Caramelized Onion and Cranberry Stuffed Turkey Breasts

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YES! Option 1: You can make it and just store it in the refrigerator for up to 2 days. Then, slice the rolled stuffed turkey breast and place it in a baking pan. Cover and place in a 350-degree oven for 30 minutes or until heated through. Option 2: Make the rolled turkey breast but don't bake it.

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In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, and 2 Tbsp sage. Pour in 1/2 cup broth or a bit more until the stuffing is moistened but not wet.

My first turkey. Stuffed with onions and apples. Rubbed the whole thing

Skim fat from pan juices and reserve 1/4 cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total. Set pan to straddle 2 burners. Add 1 cup.

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Preparation. Step 1. Place turkey neck, heart and gizzard in large pot. Add 8 cups cold water and 2 celery stalks; bring to boil. Reduce heat to medium-low and simmer 1 hour.

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Step 1. First, make sure you're working with a fully defrosted turkey for this ( here's how to do it ). Remove the giblets package (the heart, neck, gizzard, and liver) from the inside cavity of the bird; they can be used later to make the base of your gravy. Then trim any loose skin or pieces and rinse out the inside of the bird under cool.

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Scrape the apples out of the pan into a small dish or onto a clean work space. In the same saucepan place the red onion, the remaining tablespoon of butter, and the olive oil. Cook over medium heat for 5-7 minutes until the onions are caramelly and sweet. Take the turkey patties from the fridge.

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Preheat oven to 425°. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside. Pat turkey dry with paper towels. In a small bowl, stir together butter, 1 tablespoon salt, chopped thyme, chopped sage, 1 teaspoon pepper, and minced garlic. Rub butter mixture under skin and on outside of turkey.

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Place the turkey breast side up onto a roasting rack that's set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery. Secure or truss the legs with kitchen string. Tuck the wings under the turkey. Brush the entire turkey with with melted butter. Roast your turkey for 1 hour 30 minutes.

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Step 9. Make the gravy. Remove the turkey and rack from the roasting pan and set aside to rest. Add the giblets, water and pan drippings with the apples and onions to a medium saucepan. Bring the mixture to a boil, reduce to a simmer and allow to cook for about 12-14 minutes then turn off the heat.

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Leave the wings and legs exposed.) of the Turkey (before the 500 degree roast). Remove molded aluminum foil and spray with nonstick cooking spray. Oil/Butter the turkey skin and roast at 500 degrees for 30 minutes. Apply hat, and drop the temperature to 350 degrees for the remainder of the cooking time.

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Open the turkey breast like a book and lay flat on the cutting board. Using a meat hammer, pound the breast flat so that it is an even thickness all over. Season with salt and pepper. Pre-heat oven to 375 F. Place stuffing on top of the breast and press in so that it sticks slightly.

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1. Rinse the turkey and pat dry. With your fingers, gently separate the skin from the breast. 2. Rub butter under the skin, inside the breast and neck cavities, and on the skin. 3. Combine the salt and spices. Sprinkle some of the mixture into the cavities, reserving the rest. 4.

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Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan. Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours.

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Lower oven temperature to 350°F, tent breast loosely with a piece of foil and roast 1 hour longer. Remove turkey from oven, remove foil and baste with pan juices. Arrange apples and onions around turkey and continue to roast (without foil covering) until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices.

Caramelized Onion and Cranberry Stuffed Turkey Breasts

Steps. 1. Heat oven to 325°. Prepare turkey for roasting, reserving giblets to make Giblet Stock if desired. 2. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Sprinkle 1 teaspoon of the onion salt in cavity. 3.

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Directions. In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake.