Sentences with phrase «cooker turkey breast»

In fact, a slow - cooker turkey breast steeped with sugar - free cranberry gelatin and dried onion soup mix sounds downright bizarre.

There are a few elements missing, like my holiday ham and slow cooker turkey breast I've made for the last few years.

After 30 minutes, flip your bird, turn the oven down to 350 °F and cook turkey breast side up for for 3 - 3 1/2 hours, until it reaches an internal temperature of 165 °F.

I cook a turkey breast every year instead of a full turkey and this looks so super easy!

I have been wanting to cook a turkey breast in the slow cooker for quite some time now just to see if I could really have a way to easily eat turkey throughout the entire year and not just on Thanksgiving.

I cook my turkey breast in a Dutch Oven in a 330 - degree oven, and my favorite is dressing, gravy, and cranberry relish.

If I carve the turkey tableside, I'll cook the turkey breast side up so it will be beautifully roasted and golden brown.

But what if you are cooking a turkey breast?

You can even buy pre cooked turkey breast pieces, too, in most grocery stores.

Cooked turkey breast and chicken breast are both high in protein and low in fat.

Not exact matches

I ended up with a couple of turkey carcasses because I saw a marked down cooked breast, so I still have half a carcass in my freezer — along with 2 quarts of stock!

My differences from the original are that they used a whole turkey, I used the breast, they melted and then re-chilled the butter mix and spread it under the skin and I left it melted and used it as a baste to make it easier, plus different cooking temps and minor diffs in seasoning.

Filed Under: entrees, fall recipes, healthy cooking, wine, wine pairing Tagged With: #winePW, cranberry, Merlot, Thanksgiving, turkey breast, Washington state wine, wine sauce

different meats — substitute cooked chicken or turkey or ham for the boneless, skinless chicken breasts

My first thought was how are they cooking the turkey??? Crockpot turkey breast are very good.

I decided to cook two briskets and a turkey breast, which took about seven hours and cost about three bucks worth of pellets, burning about a pound an hour to keep the smoker at 210 degrees.

A long weekend in NYC sounds lovely — what a nice way to start the season; and making a turkey breast in a slow cooker instead of the oven sounds like a fantastic way to free up the oven for the important parts of Thanksgiving - > the side dishes

Since the dark thigh meat needs longer to cook than the white breast meat, it's helpful to chill the turkey breasts with ice packs before roasting.

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

First the turkey breast is rinsed then patted dry and a little work is required to get this bird to lay relatively flat on the grill for more even cooking.

Usually, I roast, but this year I am using your slow cooker recipe for my turkey breast.

1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO

Turkey tacos in the crockpot (turkey breast chops, taco seasoning blend (homemade or packaged), jar of salsa cooked on low for 8 hours then shredded) with sauteed peppers and onions and cheddar cheese (sometimes in a fajita quesadilla).

Large (6 - or 7 - Quart) slow cookers can accommodate a turkey breast or whole chicken, which is pretty cool.

She suggests that everyone buy a large 5 or 6 quart oval slow cooker which provides plenty of space for cooking roasts, whole chickens and turkey breasts.

If chicken breasts cook great in a slow cooker why not a turkey breast!

You may never want to cook a whole turkey for Thanksgiving again after trying this turkey breast.

I make ground turkey tacos (I use ground breast meat), that I cook with a red onion (I know, I probably lost you right there), taco seasoning mix and pace picante.

The turkey needs to be 170 ˚ in the interior breast in order for it to be fully cooked.

ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)

Lay the turkey breast on the rimmed baking sheet right over the lemon slices and cook for about 1 hour

Well, on one such occasion, I happened to find turkey breast lunchmeat, some cooked bacon and a California Avocado sitting in my fridge.

So, I was curious if cooking turkey sous vide could produce a softer, more tender turkey breast.

Cook the turkey, let it rest, and then carve off the legs and breasts.

Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180 ° each time), until an instant - read thermometer inserted into the thickest part of breast without touching bone registers 150 °, 75 — 90 minutes.

1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots, sliced 1/4 inch thick 6 ounces small shiitake mushrooms, ends trimmed 6 cups turkey or chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded cooked turkey or chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley

Place the turkey (breast side down) in the large slow cooker.

If the breast browns before the turkey is fully cooked, loosely cover with foil.

Then place turkey breast in slow cooker * with the breast side down.

Because turkey breasts have a thick end and a tapered end, the key is to redistribute some of that meat so the turketta cooks evenly throughout.

I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking.

You can substitute 2 cups cooked chicken or turkey breast for vacuum - packed chicken.

I love cooking with turkey and turkey tenderloins are just like chicken breast.

This twist on a classic oven - roasted turkey breast uses canola oil and includes «classic New England ingredients,» using apple cider to keep the bird moist during cooking and maple syrup and brown sugar for a delicious glaze.

Deli turkey breast is wrapped in a tortilla with pepper jack cheese (you can substitute cheddar cheese if you prefer), cooked bacon and apricot jelly in these turkey wraps that are sure to become one of those school lunch recipes you'll turn to again and again.

Crock - Pot Turkey Breast This slow - cooked preparation of a whole turkey breast can be customized to your flavor preference — try a spice rub, herb blend, or vegetable acBreast This slow - cooked preparation of a whole turkey breast can be customized to your flavor preference — try a spice rub, herb blend, or vegetable acbreast can be customized to your flavor preference — try a spice rub, herb blend, or vegetable accents.

Although a decent meat slicer may require an up - front investment ranging from $ 100 to $ 300,22 it makes it possible to cook a whole ham, turkey breast or roast and slice the meat thinly on demand.

Butterball Easy Fresh is a new line of turkey cutslike thighs, drumsticks, wings, and breast slices, that are ready to cook, right out of the package.

So, I was curious if cooking turkey sous vide could produce a softer, more tender turkey breast.

* 2 pounds makes about 24 small sausage patties * for less calories & fat use a combination of 1 lb ground turkey breast & 1 lb ground turkey * You could freeze the cooked patties for future use, or you could freeze the uncooked sausage meat to cook later.