JENNIEO® Oven Roasted Turkey Breast JENNIEO® Recipes Recipe
Preheat oven to 375 degrees F (190 degrees C). Place the turkey breast in a baking dish. In a small bowl, combine the barbecue sauce, honey, brown sugar, ketchup, Worcestershire sauce, garlic powder, and onion powder. Pour the sauce over the turkey breast. Cover the dish with foil and bake for 1 hour, or until the turkey breast is cooked.
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Place the seasoned turkey tenderloin on a baking dish or roasting pan. Insert a meat thermometer in the thickest part of the tenderloin, making sure it doesn't touch the bone if any. Transfer the baking dish to the preheated oven. Bake the turkey tenderloin for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
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How-To's. Whether you are looking to cook a whole turkey, grill turkey burgers, or need tips on food safety, impress your friends with these helpful guides from our turkey experts.
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Place your fully cooked turkey in a roasting pan. Reheat in a 350°F oven for 8 minutes per pound of turkey or until the internal temperature reaches 165°F by adding 2 cups of liquid (water, broth, or wine), covering the pan with foil, and cooking. To achieve a nice golden color during the final 15 minutes of baking, remove the foil.
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If you prefer to use a slow cooker, cooking a Jennie-O turkey breast is easy and convenient. Place the turkey breast in the slow cooker, and cook on low for 7-9 hours or on high for 4-5 hours, depending on the size of the breast. Use a meat thermometer to check for doneness, and ensure that the internal temperature reaches 165°F.
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With OVEN READY™ Boneless Turkey Breast, all the hard work is already done! Just place the outer bag directly into the oven. With no thawing required, it's t.
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To cook a Jennie-O turkey, the cooking time will vary depending on the size of the turkey. A general rule of thumb is to cook the turkey for about 15 minutes per pound at 325°F (162.8°C). It is important to use a meat thermometer to ensure that the turkey reaches an internal temperature of 165°F (73.9°C).
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Place turkey breast on a rack in shallow pan. Roast skin side up at 325°F., for 2 ¼ to 2 ¾ hours or until meat thermometer inserted into the thickest part of the breast registers 165°F.
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Set the desired temperature on the slow cooker. Remove the turkey from the slow cooker after 4 1/2 hours if cooked on high or 6 1/2 hours if using the low setting. Cut open the cooking bag and remove the turkey breast. Reserve the juices in the cooking bag to make gravy if desired. Allow the turkey to rest approximately 15 minutes.
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Step 4. Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear.
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Step 3: Place in a roasting pan with at least 2-inch high sides. Step 4: Cut six ½ -inch slits in top of cooking bag. Step 5: Pull bag up and away from turkey to release vacuum. Step 6: Place in oven allowing room for bag to expand without touching oven racks or walls. Step 7: Roast the turkey until a meat thermometer reaches 165°F in the.
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22-24 pounds: 4 3/4-5 1/4 hours. Wash hands and all items that come into contact with uncooked turkey. Contact Us. cooking instructions Step 1: Heat oven to 325°F. Remove neck, giblet and gravy packet, if applicable. Step 2: The plastic leg clamp should be left on during cooking. Step 3: Place turkey on rack in a shallow pan, breast side up.
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When cooking a Jennie-O turkey breast, the cooking time will depend on the size of the breast and the method of cooking. For a boneless turkey breast, it is recommended to cook at 350°F for approximately 20 minutes per pound. If you are using a bone-in turkey breast, the cooking time will be slightly longer, at around 30 minutes per pound.
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Place the roasting pan in the middle of the oven. Allow room so the bag can expand as it heats without touching a rack or the oven walls. Cook a 4- to 7-lb. bone-in breast for 2-3/4 to 3-1/4 hours. Cook a 2- to 3-lb. boneless, skinless turkey breast for 1-3/4 to 2-1/4 hours. Check for doneness using a meat thermometer.
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Step 7. Roast the turkey until a meat thermometer reaches 165°F in the thickest part of the breast and 180°F in the thickest part of the thigh. *Note: meat temperature increases rapidly during last hour of cooking.
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Place the turkey cutlets on a baking sheet lined with parchment paper. Drizzle the olive oil over the turkey cutlets, ensuring they are evenly coated. In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and pepper. Sprinkle the seasoning mixture over the turkey cutlets, rubbing it in gently to ensure the flavors are.