HOW TO COOK BONELESS TURKEY

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Friday, December 2, 2011

CHARCOAL GRILLED TURKEY BREAST









CHARCOAL GRILLED TURKEY BREAST

Boneless Turkey Ingredients:
  • 1 (16 oz.) bottle Ott's Famous Dressing
  • 1/2 boneless turkey breast
Boneless Turkey Instructions
Make several slits in turkey breast. Place in heavy duty plastic bag and marinate in Ott's Famous Dressing in refrigerator for 24 hours. Prepare and preheat charcoal grill for indirect heat. Lightly grease cold grill rack. Place turkey breast on grill rack on grill. Cover grill and cook for 20 minutes. Turn turkey over and spoon on Ott's Famous Dressing. Cover grill and cook for 5 to 10 minutes or until meat is 175°F.

Tuesday, November 29, 2011

TURKEY BREAST CUTLETS WITH LEMON AND WINE SAUCE










TURKEY BREAST CUTLETS WITH LEMON AND WINE SAUCE

Boneless Turkey Ingredients:
  • 2 tbsp. flour
  • 3 tbsp. Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. nutmeg
  • 1 egg, well beaten
  • 1/2 c. skim milk
  • 1 lb. raw boneless turkey breast
  • Flour
  • 4 tbsp. butter
  • 1/3 c. dry white wine
  • Juice of 1/2 lemon
  • Chopped fresh parsley for garnish
  • Lemon wedges

Boneless Turkey Instructions
In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.

When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges. Makes 6 servings.

Tuesday, October 18, 2011

Herb Roasted Turkey Breast with Pan Gravy

Herb Roasted Turkey Breast with Pan Gravy
Boneless Turkey Ingredients
  • 1 small (golf-ball sized) onion, peeled and coarsely chopped
  • 1 lemon, scrubbed clean
  • 12 fresh sage leaves
  • Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
  • 3 tablespoons extra-virgin olive oil, plus more for oiling pan
  • 1 teaspoon salt, plus more as needed
  • 6 fresh bay leaves
  • 4 tablespoons butter
  • 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup apple or regular brandy (recommended: Calvados)
  • 2 to 3 cups apple cider
  • Salt and pepper
Boneless Turkey Instructions :

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Sunday, October 9, 2011

CHARCOAL GRILLED TURKEY BREAST

CHARCOAL GRILLED TURKEY BREAST
Boneless Turkey Ingredients :
  • 1 (16 oz.) bottle Ott's Famous Dressing
  • 1/2 boneless turkey breast
Boneless Turkey Instructions :
Make several slits in turkey breast. Place in heavy duty plastic bag and marinate in Ott's Famous Dressing in refrigerator for 24 hours. Prepare and preheat charcoal grill for indirect heat. Lightly grease cold grill rack. Place turkey breast on grill rack on grill. Cover grill and cook for 20 minutes. Turn turkey over and spoon on Ott's Famous Dressing. Cover grill and cook for 5 to 10 minutes or until meat is 175°F.

Sunday, October 2, 2011

BRAISED TURKEY BREAST

BRAISED TURKEY BREAST
Boneless Turkey Ingredients :
  • 1 (5 to 5 1/2 lbs.) boneless turkey breast
  • 2 tbsp. vegetable oil
  • 1 tsp. ground sage
  • 1 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. white pepper
  • 1 med. onion, sliced
  • 1 clove garlic, crushed
  • 1/2 c. apple juice
Boneless Turkey Instructions :
Rub turkey breast with oil; sprinkle with salt, sage, paprika, and pepper. Place onion and garlic in a lightly greased 13 x 9 x 2 inch baking pan; place turkey breast on onion. Bake at 450 degrees for 30 minutes; remove from oven.

Pour apple juice over turkey; cover baking pan with foil. Insert a meat thermometer through foil into thickest portion of breast, making an opening so that thermometer does not touch foil. Bake at 325 degrees for 2 hours or until thermometer registers 185 degrees. Transfer turkey to serving platter and the boneless turkey recipe is ready to serve with drippings...enjoy it !

Saturday, September 24, 2011

Boneless Turkey Breast Recipes











Boneless Turkey Breast Recipes

BONELESS TURKEY INGREDIENTS
  • 3/4 pound turkey cutlets (about 1/4-inch thick)
  • all-purpose flour seasoned with salt and pepper for dredging
  • 2 large eggs
  • 3/4 cup fine fresh bread crumbs
  • 3/4 cup finely shredded Parmesan cheese
  • 2 tablespoons olive oil
BONELESS TURKEY INSTRUCTIONS
Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off.
Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through.
Remove skillet from heat...and enjoy the boneless turkey ~!
sauted-boneless-breast-of-turkey

Tuesday, August 24, 2010

Sauted Boneless Breast of Turkey Mushroom Sauce














Sauted Boneless Breast of Turkey Mushroom Sauce

A great boneless turkey recipe to try !

Boneless Turkey Ingredients :
* 2 oz clarified butter
* 10 Boneless, skinless boneless turkey breasts
* to taste --- salt
* to taste --- white pepper
* 2 oz flour (for dredging)
* 10 oz mushrooms (white) sliced
* 1 oz lemon juice
* 2.5 cup Suprême sauce, hot (see recipe)

For the Suprême sauce:
* 2 qt turkey velouté
* 1 pt heavy cream
* 2 oz butter
* to taste salt
* to taste white pepper
* to taste lemon juice

Boneless Turkey INSTRUCTIONS

* Add enough clarified butter to a sauté pan to just cover the bottom with a thin film.
* Place on the range over moderate heat.
* While the pan is heating, season the boneless turkey breasts and dredge in flour.
* Shake off excess flour.
* Place the boneless turkey breasts in the hot pan, presentation side (that is, the side that had the skin) down.
* Sauté over moderate heat until lightly browned and about half cooked.
* The heat must be regulated so the boneless turkey doesn't brown too fast.
* Turn the boneless turkey over and complete the cooking.
* Remove the boneless turkey from the pan and place on hot dinner plates.
* Keep warm.
* Add the mushrooms to the pan and sauté briefly.
* After a few seconds, before the mushrooms start to darken, add the lemon juice.
* Toss the mushrooms in the pan as they sauté.

For the Suprême sauce:
* Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency.
* (The juices from the mushrooms will dilute the sauce.)
* Ladle 2 oz sauce over each portion and the boneless turkey breast mushroom is ready to serve immediately...enjoy it !