Turkeybreastinpeanutmarinade Recipes

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Steps:

• For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
• The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
• Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.
• To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
• Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
• Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
• For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.

Steps:

• Mix all ingredients of the marinade in a large plastic bag. Place turkey breast in a large plastic bag and marinate in the refrigerator overnight. Remove turkey, and transfer marinade to a small saucepan, bring to a boil. Grill turkey breast, basting with reserved marinade, until the temperature registers 175 to 180 degrees, about 35 to 45 minutes for a 5-pound bird.
• Transfer turkey to a cutting board and slice crosswise. Arrange slices onto a platter, spoon boiled marinade over the turkey slices.

Steps:

• Heat butter or oil, or both, in a skillet on medium heat. Add one or more slices bread, depending on the size of your pan, and sauté until lightly browned on one side; turn and sauté second side. Set aside. Dust one side of each slice lightly with poultry seasoning.
• Place turkey in a food processor and process until very finely ground, almost a paste. Add mayonnaise, process briefly to mix in, then transfer to a bowl. Spread sautéed bread, seasoned side up, with turkey mixture. Dust very lightly with poultry seasoning.
• Cut bread in quarters on the diagonal, place a cranberry in the center of each piece and set aside, covered and refrigerated, until ready to serve.

Steps:

• In a gallon-sized resealable bag, mix together vegetable oil, soy sauce, lemon juice, honey, basil, and black pepper.
• Add turkey breast to bag and let marinate for at least 4 hours (or overnight).
• Remove turkey breast from bag and discard marinade.
• Preheat grill to high heat.
• Lightly oil the grill grate.
• Place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Steps:

• Keep the butter nearby. Place about 1/4 cup kosher salt in a small bowl and keep nearby as well, along with a black-pepper grinder. Transfer the turkey breast to a large sheet pan and thoroughly dry all over with a paper towel; get it as bone-dry as you can.
• Using your hands, very liberally rub the butter all over the turkey breast. (If the butter is difficult to spread, soften it further in the microwave in 10-second intervals.) Make sure to slather the butter on the underside and bones in addition to the entire surface of the skin. Wipe your hands with a towel.
• Generously season the turkey all over with salt, especially inside the cavity. You don't have to be precise here, but do go heavy on the salt - the turkey can take it. (In general, you should account for about 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton coarse kosher salt per pound.) Next, generously grind black pepper all over the turkey; again, no need to measure this. Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour.
• Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound. (To read the temperature, insert an instant-read thermometer into the thickest part of one of the breasts, making sure to avoid the bone, which will give you an inaccurate reading.) Very carefully rotate the pan halfway through roasting and add another cup of water if the pan looks dry. When done roasting (1 1/2 to 2 hours), the skin should be golden brown and crispy.
• Let the turkey breast rest in its pan, uncovered, until cool enough to handle, at least 30 minutes and up to 1 hour. Transfer to a cutting board. Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter scattered with the lemon quarters. Taste the pan juices and, if they're a little salty, stir in a little hot water. If they need more seasoning, stir in salt and pepper. Spoon the pan juices over and around the sliced turkey.

Steps:

• Press saute function on a large multi-cooker; select pork setting. Press timer; set to 5 min. Start. Cook bacon until crisp; press cancel. Transfer to paper towels to drain, reserving 1 tablespoon of rendered bacon fat. Finely chop cooled bacon; transfer to a small bowl. Add garlic, sage, rosemary, oregano, thyme, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix thoroughly to form a paste. , Using your fingertips, gently loosen turkey breast skin. Spread paste under skin. Season outside of turkey breast with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush turkey all over with reserved bacon fat. , Pour broth into inner pot. Place turkey on wire rack with handles; use handles to lower into inner pot. Lock pressure lid. Select pressure function; set to poultry setting. Press timer; set to 15 minutes. Start., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 15 minutes. Start. Cook until a thermometer inserted in turkey breast reads at least 170°. , Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from the cooking juices. Press saute function; select poultry setting. Press timer; set to 10 minutes. Start., Bring the cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Steps:

• Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
• Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
• Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
• To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.

Steps:

• Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
• Preheat the oven to 375°F. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest part of the turkey registers 160°F, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
• Transfer pan juices to a bowl, and reserve for another use. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
• Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.

Steps:

• In a small bowl, whisk the first 5 ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat., Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.

Steps:

• Preheat the oven to 450 degrees (230 degrees C).
• Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
• While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
• Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
• Add about 1/2 inch of water to the bottom of the baking dish.
• Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
• Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

Steps:

• Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
• Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
• Pre-heat oven to 325°F.
• Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
• Let the turkey rest 10 minutes before carving. Serve warm or cold.