ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
- In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar 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 pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and 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. Its temperature will continue to rise.
PEACH CHUTNEY
We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.
Provided by Food Network Kitchen
Categories condiment
Time 5h10m
Yield about 1 1/2 cups of peach chutney
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
- Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
- Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.
SPICED TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
- Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
- To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams
FRESH PEACH CHUTNEY
Steps:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
PEACH & CHILLI CHUTNEY
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry
Provided by Cassie Best
Categories Condiment, Snack
Time 1h30m
Yield Makes 2 jars
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
- Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
SPICED PEACH & PEPPER CHUTNEY
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries
Provided by Good Food team
Categories Condiment
Time 1h30m
Yield Makes 4 x 500ml jars
Number Of Ingredients 13
Steps:
- Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
- Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
- Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.
Nutrition Facts : Calories 22 calories, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar
BROWN SUGAR & SPICE-GLAZED TURKEY WITH CANDIED CARROTS
Try a twist on your turkey this Christmas with a fabulous brown sugar and spice glaze. Serve with candied carrots and festive sides of your choosing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the spice mix together. For the dry seasoning, mix 2 tbsp sea salt with the sugar and half the spice mix. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand down the length of the breast. Season the bird all over with the dry seasoning, inside and out, and under the skin. Leave in the tin, breast-side up, and put in the fridge for at least 1 hr, or up to two days. If it doesn't come into contact with anything else, leave it uncovered - this will dry out the skin and make it crispier.
- Put the remaining spice mix and the baste ingredients in a saucepan and heat until the sugar has melted, then set aside. Remove the turkey from the fridge an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size should take 3½ hrs, plus 30-45 mins resting. Smear the turkey all over with the butter and put the herbs in the cavity. Loosely cover with foil and roast for the calculated time. After 30 mins, pour over the spiced baste, then baste again every 30 mins. With 1 hr remaining, remove the foil. Put the carrots in the tin, stir to coat in the juices and continue to cook.
- Check the turkey with a cooking thermometer - it should read 65C. Leave to rest on a warm platter - it will stay warm for about 1 hr. Continue to cook the carrots until tender. Serve the turkey garnished with fresh bay and thyme, and the carrots alongside.
Nutrition Facts : Calories 753 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 94 grams protein, Sodium 4.7 milligram of sodium
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