Slow-Cooker Savory Turkey Breast

Use your slow cooker to prepare a mouth-watering turkey breast with no fuss.

Ingredients

6

1/2-lb bone-in turkey breast, thawed if frozen

1

medium onion, chopped (1/2 cup) 

1

medium stalk celery, chopped (1/2 cup) 

1

dried bay leaf

1

teaspoon salt

1/2

teaspoon coarsely ground pepper

1

teaspoon chicken bouillon granules

1/2

cup water

Directions

• 1 Remove gravy packet or extra parts from turkey breast. Place onion, celery and bay leaf in cavity of turkey. In 5- to 6-quart slow cooker, place turkey. Sprinkle turkey with salt and pepper. In small bowl, mix bouillon and water until granules are dissolved; pour over turkey.
• 2 Cover and cook on Low heat setting 8 to 9 hours. Remove bay leaf.

Best Brined Turkey Breast

You've heard about brined turkey, now give it a try. This turkey breast is flavorful, moist and delicious!

Ingredients

9

cups water

3/4

cup salt

1/2

cup sugar

1

bone-in whole turkey breast (4 to 6 pounds), thawed if frozen

1

onion, cut into eighths 

2

fresh rosemary sprigs

4

fresh thyme sprigs

3

dried bay leaves

6

tablespoons butter or margarine, melted

1/4

cup dry white wine or Progresso chicken broth (from 32-oz carton)

Directions

• 1 In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• 2 Heat oven to 325ºF. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
• 3 Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
• 4 In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
• 5 Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165ºF.

The Best Brined Turkey

You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves.

Ingredients

20

cups water (5 quarts)

1

cup sugar

1

cup salt (preferably kosher)

1

turkey (10-12 lb), defrosted if frozen 

4

cloves

4

bay leaves

1

tablespoon vegetable or canola oil

Directions

1 In a large stockpot, heat 4 cups of water; sdd sugar and salt. Stir until dissolved. Add 16 cups cold water, cloves and bay leaves (2 cups of ice can be added to make sure water is cold). Stir to combine.

• 2 Urwrap turkey; wash the turkey inside and out. Place breast side down in the stockpot with brine; water will just cover the turkey. Refrigerate 18-24 hours.
• 3 Preheat the oven to 450°F. Take the turkey out of the stock pot; rinse the inside and out with cold water discarding brine. Place the turkey on a roasting rack inside a wide low pan, blotting the turkey with a paper towel. Tuck back the wings and rub the skin of the turkey with the oil. Place a piece of foil just over the breast of the turkey to cover for even roasting. Roast on the lowest rack of the oven for 30 minutes.
• 4 Reduce oven temperature to 350°F. Pour 1 cup of water into the pan and continue to roast for an additional hour.
• 5 Remove the foil from the breast and cook another 15-30 minutes. Insert ovenproof meat thermometer so tip is iin thickest part of inside thigh and does not touch bone. Roast until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
• 6 Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle). Serve.

Roast Turkey

A delicious anytime classic—don’t wait for Thanksgiving!

Ingredients

1

whole turkey, 12 pounds 

Butter or margarine, melted

Directions

• 1 Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
• 2 If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
• 3 Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
• 4 Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
• 5 Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
• 6 Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

Herb-Scented Roast Turkey with Cornbread Stuffing

Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Ingredients

Stuffing

1/2

cup butter or margarine

3

medium celery stalks, chopped (1 1/2 cups) 

3/4

cup chopped onion 

9

cups 1/2-inch cubes cornbread or soft bread

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

1

teaspoon salt

1/8

teaspoon pepper

Turkey

1

whole turkey (12 lb), thawed if frozen 

1

tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled

1

tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled

1

teaspoon salt

1/4

teaspoon pepper

2

cloves garlic, finely chopped

1/4

cup butter or margarine, melted

Directions

• 1 Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
• 2 Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• 3 In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
• 4 Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
• 5 Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare  if desired.
• 6 To serve, garnish turkey with fresh herb sprigs, if desired.

Oven-Roasted Turkey Breast

When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme, butter and wine sauce, this one's moist and full of flavor.

Ingredients

1

bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen

1/2

cup butter or margarine, melted

1/4

cup dry white wine or apple juice

2

tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves

1

teaspoon salt

1

teaspoon paprika

2

cloves garlic, finely chopped

2

teaspoons cornstarch

2

tablespoons cold water

Directions

• 1 Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• 2 Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
• 3 Remove turkey from oven and let stand 15 minutes for easier carving.
• 4 Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Turkey Cutlets with Lemon-Caper Sauce

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Ingredients

1/3

cup Gold Medal all-purpose flour 

1/2

teaspoon salt

1/2

teaspoon pepper

1

lb turkey cutlets

3

tablespoons butter or margarine

1

tablespoon olive oil

1/2

cup dry white wine

3

tablespoons fresh lemon juice 

2

cloves garlic, finely chopped

2

tablespoons chopped fresh Italian (flat-leaf) parsley

2

tablespoons capers

Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Directions

• 1 In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
• 2 In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
• 3 Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.