Tag: easy turkey recipe

Roast Turkey Breast

I so look forward to our Thanksgiving turkey dinner each year and all the delicious sides!  But what if you don’t want to deal with roasting a whole turkey?  Maybe a turkey breast is just the ticket for smaller gatherings.  I always plan on 1/2 lb. per serving, and a whole breast is more than enough for 6-8 people.

I prepare the breast the same way I would a whole turkey.  Nothing fancy, just rub the breast with herbed butter, cover with cheesecloth and roast it.  You can do this!

I am so lucky to still have chives and rosemary growing in my garden in late November, but if you don’t grow your own herbs, either grab some at the market or use a smaller amount of dried.

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Ingredients:

  • 8-10 lb. turkey breast, thawed
  • 1/2 stick butter, softened
  • 1/2 tsp. lemon peel
  • 1/2 tsp. thyme
  • 1 tbsp. fresh chives (or 1 tsp. dry)
  • 1 tbsp. fresh rosemary (or 1 tsp. dry)
  • 1 cup chicken broth, or use white wine, or water
  • 2 carrots
  • 2 celery stalks
  • 1/2 sweet onion

Preparation:

Mince the herbs and combine with the lemon peel and softened butter.

Preheat the oven to 325º and spray a small roasting pan and rack with cooking spray.  Chop the onion, celery and carrot and add to the bottom of the pan.  Rinse the turkey breast and pat dry with paper towels.  The breast will usually have a pop-up thermometer, if not use a meat thermometer (I used both just to be on the safe side).

Rub the breast all over with the butter mixture and cover with cheesecloth.  Pour 1 cup of liquid (chicken broth, wine, water or combination) into the bottom of the pan.

Roast for 25 minutes per pound, or until a thermometer inserted into the thickest section registers 165º.  The pop-up thermometer was spot on, but I was still glad that I used my own.

Tent with foil and let it rest for at least 15 minutes.  The internal temperature will continue to rise as the turkey rests.

That’s all there is to it, slice and serve.

Enjoy with Gluten Free Roast Turkey Gravy and be sure and check out my Gluten Free Ramekin Stuffing Cups!

Notes ♪♫ White meat lovers will love this easy meal.  For all the dark meat lovers out there be sure and check out my from scratch Gluten Free Roast Turkey Gravy made with legs or thighs, or for ultimate ease try my Crock-Pot Turkey Drumsticks.  Happy Thanksgiving to all from My Gluten Free Cucina!

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Sausage Stuffed Turkey Rolls

Italian sausage, crumbled with celery and panko, all rolled up in thin sliced turkey cutlets.  This was one of my favorite meals of late.  A bit reminiscent of Thanksgiving dinner, minus the 20 side dishes but still nice enough to serve to guests!

For this recipe, you only need a handful of ingredients, and buying thin sliced turkey cutlets makes the prep easy.  I like the 4-pack from Shady Brook Farms, available at local grocers like Stop & Shop, and Perdue also has a similar product available at Walmart.

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Ingredients

  • 1 lb. thin sliced turkey breast cutlets (4 cutlets)
  • 6 oz. Italian Sausage (2 links)
  • 1 small celery stalk, minced
  • 1/4 cup gluten free panko breadcrumbs
  • 1 tbsp. olive oil
  • salt and pepper, to taste

Preparation:

Heat olive in a stainless-steel skillet and begin cooking the sausage and celery, breaking up the meat with a spatula.

Brown the meat (it does not have to be cooked through), then transfer to an electric chopper and pulse a few times to further break down the meat into small crumbles.

Return to the skillet to finish cooking.  Stir in the panko breadcrumbs and set aside to cool.

Lay the turkey cutlets on a baking sheet or flat work surface.

Spread the sausage mixture over the turkey cutlets and roll them up, securing with toothpicks.  Wipe the skillet clean.  Add a little more olive oil and begin browning the cutlets starting with the seam side down.

Continue turning to quickly brown on all sides.  Do not cook through, they will finish in the oven.

Mist a baking dish with cooking spray and preheat the oven to 375º.  If you had any extra sausage stuffing, spread it in the bottom of the dish.  Add the turkey rolls.

Cover with foil and bake 25 minutes or until the internal temperature reaches 160º (check with a thermometer).

Serve with a side of wild rice and Mushroom Sauce or Turkey Gravy.

Notes ♪♫ The mushroom sauce that I spooned over the turkey rolls came out so good that I thought it deserved its own post.  Who knew?  Get the recipe here!

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