braised turkey breast dutch oven

This Woman's Way to Roast the Perfect Chicken + My Stressfree Carving-for-Dummies Methodology, how to oven-braise a turkey breast without a Dutch oven. If you have a TypeKey or TypePad account, please Special Equipment List:  cutting board; chef's knife; 2-cup measuring container; 13" x 9" x 4" disposable aluminum roasting pan; wire rack; poultry shears (optional); small bowl or ramekin; pastry brush; heavy duty aluminum foil; 1-quart fat/lean separator; 2-quart saucepan; wire risk. It takes all the sport out of cooking. Arrange a rack in the middle of the oven and heat to 350°F. Yield: 3-3/12 cups gravy. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Preheat a cast iron skillet to medium heat. When breast has braised according to the specified amount of time, remove it from the oven. Pre-heat oven to 350 degrees. Sometimes it arrives at the dinner table in the form of a simplified turkey dinner with gravy, other times it arrives at the table in the form of turkey à la king, turkey tetrazzini, turkey divan, classic hot brown sandwiches, turkey chef salads, or cold turkey sandwiches. I've got a few different brands, and, as a seasoned chef, trust me, past the price differential, there is no discernible difference between any of these brands. Lift up the pan and pour the flavorful drippings into a 1-quart-sized fat/lean separator. There's simply no reason to make an already heavy pot heavier by adding a turkey breast, especially when I won't be impressing anyone by serving my turkey out of it. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Add the garlic and cook for a minute more. On lowest rack of 450º oven, time and cook tightly-covered turkey breast as follows: 1 hour, 30 minutes (for a 3-3 1/2-pound split, turkey breast half), 1 hour, 45 minutes (for a 4-4 1/2-pound split, turkey breast half), 2 hours (for a 5-6-pound whole turkey breast), 2 hours, 15 minutes (for a 6-7-pound whole turkey breast), 2 hours, 30 minutes (for a 7-8-pound whole turkey breast), 2 hours, 45 minutes (for an 8-9-pound whole turkey breast), 3 hours (for a 9-10-pound whole turkey breast). Plan B:  When breast has braised according to the specified amount of time, remove it from the oven. 2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total), 2 skin-on, bone-in turkey thighs (about 3 pounds total), 1/4 pound pancetta or bacon, cut to 1/2-inch pieces, 2 leeks, white and light green parts, thinly sliced, 1/4 cup coarsely chopped fresh sage leaves, 1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped), 3 medium sweet potatoes, peeled and cut into 2-inch cubes. Remove dark meat (2 thighs, 2 drumsticks and 2 wings) from refrigerator, saving the breasts for later. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. Add some extra turkey to your holiday feast or create a delicious family meal with these super-easy braised turkey legs. Add chicken in batches; cook 2-4 minutes on each side or until browned. If you've got one, flaunt it, but, if you don't, and don't have a budget to support the purchase, worry not. in 03) Entrees & Main-Dish Casseroles, 15) With Love from Melanie's Kitchen: Techniques, Basic Recipes, My Soup Stocks & an Occasional Oration, 19) Just Kid-Friendly & Family-Style Food, Technorati Tags: Roasting is a cooking method that uses dry heat. What did I do wrong? Heat a large Dutch oven over high heat. Rinse turkey and pat dry. Insert a wire rack in a 13" x 9" x 4" disposable aluminum pan to which 2 cups chicken stock, 1/2 cup diced onion, 1/2 cup diced celery and 3-4 small fresh rosemary sprigs have been added. Heat a large Dutch oven over medium high heat. Place turkey over rice mixture and sprinkle turkey generously with paprika. Place turkey … https://www.kosher.com/recipe/rosemary-braised-turkey-breast-6369 Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. ~Step 1. Your comment has not yet been posted. In my kitchen, turkey has never been a once-a-year celebratory meal complete with pomp and circumstance. As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments. https://www.allrecipes.com/recipe/229661/roasted-turkey-breast-with-herbs I roast chickens. Cut off root ends of garlic cloves. How about some wings? Stir in the leeks and celery, season with 1/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Place the turkey pieces skin-side up on top of the greens. Add thyme and lemon juice to vegetables and cook over medium heat for 10-12 minutes, stirring occasionally. Your comment could not be posted. You will need at least a 7-quart Dutch oven for this recipe. butter, celery, chicken stock, flour, how to oven-braise a turkey breast without a Dutch oven, onion, oven-braised turkey breast, oven-braised turkey breast with gravy, pepper, poultry seasoning, rosemary, salt, turkey breast, whole turkey breast. https://dev-recipes.instantpot.com/recipe/braised-stuffed-turkey-breast https://www.tasteofhome.com/collection/dutch-oven-chicken-recipes Considering the increasing scarcity, not-to-mention skyrocketing prices of beef and pork products, people are in search of relatively inexpensive alternatives that can feed an entire family. Put the olive oil in a large skillet over medium-high heat. Preparation. What's the best way to cook it? Add the turkey skin-side down without crowding the pot and working in batches if necessary. Newsflash. That said, aside from our Turkey day celebration, for the rest of the year it's a whole turkey breast that I choose to use, and, I never, EVER, bring out one of my fancy Dutch ovens to do the job. Preheat oven to 300 F and adjust a rack to the middle row. Rating: (1 rated) Recipe Yield: Serves 4 to 6 . Le Creuset, Staub, Lodge, Cuisinart, AmazonBasics, to name a few, they're all excellent products that all do the same thing and they do it well. Please try again. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Increase heat to medium and whisk until mixture is thick, pasty and foamy. A whole turkey breast is one wise-choice item, but, based on the questions coming to me via KE recently, many first-time stay-at-home-full-time cooks find themselves overwhelmed, intimidated and confused by a product they've passed by more times than they'd like to admit. Sign Out, (You can use HTML tags like and to style your text. Transfer to a plate; set aside. Why? Mouthwateringly moist, fork-tender all-white meat turkey breast: Oven-Braising a Turkey Breast without a Dutch Oven:  Recipe yields instructions to oven-braise one whole turkey breast and make 3-3 1/2 cups gravy/6-8 servings. The answers:   The best way to cook a turkey breast is to oven-braise it. If you typically roast a turkey breast in a baking pan, try it in one of Le Creuset’s round French ovens. Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. Combine the salt, sugar and water in a bowl and mix thoroughly. While braising is usually done in an expensive pot called a "Dutch oven", when it comes to braising a turkey breast, there's no need to throw down your trust fund to purchase one. Better yet, how about some turkey wings? Rub the chicken breasts with this mixture. Adjust heat to a steady simmer, while continuing to whisk constantly, and cook until gravy has has thickened to your liking and coats the back of a spoon, about 2-3 minutes. My recipe for turkey breast + drippings to make plenty of gravy: 1  whole thawed turkey breast, at or close to room temperature, freshly-ground sea salt and peppercorn blend. Have fun! The process starts on the stovetop (in a Dutch oven), where it is seared in fat or oil, to seal in the juices (in the case of an oven-braised turkey breast, there is no need for this cumbersome task). Using tongs, lift out the turkey breast and set aside. As pictured above, whisk in 1/4 cup all-purpose flour and 1 teaspoon poultry seasoning. Oven-roasted turkey, oven-braised turkey breast, and, poached turkey tenderloins get served a few times a year. Generously season the breast with freshly-ground sea salt and peppercorn blend. 10. Finely chop the onion and set aside separately from the previous vegetables. After discarding the fat portion, there will be 3-3 1/2 cups of very nicely-seasoned drippings (which may be refrigerated or frozen for a later date). Pat the turkey pieces completely dry with paper towels. View an alternate. Mix 1/4 cup of coconut cream with coarsely powdered whole spices and salt, rub all over the turkey breasts. Cover top of Dutch oven with foil and lid. Pour the stock into the pot. You don't have javascript enabled. Pat it dry with a paper towel and insert the breast into a 3-gallon resealable plastic bag. Preheat oven to 375 degrees F. Press down to crack or remove breast and rib bones on turkey breast, if necessary to fit pot. I have roasted many chickens in my life, and, I've been roasting chickens since before some of you were born. Allow to rest, covered, for 30-45 minutes prior to uncovering, removing the turkey meat from the breast bones, slicing and serving. Add the turkey back to the pot on top of the vegetables. 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