Indulge in a culinary journey with succulent turkey breast steaks, vibrant fresh corn, and aromatic basil, interwoven in a symphony of flavors. Discover a medley of delectable recipes that showcase the versatility of turkey breast steaks, transformed into mouthwatering culinary creations. From the classic pairing of turkey and corn in a skillet to the tantalizing flavors of turkey breast steaks marinated in a zesty lemon-herb sauce, each recipe promises a unique gustatory experience. Embark on a culinary adventure, exploring the diverse preparations of turkey breast steaks, ranging from succulent grilling to savory roasting, all while relishing the vibrant colors and textures of fresh corn and basil. Elevate your culinary repertoire with these enticing recipes, sure to leave a lasting impression on your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-BASIL TURKEY BREAST
You can transform plain turkey into a company dish with a refreshing blend of lemon and basil. The golden brown meat is super-moist and tender.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.
Nutrition Facts : Calories 192 calories, Fat 1g fat (0 saturated fat), Cholesterol 98mg cholesterol, Sodium 290mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
TURKEY BREAST STEAKS WITH FRESH CORN AND BASIL
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess.
- Heat the oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is hot, add the meat, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm.
- Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the vinegar and cook, stirring. Add the tomatoes, corn, chicken broth and any liquid that may have accumulated around the meat. Bring to a boil, stir and cook for about 2 minutes.
- Add the cream and mustard and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 904 milligrams, Sugar 3 grams, TransFat 0 grams
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
ROAST TURKEY BREAST
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
- Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)
ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY
Provided by Melissa Clark
Categories turkey Roast Thanksgiving Quick & Easy Cornmeal Brandy Sage
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make stuffing:
- Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
- In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
- Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
- Make turkey:
- Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
- Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
- Make gravy while turkey is roasting:
- In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.
Tips:
- To save time, use frozen corn kernels instead of fresh corn on the cob.
- If you don't have fresh basil, you can use 1 teaspoon of dried basil.
- To make the turkey breast steaks more flavorful, marinate them in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
- If you don't have a grill, you can cook the turkey breast steaks in a grill pan over medium heat.
- Be sure to cook the turkey breast steaks until they are cooked through, but not overcooked, or they will become dry.
- Serve the turkey breast steaks immediately with the fresh corn and basil.
Conclusion:
Turkey breast steaks with fresh corn and basil is a delicious and healthy meal that is perfect for a summer cookout. The turkey breast steaks are grilled to perfection and then topped with fresh corn and basil. This dish is sure to please everyone at your table.
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