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Rutherford Weekly's Favorite Reader Recipes 11-10-16

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Crockpot Turkey Breast

1 bone-in turkey breast (5-6 pounds), completely thawed

5 stalks celery

2 yellow onions

About a cup (~12-15) baby carrots

1 cup chicken broth

6 tablespoons butter, separated


1 tablespoon dried minced garlic

1 teaspoon seasoned salt

1 teaspoon paprika

1/2 teaspoon pepper

1 teaspoon Italian seasoning

1/4 teaspoon dried parsley

1/4 teaspoon dried sage

Optional: 1/4 teaspoon dried thyme*

Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top. Cut off the skin of the turkey breast. Place the turkey breast, BREAST DOWN on top of the vegetables. Cut the other onion in half and place inside the turkey with 4 tablespoons butter. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and it is very tender. Remove the turkey from the crockpot and turn so it is breast up. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.

TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.

Simple Garlic and Herb Roasted Turkey

12-14 lb. turkey

1 stick butter, softened

¼ cup olive oil

3 Tablespoons assorted herbs (I used basil, rosemary, and parsley)

Zest of 1 lemon, plus the lemon itself

½ a yellow onion

1 celery stalk, chopped in long strips

One head of garlic, peeled

About ¼ cup Kosher salt

About 2 Tablespoons black pepper

Take the turkey out of the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 450 degrees. Prep your ingredients. In a medium sized bowl, stir together softened butter, olive oil, herbs, and lemon zest. Place the salt and pepper in a bowl and lay out all the other ingredients so they're ready to go. Rinse the turkey under cold water and make sure to remove any gravy packets and the giblets. Place the turkey on a roasting pan and pat dry with paper towels. Make sure to dry the top, inside the cavity, and the underside of the turkey. Grab a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity. Then take your fingers and work them under the skin and rub some butter under the skin of the breast as well. Sprinkle the salt and pepper evenly all over the bird and inside the cavity. Stuff the onions, celery, garlic and halved lemon in the cavity, then place the bird in the oven. Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 1½-2 hours. Take the bird out after 1½ hours and insert a thermometer into the thickest part of the thigh. (It's easiest to place your thermometer straight down right where the thigh and breast connect) You want the thigh to register 165 degrees before removing it. If it's at 150, you know you're getting close--check every 10-15 minutes from there. Remove the foil for the last 30 minutes of baking, unless it's getting too browned. Once the thigh registers 165 degrees, remove the turkey from the oven, and allow to stand for 30 minutes before carving.

Apple Cider Glazed Turkey Breast

4-5 lb turkey breast

½ cup sage leaves, minced

1 stick butter

4 teaspoons salt

1 teaspoon pepper

1 medium onion

6 cloves garlic

2 cups spiced apple cider

1 tablespoon honey


2 tablespoons flour

1 tablespoon apple cider vinegar

2 tablespoons milk

¼ cup spiced apple cider or chicken stock

Preheat the oven to 325 degrees F. Place the turkey breast, breast side up, on a rack in a roasting pan. In a food processor, combine the butter, sage, salt, pepper, onion, and garlic. Process to make a paste. Gently loosen the skin from the meat with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Cover and let sit overnight to marinade. In a sauce pan combine 1½ cups spiced apple cider with honey. Bring to a boil and let reduce to ½ cup.

When it cools it will become a syrup. Pour ½ cup spiced apple cider into the bottom of the roasting pan. Brush the turkey breast with spiced apple cider glaze. Roast the turkey for 1.5 to 2 hours, turning halfway and basting again with glaze, until the skin is golden brown and an instantread thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is overbrowning, tent with aluminum foil. When the turkey is done, transfer to a platter and cover with foil and allow it to rest at room temperature for 15 to 20 minutes.

While the turkey is resting strain the drippings into a sauce pan over medium heat. Add flour and whisk together. It will come together like a blob and the excess grease with remain separate. Carefully pour out the excess grease. Return to the burner and whisk in vinegar and milk, add apple cider or chicken stock until you reach desired consistency. Slice turkey breast and serve with gravy.

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