Honeys Mahogany Turkey Breast Food

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HONEY ROASTED TURKEY BREAST



Honey Roasted Turkey Breast image

I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.

Provided by Abba Gimel

Categories     Turkey Breasts

Time 2h15m

Yield 5 serving(s)

Number Of Ingredients 6

1 1/2 kg boneless turkey breast, fresh
1 sprig fresh rosemary
1/3 cup margarine, butter flavored
1/3 cup honey
1/3 cup white wine
pepper, to taste

Steps:

  • Place the turkey breast in a shallow roasting pan.
  • In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
  • If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
  • If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
  • Place the sprig of rosemary across the top of the breast.
  • Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
  • Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.

ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES



Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
One 4-pound boneless, skin-on turkey breast
2 tablespoons honey
6 sprigs fresh thyme
4 carrots, sliced into 3-inch chunks
1 sweet potato, peeled and sliced into wedges
1 fennel bulb, sliced
1 yellow onion, sliced
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
  • On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
  • Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
  • Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.

HONEY AND THYME-BRINED TURKEY BREAST



Honey and Thyme-Brined Turkey Breast image

From Cooking Light. Recipe by Bruice Aidells. Per 4 oz. serving: 207 calories, 5.9 g fat, 34 g protein, 2.5 g carb, 0.2 g fiber, 78 mg cholesterol. Allow 24 hours for turkey to soak in brine.

Provided by ratherbeswimmin

Categories     Poultry

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

7 cups water, divided
3 tablespoons fresh ground black pepper, divided
6 fresh thyme sprigs
1/2 cup kosher salt
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6 lb) bone-in skinless turkey breast
2 tablespoons olive oil
1 tablespoon chopped fresh thyme

Steps:

  • In a small saucepan, combine 1 cup water, 2 tablespoons pepper, and 6 thyme sprigs; bring to a boil then remove from heat.
  • Pour mixture into a large bowl; cool to room temperature.
  • To the bowl: add 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve.
  • Pour salt mixture into a 2-gallon heavy-duty zip-lock plastic bag.
  • Add ice and turkey; seal.
  • Refrigerate 24 hours, turning bag occasionally.
  • Remove turkey from bag; discard brine.
  • Pat turkey dry using paper towels.
  • Rub turkey with oil.
  • Mix together 1 tablespoon pepper and chopped thyme, rub over turkey.
  • Preheat oven to 400°F.
  • Place turkey on a roasting pan that has been sprayed with nonstick cooking spray.
  • Bake for 1 hour or until meat thermometer inserted into the thickest portion reads 180°F.
  • Place turkey on a platter.
  • Cover with foil and let stand 15 minutes.
  • If desired, garnish with thyme sprigs.

Nutrition Facts : Calories 336.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 4833.1, Carbohydrate 17.2, Fiber 0.5, Sugar 16, Protein 56.1

HONEY MUSTARD TURKEY BREAST



Honey Mustard Turkey Breast image

Make and share this Honey Mustard Turkey Breast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Turkey Breasts

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 9

6 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons honey
fresh ground black pepper
3 tablespoons olive oil
1 (3 1/2 lb) boneless tied turkey breast
1/2-1 cup chicken broth

Steps:

  • In a small bowl, whisk all the marinade ingredients together; taste and adjust the seasonings.
  • Put the turkey breast in a non-aluminum roasting pan and pour the marinade over it.
  • Turn the turkey to coat evenly, cover, and refrigerate for at least 2 or up to 4 hours, turning once or twice.
  • Preheat the oven to 325°; cover the pan with foil, making sure it does not touch the turkey, and roast for 1 1/2 hours.
  • Increase the oven temperature to 450°; remove the foil, brush the turkey with the marinade in the pan, pour in the broth, and return the turkey to the oven.
  • Roast for about 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 170°, basting with the pan juices, halfway through the cooking time; the skin should be deep brown.
  • Transfer the turkey to a carving board; let rest for 15 to 20 minutes.
  • Carve the turkey into 1/2-inch thick slices and spoon the juices over; serve immediately.

Nutrition Facts : Calories 385, Fat 19.2, SaturatedFat 4.5, Cholesterol 129, Sodium 458.8, Carbohydrate 5.9, Fiber 0.2, Sugar 4.8, Protein 44.5

HONEY'S MAHOGANY TURKEY BREAST



HONEY'S MAHOGANY TURKEY BREAST image

Categories     turkey     Bake     Thanksgiving

Yield 8

Number Of Ingredients 11

2 cups sliced onion
2 cups sliced carrots
2 cups sliced celery
Cooking spray
6 tbsp low-sodium soy sauce, divided
2 14.5 oz cans fat-free, less-sodium chicken broth, divided
1 tsp black pepper
1/2 tsp salt
4 tbsp dry sherry
4 tbsp molasses
2 tbsp all-purpose flour

Steps:

  • Preheat oven to 350. Combine onion, carrot, and celery n sprayed roasting pan. Add 2 tbsp soy sauce and 2/3 cup broth, stir to coat. Place turkey breast, skin side up, on veggies. Sprinkle with salt and pepper. Baste w broth before putting in oven. Bake at 350 for 1 hour; baste turkey with broth every 20 minutes or so. Combine 4 tbsp soy sauce, 4 tbsp sherry, and 4 tbsp molasses in small bowl. Bake turkey an additional 45 minutes or so or until thermometer registers 180, brushing with sherry mixture every 15 minutes. Place turkey on platter. Cover turkey loosely with foil, let stand 15 minutes Do not discard drippings. Combine remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry (pretty runny). Drain the veggie mixture and drippings into a colander over a bowl, reserving both. Place drippings in cleaned roasting pan on top of stove. Add approx. 1 cup broth, 1 tbsp Kitchen Bouquet Browning and Seasoning sauce, and pepper. Heat over medium heat. As it starts to steam, just before boiling, slowly stir in flour slurry. Stir constantly and bring to near boil. Allow to sit on low Whole process takes about 15 minutes. Add sherry if it needs to be thinned out.

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