Roast the turkey breast for 1 hour. Close the neck opening with an apple. I'll have one serving of three as a snack by removing them from snack bag and reheating them for 60 to 75 seconds. Slow-Cooked Turkey Breasts with Cranberry Sauce, 16 Slow-Cooker Turkey Breast Recipes for Stress-Free Holidays, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed. Add the garlic and thyme and cook, stirring, 1 minute. Taste of Home is America's #1 cooking magazine. Seal bag and turn to coat. Combine the tomato sauce, oregano, basil and thyme; pour over turkey. slow cooker; top with turkey breast. —Jessica Kunz, Springfield, Illinois, Moist Italian Turkey Breast Recipe photo by Taste of Home. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Heat oil in a small skillet over medium. Drizzle with remaining tablespoon oil; season with pepper. Remove and discard skin from turkey breast half. Brush turkey with oil; sprinkle with seasonings. Preheat the oven to 350 degrees F. Place a rack in a large roasting pan. For more turkey recipes visit The Guide to Thanksgiving Dinner. A handful at a time, squeeze out the zucchini to remove excess liquid. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Serve with vegetables. If the turkey starts to brown too much, cover it again with foil. Add the zucchini and cook, stirring, for 2 minutes. Position the turkey on the rack and fill its stomach with the Risotto stuffing. Take a large Roaster pan with a rack and add the carrots, the celery and one onion cut into large pieces. 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. 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. Drain pasta, reserving 1/2 cup of the cooking liquid. Remove the foil and roast for an additional 1 to 1-1/2 hours, or until the turkey reaches 160 degrees. Let turkey stand at room temperature 30 minutes. Add 2 cups of white wine and 2 cups of chicken broth. Heat rest of ingredients until bubbly. Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. 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. Meanwhile, for seasoning mixture, in a small bowl or custard cup combine Italian seasoning, salt and garlic powder. 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 water to the same skillet; bring to boiling over medium-high heat. slow cooker; top with turkey breast. In a large resealable plastic bag, combine flour and pepper; add turkey slices. This easy Marsala sauce recipe was inspired by leftover Thanksgiving turkey breast but it makes a delicious meal any time of year. Pour over turkey and let cook all night on low or 6 to 8 hours on high. Cover the breast loosely with foil. each: salt, pepper, parsley flakes and garlic powder Put turkey breast in crock-pot. Cover the breast loosely While turkey is resting, transfer pan drippings to a skillet. Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Place vegetables and broth in a 6- or 7-qt. 1 tsp. High in lean protein, it’s a smart entree for a special occasion. Sprinkle with cheeses. Heat the oven to 325 degrees. I use small snack-size bags, place three in each bag, and freeze. 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). Preheat the oven to 350. Season with salt and pepper. Remove the skillet from the heat and stir in the Parmesan, breadcrumbs and ricotta. Add pasta; cook according to package directions until al dente. Set a rack in the lower third of the oven. Place vegetables and broth in a 6- or 7-qt. 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. Using a food processor or box grater, coarsely grate the zucchini. Cover and simmer for 3-4 minutes or until no turkey is longer pink. Skim off excess grease, leaving about 1 … In a large skillet over medium heat, brown turkey in oil and butter. 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