Butterball boneless turkey breast roast - ideas needed
- Jen76 Dec 3, 2009 08:16 AM
I'm visiting/staying with some friends who have this 3lb Butterball Boneless Turkey Breast Roast in their freezer that one of their parents bought during a visit and never used. We have no idea what to do with it but I would like to help them make something from it. We're thinking maybe something in a crockpot, but are looking for ideas that won't make it seem like Thanksgiving again. Help would be much appreciated! Thanks!
You could de-bone it and make turkey cutlets or spinach stuffed turkey roulades with an au jus...you could cut it into cubes for a kabob, turkey curry or a grind it for burgers
Are you looking for something other than roasted turkey breast? What about a long marination time and then grilling it? Or cutting the meat off the bone and using it in kebabs, perhaps with a Mediterranean or Turkish bent?
Poultry breasts are best when grilled or roasted. Because they are so lean, they aren't really good in crockpots, IMO. They tend to toughen up.
I do a pounded, stuffed and rolled roast when breast roasts are on sale. You can vary the stuffing from traditional to clean-the-fridge and have something good every time. Leftovers freeze beautifully for quick meals.
The last time, I used a combo of dried cherries plumped with red wine and a touch of balsamic, roasted red bell pepper strips, and some garlic-infused goat cheese.
Since you have a boneless breast (assuming two halves?) you can do two roasts. Each one would serve about 4-5 people with sides and dessert.
To prepare the roast, place one of the halves on a large plastic cutting board and cover generously with saran. Then pound with the flat side of heavy meat pounder (you could use a can of beans on its side or an empty wine bottle) and work over the breast in the thickest part. This tenderizes the meat too. Try to get it thin so rolling is easier. You can trim off any ragged bits to make it more tidy.
Lay a line of your stuffing (not too much) lengthwise down the meat, and roll from one of the long sides. Tie the roast in several places to keep it tidy during cooking.
You can make a quick glaze using some jam and pommegranate molasses. Baste it every 5 minutes for the last 20 min of baking.
If you want to stay clear of "harvest" flavors, try a jerked fruit stuffing or basil/prosciutto/garlic goat cheese stuffing. Or try an Indian spice mix like Tikka mixed with rice and squash as a stuffing and Tikka/yogurt marinade on the outside. Or stuff with pork sausage and tropical fruits and cover roast with bacon slices.
Roast at 325 till internal temp is 160 and let rest for about 10 minutes. Clip strings and remove and slice in diagonal 1/2" cuts. Lovely looking when fanned out on a platter.
If a rolled roast doesn't appeal:
Kabobs with different marinades/bastes
Grill whole on aBBQ and use meat for tacos, enchiladas, tamales, or sauce with gravy and serve over rice, baked potatoes or waffles
Mince the raw meat with herbs and fine breadcrumbs and make turkey sausage patties to freeze or use.
slow roast at a low temperature of 225-250* on a wire rack for moist white meat you can slice very thinly very easily when cooled.
Turkey Club or Turkey BLT with soup of your choice
We are thinking of mincing it in the food processor and making chili out of it. So, we have onion, celery, diced tomatoes, pinto beans and black beans, and seasonings. Seems like it could work well.
Butterballs aren't THAT bad.
Roast it and make sandwiches, hash, pot pie.
Or marinate and grill.
toodie jane is right, poultry breasts dry up in a crockpot. After they fully cook -- which is pretty fast -- all the additional cooking time does is force moisture out of the meat and into the cooking liquid. So unless you are making broth, it's not a good idea.
I like turkey or chicken a la king. Most recipes call for leftover cubed meat but I prefer cubes of skinless, boneless raw meat, which cooks in the sauce, contributing some flavor to the cream sauce and retaining its shape (precooked tends to turn into shreds). Sweat onions in butter or schmaltz, add flour to make a roux (don't brown it), then add stock and cream. Bring to a bare simmer, add sliced/chopped fresh mushrooms and bell pepper, cubed turkey, and cook until meat and veg are cooked and sauce is desired thickness. Add frozen peas. Season with white pepper, nutmeg, and salt if needed. Serve over rice or toast.
I used to buy these breasts at a local supermarket that no longer carries them. They are a very good substitute for several classical French and Italian recipes that call for boneless veal roast, specifically Veal Prince Orloff and Vitello Tonnatto. Don't laugh - these are actual recipes and wonderful party dishes. Admittedly, the Prince Orloff involves several steps but many can be prepared in advance. I envy your friends who have the roast in their freezer and would love to know where it was purchased.