GLAZED TURKEY BREAST RECIPE FOR THANKSGIVING
This Glazed Turkey Breast Recipe is perfect for your upcoming Thanksgiving #Friendsgiving celebrations! The turkey is brined with Truvia Brown Sugar Blend so the meat is flavorful and juicy on the inside, and it's also brushed with an Orange Rosemary Marmalade on top. Get a free sample of Truvia Natural Sweetener here: and check out Kitchy Kitchen ( and Studio DIY’s ( Truvia Friendsgiving recipes as well!
Orange Glazed Turkey Breast Recipe
Yield: Serves 3-4 people
Ingredients:
For the brine:
8 cups water
1/2 cup salt
1/4 cup Truvia Brown Sugar Blend
1 tbsp black peppercorns
2 sprigs fresh rosemary
8 cups ice
1 turkey breast half, about 2.5 lbs, weight
For the glaze:
1/2 cup orange marmalade
2 tbsp Truvia Brown Sugar Blend
2 tbsp fresh orange juice
1 tbsp balsamic vinegar
1 tbsp chopped rosemary leaves
1/2 tsp salt
Directions:
Make the brine by combining the water, salt, Truvia Brown Sugar Blend, black peppercorns, and rosemary in a large pot. Bring to a boil over high heat, and cook for a couple minutes until everything is dissolved. Remove the pot from the heat, and let it sit for 15 minutes to cool slightly. Stir in the ice, and make sure the brine has a temperature of less than 40 degrees F (if there's still ice floating in the liquid after a few minutes, it's properly chilled). Add the turkey breast to the brine, and refrigerate for 4 hours.
Preheat the oven to 425 degrees F.
Remove the turkey from the brine and place on a sheet tray. Pat very dry with a paper towel, then sprinkle the top with salt. Roast for 20 minutes, and in the meantime, make the glaze. In a small bowl, stir to combine the orange marmalade, Truvia Brown Sugar Blend, orange juice, balsamic vinegar, rosemary, and salt.
After the turkey has cooked for 20 minutes, remove it from the oven and turn the temperature down to 350 degrees F. Brush the turkey generously with some of the glaze, then return to the oven to cook for 40 minutes. Remove the turkey breast again, brush with more glaze, then roast for 15 more minutes, until the internal temperature reads at least 160 degrees F.
Remove the turkey from the oven and let it rest in the pan for 15 minutes, so the juices can redistribute throughout the meat. Slice the turkey into thick pieces, and enjoy!
This video is sponsored by Truvia brand.
Gressingham Duck With Madeira & Cherry Sauce | The F Word
Gordons shows how to make Gressingham Duck with Madeira & cherry sauce.
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Best Roast Duck Recipe - How to Cook a Duck with an Orange Marmalade Glaze
Here is the Best Roast Duck Recipe to learn How to Cook a Duck with an Orange Marmalade Glaze. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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0:00 Introduction
1:12 Ingredients for Making a Roast Duck
3:44 How to Roast a Duck
17:12 How to Make Orange Marmalade Glaze
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roast Duck Breast With Dried Cherries and Port
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Ingredients
2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
Directions
Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
When ready to cook the duck, preheat the oven to 375 degrees F.
Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
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Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Black Raspberry Glazed Chicken With Wild Rice Stuffing Recipe
Black Raspberry Glazed Chicken With Wild Rice Stuffing Recipe
How to make a Turkey Brine | Turkey Brine | Thanksgiving
How to make a Turkey Brine | Turkey Brine | Thanksgiving - This is a easy to follow video to show you how to make a Turkey Brine (part 1). The next video (part 2) is how to Smoke a Turkey that was Brined by this recipe. Also to show you just how juicy the Turkey is and to compare it to injecting. So if you've never done any Turkey Brining before, please give this method a try!
Ingredients
1 Gal of Veg Broth
1 cup of Kosher Salt
1/2 cup of Light Brown Sugar
1 Tbsp Whole Black Peppercorns
1/2 Tbsp Allspice Berries
1/2 Tbsp Ginger
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