Time 5h15m Yield 12 servings. Number Of Ingredients 7 Steps:
Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.
Time 2h10m Yield 12-14 servings. Number Of Ingredients 11 Steps:
In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,
Time 3h30m Yield about 8 servings Number Of Ingredients 13 Steps:
Let the turkey breasts stand at room temperature for 1 hour prior to cooking. Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack. Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds. Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes. Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste. Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
Time 12m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Coat a large skillet with cooking spray;. heat for 30 seconds. Add turkey;. sprinkle with lemon pepper. and cook for 3 to 5 minutes on each side until browned and no longer pink in center. Combine remaining ingredients in a small bowl, mixing well. Add to pan and cook until heated through. Garnish with parsley.
Time 3h45m Yield 8 Number Of Ingredients 7 Steps:
In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours. Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter. Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.
Time P1DT6h Yield 8 serving(s) Number Of Ingredients 8 Steps:
Grate zest from lemons, and juice them. Mix zest and juice with remaining marinade ingredients. Place turkey in a nonmetallic dish. Spoon marinade over turkey, turning to coat breast. Cover and refrigerate several hours, or (preferably) overnight. To cook, place turkey and marinade in the crock pot, cover, and cook on low for 6-8 hours, or until tender. Serve hot. To use for salads or sandwiches, cool; cover and refrigerate. Slice or chop.
