Boneless turkey breast recipes

There are hundreds of ways of preparing a meal using lean boneless turkey breast in fact the World Wide Web is full of boneless turkey breast recipes. Provided the breasts are cooked with plenty of flavouring and butter to keep them moist they make a highly tasty and nutritional meal.

Turkey breast meat is low in calories and rich in protein, boneless turkey breast meat can be roasted, slow roasted, grilled or baked. The white meat slices well and it is great eaten cold with a salad.

This is one of the most tried and trusted boneless turkey breast recipes that I know of and one that comes highly recommended.

INGREDIENTS:
Three pounds of boneless turkey breast
One medium sized Spanish onion
One bag of Chantenay carrots
One medium sized Parsnip
Two sticks of celery
Three or four cloves of garlic
Two dessertspoons of unsalted butter
A handful of fresh parsley
One tablespoon of wholegrain mustard
Two cups of chicken stock
Two dessertspoons of plain flour
A little Olive oil
A pinch of dried herbs
Salt
Four meat skewers

PREPARATION:
Many boneless turkey recipes are pretty straightforward to prepare as is this recipe.
Wash the turkey breast under cold running water
Peel the large Spanish onion and slice it ultra-finely (if you have a mandolin then slice it using that)
Skin the parsnip and dice it into small pieces
Top and tail the Chantenay carrots
Top and tail the celery sticks and dice them into one inch long chunks
Peel the cloves of garlic and press them
Place the flat leaved parsley on the chopping board and chop it very finely

METHOD:
Heat the oven until it reaches 350 degrees
Lay the boneless turkey breast on a spotlessly clean chopping board and smooth it right out flat
Put the butter into a small bowl and add the crushed garlic, parsley and a pinch of salt
Mix the butter, garlic, parsley and salt together until it forms a paste
Take a palette knife and spread the buttery paste along the inside of the turkey breast
(The breast will be cooked skin side up- so the buttery paste is rolled up inside)
Roll or fold the turkey breast (buttered side in) and secure the roll with the meat skewers
Take a large deep roasting pan and brush the inside over with a little Olive oil
Place the sliced Spanish onion and the Chantenay carrots in the pan
Add the diced celery and the diced parsnip
Place the vegetables in the roasting pan and sprinkle them with a pinch of dried herbs
Shake the vegetables so that they are covered in the oil and herbs
Place the roasting pan into the oven and let the vegetables start to cook
Take a large heavy bottomed frying pan and put a dash of Olive oil into it
Heat the oil until it is quite hot
Lay the rolled turkey breasts in the hot oil
Use a pair of tongs to keep turning the rolled turkey breast in the hot oil
After a few minutes the breast meat will seal and the surface of the meat will turn white and then golden
Take the roasting pan full of vegetables out of the oven and lay the hot turkey breast on top of the vegetables
Place the roasting pan back into the hot oven and let the meat and vegetables cook through
Open the oven every ten minutes and turn the rolled breast
The turkey breasts will take about an hour to cook but they must be tested using a meat thermometer
After about forty minutes take a meat thermometer and place in into the breast meat, plunge the thermometer right into the centre of the meat. When the temperature reaches 165-170 degrees in the centre of the meat then it is cooked through
The garlic butter in the middle of the meat will have infused the breast meat making it moist and tender
Take the cooked breasts from the roasting pan; place them on a meat plate and leave them to rest for thirty minutes
Take a small knife and use the point of the knife to check that all of the vegetables are cooked through
Add the chicken stock to the roast vegetables and let them cool off slightly
Put the plain flour into a small bowl and add a little cold water, mix the flour and water into a smooth paste
Add the paste to the stock in the pan and stir until the sauce thickens.
Heat the grill
Rub the Wholegrain mustard over the turkey breast and place the meat on a metal tray
Put the meat under the grill and keep it under the heat until the mustard is crisp
Remove the meat from underneath the grill, place it on the meat plate and carve it into thick slices
Take a large spoon and heap the vegetables and sauce over the cooked turkey breast.

Interesting boneless turkey breast recipes are few and far between; this recipe is one of my favourites. The moist turkey is infused with garlic and parsley and the butter keeps the white meat moist and tender. The skin on the meat has been covered in wholegrain mustard which adds to the taste. The roasted vegetables are sweet and tender and the sauce adds sweet moisture. It is good if you can remember to take the roasted vegetables out of the oven before they become too soft, many diners prefer to eat their vegetables Al dente. The carrots are sweet so they add flavour; the small amount of diced parsnip adds an extra dimension and the celery adds a little kick to the dish. If your family have favourite vegetables that can be roasted then try adding their favourites to the dish, a little experimenting never does any harm. This is the perfect dish for a family supper and one of the best boneless turkey recipes that I have ever come across. I hope that you enjoy this special supper dish.

induzvalley Author

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