Drunk and Pulled Turkey Breast

I can’t take credit for this recipe, it was my ex mother-in-law’s…although I have altered it over the years. Yes, I said ex 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…

This is for all my girlfriends that ask me to post a simple “once and done” recipe. Well ladies, It literally takes 5 minutes to prep this, which includes time to rinse the turkey! Great dinner idea for all busy parents looking to change things up with their protein selection. Or for those looking to have a Thanksgiving style dinner on a Monday…… in May. The first time I made this for an actual Thanksgiving dinner, my Yiayia and mother 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

Keep in mind, you don’t need an entire bird for this recipe, if fact I would not recommend it. Most grocery stores sell bone in or boneless fresh turkey breast all year. The 6 pound breast used in this recipe fed about 6 people, easily. Lastly, this is not going to look as pretty as the traditional golden brown bird you’d serve on Thanksgiving, it’s not supposed to. And who uses dill, garlic and wine when cooking turkey? Nothing is normal about this, but I promise this is going to be 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

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

Preheat oven to 355°. Rinse the turkey under cold running water then pat dry with a paper towel. Place the turkey in a turkey bag. Pour all of the ingredients over the turkey in 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 breast is fully  covered 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 done, remove from oven and carefully cut the top of the bag open. Let the breast sit for a few minutes until the heat is manageable.  Discard the oven bag leaving the juices in the pan. 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 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!