Best 4 Turkey Breast High Heat From Wash Post Recipes
Indulge in the delectable flavors of turkey breast cooked to perfection with a high-heat method, as featured in The Washington Post. Discover a collection of diverse recipes that cater to various tastes and preferences, ensuring a culinary experience like no other.
Savory Herb Roasted Turkey Breast: Relish the classic flavors of roasted turkey infused with aromatic herbs and spices, resulting in a succulent and flavorful main course.
Crispy Skin Turkey Breast with Asian Glaze: Embark on a culinary journey to the Orient with this tantalizing recipe. The turkey breast is roasted until its skin achieves an irresistible crispiness, complemented by a sweet and tangy Asian-inspired glaze.
Sheet Pan Turkey Breast with Winter Vegetables: Experience the vibrant colors and flavors of the season with this wholesome dish. Turkey breast shares the spotlight with a medley of roasted winter vegetables, creating a symphony of textures and flavors.
Apple Cider Brined Turkey Breast: Dive into the realm of tradition with this classic recipe. The turkey breast is brined in apple cider, infusing it with a hint of sweetness and moisture, resulting in a tender and juicy masterpiece.
Smoked Turkey Breast: Embark on a smoky adventure with this recipe that transforms your turkey breast into a delectable smoked delicacy. The infusion of smoky flavors creates a tantalizing aroma and taste that will leave your taste buds craving more.
Honey Garlic Turkey Breast: Experience a delightful fusion of sweet and savory flavors in this recipe. A luscious honey garlic glaze coats the turkey breast, caramelizing its surface and creating a symphony of flavors that will tantalize your taste buds.
Each recipe in this collection offers a unique culinary experience, ensuring that you'll find the perfect dish to satisfy your cravings.
HIGH-HEAT ROAST TURKEY
High-heat roast a turkey for a juicy and tender bird. It's easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 25
Number Of Ingredients 3
Steps:
- Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
- On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
- Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 180 mg, Fat 2, Fiber 0 g, Protein 58 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
OVERNIGHT HIGH-HEAT TURKEY
Here's a HIGH-heat alternative--that kills those pesky salmonella bugs--leaving behind nothing but a tasty, moist bird. Original recipe comes from *Southern-Style Christmas* by Lucinda Secrest McDowell. Cooking time includes baking one hour plus overnight resting.
Provided by Debber
Categories Whole Turkey
Time 8h10m
Yield 1 roasted turkey
Number Of Ingredients 3
Steps:
- About an hour before you go to bed, preheat oven to 500 degrees.
- Wash turkey thoroughly and empty the neck and carcass cavities.
- Do NOT stuff the bird (that's not negotiable).
- Rub outside of turkey with olive oil.
- Place bird in roaster and pour water over.
- Cover with a tight-fitting lid and bake at 500 for one hour.
- DO NOT TAKE LID OFF AT ANY TIME!
- After one hour, turn down oven to its lowest setting (without actually turning it off).
- Leave bird in oven, lid on and go to bed.
- Wake up to a bird that is tender, juicy, brown and ready.
Nutrition Facts : Calories 8208, Fat 411.4, SaturatedFat 115.9, Cholesterol 3488.4, Sodium 3358.2, Protein 1047.5
AWESOME HIGH HEAT HOLIDAY TURKEY
You must try this for your holiday turkey, you will not be disappointed! This is the only way we make turkey, EVER! Especially since oven space is valuable around the holidays. Why high heat? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside. Seasoning? Why? Herbs and spices create a crust on the skin that seals in the flavor and juices, you pick what seasoning. Breast side down? Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic. Why foil? High heat can cook too well. Loosely covering the top of the turkey will keep it from burning. Why liquid? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy. 5 rules for HHT: 1) Don't salt!!!!!!!! Why suck the moisture out? 2)Don't let the bird touch the pan! We want to roast, not stew. When it sits on the bottom of the pan, instead of a rack, or it is squeezed into a too small pan, the hot air is unable to envelop the turkey, causing it to cook in it's own juices 3)Don't Baste the bird! It will break caramelization, slow down cooking and use up the pan juices 4) Don't poke with a fork to turn or check the bird! Piercing the meat will allow the flavorful meat juices to escape 5) Don't cover the bird with cheesecloth! We don't care what Martha says, covering the bird with cheesecloth will prevent browning. It will make a mighty tasting cheesecloth, though, if you are into that kinda thing! Then spoon the stuffing in. What about stuffing? Use Chef Marc's easy method: Using oven mitts, place the turkey, cavity up, into a five-gallon plastic container From Chef Marc on KGO-AM.
Provided by kiwidutch
Categories Whole Turkey
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dry a 16 to 18 lb. turkey inside and out with paper towels.
- Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
- Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
- Rub spices, herbs, or just pepper all over the bird with your oily fingers.
- Place the turkey, breast side down on a rack in a large metal roasting pan.
- Cover the top of the turkey, including legs and wings with greased foil.
- Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
- Cook the turkey at 500° to 525° for 2 hours.
- Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
- Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
- Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
TURKEY BREAST-HIGH HEAT FROM WASH POST
Categories turkey Roast Christmas Thanksgiving
Number Of Ingredients 5
Steps:
- DIRECTIONS Adjust an oven rack to the middle position and preheat the oven to 425 degrees. Lightly grease a V-rack with nonstick spray oil and set it inside a roasting pan. Pat the turkey breast dry with paper towels. Loosen the skin by running your hand just under the skin and use your fingertips to spread 3 tablespoons of the butter under the skin. Place the turkey breast in the rack. Melt the remaining 1 tablespoon butter and brush it over the breast. Season with salt and pepper to taste. Pour the water into the roasting pan. Roast for 30 minutes. Reduce the temperature to 325 degrees and roast for about 1 more hour or until a meat thermometer inserted into the thickest part of the breast registers 160 to 165 degrees. (The temperature continues to rise after the turkey is removed from the oven.) Transfer to a carving board and let it rest at least 15 minutes before carving.
Tips:
- Brining the Turkey Breast: Brining the turkey breast in a flavorful solution of salt, water, and aromatics helps enhance its flavor and moisture. Brining times can vary from a few hours to overnight, depending on the desired level of flavor.
- Using High Heat: The high-heat cooking method creates a crispy, golden-brown exterior while keeping the inside of the turkey breast tender and juicy. Ensure that the oven temperature is accurate and that the turkey breast is placed in the center of the oven.
- Resting the Turkey Breast: Allow the roasted turkey breast to rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat, resulting in a more succulent and flavorful dish.
- Flavorful Seasonings and Aromatics: Elevate the taste of your turkey breast by using a blend of flavorful herbs, spices, and aromatics. Common choices include thyme, rosemary, sage, garlic, and onion. Experiment with different combinations to create a customized flavor profile.
- Accompaniments and Sides: Serve the roasted turkey breast with a variety of sides and accompaniments to create a complete meal. Roasted vegetables, mashed potatoes, gravy, and stuffing are popular choices.
Conclusion:
In conclusion, roasting a turkey breast at high heat is an efficient and flavorful way to prepare this versatile cut of meat. By following the detailed steps outlined in this recipe, you can achieve a succulent, juicy, and crispy turkey breast that is perfect for any occasion. Remember to brine the turkey breast for optimal flavor, use a high oven temperature, and allow the meat to rest before carving. Experiment with different seasonings and aromatics to create a customized taste experience. Serve the roasted turkey breast with your favorite sides and accompaniments for a complete and satisfying meal.
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