TERIYAKI TURKEY BREAST
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings plus carcass and 3 cups cubed leftover meat.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.
Nutrition Facts :
OVEN-BAKED TERIYAKI CHICKEN THIGHS
Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
- Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
- Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.
Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g
TERIYAKI ROAST CHICKEN AND SQUASH
Ten minutes to put in the oven...golden, crispy and delectable when it comes out!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Brush whole chicken and squash pieces with butter; sprinkle with salt, garlic powder, ginger and pepper. Place chicken in shallow roasting pan; set squash aside. Insert ovenproof meat thermometer into chicken so tip is in thickest part of inside thigh and does not touch bone.
- Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
- Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
- Return to oven; roast uncovered 20 minutes. Brush remaining teriyaki mixture over chicken and squash; cover chicken loosely with foil. Roast 25 to 40 minutes longer or until squash is tender, and thermometer in chicken reads 180°F and legs move easily when lifted or twisted. Garnish with orange wedges, if desired.
Nutrition Facts : Calories 550, Carbohydrate 23 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 49 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1 g
TERIYAKI TURKEY BREAST
This recipe is so moist and tender with a wonderful sweet soy flavor. I used apple juice rather than sherry and my kids loved it. I loved using only the turkey breast since I didn't have mountains of turkey left over. I also made soup from the turkey carcass which was really good and retained enough of the flavor of the marinade to make it interesting. It's from Taste of Home's Quick Cooking, submitted by Marvin Hayes. Be sure to allow time to marinate overnight which I have not included in the cooking time.
Provided by LonghornMama
Categories Turkey Breasts
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first seven ingredients; mix well.
- Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast.
- Seal bag, turn to coat and refrigerate overnight.
- Cover and refrigerate remaining marinade.
- Drain and discard marinade from turkey.
- Place turkey on a rack in a shallow roasting pan.
- Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade.
- Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 771.1, Fat 31.2, SaturatedFat 7.7, Cholesterol 235.9, Sodium 1432.6, Carbohydrate 25.2, Fiber 0.4, Sugar 22.2, Protein 82.1
JUICY MAYO ROASTED TURKEY
Who needs butter? A slather of mayonnaise on your turkey pulls double duty by standing in as a flavorful rub as well as adding moisture and fat to often dry meat. And what's particularly great is that it browns the skin beautifully without the constant basting that most birds need.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan.
- Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside.
- Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves.
- Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don't burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor.
- Remove the turkey from the oven and let rest about 20 minutes then carve and serve.
A SIMPLE ROAST TURKEY
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter. The piney herb melds beautifully with the butter and sweet caramel of the mirin browning on lacquered skin.
Provided by Sam Sifton
Categories Onion turkey Roast Thanksgiving Dinner Rosemary Celery Soy Sauce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Set a rack inside a large roasting pan. Pour 4 cups water into pan. Pat turkey dry with paper towels. Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt. Season inside and out with pepper and place on rack in pan. Place onion and celery in cavity. Rub 3 tablespoons butter over turkey. Roast turkey, uncovered, for 30 minutes.
- Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth. Add rosemary. Cover; keep glaze warm over lowest heat.
- Reduce oven to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan. Roast for 30 minutes; baste with pan juices. Brush lightly with glaze.
- Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
- Transfer turkey to a platter. Tent with foil; let rest for 1 hour before carving.
ROAST TERIYAKI TURKEY
Make and share this Roast Teriyaki Turkey recipe from Food.com.
Provided by Nozomarenu
Categories Whole Turkey
Time 2h30m
Yield 1 Turkey, 10-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
- Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
- Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
- Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
- Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
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