Cherry Glazed Turkey Breast Scd Recipes

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.

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.

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.

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.