Chapter 13

Master Roast Turkey Breast Recipes

In This Chapter

Preparing Master Roast Turkey Breast

Using cooked turkey breast in classic favorite entrées

Recipes in This Chapter

Master Roast Turkey Breast

Quick Turkey Gravy

Turkey Potpie

Turkey and Dumplings

Turkey Croquettes

Stovetop Turkey Divan

Turkey Chop Suey

Easy Turkey Tetrazzini

Sliced Turkey with Piquant Tuna Mayonnaise

Cobb Salad

Confetti Pasta and Turkey Salad

W hat could be better than slicing up some vegetables and placing them in a slow cooker with a turkey breast? This combination of ingredients will cook up on its own for the rest of the day, giving you enough juicy, tender, flavorful meat for making up to four dinnertime entrées. And if that’s not good enough, we also throw in ten surefire non-slow cooker recipes that take less than 60 minutes to prepare! Dinnertime has never been easier!

Master Turkey Recipe to the Rescue

Americans like turkey. In fact, U.S. per-capita consumption of turkey has increased 64 percent over the past ten years to about 18 pounds annually. Part of this increase is due to the new turkey products readily available nationwide. No longer must we purchase a large turkey big enough to feed an army when all we may want is some sliced turkey breast cutlets or a pound of lean ground turkey. Parts like wings, drumsticks, and whole turkey breast on the bone are as commonplace today as the sirloin steak of the 1960s. And turkey is extremely accommodating when cooked in a slow cooker, especially the breast meat, which often comes out dry and stringy when roasted in an oven.

Roasting a golden brown turkey breast

Slow cooking basically braises the turkey breast in its own juices without any browning. For a golden brown breast, follow these steps:

1. Prepare the Master Roast Turkey Breast (see the recipe later in this chapter) as indicated up to Step 3. Do not place the turkey in the slow cooker yet.

2. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Add the prepared turkey breast and cook, turning with two large kitchen spoons until evenly browned all over, about 10 to 15 minutes. Remove and place in the slow cooker. Proceed with Steps 4 to 6 of the Master Roast Turkey Breast recipe.

Because the slow cooker slowly braises — simmers the meat in the cooking liquid — as it cooks, normally dry white meat comes out tender and moist, making it the perfect ingredient for preparing many classic turkey dishes like potpie, croquettes, and Turkey Divan. Simply prepare the Master Turkey Breast Recipe that follows, cut up or slice the cooked meat, and package it for the freezer in 1-pound servings. When you need some turkey, simply defrost and whip up a delicious dinner after a frantic, hectic day, in 60 minutes or less.

Rich turkey broth

We think that the best turkey broth for soup comes from slowly simmering the roasted carcass bones with some veggies like carrots, celery, and onions (a good rule is 2 carrots, 2 stalks celery, and a medium-sized onion). Here’s how to make it:

1. After removing all the meat from the carcass, place in a 6-quart saucepan.

2. Add the carrots and celery cut into 1-inch pieces. Peel the onion and add whole.

3. Fill the pot with enough water to cover by 1 inch. Bring to a boil over high heat.

4. Lower heat to a simmer and cook for 1 1/2 hours.

5. When cooled to room temperature, remove and discard the carcass and vegetables.

6. Pour the liquid though a fine strainer. Season the broth with salt and black pepper to taste.

Master Roast Turkey Breast

Roast turkey breast is often dry and stringy. When made in the slow cooker, however, it is extremely moist and tender, perfect to use as the main ingredient in your recipes. Because a 4- to 5-pound breast gives 3 1/2 to 4 1/2 pounds of cooked meat, you’ll have more than enough to make three to four dinners, not to mention turkey soup (Chapter 1), using the carcass and bits and pieces of leftover meat.

Preparation time: 15 minutes

Cooking time: Low 5 to 6 hours

Yield: 3 1/2 to 4 1/2 pounds cooked turkey, or 10 servings

2 carrots, scraped and thinly sliced

2 stalks celery, thinly sliced

3 cloves garlic, peeled and thinly sliced

1 large onion, thinly sliced

1 cup chicken broth

2 bay leaves

1 whole turkey breast, 4 to 5 pounds, bone in, skin on, completely thawed if previously frozen

Salt

Freshly ground black pepper

1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

2 Layer the carrots, celery, garlic, and onion in the slow cooker. Add the chicken broth and bay leaves.

3 Remove any visible fat and excess skin from the turkey breast. Rinse under cold water. Pat dry with paper towels. Rub the cavity and skin with salt and pepper. Place in the slow cooker.

4 Cover and cook on low for 5 to 6 hours, or until an instant-read thermometer stuck into the thickest part of the breast reads 175° to 180° (or when the pop-up thermometer pops up — if one was inserted by the packager of the the turkey breast).

5 Remove the turkey from the slow cooker and let cool for 15 minutes before cutting. Discard the bay leaves. Save the vegetables for making Turkey Potpie (see the recipe in this chapter). Save the cooking liquid to make Quick Turkey Gravy (check out the recipe in this chapter).

6 Remove and discard the skin. Remove the breast halves, one at a time, from the bone. For slices, cut crosswise on a diagonal into thick or thin slices, as you prefer. For cubes, cut crosswise into 1-inch-thick slices. Cut each slice into 1-inch strips and then 1-inch cubes. Save the carcass for making turkey broth.

Tip: If the turkey breast is frozen, you must defrost it before cooking. To do so, leave in its original packaging and place on a baking pan in the refrigerator for 24 to 36 hours, or until thawed.

Per serving: Calories 236 (From Fat 14); Fat 2g (Saturated 0.5g); Cholesterol 132mg; Sodium 310mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 49g.

Quick Turkey Gravy

This very simple, easy-to-prepare recipe uses the accumulated drippings and liquid from the slow cooker after cooking the turkey breast. You should have about 3 cups. If not, make up the difference with water or chicken broth. If you don’t plan to make gravy right away, store the accumulated liquid in the refrigerator for up to 4 days, or in the freezer up to 3 months. You can use the gravy when preparing some of the other recipes in this chapter.

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield: 3 cups, 6 servings

3 cups accumulated cooking liquid from cooking turkey breast (see the Master Roast Turkey Breast recipe in this chapter)

1 teaspoon Gravy Master (optional)

2 tablespoons water

2 1/2 tablespoons cornstarch

Salt

Freshly ground black pepper

1 Heat the cooking liquid Gravy Master, if desired, in a medium saucepan on the stovetop until it comes to a boil.

2 Combine the water and cornstarch to make a smooth paste.

3 Whisking constantly, add to the simmering broth. Cook for 1 minute. Season with salt and black pepper to taste.

Tip: Available since 1935, Gravy Master is a concentrated blend of spices and caramel color blended to enhance the color and natural flavors of meats, fish, poultry, and vegetables. Readily found in most supermarkets where the prepared gravies are sold, it is usually added in a small amount when making gravy.

Per serving: Calories 37 (From Fat 23); Fat 3g (Saturated 1g); Cholesterol 2mg; Sodium 303mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 1g.

Recipes Using the Master Roast Turkey Breast

Our favorite part of Thanksgiving is eating leftovers the next day. Don’t get us wrong — we look forward to our annual turkey dinner with all the trimmings, but we also enjoy the following recipes that we make from all that leftover turkey.

With a slow cooker and your freezer, every day can be Thanksgiving at your home. The turkey itself is made in the slow cooker when you’re busy doing something else. Eat some of it for dinner or freeze it to make any of the following traditional top-of-stove or oven recipes, any night of the week.

Turkey storage and freezing tips

For us — and hopefully in due time, for you too — our slow cooker and freezer work in tandem in making our lives a wee bit less frantic at dinnertime. Although we don’t particularly like to freeze leftovers and reheat them for dinner, components like roasted turkey freeze well (when done properly) to be defrosted later and used as an ingredient in numerous recipes.

Because improper freezing can adversely alter the flavor, the following tips explain how to properly store the cooked turkey in the freezer and defrost it for use.

Let cooked turkey cool to room temperature before storing. However, do not let it sit out more than 1 hour.

If you’re preparing any of the recipes in this chapter, store turkey in 1-pound packages. Approximately 3 cups of 1-inch cubes equal 1 pound.

Cooked turkey can be safely stored in the refrigerator in a covered plastic food container or resealable plastic bag, or wrapped in aluminum foil, for up to 4 days.

Freeze cooked turkey in plastic food storage containers or resealable plastic freezer bags.

Cooked turkey can be stored for up to 3 months in the freezer, although it’s best used within 30 days.

Label your plastic food storage containers or resealable plastic freezer bags before putting them in the freezer. Write what’s in the container or bag, the quantity, the date it was frozen, and a “use by” date, which is 3 months after the turkey was cooked.

To defrost, remove the container or bag from the freezer and thaw in the refrigerator overnight, approximately 8 to 12 hours.

Turkey Potpie

We always eat turkey potpie the Sunday after Thanksgiving. It’s almost as important a tradition as having the whole turkey on Thanksgiving Day! This recipe is so simple to make and is a great way to clean up the refrigerator by using bits and pieces of whatever you may have on hand. For convenience sake, we offer a recipe that makes one big, family-sized potpie covered with prepared pie crust from the supermarket dairy case. If you’re a frequent pie baker, save any leftover pie crust scraps and use those instead.

Preparation time: 20 minutes

Cooking time: 20 to 25 minutes

Yield: 4 servings

2 cups Quick Turkey Gravy (see the recipe in this chapter) or 2 cans (14-ounces each) prepared turkey gravy

2 cups leftover cooked vegetables (see Step 5 of the Master Roast Turkey Breast recipe in this chapter) or frozen mixed vegetables, defrosted

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

1 teaspoon poultry seasoning

Salt and pepper

1 round prepared pie crust (not a frozen pie shell), or homemade pie crust rolled out at least 1 inch larger than the baking dish

1 large egg, well beaten

1 Preheat oven to 400°.

2 Combine the gravy, vegetables, turkey, and poultry seasoning in a large saucepan. Bring to a simmer over medium-low heat. Cook until the turkey is heated through, about 5 minutes. Taste and adjust for salt and pepper. Place the mixture in a round 2 1/2-quart baking dish.

3 Roll out the pie crust on a lightly floured surface until it is 1 inch larger than the baking dish. Cut out a 1-inch circle in the center. Brush the crust lightly with the egg. Place the crust, egg side down, on top of the baking dish. Press around the edges so that the crust sticks to the dish. Trim with a knife or crimp the edges. Brush the top with the remaining egg.

4 Bake for 20 to 25 minutes, or until the crust is golden brown.

Per serving: Calories 444 (From Fat 150); Fat 17g (Saturated 3.5g); Cholesterol 151mg; Sodium 771mg; Carbohydrate 31g (Dietary Fiber 4g); Protein 41g.

Turkey and Dumplings

Here’s a baked variation of a hearty farmhouse favorite made quick and simple by using buttermilk baking mix, precooked turkey, and frozen or leftover vegetables.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 4 servings

2 cups Quick Turkey Gravy (see the recipe in this chapter) or 2 cans (14 ounces each) prepared turkey gravy

2 cups leftover cooked vegetables (see Step 5 of the Master Roast Turkey Breast recipe) or frozen mixed vegetables, defrosted

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

1 teaspoon poultry seasoning

1 cup buttermilk baking mix, such as Bisquick

1/3 cup milk

2 thin scallions, white and green parts, very thinly sliced

1/4 teaspoon freshly ground black pepper

1 Combine the gravy, vegetables, turkey, and poultry seasoning in a medium saucepan with a lid. Bring to a simmer over medium-low heat.

2 Combine the baking mix, milk, scallions, and pepper in a small mixing bowl. Drop by teaspoonfuls on top of the simmering stew. Cover and cook for 10 minutes. Uncover and cook for an additional 5 minutes. Serve immediately.

Per serving: Calories 407 (From Fat 92); Fat 10g (Saturated 3g); Cholesterol 100mg; Sodium 926mg; Carbohydrate 36g (Dietary Fiber 5g); Protein 41g.

Turkey Croquettes

Where would leftover turkey be without turkey croquettes — round or oval-shaped mixtures of ground meat or poultry usually bound together with bread, potatoes, and eggs? Unfortunately, many recipes turn out fried, greasy, heavy versions. Ours, instead, bake up crisp in the oven. To simplify the preparation, plan to make them the day after you have mashed potatoes for dinner. This way, you can make extra potatoes and use the leftovers to make the croquettes.

Preparation time: 20 minutes

Cooking time: 45 minutes

Yield: 4 servings

3 cups (1 pound) cooked turkey, (see Master Roast Turkey Breast recipe) cut into 1-inch cubes and minced

1 cup finely chopped onions (see Figure 13-1)

2 cups dry bread crumbs

1 teaspoon poultry seasoning

2 teaspoons Worcestershire sauce

1 large egg, beaten

Salt

Freshly ground black pepper

2 cups mashed potatoes

1/2 cup turkey or chicken broth

Vegetable oil cooking spray

Quick Turkey Gravy (see the recipe in this chapter) or canned, prepared gravy

1 Preheat oven to 350°.

2 Combine the turkey, onions, 1 1/2 cups of the bread crumbs, poultry seasoning, Worcestershire sauce, and egg in a large mixing bowl. Season with salt and pepper to taste. Fold in the mashed potatoes and then just enough broth to bind the ingredients together.

3 Shape into 16 equal balls, each approximately 2 1/2 inches in diameter. Roll each ball in the remaining 1/2 cup bread crumbs. Place on a large, ungreased baking pan. Spray the croquettes with the cooking spray (this makes them crisp).

4 Bake for 30 to 35 minutes or until golden brown, turning over after the first 15 minutes.

5 Serve with Quick Turkey Gravy on the side.

Per serving: Calories 370 (From Fat 69); Fat 8g (Saturated 2g); Cholesterol 150mg; Sodium 1020mg; Carbohydrate 33g (Dietary Fiber 3g); Protein 41g.

Figure 13-1: How to mince onion deftly.

Stovetop Turkey Divan

If you’ve ever been to at least one potluck fund-raiser, we’re sure that you’ve eaten some version of chicken or turkey divan. This 1930s classic is thought to have been the creation of a popular New York City restaurant, Divan Parisien. Although no longer in business, the restaurant is immortalized by this American classic. We hope you enjoy our simplified version.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 to 6 servings

1 tablespoon unsalted butter

1 red pepper, cored, seeded, and diced

1 small onion, chopped

1 bunch broccoli, broken into small florets, stems discarded

2 cups chicken broth

1 cup half-and-half

3 cups medium egg noodles, uncooked

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

Salt

Pepper

1 In a large nonstick skillet or chicken fryer, melt the butter over medium heat. Add the red pepper, onion, and broccoli. Cook, stirring often, until the pepper and onion are soft, about 6 to 8 minutes.

2 Stir in the chicken broth, half-and-half, noodles, and turkey. Bring to a boil, reduce heat to a simmer, and cook, covered, 20 to 25 minutes, or until the noodles test done, stirring occasionally. Taste and adjust for salt and pepper.

Per serving (based on 4 servings): Calories 419 (From Fat 116); Fat 13g (Saturated 7g); Cholesterol 152mg; Sodium 377mg; Carbohydrate 32g (Dietary Fiber 4g); Protein 44g.

Turkey Chop Suey

We think of Pan-Asian fusion cooking, the combination of Western and Eastern ingredients and cooking methods, as being a 1990s creation — when in reality the first fusion dish made was probably chop suey made by Chinese cooks for American workers laying railroad tracks out West at the end of the 19th century. A mainstay of Chinese-American restaurants for years, chop suey is a creative mix of chopped cooked meat or poultry and vegetables.

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings

2 tablespoons vegetable oil

4 scallions, white and green parts, thinly sliced

3 stalks celery, sliced thin

8 ounces white mushrooms, thinly sliced

3 cups shredded green cabbage

2 cups fresh bean sprouts

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

3 tablespoons soy sauce

1 tablespoon dry sherry or white wine

1/4 cup chicken broth

1 tablespoon cornstarch

2 cups hot cooked white rice

1 Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms, and cabbage and stir-fry until the cabbage is tender, about 3 to 4 minutes.

2 Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1 to 2 minutes.

3 Combine the broth and cornstarch to make a smooth paste. Add to pan and stir-fry for 1 to 2 minutes, or until the sauce has thickened. Serve with white rice.

Per serving: Calories 284 (From Fat 81); Fat 9g (Saturated 1.5g); Cholesterol 94mg; Sodium 874mg; Carbohydrate 11g (Dietary Fiber 3g); Protein 40g.

Easy Turkey Tetrazzini

A fan created turkey Tetrazzini in the early 20th century for Italian soprano Luisa Tetrazzini, who toured the United States from 1910 to 1913. Combining pasta from Tetrazzini’s native Italy with the American turkey, this dish has become a favorite way for generations of Americans to use leftover Thanksgiving turkey. To simplify it a bit, we eliminate the need to make homemade cream sauce by using prepared Alfredo pasta sauce, available in the refrigerated section of most supermarkets. Cook the elbow macaroni al dente or Italian style, making sure it is not soft and mushy but has slight chew or bite to it when done cooking in boiling water.

Preparation time: 15 minutes

Cooking time: 20 to 25 minutes

Yield: 4 servings

2 tablespoons butter

1 scallion, sliced thin

1/2 pound white mushrooms, thinly sliced

1 container (10 ounces) Alfredo sauce

1/2 cup milk

2 tablespoons dry sherry

2/3 cup freshly grated Parmesan cheese

1/2 cup diced canned pimientos

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

1/2 pound elbow pasta, cooked al dente

1 Preheat oven to 375°.

2 In a large skillet, melt the butter over medium heat. Add the scallion slices and cook about 1 minute, or until soft. Add the mushrooms and cook about 3 minutes, or until soft. Add the Alfredo sauce, milk, and sherry. Stir well to combine. Bring to a simmer. Remove from heat and stir in 1/3 cup of the Parmesan cheese, the pimientos, and turkey.

3 Lightly butter a 3-quart baking dish. Add the pasta and the turkey mixture. Mix well. Sprinkle with the remaining 1/3 cup Parmesan cheese.

4 Bake, uncovered, until bubbling and brown, about 20 to 25 minutes.

Per serving: Calories 640 (From Fat 198); Fat 22g (Saturated 0g); Cholesterol 147mg; Sodium 731mg; Carbohydrate 53g (Dietary Fiber 2g); Protein 55g.

Sliced Turkey with Piquant Tuna Mayonnaise

This is probably the most elegant and easiest to prepare cold entrée that we know. This classic, northern Italian dish is traditionally prepared with poached veal that is sliced thin and then covered with a mayonnaise sauce made with tuna and capers. We have found that we can substitute turkey breast for expensive veal roast, with equally good results. Serve this delicious entrée with some simple steamed string beans dressed with extra-virgin olive oil; sliced, fresh garlic; and salt, and sliced, vine-ripened tomatoes.

If you don’t have any capers in your fridge, you should be able to readily find them at your local supermarket where other pickled vegetables are sold. Grown in Mediterranean countries, the tightly closed bud or fruit of the caper bush can be as tiny as a peppercorn or as large as a pea, and add a pleasant but distinct flavor to food. Capers are usually sold in jars with brine, although they are also available packed dry in sea salt.

Preparation time: 20 minutes

Yield: 6 servings

1 can (7 ounces) tuna, packed in oil, preferably olive oil, undrained

2 teaspoons freshly squeezed lemon juice

1/4 cup extra-virgin olive oil

2 tablespoons capers, packed in brine, rinsed under cold water and drained

1 cup mayonnaise

1/2 cooked turkey breast (about 2 pounds; see Master Roast Turkey Breast recipe), thinly sliced

Lemon slices (optional)

Whole parsley leaves (optional)

1 Place the tuna, lemon juice, olive oil, capers, and mayonnaise in the bowl of a food processor or blender jar. Process until creamy and smooth.

2 Spread some of the tuna mayonnaise over the bottom of a large serving dish. Cover with a layer of the sliced turkey and another layer of mayonnaise. Repeat layering the turkey and mayonnaise, ending with mayonnaise. If desired, garnish with lemon slices and parsley leaves.

Fat Buster: You can substitute lowfat or fat-free mayonnaise for regular mayonnaise.

Per serving: Calories 422 (From Fat 159); Fat 18g (Saturated 3g); Cholesterol 153mg; Sodium 597mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 54g.

Cobb Salad

The classic Cobb Salad was the 1937 creation of Bob Cobb, co-owner of the Brown Derby restaurants in Hollywood, California. This brightly colored salad makes for a great main course when served with multigrain bread and fresh fruit.

Preparation time: 20 minutes

Yield: 4 servings

1 head iceberg lettuce, finely cut

1 head romaine lettuce, finely cut

1 pint cherry tomatoes, halved

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

1 large avocado, halved, pitted, peeled, and sliced (see Figure 13-2)

3 hard-boiled eggs, peeled and finely chopped

6 strips bacon, crisply cooked and crumbled

1 cup bottled, refrigerated blue cheese salad dressing

1/4 cup crumbled blue cheese (optional)

1 Arrange the iceberg and romaine lettuce in a large, shallow serving bowl or platter. Arrange the tomatoes in a strip across the greens. Arrange the turkey in a strip along each side of the tomatoes, followed by a strip of avocado and the eggs.

2 Sprinkle salad with the crumbled bacon. Drizzle with the blue cheese dressing. If desired, add the blue cheese to the salad dressing for more of a blue cheese flavor. Toss before serving.

Per serving: Calories 699 (From Fat 446); Fat 50g (Saturated 10g); Cholesterol 272mg; Sodium 955mg; Carbohydrate 18g (Dietary Fiber 6g); Protein 48g.

Figure 13-2: Peeling and pitting an avocado.

Confetti Pasta and Turkey Salad

Hot summer days are the perfect time for one-dish salad dinners, especially when they’re chock-full of meat, vegetables, and pasta. One such dish is this confetti salad, aptly named for all the colorful pieces of carrot, celery, and peppers in it.

Preparation time: 45 minutes, including chilling time of 30 minutes in the refrigerator before serving

Yield: 6 servings

3 cups (1 pound) cooked turkey (see Master Roast Turkey Breast recipe), cut into 1-inch cubes

4 cups cooked tubetti or ditalini pasta (about 1 1/3 cups uncooked)

1/2 cup finely chopped carrots

1/2 cup chopped celery

1/2 cup finely chopped red pepper

1/2 cup finely chopped green pepper

1/4 cup chopped Italian flat-leaf parsley

1 1/2 cups bottled, refrigerated creamy Italian salad dressing

1/4 teaspoon freshly ground black pepper

1 large head Boston lettuce, leaves separated into cups, rinsed, and patted dry

1 Combine the turkey, pasta, carrots, celery, red and green pepper, parsley, salad dressing, and pepper in a large mixing bowl. Cover and refrigerate for at least 30 minutes before serving.

2 Spoon the salad into the lettuce leaf cups before serving.

Fat Buster: Substitute lowfat or fat-free creamy Italian salad dressing for regular salad dressing.

Per serving: Calories 482 (From Fat 228); Fat 25g (Saturated 4g); Cholesterol 63mg; Sodium 1073mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 28g.