Mimis Sticky Turkey Breast Recipes

Steps:

• Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.

Steps:

• 1. Preheat oven to 350 degrees. Brush glaze all over turkey breast. Place turkey of roasting pan with rack. Add water to the bottom of the roasting pan. Place turkey in oven. After 30 minutes baste again. Bake for another 20 minutes. Add more water to roasting pan if needed. Baste again and broil on low for the last 10 minutes of cooking time. Remove from oven and allow rest before carving. Pour pan juices over turkey. Enjoy!

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
• Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
• While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
• Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
• Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
• Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
• Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.

Steps:

• In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary.
• Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
• Preheat oven to 425 degrees F.
• For the glaze:.
• In a small saucepan, saute onions in oil until softened.
• Add peaches, honey, Worcestershire sauce, brown sugar, rosemary and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
• Remove turkey from brine and throughly pat dry with paper towels. Brush with oil and season with pepper.
• Place turkey in a roasting pan. Cook 15 minutes or until skin begins to turn golden.
• Reduce the oven temperature to 350 degrees F.
• Brush the top generously with the glaze, continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes.
• Let the turkey rest at least 10 minutes.

Steps:

• Combine first seven ingredients; mix well.
• Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast.
• Seal bag, turn to coat and refrigerate overnight.
• Cover and refrigerate remaining marinade.
• Drain and discard marinade from turkey.
• Place turkey on a rack in a shallow roasting pan.
• Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade.
• Let stand for 10 minutes before slicing.