Gobble gobble gobble

Last night, while scavenging the freezer for something to make for dinner, I found a turkey breast tucked away in the back of a draw.

I forgot I had it and we haven’t had turkey in a while so there was all kinds of excitement.

Except… I always make turkey breast in a tomato and red wine sauce and that sounded boring. So I created a new recipe.

 

Sweet Chili Turkey
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 large turkey breast. Mine was skinless and boneless but it would work with skin too.
  2. 1 medium onion, sliced into rings
  3. 3 cloves of garlic, roughly chopped
  4. 1 tablespoon sweet chili flakes
  5. Olive oil
  6. Lemon juice
Instructions
  1. Pre-heat the oven to 180C.
  2. In a pirex dish or oven proof dish with a lid, place the turkey breast skin side up if you are using one with skin.
  3. layer the onion around and on top of the turkey.
  4. Sprinkle the garlic and sweet chili over the top of the breast.
  5. Drizzle the oil and lemon juice to taste over the breast.
  6. Cover and bake for 50 minutes.
Notes
  1. If you use a breast with skin, remove the lid and cook for a further 10 minutes so the skin gets crispy.
  2. The turkey came out moist and delicious and the lemon juice and olive oil made a nice sauce to pour over rice or couscous.
A Bit of This A Bit of That http://gnatj.com/

Roast Turkey Breast

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.

Roast Turkey Breast
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. Skinless, boneless turkey breast
  2. Oil
  3. Red wine (I used a merlot that had been given to us as a gift)
  4. Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  5. Tomato paste
  6. Hot water
Instructions
  1. In a roasting dish place your turkey breast and sprinkle with the spice(s). Use as much or as little as you like, this is to your taste.
  2. Drizzle a little bit of oil over the top of the breast.
  3. Splash a little of the wine over the breast.
  4. Cover with foil and place in the oven for 20 minutes at 180°C.
  5. While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce. The more sauce you make the more sauce you will have when its done cooking.
  6. After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  7. Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  8. Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  9. The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
  10. Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  11. Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
  12. Serve with rice or quinoa. I used black quinoa and it was delicious
Notes
  1. This amount of turkey served with grains and a salad was enough to feed 8 people.
  2. We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!
A Bit of This A Bit of That http://gnatj.com/