ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
- Preheat oven to 425 degrees F.
- In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
- Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
DUCK BREAST WITH PEACH CHUTNEY AND RAINBOW CHARD WITH BACON
Steps:
- For the duck breast: Preheat the oven to 375 degrees F.
- Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use.
- For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes.
- For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes.
- Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.
SUGAR AND SPICE TURKEY BREAST WITH PEACH CHUTNEY
Make and share this Sugar and Spice Turkey Breast With Peach Chutney recipe from Food.com.
Provided by Lavender Lynn
Categories Turkey Breasts
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Combine brown sugar, kosher salt, chili powder, ground ginger, black pepper, cayenne pepper, curry powder, ground cumin and ground cinnamon.
- Dredge all sides of turkey breast in brown sugar mixture.
- Place on a roasting rack and bake 35 to 40 minutes in a 325°F oven.
- In a stockpot, saute onion in oil until brown.
- Add peaches, cinnamon stick, fresh ginger, water, and vinegar.
- Bring to a simmer and hold for 15 minutes or until chutney starts to thicken.
- Turn off heat and add thyme, then orange zest, salt, and pepper.
- Serve as a side dish to the turkey.
Nutrition Facts : Calories 437.4, Fat 16.7, SaturatedFat 4.5, Cholesterol 147.4, Sodium 870, Carbohydrate 18, Fiber 2.3, Sugar 14.1, Protein 50.7
SUGAR-AND-SPICE CURED TURKEY
Make and share this Sugar-And-Spice Cured Turkey recipe from Food.com.
Provided by SharleneW
Categories Whole Turkey
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets and neck; rinse turkey with cold water.
- Pat dry.
- Tie legs together with string; tuck wingtips under.
- Combine brown sugar and next 6 ingredients.
- Rub over turkey.
- Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up.
- Arrange onion quarters round turkey.
- Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
- Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
- (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
- Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
- Serve with turkey.
Nutrition Facts : Calories 1149, Fat 55.3, SaturatedFat 15.6, Cholesterol 463.1, Sodium 2220.5, Carbohydrate 11.8, Fiber 0.4, Sugar 7.7, Protein 141.5
PEACH & CHILLI CHUTNEY
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry
Provided by Cassie Best
Categories Condiment, Snack
Time 1h30m
Yield Makes 2 jars
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
- Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
SPICED PEACH & PEPPER CHUTNEY
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries
Provided by Good Food team
Categories Condiment
Time 1h30m
Yield Makes 4 x 500ml jars
Number Of Ingredients 13
Steps:
- Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
- Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
- Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.
Nutrition Facts : Calories 22 calories, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar
PEACH CHUTNEY
Golden chunks of sweet peaches are a wonderful part of this tangy chutney. We enjoy this and many other peach delicacies all year-round.-Julie Ann Morgan, Columbia, South Carolina
Provided by Taste of Home
Time 1h5m
Yield about 3 cups.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
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- Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.
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