How long to cook honeysuckle white turkey

Watch Video. Prep 15 min Total 3 hr 0 min Servings 8. Ready to Make? This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!

By Betty Crocker Kitchens. Add fresh, cold water every 30 minutes. Allow a total thawing time of 30 minutes for each 1 lb. Never thaw a turkey at room temperature or in warm water. While some sources recommend rinsing a turkey breast, food safety experts at Clemson Cooperative Extension advise that rinsing isn't necessary because cooking temperatures are high enough to kill any bacteria that may be present.

Rinsing the turkey may spread bacteria from the turkey to your sink, counter top, and to other foods. Instead, drain the turkey, then pat it dry with paper towels. If you rinse the turkey, clean everything that comes in contact with the turkey or the juices with a mixture of 1 part household bleach and ten parts water. Preheat your oven to F. Sprinkle the inside of the turkey breast with dry dressing and seasoning mix to add flavor.

Place the turkey, skin-side up, in a roasting pan. Roasting turkey breast is a simple technique for even the beginner cook. Try adding different herbs, glazes, or sauces for added flavor and to help retain moisture. Instant Pot turkey breast.

Using a Instant Pot saves valuable oven space on the big day, leaving it open for all of the other things that need time in the oven, such as pies, stuffing, roasted vegetables, and casseroles. Slow cooker turkey breast. Slow cooker turkey breast is a great way to free up oven space, and allows you to turn it on and walk away for fuss-free cooking. Air fryer turkey breast.

Use your air fryer to cook a split turkey breast with crispy skin. Rub it with oil or butter, and season with salt, pepper, and herbs ensure the best flavor. Grilled turkey breast. It may be sweater weather, but you can still fire up the grill! Cooking turkey on the grill is a great way to free up oven space and it gives you a great excuse to escape awkward family dynamics.

Brined turkey breast. Brines and marinades are a great way to infuse flavor to grilled turkey breast, but don't assume that more time marinating means more flavor; letting your turkey breast sit too long in marinade will result in a mushy texture. Fried turkey breast. Breaded and fried turkey breasts gives them a lot of kid appeal, as Thanksgiving dinner suddenly takes on some of the same characteristics as a plate of chicken tenders.

Baked turkey breasts. If you're really looking to wow your guests, try stuffing turkey breasts with a variety of fruits, vegetables, and even cheese. In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper. Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over. If somewhat frozen, increase temp to When ready to cook, remove the turkey from the packaging and remove any extra parts that may be included such as neck, wings, etc.

Set those aside. Drain the turkey and pat dry with paper towels not kitchen towels. Discard the paper towels. Turkey breasts usually weight between two and ten pounds, providing plenty of meat for a crowd. They're easiest to cook in the oven or with a slow cooker. The turkey's tender white meat makes a great base for any type … From wikihow. From honeysucklewhite. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins. Rub the butter over the skin and season well. From parwarestaurante. For mouthwatering, protein-filled meals you can feel good about, try our Homestyle Turkey Breast Tenderloin. Pre-marinated, pre-seasoned, and ready in as little as 30 minutes, this healthy dinner is ready whenever you are. Since so many Thanksgiving celebrations will be at home with immediate family, these turkey breasts are not only easy to cook but will also be just the right amount.

These turkeys are ethically raised through independent family farmers, no growth-promoting antibiotics, added … From aliceandlois. I love this method of preparation- pressure cooking is easy, quick and leave you time to cook other meals at the same time, like Maple roasted brussels sprouts, Easy creamed corn recipe or even Crock pot brown sugar pineapple spiral ham..

For this easy instant pot Thanksgiving recipe i used a … From foodnewsnews. From youtube. Place garlic, onion, lemon and thyme in the bottom of the slow cooker. Give the turkey a good rub down with your favorite fub, and place on top of ingredients in slow cooker. Cuisine: American. Prep Time: 10 minutes. Cook Time: 4 hours. Resting time: 20 minutes. Total Time: 4 hours 10 minutes. Servings: 8 servings. Calories: kcal. Author: Elizabeth Lindemann. Equipment Slow Cooker. Small bowl.

Ingredients 3 lb. Instructions In a small bowl, soften the butter in the microwave for a few seconds if it's not already soft don't completely melt it. Spread a little bit of the butter in the bottom of your slow cooker, then place the sliced onions in the slow cooker.

Remove the turkey breast from the packaging and discard any twine used for trussing, gravy inserts, etc. Pat the turkey breast dry with paper towels. I like to place paper towels on a rimmed baking sheet, place the turkey breast on top, and pat the top dry. To make the rub, add the kosher salt 2 teaspoons- see notes if using butterball or pre-brined turkey!

Spread a little of the rub on the bottom of the turkey, then place it in the slow cooker. If the turkey comes with skin, lift it up gently and spread some of the rub under the skin. Place the skin back on top and spread the majority of the rub all over the top of the turkey breast evenly.

Cover and cook on low for 4 hours. Optional: If you want crispy skin, place the turkey skin-side up on a rimmed baking sheet and broil for minutes, or until the skin is crisped to your liking. Allow to rest for 20 minutes before slicing. Notes If using a butterball turkey breast, or other pre-brined turkey breast, you may want to use only 1 teaspoon of kosher salt instead of 2, since it's already salted.

If using a Turkey Breast Roast: You can leave it trussed if you like, as it may consist of pieces of turkey breast put together that will potentially fall apart if the truss is taken off.

But taking the truss netting off is OK too, especially if the roast seems pretty "solid. Add 2 tablespoons flour. Whisk together to form a roux, cook for at least one minute. Pour in the drippings about 1 cup and continue to whisk and cook until thickened, about minutes. Supplement with chicken stock if you need more drippings for a double or triple batch. Here's more on how to make gravy from turkey drippings. The turmeric in this recipe gives the turkey a golden color and helps add flavor.

If you use the drippings to make gravy, the gravy will definitely be a yellow color- delicious but not a traditional gravy color.

If you don't like the yellow color, simply omit it. Often, turkey breasts come frozen. You will need to plan ahead to defrost it- keep it in the fridge for about 24 hours per 5 lbs. It's not safe to cook frozen meat in a slow cooker, as the inside will not fully cook quickly enough. If you want to cook two boneless turkey breasts at the same time, assuming they are about 3 lbs. You can check the internal temp at 5 hours if you want to make sure it's degrees, but it won't hurt to go all the way until 6 hours.

Don't forget to double the rub amount! To use this method with a bone-in turkey breast, assuming it is about 6 lbs, I recommend cooking it on low for about 6 hours, or until the internal temperature is degrees F. Making a different sized turkey? Here are my recommended times for slow cooking both bone-in and boneless turkey breasts.

Keep in mind, it's hard to mess this up in a slow cooker.