How To make Apricot Turkey
1/2 c Brown rice vinegar
2 ts Molasses
2 tb Onion; grated
4 To 6 lb. turkey breast
-- cut in 1" cubes 1 tb Vegetable oil
2 Garlic cloves; minced
1 c White grape juice
1/2 c ;Water
1 tb Lemon juice
1 ts Freshly grated ginger
8 oz Dried apricots; slivered
2 tb Minced fresh cilantro
Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro. Serve over steamed rice. Yield: 10 to 12 servings. From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Chester, CT: The Globe Pequot Press, 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by Cathy Harned.
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Jamie's Perfect Christmas Stuffing
Check out Jamie's favourite stuffing recipe -- perfect for Christmas Turkey. Made with diced pork shoulder, smoked bacon, sage, nutmeg and chesnuts, it can be baked in a separate dish or in your turkey. Simply scrumpcious!
How do you like to make your stuffing? We'd love to hear your ideas so please share them with us in the comments box below!
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Cook and Prep Turkey |
Roast Potatoes |
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Barefoot Contessa’s Herb-Roasted Turkey Breast | Barefoot Contessa: Cook Like a Pro | Food Network
Ina's turkey breast could not be easier to make! There's no need to carve the entire bird.
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Herb-Roasted Turkey Breast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 40 min
Prep: 25 min
Inactive: 15 min
Cook: 2 hr
Yield: 6 servings
Ingredients
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Directions
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
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Barefoot Contessa’s Herb-Roasted Turkey Breast | Barefoot Contessa: Cook Like a Pro | Food Network
Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Miso & Apricot Glazed Turkey Roast
Miso and Apricot Glazed Turkey
Thanksgiving may be over but turkey is delicious all year long!
Recipe at:
APRICOT TURKEY STUFFING with bacon - By www.recipe30.com
A little fruity with bacon, onion and buttery crust.
Get full recipe here recipe30.com
A simple and delicious way to stuff your turkey plus have enough to bake a crispy side dish.
Apricot Glazed Turkey (Thanksgiving Edition)(Episode 210)
Apricot Glazed Turkey
Ingredients:
10-12 Pound Turkey
Salt
Pepper
Garlic Gloves
Scallions
Chopped Onions
Paprika
Butter (Soften)
Canola Oil
Turkey/Meat Injection
For the glaze
Apricot Preserves
Lemon Juice
Lemon Zest
Brown Sugar
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