09.11.2011., srijeda

COOK MOIST TURKEY BREAST. COOK MOIST


Cook Moist Turkey Breast. Dane Cook Church.



Cook Moist Turkey Breast





cook moist turkey breast






    turkey
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"

  • The flesh of the turkey as food

  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923

  • Something that is extremely or completely unsuccessful, esp. a play or movie

  • large gallinaceous bird with fan-shaped tail; widely domesticated for food

  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas





    breast
  • A person's chest

  • Either of the two soft, protruding organs on the upper front of a woman's body that secrete milk after pregnancy

  • the front of the trunk from the neck to the abdomen; "he beat his breast in anger"

  • meet at breast level; "The runner breasted the tape"

  • The corresponding less-developed part of a man's body

  • either of two soft fleshy milk-secreting glandular organs on the chest of a woman





    moist
  • (of the eyes) Wet with tears

  • (moistly) damply: in a damp manner; "a scarf was tied round her head but the rebellious curl had escaped and hung damply over her left eye"

  • Slightly wet; damp or humid

  • (of a climate) Rainy

  • damp: slightly wet; "clothes damp with perspiration"; "a moist breeze"; "eyes moist with tears"

  • (moistness) damp: a slight wetness





    cook
  • (of food) Be heated so that the condition required for eating is reached

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • Heat food and cause it to thicken and reduce in volume

  • someone who cooks food

  • prepare a hot meal; "My husband doesn't cook"











Gold In The Bag




Gold In The Bag





I had to snap a photo of the Grand Marnier as it sat in the cooking bag awaithing the butter/herbe rolled turkey breast roast.
I'sn't the golden colour beautiful?


This Easter I wanted to do something different from the usual 'huge bird' and try a new recipe that has been buzzing in my head ever since tasting a dish in Southern California a couple of years ago..needless to say, it was a memorable Christmas dinner on the west coast.
So on Sunday I tried some masterful cooking wizardry in the kitchen trying to duplicate that one time amazing gastronomical extravaganza . I knew the spice blend had to be a mix of cinnamon, cardomon, savory and a few other spices. I knew I would be heavy on the Grand Marnier too. So here is my recipe. It was every bit like the meal at Splashes and if I say so myself, a tad better!

Four pound turkey breast.
This one came in the net casing. I saved it in order to put it over the stuffed breast after it was stuffed.

Wash and pat the meat dry.
Lightly salt. ( I did not 'brine' this tureky breast and it was still very moist.)

The night before:
Soak one cup of dried cranberries and orange rind (one very large orange) in about 1 1/2 cups of Grand Marnier. No pith ( white from the orange skin)..this will make it bitter.

Prepare the stuffing.

1/2 cup of butter- melt it.
Saute one minced onion in the butter till clear.
Add
1/2 tsp of savory
1/4 tsp of cardomon
1/4 tsp of cinnamon
fresh ground WHITE pepper. I like it peppery so the amount depends on you.
Blend together in the butter and onions.
Add the dried cranberries and orange and all the liquid.
The smell will drive you mad!
Stir only until mixed and turn off heat.
Add approx 2 cups of very fine unseasoned bread crumbs. Do not use any of the flavoured ones. You want to taste only the flavours you're using....butter and spices and that lovely orange....and of course the Grand Marnier!
Stir well until bread crumbs are well mixed.

Let cool well before placing on the open breasts.

Once you lay the stuffing on the breasts, press the two of them together and squeeze them back into the net bag. If you're using string to tie, you may need some help holding the breasts together. It was a bit awkward, but I managed and then stuffed any of the extra stuffing that escaped back into the pockets of the meat.

Then melt about 1/4 cup of butter and two tbsps of Herbes de Provence ( and yes, I strongly recommned you use this due to the lavender..gives it an amazing taste and ohh so French along with the Grand Marnier! Mwah!

Roll the netted breast in the Herbes de Provence and melted butter.
Place in a cooking bag that has another cup of Grand Marnier waiting.

Roast at 350 for 25 mins/pound.
When finished cooking, let set for 45 mins before slicing.

Enjoy!! This really is an easy recipe that gives you an eventful outcome~ special indeed! Amazing flavour!











Laying Stuffed




Laying Stuffed





The two turkey breasts with the prepared stuffing laying on them waiting to be closed and put back into the net sack.


This Easter I wanted to do something different from the usual 'huge bird' and try a new recipe that has been buzzing in my head ever since tasting a dish in Southern California a couple of years ago..needless to say, it was a memorable Christmas dinner on the west coast.
So on Sunday I tried some masterful cooking wizardry in the kitchen trying to duplicate that one time amazing gastronomical extravaganza . I knew the spice blend had to be a mix of cinnamon, cardomon, savory and a few other spices. I knew I would be heavy on the Grand Marnier too. So here is my recipe. It was every bit like the meal at Splashes and if I say so myself, a tad better!

Four pound turkey breast.
This one came in the net casing. I saved it in order to put it over the stuffed breast after it was stuffed.

Wash and pat the meat dry.
Lightly salt. ( I did not 'brine' this tureky breast and it was still very moist.)

The night before:
Soak one cup of dried cranberries and orange rind (one very large orange) in about 1 1/2 cups of Grand Marnier. No pith ( white from the orange skin)..this will make it bitter.

Prepare the stuffing.

1/2 cup of butter- melt it.
Saute one minced onion in the butter till clear.
Add
1/2 tsp of savory
1/4 tsp of cardomon
1/4 tsp of cinnamon
fresh ground WHITE pepper. I like it peppery so the amount depends on you.
Blend together in the butter and onions.
Add the dried cranberries and orange and all the liquid.
The smell will drive you mad!
Stir only until mixed and turn off heat.
Add approx 2 cups of very fine unseasoned bread crumbs. Do not use any of the flavoured ones. You want to taste only the flavours you're using....butter and spices and that lovely orange....and of course the Grand Marnier!
Stir well until bread crumbs are well mixed.

Let cool well before placing on the open breasts.

Once you lay the stuffing on the breasts, press the two of them together and squeeze them back into the net bag. If you're using string to tie, you may need some help holding the breasts together. It was a bit awkward, but I managed and then stuffed any of the extra stuffing that escaped back into the pockets of the meat.

Then melt about 1/4 cup of butter and two tbsps of Herbes de Provence ( and yes, I strongly recommned you use this due to the lavender..gives it an amazing taste and ohh so French along with the Grand Marnier! Mwah!

Roll the netted breast in the Herbes de Provence and melted butter.
Place in a cooking bag that has another cup of Grand Marnier waiting.

Roast at 350 for 25 mins/pound.
When finished cooking, let set for 45 mins before slicing.

Enjoy!! This really is an easy recipe that gives you an eventful outcome~ special indeed! Amazing flavour!









cook moist turkey breast







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recommended slow cooker

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