Best Fruited Turkey Breast Recipes

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ROASTED TURKEY BREAST WITH DRIED FRUITS PAN SAUCE



Roasted Turkey Breast with Dried Fruits Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time P1DT2h25m

Yield 6 servings

Number Of Ingredients 15

1 skin-on boneless turkey breast, about 4 pounds
Kosher salt and freshly cracked black pepper
2 cups white wine
1/2 cup dried cranberries
1/2 cup dried apricots, diced the same size as the cranberries
1/4 cup canola oil
4 cloves garlic, smashed
2 sprigs fresh rosemary
5 tablespoons unsalted butter
2 shallots, minced
2 cups chicken stock
1 teaspoon cider vinegar
6 fresh sage leaves, minced
Zest of 1 lemon
Flaky sea salt, for garnish

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.

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE



Garlic Herb Roasted Turkey Breast with Orange image

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Provided by Adam and Joanne Gallagher

Categories     Dinner, Main

Time 2h30m

Yield Makes 6 generous servings

Number Of Ingredients 13

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken broth
1 orange, sliced

Steps:

  • Heat oven to 325 degrees F.
  • Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
  • Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
  • Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
  • Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
  • When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg

FRUITED TURKEY



Fruited Turkey image

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

1 large watermelon
2 whole cloves
2 medium cantaloupe, cut into 1-inch balls, divided
1 red chili pepper
4 medium navel oranges
2 pounds green grapes
Wooden skewers (12 inches)

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 :

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

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

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

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

SLOW-COOKED TURKEY WITH BERRY COMPOTE



Slow-Cooked Turkey with Berry Compote image

We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. -Margaret Bracher, Robertsdale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 12 servings (3-1/4 cups compote).

Number Of Ingredients 13

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 boneless turkey breast halves (2 pounds each)
1/3 cup water
COMPOTE:
2 medium apples, peeled and finely chopped
2 cups fresh raspberries
2 cups fresh blueberries
1 cup white grape juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

  • Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.

Nutrition Facts : Calories 215 calories, Fat 1g fat (0 saturated fat), Cholesterol 94mg cholesterol, Sodium 272mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges

FRUITED TURKEY BREAST



Fruited Turkey Breast image

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

1 (3 lb) turkey breast
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 large onion, chopped
1 large green pepper, chopped
3 carrots, peeled and chopped
1 (8 ounce) package mixed dried fruit, coarsely chopped (prunes, pears, apples, apricots, etc.)
1 sweet potato, peeled and chopped
1 (8 ounce) can unsweetened pineapple chunks, juice reserved
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 cup dry red wine

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

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