Drunk and Pulled Turkey Breast

I can’t take credit for this recipe as I learned how to make this watching my prior mother-in-law. Yes, I said prior mother-in-law. Yes, I was previously married, together almost 15 years, great man, still friends, just didn’t work out… But that is for a Dr. Phil episode, not my cooking site.

Moving on…

Preparing this turkey should take less than 10 minutes including the time it takes to rinse the bird. Great dinner idea for busy parents looking to change things up with their protein selection, or if you want thanksgiving dinner in May. Actually, the first time I made this for  Thanksgiving dinner, my family looked at me like I had three heads. They were so offended and yelled “You’re making turkey in a bag” It was like a scene from the movie My Big Fat Greek Wedding.  They both changed their tone after eating it, but still had the “You still used a bag” attitude….. #FairGame

I use a 6 to 8 pound breast and that serves about 8 people. Now this is not going to look like the traditional golden brown bird you’d pull out of the oven, in fact it will resemble a soupy mess. Don’t worry, this is going to be one of the most tender and flavorful turkey dishes you’ve ever had!

Ingredients

• 6 to 8 pound bone in turkey breast, rinsed, giblet bag removed
• 3 cups dry white wine
• 1/2 stick of butter, cubed
• 1/4 cup fresh dill
• 1 tablespoon dry dill
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder

Method:

Preheat oven to 350°

You’ll need an oven safe turkey bag think “Reynolds Brand” and a 9×13 glass Pyrex dish or a similar style roasting pan.

Rinse turkey under cold running water then pat dry with a paper towels. Place turkey in a turkey bag. Pour all of the ingredients over the turkey into the bag.

Tie the turkey bag in a knot, and gently shake everything together, the knot keeps things sealed better than the little brown sealers. Just make sure the turkey has been fully submerged with the seasoning.

Poke a few holes in the bag to let out the steam while cooking. Place the turkey on the lower rack of the oven and bake according to the size of the breast. The rule of thumb is 20 minutes per pound, with an internal temp of 165° when ready.

When internal temperature has reached 165°  remove from oven and carefully use scissors to cut the top of the bag open. Remove the bird from the bag and pour the juices in the baking dish. Place the breast on a cutting board and using a large fork and sharp carving knife, remove then discard the skin and bones from the bird. Now gently start tearing and pulling apart all the turkey breast meat.

Place all the meat back in the baking dish and smother it in its juices.

Seriously, best turkey ever!

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Wine-Soaked Turkey Breast

Author Catherine

A simple “once and done” recipe that takes 5 minutes to prep. One of the most tender and flavorful turkey dishes you’ve ever had!

Ingredients

• 6 lbs. bone in turkey breast, rinsed, giblet bag removed
• 3 cups dry white wine
• 1/2 stick of butter, cubed
• 1/4 cup fresh dill
• 1 tbsp. dried dill
• 1 tbsp. salt
• 1 tbsp. pepper
• 1 tbsp. garlic powder

Instructions

1. Preheat oven to 355°
2. Rinse the turkey under cold running water then pat dry with a paper towel.
3. Place in turkey bag & pour all ingredients over the turkey in the bag.
4. Tie the oven bag, and gently shake everything together, coating the breast.
5. Poke a few holes in the bag to let out steam while cooking.
6. Place the turkey on the lower rack and bake according to size, 20 minutes per pound, with an internal temp of 165° when ready.
7. Remove from oven when done & carefully cut bag open. Let breast sit to cool for a few minutes. Discard the bag & leave juices in the pan.
8. Remove then discard the skin and bones from the bird. Gently pull apart all the turkey breast meat.
9. Place all the meat back in the dish and smother it in its juices.

Kali Orexi, Enjoy Your Meal!