Turkey breast done temp how to#
How to Make Roasted Bone-In Turkey Breast Place a few sheets of paper towels under the breast to collect excess moisture. Let turkey breast sit at room temperature 30-40 minutes before roasting. Drain juices and dry the breast with paper towels. Remove the turkey breast from the plastic package. When thawed, keep in the refrigerator until ready to cook, for up to several days. Place unopened frozen turkey breast in a large bowl or tray in the refrigerator for 1-2 days, or until thawed. Most supermarkets sell them this time of the year near whole turkeys. Gently roll into 16 to 18 1½-inch balls, placing on a plate as they are made.Preparing Bone-In Turkey Breast for Roastingįor this specific recipe, you’ll need six to seven-pound bone-in and skin-on turkey breast. Mix in onions, salt, pepper, paprika, cumin, mint, cinnamon, sumac, cayenne, tomato paste and egg until combined. Soak bread with hot water in large bowl until water is absorbed. ¼ cup reserved Sautéed Onions (see recipe), finely chopped.7-8% fat ground turkey (not turkey breast)
Use remainder as filling and garnish for assembled dish. Reserve ¼ cup for Turkey Meatballs recipe. Sauté 1-2 minutes until garlic is golden. Sauté, stirring occasionally, 10-12 minutes until onions are golden. Heat oil in large skillet over medium-high heat. Bake 10-15 minutes until slices are soft and browned. Combine salt, pepper, mint, sumac, cumin and cayenne in small bowl with remaining oil. Cover baking sheet with parchment paper or foil. Drizzle with pomegranate molasses and scatter tomatoes on top, if using. (Overcooking will overthicken the sauce.) Serve from the baking dish garnished with remaining sauteed onions, fresh mint and green onions. Sprinkle with dried mint, sumac and paprika.īake 30-35 minutes until meatballs are cooked (no pink in center) and sauce is bubbling and creamy. Spoon some sauce over meatballs and pour remainder into pan. If necessary, stir in more in ¼-cup increments until sauce is smooth, thin and pourable. Add 1 cup broth, stirring with fork until smooth. Mix tahini with lemon juice, garlic and salt in a medium bowl. Oil the inside of a deep 8×8-inch baking dish. About 1½ to 2 cups chilled vegetable broth or water.Roasted Eggplant Slices (see recipe below).Turkey Meatballs Baked in Tahini Sauce with Eggplant and Onions Serves 4 Serve this creamy, rich-tasting entrée with couscous or rice, alongside a tangy salad. Just bring to room temperature, sprinkle water on top, cover with foil and bake at 350 degrees until warm (about 20 minutes). Once the entrée is initially baked, you can refrigerate it - ungarnished - in its pan for up to two days. Just be sure to let the ingredients reach room temperature before assembling the dish. The prepared eggplant and onions can be refrigerated for up to three days ahead of time, and the raw meatballs can be refrigerated overnight. There are several ways to squeeze in the prep time for this dish. I’ve combined some of my favorites - roasted eggplant, sautéed onions, turkey meatballs and tahini sauce - in this take on siniyah, a Middle Eastern dish with Palestinian roots.
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