Best Cherry Glazed Turkey Breast Scd Recipes

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CHERRY GLAZED TURKEY BREAST (SCD)



Cherry Glazed Turkey Breast (Scd) image

Gay Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/62/

Provided by susan 9

Categories     Turkey Breasts

Time 2h15m

Yield 3-4 serving(s)

Number Of Ingredients 3

1 half turkey breast (2 1/2 lbs.)
1/2 cup cherries (cooked with 1/2 cup honey and little water)
1 tablespoon red wine vinegar

Steps:

  • Prepare grill for indirect heat cooking.
  • Place turkey, skin-side-up on the rack over drip pan or foil.
  • Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in the thickest portion of breast registers 170 degrees F.
  • In a small bowl combine preserves and vinegar.
  • Brush glaze on breast 1/2 before end of grilling time.
  • Remove the turkey breast from the grill and let it stand 15 minutes.
  • Slice breast.

Nutrition Facts : Calories 607.6, Fat 26.5, SaturatedFat 7.2, Cholesterol 245.3, Sodium 222.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.1, Protein 82.8

CHERRY GLAZED TURKEY BREAST



Cherry Glazed Turkey Breast image

Provided by sugabehr42

Time 2h

Yield 6

Number Of Ingredients 3

2 1/2 pounds bone-in turkey breast half
1/2 cup cherry preserves
1 tablespoon red wine vinegar

Steps:

  • Prepare grill for indirect heat cooking. Place turkey, skin-side-up on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in thickest portion of breast registers 170 degrees F. In small bowl combine preserves and vinegar. Brush glaze on breast 1/2 hour before end of grilling time. Remove turkey breast from grill and let stand 15 minutes. To serve, slice breast and arrange on platter.

Nutrition Facts :

TURKEY CUTLET WITH TART CHERRY SAUCE



Turkey Cutlet with Tart Cherry Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing
1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick
Salt and pepper
1/2 cup all-purpose flour
1 cup merlot wine
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1 (15-ounce) can tart cherries (recommended: Oregon)

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
  • Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
  • Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
  • Serve the turkey culets on individual plates with some sauce spooned over the top.
  • Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

CHERRY-GLAZED TURKEY WITH DRIED CHERRY-APPLE STUFFING



Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing image

Complement savory slices of roast turkey with a fruity stuffing and cherry glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 12

Number Of Ingredients 13

1 whole turkey (12 lb), thawed if frozen
2 tablespoons chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter or margarine
1 large onion, finely chopped (1 cup)
1 package (16 oz) herb-seasoned stuffing mix
2 medium red apples, chopped (2 cups)
1 1/2 cups dried cherries
1 cup chopped pecans
2 1/2 cups Progresso™ chicken broth (from 32-oz container)
1/2 cup cherry preserves or jam
1/4 cup ruby port or chicken broth

Steps:

  • Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
  • In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
  • Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
  • Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
  • 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.
  • Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
  • Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
  • Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Facts : Calories 780, Carbohydrate 57 g, Cholesterol 165 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 20 g, TransFat 1 1/2 g

TURKEY SAUTé WITH FRESH CHERRY SAUCE



Turkey Sauté with Fresh Cherry Sauce image

Steamed asparagus and buttered white rice with some grated lemon peel round out the main course. Angel food cake drizzled with chocolate sauce is just right afterward.

Yield 2 Servings; can be doubled

Number Of Ingredients 8

1 tablespoon butter
4 turkey breast cutlets (about 1/2 pound)
1/4 cup chopped shallots
1 teaspoon dried thyme
1/4 cup balsamic vinegar
2 tablespoons water
1 cup fresh sweet cherries, halved, pitted
2 tablespoons all-fruit cherry spread

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet and sauté until golden, about 2 minutes per side. Using tongs, transfer turkey to plate. Add shallots and thyme to skillet. Reduce heat to medium-low heat and cook 2 minutes, stirring occasionally. Add vinegar and water and bring to simmer, scraping up any browned bits. Add cherries and fruit spread. Simmer until cherries soften and sauce thickens slightly, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return turkey and any collected juices to skillet. Simmer just until cooked through and hot, about 1 minute. Transfer turkey and sauce to plates.

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