Let cool. Skim off excess grease, leaving about 1 … Taste of Home is America's #1 cooking magazine. In a large skillet over medium, heat the oil. Using a sharp knife, cut 2 lengthwise slits about 1 1/2 inches apart from the top to, but not through, the bottom of the turkey. Bring to a boil; reduce heat. Position the turkey on the rack and fill its stomach with the Risotto stuffing. slow cooker; top with turkey breast. Pour over turkey and let cook all night on low or 6 to 8 hours on high. slow cooker; top with turkey breast. Close the neck opening with an apple. Heat the oven to 325 degrees. The 18 Best Thanksgiving Turkey Breast Recipes | Epicurious If desired, strain cooking juices and thicken for gravy. Transfer the turkey breast to a platter and let it rest at least 20 minutes before carving. Add 2 cups of white wine and 2 cups of chicken broth. Meanwhile, for seasoning mixture, in a small bowl or custard cup combine Italian seasoning, salt and garlic powder. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Set a rack in the lower third of the oven. Combine the tomato sauce, oregano, basil and thyme; pour over turkey. Cover the breast loosely with foil. Place vegetables and broth in a 6- or 7-qt. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation of pork wrapped in strips of pork belly or pancetta. Add the garlic and thyme and cook, stirring, 1 minute. Using a food processor or box grater, coarsely grate the zucchini. These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning are great for snack or in your spaghetti. Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Drizzle with remaining tablespoon oil; season with pepper. Heat oil in a small skillet over medium. If the turkey starts to brown too much, cover it again with foil. Preheat the oven to 350. Set aside. Take a large Roaster pan with a rack and add the carrots, the celery and one onion cut into large pieces. Drain pasta, reserving 1/2 cup of the cooking liquid. Photo: Matthew Mead, The Associated Press. Roast the turkey breast for 1 hour. In a colander, toss the grated zucchini with 1/2 teaspoon of salt, then let it drain over the sink for 20 minutes. Seal bag and turn to coat. Place vegetables and broth in a 6- or 7-qt. OregonLive Recipe Box designed & built by. High in lean protein, it’s a smart entree for a special occasion. Stuff the zucchini mixture evenly under the loosened skin of the turkey (this is a messy project; just do your best), then place the turkey on a rack set in a roasting pan. Cover the breast loosely Serve with vegetables. 1 tsp. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Let turkey stand at room temperature 30 minutes. 2 tablespoons extra-virgin olive oil, plus extra, 2 cups fresh breadcrumbs (made by pulsing 4 slices firm white bread in a food processor or blender). Brush turkey with oil; sprinkle with seasonings. Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Preheat the oven to 350 degrees F. Place a rack in a large roasting pan. While turkey is resting, transfer pan drippings to a skillet. Season with salt and pepper. I use small snack-size bags, place three in each bag, and freeze. Remove the foil and roast for an additional 1 to 1-1/2 hours, or until the turkey reaches 160 degrees. each: salt, pepper, parsley flakes and garlic powder Put turkey breast in crock-pot. I use these as a great snack item. For more turkey recipes visit The Guide to Thanksgiving Dinner. Remove the skillet from the heat and stir in the Parmesan, breadcrumbs and ricotta. I'll have one serving of three as a snack by removing them from snack bag and reheating them for 60 to 75 seconds. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. —Jessica Kunz, Springfield, Illinois, Moist Italian Turkey Breast Recipe photo by Taste of Home. Cover and simmer for 3-4 minutes or until no turkey is longer pink. place the turkey on a rack set in a roasting pan. This turkey with homemade marsala sauce turns your holiday leftovers into an Italian inspired entree that will have your family asking for seconds. Add the water to the same skillet; bring to boiling over medium-high heat. Heat rest of ingredients until bubbly. Cover evenly with pancetta, and tie with kitchen twine; return to pan. This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. In a large skillet over medium heat, brown turkey in oil and butter. Cook pancetta, stirring often, until brown and crisp, 5–8 minutes. Use paper towels to pat dry the turkey skin, then rub with a bit of oil and season with salt and pepper. Add pasta; cook according to package directions until al dente. A handful at a time, squeeze out the zucchini to remove excess liquid. Using your fingers, a chopstick or a grapefruit knife (my favorite), gently separate the skin from the meat on the breast, being careful not to tear it and leaving it attached at the edges. If you aren't cooking Thanksgiving dinner for the masses, consider roasting just a turkey breast. Add the zucchini and cook, stirring, for 2 minutes. You'll still have plenty for 8 servings, plus leftovers. Put herb sprigs into pan. Sprinkle with cheeses. This easy Marsala sauce recipe was inspired by leftover Thanksgiving turkey breast but it makes a delicious meal any time of year. Roll up turkey. In a large resealable plastic bag, combine flour and pepper; add turkey slices. Home Recipes Ingredients Vegetables Carrots, This recipe renders some of the juiciest turkey I have ever eaten.