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2011-11-24 digital edition

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2011-11-24 / General Stories

From the Chef’s Corner

by Chef Deedle

Braised Turkey Breast

Holiday entrées call for something a little extra. It might be a special cut of meat or maybe just an unusual way of preparing the same basic fare. For those with a hunter in the family, it might be wild game saved for the occasion. No matter what your preference, you want something special for the holiday table.

1 (5 to 5 ½ lb) boneless turkey breast
2 Tbsp vegetable oil
1 ½ tsp salt
1-2 tsp ground sage
½ tsp white pepper
½ tsp paprika
1 medium onion, sliced
1 small garlic clove, crushed
¾ cup apple juice
1 large turkey size bag








Rub turkey breast with oil; sprinkle with salt, sage, paprika and pepper.

Place onion and garlic in a lightly greased 13x9 inch baking pan or Pyrex dish; place turkey breast on onion and garlic. Bake at 425 degrees for 30 minutes; remove from oven. When cooled enough, pour turkey into a large turkey baggie that has been sprinkled with 2 tablespoons flour.

Pour apple juice over turkey; tie baggie. Bake for 2 hours at 325 degrees until thermometer registers 185 degrees. Transfer turkey to serving platter. Serve with drippings.

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