless.
Provided by Yoly
Categories Everyday Cooking Vegan Side Dishes
Time 20m
Yield 2
Number Of Ingredients 1
Steps:
- Preheat the air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
- Core pineapple using a pineapple corer or slicer and slice into rings. Place pineapple rings into the prepared basket.
- Air fry until slices start to roast, 8 to 10 minutes. Flip slices over and air fry an additional 3 to 5 minutes.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 89.4 g, Fat 0.8 g, Fiber 9.5 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 6.8 mg, Sugar 67.1 g
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