**Indulge in a Culinary Masterpiece: Fruited Turkey Breast and More Delights Awaits**
Embark on a tantalizing culinary journey with our featured dish, the Fruited Turkey Breast, a symphony of flavors that will elevate your taste buds. This succulent dish showcases a tender and juicy turkey breast, meticulously seasoned and roasted to perfection. The true magic lies in the vibrant array of fruits that adorn the turkey, creating a delightful harmony of sweet and savory notes.
In addition to the star of the show, this article presents a treasure trove of other delectable recipes that will satisfy every palate. From the classic elegance of Herb Roasted Turkey Breast to the tangy allure of Orange Glazed Turkey Breast, each recipe offers a unique twist on this timeless dish.
For those seeking a flavorful adventure, the Turkey Breast with Cranberry-Apple Stuffing is an absolute must-try. The savory stuffing, brimming with cranberries, apples, and a medley of herbs, perfectly complements the richness of the turkey, creating a harmonious bite.
If you're craving something a bit more exotic, the Turkey Breast with Tropical Fruit Salsa will transport you to a tropical paradise. The vibrant salsa, bursting with the flavors of mango, pineapple, and kiwi, adds a refreshing twist to the classic turkey dish.
But the culinary journey doesn't end there. This article also unveils a collection of delectable side dishes that will elevate your meal to new heights. Treat your taste buds to the creamy delight of Mashed Sweet Potatoes or the savory goodness of Roasted Brussels Sprouts with Bacon.
Prepare to be enchanted by the symphony of flavors and textures that await you in this culinary adventure. Let your taste buds embark on a journey of pure delight as you explore the Fruited Turkey Breast and its accompanying recipes.
FRUITED TURKEY BREAST
Make and share this Fruited Turkey Breast recipe from Food.com.
Provided by Mirj2338
Categories Poultry
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F.
- Place the turkey breast, skin side up, in a 13 x 9 baking pan.
- Sprinkle with the thyme and rosemary.
- Roast, uncovered, for about 25 minutes.
- Remove from the oven, drain off and discard any fats and juices.
- Reduce the oven temperature to 350 F.
- Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
- Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
- Pour over and around turkey.
- Cover pan loosely with foil.
- Return to the oven and bake 1 hour longer.
- Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
Nutrition Facts : Calories 823.3, Fat 24.5, SaturatedFat 6.6, Cholesterol 221.1, Sodium 349.8, Carbohydrate 68.2, Fiber 9.1, Sugar 17.5, Protein 78.1
ROASTED TURKEY BREAST WITH DRIED FRUITS PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time P1DT2h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
- Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
- In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
- Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
- Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.
TURKEY WITH FESTIVE FRUIT STUFFING
Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 14 servings (10 cups stuffing).
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts :
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
FRUITED TURKEY
Have some fruit-filled fun on Thanksgiving with this tasty turkey, or when you're preparing turkey on the grill at a summer get-together. -Tressa Gear, Kaukauna, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Thoroughly wash and dry watermelon. With a sharp knife, cut a thin slice from bottom of watermelon so it lies flat. , Using a small sharp knife, lightly score a horizontal cutting line around middle of the melon, leaving 4 in. on each side of stem end unscored for the head. Next, score a vertical line over top of melon, connecting both ends of the horizontal line. Using a long knife, cut through melon along the vertical cutting line. (Stop cutting at the horizontal cutting line.) Then, cut through the melon along the horizontal cutting line. Gently pull off cut section. , For turkey's head, cut a 2 in. half-circle at top. Make a scalloped edge, using the rounded edge of a 1-in. circle cutter. With a sharp knife, cut along the scalloped lines; discard scrapes. For eyes, insert a clove into the center of each of two cantaloupe balls. Using toothpicks, attach eyes; add a chili pepper wattle., With a vegetable peeler, cut peel from oranges. (Save oranges for another use). Thread grapes, orange peel and remaining cantaloupe balls onto skewers; add to turkey for feathers.
Nutrition Facts :
Tips:
- Use a sharp knife to remove the skin from the turkey breast. This will help to ensure that the skin is removed evenly and without tearing.
- To make the stuffing, combine all of the ingredients in a large bowl and mix well. Be sure to season the stuffing to taste.
- Stuff the turkey breast with the stuffing and then truss it closed. This will help to keep the stuffing inside the turkey breast while it is cooking.
- Place the turkey breast in a roasting pan and add some water or broth to the bottom of the pan. This will help to prevent the turkey breast from drying out.
- Roast the turkey breast at 350 degrees Fahrenheit for about 1 hour and 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Once the turkey breast is cooked, let it rest for 10-15 minutes before carving. This will help to keep the juices inside the turkey breast.
- Serve the turkey breast with your favorite sides, such as mashed potatoes, stuffing, and gravy.
Conclusion:
A fruited turkey breast is a delicious and festive dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With a little planning and preparation, you can create a fruited turkey breast that will be the star of your next meal.
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