Saturday, November 10, 2012

The easiest way to cook a thanksgiving turkey

Healthy Thanksgiving Recipes Part 2: Easy Turkey
By: Chef Cristian Feher

Click here to watch video.
This recipe is dedicated to those who love Thanksgiving turkey, but don't have the time, skill, or patience to roast a whole turkey.

Last week I showed you how to make healthy stuffing using Ezekiel bread or sprouted grain bread. You will need to make up a small batch of it for this recipe.

The easiest thing - turkey-wise - is to stuff and roast a breast. You can buy boneless turkey breasts at your local grocery store. They are big, and can serve 3 to 4 people on average for a 2-3Lb breast. 

The breast that I prepared for this recipe was even cooked in a toaster oven at 400 for 40 minutes, and took under 5 minutes to prepare. Easy!

Yields: 4 servings

- A 3Lb boneless turkey breast (skin-on)
- 1 to 2 cups of Ezekiel bread stuffing (see recipe)
- Goya brand Adobo seasoning

NOTE: If you're in the habit of cutting down on fat by removing turkey or chicken skin from your breasts, you may want to wait until just before eating it to remove the skin. Taking the skin off before cooking, will cause your meat to become dry in the oven. So you want to leave the skin on during the cooking process so that the meat will retain more moisture.


1. Put the breast skin-side-down on a cutting board. You should see the tenderloin of the turkey breast, which is a big tongue-shaped flopply piece of meat which is connected to the breast on one side. Just flop that over to the side without disconnecting it. Cut a pocket along the other side of the turkey breast (opposite from the tenderloin) so that you create a pouch. 

2. Fill the "pouch" with stuffing. As much as you can fit, without over-doing it. Tuck it in there. Then flop the tenderloin over the stuffing and place the breast skin-side-up on a non-stick baking sheet.

3. Rub the skin with a little olive oil and sprinkle with Adobo seasoning. 

4. Bake at 400 for 30-40 minutes or until internal temperature is 165-170.

5. Let it rest for a few minutes before carving into slices and serving! 

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Rosle Stainless-Steel Digital Oven and Meat Thermometer (Google Affiliate Ad)

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