What is your best recipe for cooking a whole turkey breast?

Answer 1

Simple- Durkee Grill Creations spice mix for chicken then put it in a Reynolds oven bag.( Half the cook time.)Very easy and Very good.

Answer 2

Turkey Breasts Marsala

Ingredients

(6 servings)

6 Turkey breast fillets
1/4 ts Dried basil (substitute raspberries for Suzze)
1/4 ts Dried oregano (substitute cranberries for April)
1/4 c All-purpose flour
3 tb Butter
6 tb Dry Marsala
6 tb Chicken stock (substitute squid for Sandy)
1/4 ts Salt
1 pn Of pepper
1 tb Chopped fresh parsley (garnish)


Instructions

Lay each turkey slice between 2 pieces of waxed paper and pound thin with flat side of a large knife. Dip into a mixture of basil, oregano, and flour.
Heat butter to sizzling in large skillet. Saute' turkey breasts until golden brown, 2 to 3 minutes on each side.
Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes, turning once. Pour pan juices over, garnish with parsley and serve immediately. Serves 6.



Honey-Apple Glazed Turkey Breast

Ingredients

(12 servings)

1/3 c Honey
1 tb Dry Mustard
1 (6 Oz.) Can Frozen Apple
Juice Concentrate, Thawed
& Undiluted
1 (6 1/2 To 7 Lbs.) Turkey
Breast Skinned


Instructions

Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing.

Answer 3

I love this recipe............

Deep-Fried Turkey Recipe

Ingredients
4 to 5 gallons vegetable oil
1 whole turkey (12 to 15 pounds), at room temperature
Cayenne pepper (optional)


Instructions
Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

When the oil reaches 375 degrees F., pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180 degrees F.

Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack.

Allow it to rest for 20 minutes before carving.

Yield: 20 servings

Answer 4

Deep fry it! Once you deep fry, you'll neve go back to roasted.
http://www.google.com/search?q=deep+fried+turkey

Answer 5

go to allrecipes.com!

Answer 6

Here are a couple yummy ones I've tried from foodnetwork.com

Seared Turkey Breast w/Veggies and Chardonnay Gravy:

1 (4 pound) bone in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour
Preheat oven to 375 degrees F.
Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

Linguica-Stuffed Turkey w/Buttered Noodles:

1/4 cup plus 1 tablespoon olive oil, plus 2 tablespoons
1/2 cup finely chopped onions
1 tablespoon minced garlic
1 1/2 cups finely chopped green onions
1 teaspoon Essence, plus more for dusting turkey, recipe follows
1/4 cup chicken broth, or canned chicken stock
2 tablespoons melted unsalted butter
1 1/2 cups fresh bread crumbs
1/2 cup finely chopped parsley
1 tablespoon chopped fresh sage
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper
1 (3 pound) boneless, skinless turkey breast (a 6-pound breast may be halved)
1/2 pound linguica sausage, recipe follows
Buttered Egg Noodles, recipe follows
In a medium skillet over medium-high, heat 1/4 cup of the olive oil and, when hot, add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, scallions, Essence, and chicken broth, and cook, stirring, for 1 minute longer. Add the melted butter, bread crumbs, parsley, sage, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and cayenne pepper, and mix well. Transfer to a mixing bowl to cool slightly.
Preheat the oven to 400 degrees F.

Place turkey breast half on a flat work surface covered with plastic wrap and, using a sharp knife, cut a deep slit all the way down one side, being careful not to cut through to the other side. Fold the flap of turkey outward so that the breast resembles an open book. Place a second piece of plastic wrap on top of the turkey, then use a meat cleaver or other heavy object to pound the breast to a uniform 1/2-inch thickness.

Season the inside of the turkey breast with 3/4 teaspoon of the salt, 1/2 teaspoon freshly ground black pepper, and Essence, to taste. Spread the breadcrumb mixture over the top of the breast to within 1/2-inch of the edges. Place the sausage link lengthwise over the stuffing. Carefully fold one edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 1-inch intervals with kitchen twine. Rub the outside of the turkey breast with the 1 tablespoon of olive oil, then season with the remaining 3/4 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.

Heat a large oven-proof skillet over high heat. When hot, add the remaining 2 tablespoons of olive oil, and when hot, sear the stuffed turkey breast, turning occasionally to brown on all sides, about 4 to 6 minutes. Transfer the skillet to the oven and cook for 30 minutes, or until juices run clear and the turkey reaches an internal temperature of 165 degrees F.

Remove from the oven and let rest for 15 minutes. Remove the kitchen twine, slice into 1/2-inch slices, and serve with buttered egg noodles.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Homemade Linguica Sausage:
2 1/2 pounds pork butt, cut into 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white pepper
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple cider vinegar
1 teaspoon vegetable oil
Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Form the meat into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

Yield: 2 pounds

Buttered Egg Noodles:
12 ounces egg noodles
3 tablespoons unsalted butter
1 teaspoon minced fresh sage
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1/2 teaspoon salt
3 tablespoons freshly grated Parmesan
In a large pot of boiling salted water, cook the noodles until tender. Drain in a colander and return to the pot.
In a saute pan, add the butter and cook until lightly brown, about 5 minutes. Add sage, parsley, chives, and salt and cook 1 minutes. Finish with Parmesan cheese.

Turkey Pot Pie

Biscuits:
4 1/2 cups all-purpose flour
2 1/4 tablespoons baking powder
4 1/2 teaspoons sugar
3 teaspoons fine salt
3 3/4 cups heavy cream, chilled
Filling:
1 (5 to 6-pound) bone-in turkey breast
6 cups chicken stock
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups quartered cremini mushrooms
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh flat-leaf parsley

Make the Biscuits: In a large bowl, whisk together the flour, baking powder, sugar, and salt. While stirring with a wooden spoon, slowly pour the cream into the center of the bowl, and continue mixing until a dough just forms. Transfer the dough to a lightly floured work surface and roll into a 3/4-inch thick rectangle. Cut the dough into 6 large, equal-sized squares and transfer them to a parchment paper-lined baking sheet. Refrigerate until ready to use. (The biscuit may be prepared up to day in advance.)
Make the Filling:
Preheat the oven to 350 degrees F.

Place the turkey breast in large roasting pan, cover with the chicken stock, and season with salt and pepper, to taste. Roast until just cooked through and an instant-read thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to plate and let cool. Pull the turkey into small pieces and set aside.

Transfer the chicken stock to a saucepan, bring to a boil, and reduce to 1 1/2 cups.

Melt 2 tablespoons of the butter in a small saucepan. In another roasting pan, toss together the carrot, rutabaga, parsnip, and turnip with the butter and season with salt and pepper, to taste. Roast until browned and tender, about 35 to 40 minutes.

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Set aside.

Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over medium heat. Add the flour and cook, stirring, for 5 minutes. Add the reduced chicken stock, bring to boil, lower the heat and simmer for 15 minutes.

While the sauce is simmering, bake the biscuits until golden brown, about 15 minutes.

Stir the cream into the sauce and return to a boil. Stir in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and parsley. Season the filling with salt and pepper, to taste. (The filling may be prepared up to 3 days in advance, and reheated before serving.)

Divide the hot filling among 6 warmed 12-inch wide bowls. Place a biscuit in the center of each and serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.