Sentences with phrase «turkey breast into»

Once the turkey is done baking for 30 minutes remove from the oven, carefully use two towels to protect your hands and transfer the turkey breast into the roasting pan breast side up on top of the stuffing.

First of all cut up the turkey breast into bite size chunks.

Cut the turkey breast into cubes.

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.

Not exact matches

Chicken, pork chops, turkey breast, roast, you name it; I use this beast to inject incredible flavors into my food.

*** 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 ***

Take your kitchen shears and cut on either side of the backbone, it might take some convincing on a couple spots, then once you've cut through on both sides toss the bone into the stockpot with the neck if you got it and place the turkey right onto the baking sheet your roasting it on breast side up so it's sort of splayed out.

Roast for 20 minutes and then reduce the oven temperature to 375 degrees F. Continue roasting for 15 - 20 minutes until the internal temperature of the thickest part of the breast is 165 degrees F. Rest for 20 minutes before cutting the turkey into thin slices.

Create your own trail mix Hard boil eggs in advance Mix fresh or frozen berries into low - fat or fat - free yogurt Cut reduced fat cheese into cubes or try a cheese stick Make a sandwich with lean turkey or chicken breast Choose whole grain crackers Pop some low - fat popcorn Take a handful of pretzels Grab a...

Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water.

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsTURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsTURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey carcass, bones and wings 1 ham hock 2 gallons water

Insert a meat thermometer into the center of the thickest part of a turkey breast, not touching the bone.

1) After it's marinated over night, do I stick it directly into the preheated oven or do I let the turkey breast come to room temperature, and then stick it into the preheated oven?

Reduce oven temperature to 325 ° and roast turkey until an instant - read thermometer inserted into the thickest part of breast registers 100 ° — 110 °.

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.

Reduce oven temperature to 300 ° and continue to roast turkey, rotating 180 ° halfway through, until an instant - read thermometer inserted into the thickest part of breast registers 150 ° (temperature will rise as the bird rests), 1 1/2 — 2 hours.

Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast.

Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan.

They include smoked turkey breast, macaroni and cheese, green beans, spaghetti with sauce, club crackers, hot dogs (without «skin» and cut into pieces), watermelon, goldfish crackers, and a few other things.

Take a lean chicken breast (or turkey) and cut it into small squares or strips about an inch long.

Season turkey with and place into the baking dish (breast side down) on top of vegetables.

Secure the lid, then shred turkey breast, sun - dried tomatoes, and onion / shallot into the medium bowl.

When I entered my twenties, biting into a chicken thigh or leg and seeing a vein seemed so gross that I started to eat just chicken breast or ground turkey to avoid seeing any reminder of a living animal on my plate.

Ingredients 3 onions, peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or organic, cut into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small bunch of fresh flat - leaf parsley 1 lemon 1/2 clove garlic, peeled

You guessed it, our Pro-Treats are made of 100 % pure beef liver, lamb liver, pork liver, turkey liver, chicken liver, duck liver, bison liver, chicken breast, or wild salmon that's small batch produced and perfectly portioned into freeze dried bites.

If you have extra stuffing, form into generous rolled sausage shapes, place in a pound cake baking pan, cover in foil, shiny side in and bake alongside the turkey breast.

«My tip to check that the turkey is cooked is to use a Thermapen digital thermometer — pop it into the thickest part of the breast and waggle it around to get the lowest reading.