Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per … Heat the ghee in an oven-friendly dish. Email questions to the Food Section at email@example.com. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. Add spices and saute. Serve this delicious turkey breast with Classic Sweet Potato Casserole and Green Bean Casserole from Scratch. Season the turkey and brown the leg (and, … Rub 1 tablespoon of the oil all over the turkey, then sprinkle the fresh herbs all over it. Combine the salt, sugar and water in a bowl and mix thoroughly. It is so delicious, seasoned with Asian five-spice, and seared to perfection with a beautiful browned and crispy skin. Return the meat to the pot and pour in the wine and Marsala. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Reduce the heat to low, partially cover the pot and cook for 45 minutes to 1 hour (about 15 to 20 minutes per pound) or until the internal temperature of the meat taken near the center registers 165 degrees on an instant-read thermometer. Mix 1/4 cup of coconut cream with coarsely powdered whole spices and salt, rub all over the turkey breasts. With this red wine–braised turkey legs recipe, you lose the crisply roasted skin, but what you get in return is meat that's silky and imbued with a deeply flavorful sauce. Roasted with aromatic vegetables and herbs like an Italian veal roast, a boneless turkey breast presents a nice alternative to a more expensive centerpiece for a small dinner party. Place the turkey breasts on top. Place the skillet in the oven, giving the turkey enough time to cook thoroughly, about 20 to 30 minutes at 350 F. If you'd rather cook the thighs all the way on the stove, uncover after 20 minutes, turn the thighs, cover again for another 20 minutes, and check the inner temperature of the meat. serves 8. Combine the remaining 2 tablespoons of oil and the butter in a small, heavy pot or Dutch oven over medium-high heat; once the butter has melted and begins to sizzle, add the turkey breast and brown on all sides, using tongs to turn it every couple of minutes (about 6 minutes total). Arrange them, slightly overlapping, on a platter. Post contributors aren’t staff, but may write articles or columns. 10. Soy glazed braised turkey breast with Asian five-spice is moist, tender, succulent and the juiciest turkey breast that you will make. Transfer to a small braiser (or Dutch oven). Transfer the vegetables to a bowl and cover with foil. I love turkey. Add thyme and lemon juice to vegetables and cook over medium heat for 10-12 minutes, stirring occasionally. World Watchers consistently offer thought-provoking, timely comments on international affairs. When cooking is finished in the oven, the temperature should be set at 325°F to 350°F. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts. Let stand until the fat rises to the top, 1-2 minutes. The meat should be fully cooked, with no hint of pink in the juices when pierced. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. 18.9 g In some cases, contributors are sources or experts quoted in a story. If the turkey roast you buy is bound with plastic mesh, remove it and replace it with kitchen twine tied at 1-inch intervals. I also served a rolled-and-tied roasted turkey breast. 6 %, Moist and Tender Turkey (Or Turkey Breast), Kittencal's Juicy Crock Pot Turkey Breast. Replies to those posts appear here, as well as posts by staff writers. Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts. Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. You must be logged in to recommend a comment. To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around. Pat the roast dry with paper towels. Season with the salt and pepper. Rub turkey breast with oil; sprinkle with salt, sage, paprika, and pepper. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. This commenter is a Washington Post editor, reporter or producer. Remove the string, as needed, and cut the turkey into 1/3-inch-thick slices. Rub the turkey breast inside and out with the butter. SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. Stir the carrots, potatoes, and celery into the pan juices, coating well.