easoned butter directly on the turkey breast. Rub the rest of the
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
>turkey breast. Even when I purchase a brined turkey breast
25 degrees.
Rub the turkey breast inside and out with the
ason both sides of each turkey breast half with salt and pepper
Place the turkey breast in a shallow roasting pan.<
pper in a bowl. Place turkey breast with skin side up into
egrees F.
Rinse the turkey breast and pat dry. Pull the
et aside.
Put the turkey breasts on a work surface
il cooking spray.
Rub turkey on all sides and under
Thaw turkey breast in refrigerator.
Wash and dry well.
Rub outside well with salt and pepper.
Also sprinkle some on the inside.
Fill cavity with chunks of celery and onion.
Wrap breast good and tight with aluminum foil.
Put in crock-pot.
Add 1 cup of water.
Turn to high for about an hour.
Reduce to low and cook all night.
You will have lots of good broth and the turkey breast will be nice and juicy and tender.
he meat of the turkey breast.
Place the turkey breast into a large
loosen the skin from the turkey breast and rub the spice mixture
Preheat oven to 325\u00b0.
Brush the turkey with melted butter and sprinkle with salt and pepper.
Place skin side up on a rack on a shallow roasting pan, 20 minutes of roasting time per pound. Roast, uncovered, basting occasionally, with the rest of butter mixed with wine.
Let stand the roasted turkey for a few minutes before carving.
Cut into thin slices.
It can be served warm with a Bearnaise sauce or cold with a sauce made up of half sour cream and half mayonnaise and parsley.
arlic. Set saide.
Rinse turkey breast and pat dry. Gently loosen
arge enough to hold the breast/s and veggies (do not
Preheat oven to 375\u00b0.
Rinse the turkey breast and pat dry.
In a small bowl, combine the oil, garlic, herbs, salt, and pepper; rub the mixture onto the turkey breast.
Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from bone, reads 165\u00b0, 1 to 1 1/4 hours.
Let rest, covered with foil, for 10 minutes before carving.
Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips.
Slice Dietz & Watson Originals Turkey breast into thin sliced strips.
Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips.
Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices.
Roll cucumber and place toothpick in the middle to hold the roll together.
Serve with Ranch Veggie Dip for dipping.
Preheat oven to 350\u00b0. In small bowl, blend all ingredients except turkey. Let stand 5 minutes. In roasting pan, place turkey, breast side up. Brush soup mixture onto turkey; tent with aluminum foil. Roast 1 hour, basting once. Remove foil and continue roasting 1 hour or until meat thermometer reaches 175\u00b0. Let stand, tented with aluminum foil,
10 minutes. Makes about 6 servings.
Use a 5-6 quart slow cooker.
If desired, remove skin from the turkey breast.
In a small bowl, combine the pepper, salt, cayenne, onion powder, paprika, thyme, nutmeg, and rosemary.
Rub the mixture all over the turkey.
Place the turkey into the slow cooker.
If you have any extra mixture left in the bowl, sprinkle it on top.
Add the chicken broth.
Cover and cook on low for 6-8 hours, or on high for 4-5 hours.