Rosemary Thyme Turkey Breast Nuwave Flavorwave Ovens Recipes

Steps:

• Mix Rosemary, Thyme & garlic salt together. Dunk Turkey Breast in warm water for a minute or two. This will make the skin able to take rub.
• Place rub all over Turkey.
• Place in your Nuwave for 1 1/2 to 1 3/4 hours on high.
• Note, if Turkey starts to get brown, you can "flip it over" 3/4 of the way though cooking time. This will brown both sides of the Turkey.
• If you wish to cook one side, cover with foil if getting to brown.
• Check Turkey with therm. It should read 180 for well done, if lower cook an additional 10 minute Check again. Depending on how frozen, this is a guidline. Check after 1 hour to 1 1/2 hours.

Steps:

• Heat oven to 350°F.
• Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
• Rub olive oil over the skin, and season with salt & pepper.
• Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
• Remove from oven and let rest for 20 minutes before slicing and serving.

Steps:

• Rinse it off turkey breast and pat dry with paper towels. Rub with some canola oil (or butter if you prefer) in which I've mixed some salt and pepper. Add other seasonings and herbs as you like but know that some may burn slightly during roasting, such as garlic. That's why I stick with the basics. To reduce fat, you can skip the oil or butter. Place the breast on the 1" rack on one of its sides (breasts). If you have the extender ring, I recommend using it. If not, you may want to tent the bird with a loose sheet of aluminum foil, just to keep it from browning too much. I actually like my skin very browned so I don't bother with the foil. That is up to you. If you use foil, the convection air in the oven may move the foil around which you do not want. If you have a big enough piece, you can likely tuck a couple of corners under the rack to keep it secured while still keeping some space between the foil and the bird. Set the temperature to 325°F. On the older models (which I have), that is the default setting. I believe some of the newer models have higher temperature settings. If defrosted, cook for about 12 minutes per pound. If frozen, about 15 minutes per pound. I say about because there are many factors which will affect the cooking time --- including whether or not you are using the extender ring. Always check the internal temperature of the meat using a reliable quick read thermometer. Your target temperature for white meat is 160°F. It will continue to cook some while resting after cooking and that will raise the temperature to about 170°F. I recommend checking a bit earlier than the time allotted. Sometimes, it will be done in less time than you expected and you don't want to overcook and dry out the turkey. You can always cook more but you can't do a thing once you have overcooked it. Important -- turn the turkey over half way through the cooking process. You have browned one of the breasts. Now it's time to do the other side for the last half of the cooking time. If you are using foil, I would take it off about 10 minutes before you flip the breast for better browning. Then put the foil back on after you have turned it over and then take it off again during the last 10 minutes of cooking the alternate side. When done and your thermometer reads 160°F when inserted into the deepest part of the meat (and not touching any bone), set it on a rack or a large plate, cover it loosely with foil again, and let it rest for about 20 to 30 minutes before carving. Enjoy! This recipe assumes you are cooking a full double breast. If just the half breast, you can probably cut down the cooking time slightly (maybe 10 minutes per pound but still be sure to check with the thermometer for doneness). And you probably won't need the extender ring or foil because the meat will not get so close to the heating element at the top. Start with the skin side down with a single breast then flip it over halfway through the cooking time. Many factors affect cooking times and temperatures in every kind of oven, not just the NuWave. Good cooks always make adjustments as needed if it doesn't turn out perfect the first time. That is a natural process. But with turkey, it is almost foolproof!

Steps:

• Wash, core and halve peppers
• Remove pepper seeds and pith
• Arrange pepper halves in shallow baking pan skin side up, quartering pepper(s) if necessary to fit one layer in pan
• Lightly brush or spray oil on skin side of pepper halves, for easier pepper skin removal after roasting
• Place baking pan on 4" rack
• Cook on High power 15 minutes
• (Pepper skins should blister and blacken in spots)
• Remove NuWave cover; use tongs to rearrange peppers skin side up in pan as necessary to ensure even roasting
• Re-cover and cook on High power additional 10 minutes or until pepper skins are fairly evenly roasted
• Leave peppers in pan in covered NuWave Oven about 30 minutes or until cool enough to handle (This step steams the peppers, completing the cooking process. Alternatively, using tongs immediately transfer roasted peppers to bowl and cover bowl with plastic wrap until cool enough to handle)
• Lay peppers on cutting board and slip off skins, scraping off any remaining skin with paring knife (Pepper skins remove easier while still warm, rather than chilled)
• Leave peppers halved, quartered or slice in strips to use as desired
• To freeze prepared peppers after skin removal, wrap cooled portions in plastic wrap, or separate layers with wax paper Place portions in a quart-size freezer bag or other freezer container
• Label bag or container and freeze.