Sentences with phrase «turkey breast in»

La Hacienda by Richard Sandoval — By Chef Forest Hamrick La Hacienda is offering a special Thanksgiving dish of pavo en mole rojo featuring roasted turkey breast in traditional mole with sweet corn tamal casserole, crema mashed potatoes and braised green beans ($ 36).

You can easily find fat - free ground turkey or turkey breast in most grocery stores.

And he's not ashamed to sell smoked turkey breast in this beef - loving region.

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

I knew I had some ground turkey breast in the freezer and a big «ole head of cauliflower in the fridge so I rolled up my sleeves and got to work.

Remove and discard skin from the turkey breast, Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other.

Place one turkey breast in center of vegetables on baking sheet and other turkey breast on other baking sheet with vegetables.

Snugly wrap the turkey breast in plastic wrap and refrigerate for 2 days.

Now tightly wrap the turkey breast in cling film or plastic wrap and put it in the fridge for at least two hours.

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

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

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.

Not exact matches

«We were one of the first businesses to bring in non-frozen turkey breast,» Thom Lipari says.

Empire Kosher's new deli line - up debuting at Kosherfest includes natural, slow - roasted turkey breast; natural smoked turkey breast; and natural turkey pastrami in both bulk and pre-sliced 7 - ounce sizes.

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!

In this case, in my kamado style grill, I put some Rockwood lump charcoal in, added some apple wood, and put the place setter in to deflect the heat around the turkey breasIn this case, in my kamado style grill, I put some Rockwood lump charcoal in, added some apple wood, and put the place setter in to deflect the heat around the turkey breasin my kamado style grill, I put some Rockwood lump charcoal in, added some apple wood, and put the place setter in to deflect the heat around the turkey breasin, added some apple wood, and put the place setter in to deflect the heat around the turkey breasin to deflect the heat around the turkey breast:

Place the turkey (with innards removed) breast side down in brine.

Then, submerge turkey in brine, making sure that it is completely covered (it doesn't matter if it's breast - side up or breast side down).

You could serve it over turkey breast, use it in turkey and cream cheese sandwiches, or pour it over baked brie in puff pastry.

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.

*** Editor's note ~ Skipping the pan here and putting the breasts straight on the grill will be healthier than this version as the fat will drip down into the fire rather than stay in the pan, but you risk drying the creole smoked turkey breast out ***

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

Place the turkey breast into a large pot and pour the brine over it, stick it in the fridge and allow it to soak for 4 - 6 hours.

Rinse turkey breast and legs and add to cooled brine in pot.

This moist, flavorful turkey breast made right in the crock pot will satisfy your turkey craving at any time of the year and free up your oven on Thanksgiving!

Then place a meat thermometer in the deepest part of the thigh (careful not to touch the bone), and pull the turkey out of the oven when the thigh reading reaches about 175 degrees (160 in the breast).

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.

Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey...

Use your fingers to sort of go in and loosen the skin from the turkey breast then scoop up the flavor paste and evenly get it in there so all the breast meat is covered.

A bone - in turkey breast is the perfect solution to feed only a few.

Add in ground turkey breast, oregano, and 1/2 the salt and pepper.

Menu Description: «Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb - mustard Parmesan vinaigrette topped with scallions.»

I had leftover ground beef in the freezer, so I used that instead of turkey breast.

Place the turkey sections, breast side up, on a grill in a smoker and smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory.

Split the turkey in half by cutting in through the breast and backbone.

If using a whole turkey or breast, increase the amount of the marinade and inject the marinade in the bird as well as baste it when it's smoking.

It's a frozen turkey breast that roasts from frozen in a plastic bag in the oven.

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).

Brining brings out the best in turkey, making it juicy and adding savory flavor; be sure to allow enough time (at least 4 hours) to brine the breast.

Once the turkey is prepared, place it in a large roasting pan, breast side up on a metal rack.

Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant - read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before carving.

I roasted a dry - rubbed turkey breast and while that was in the oven, I made a batch of arugula pesto.

Instead of turkey I used chicken breast that I pulsed in the food processor for a few minutes.

Rub the seasoning mixture on all sides of the turkey breast and place in the roasting pan.

Lay turkey flat (breast up) in roasting pan and place in oven.

Place the turkey in the roasting pan, breast side up.

Unwrap the turkey breast and place it skin - side up in a baking dish.

To make the turkey ahead of time, let it cool after roasting, then wrap the whole breast snugly in plastic wrap and refrigerate for up to 3 days.

Turn the turkey over, breast side up, and press down hard with the heels of your hands in the center of the breast to flatten — it will crack.

Bone - in turkey breasts are easy to handle and make a great whole - bird alternative for smaller groups.