Herb Infused Turkey Breast

I’ve got turkey on the brain with Thanksgiving fast approaching and I wanted to do a post that used turkey. But if you’re like me, you don’t have 15 people around to help me eat an entire roasted turkey. So when I found this recipe for Herb Infused Turkey Breast that is cooked using the Ninja Cooking System, I thought it was a fantastic alternative for a smaller Thanksgiving. If you don’t have a Ninja Cooking System, you can still make this recipe; you’ll just need a saute pan that is also oven safe.

Ingredients:

  • 1 5-6 pound turkey breast
  • 3 carrots, peeled and cut into ½ inch disks
  • 1 onion, peeled and chopped
  • 2 ribs celery, cut into ½ inch slices
  • Kosher salt and pepper
  • 4 cups chicken broth
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 lemon, juiced

As a side note, I am madly in love with the Ninja Cooking System.  It is a slow cooker, stovetop, and oven all in one little contraption. I would have LOVED to have one of these in college. So expect this little guy to show up in a lot of future posts.

Chop your veggies.

To make, set the cooking system to “stovetop high” and preheat for 5 minutes. (If using a normal pan, heat over high for five minutes. Preheat your oven to 375 degrees) Add the turkey breast to the pot along with the carrots, onions, and celery.

Season with salt and pepper. Brown the turkey on all sides, about 10 minutes on each side. Stir the vegetables occasionally.

Add the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey. (To make it easier, I tied the rosemary and thyme together with some twine so I could remove them at the end of cooking).

Cover and set to 375 degrees and cook for 1 hour. (If using a normal pot cover, and add to the preheated stove for 1 hour.

Remove turkey, slice breast and serve with vegetables and jus.

What a simple recipe! Having the chicken broth kept the turkey oh so tender and moist. The herbs were really nice, but I wish there was an herb rub as well (maybe with dried rosemary and thyme?)

This is a healthier alternative to a traditional turkey (no butter or olive oil), but I actually like it more for it’s size. Using the Ninja Cooking System also frees up your oven and stovetop for all the delicious Thanksgiving sides!

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Comments

Herb Infused Turkey Breast — 12 Comments

  1. Thanks for the recipe! I made this tonight. I am loving this slow cooker as well. Gonna try some baby back ribs in it tomorrow.

  2. Is one hour truly enough time for 5-6 pound turkey breast with steam cooking in the Ninja? Thanks, recipe looks great just want to be sure to time this to dinner hour!

    • Pam,
      You are preheating it so that it is hot before you put the turkey in. This will allow for a nice sear on the turkey.
      I personally prefer my meat to be seared when cooking versus steaming it which would not produce that browning. I also am guessing that steaming it would be a slightly longer process to make sure the turkey is fully cooked.
      I hope this helps!

  3. Thanks for this recipe. I have several turkey breasts in the freezer that I would love to cook, but have not due to the heat of the deep south and the oven. Now with my Ninja, I’ll be able to do it without all the heat. Have you tried a ham? I know most hams just need to be heating through, unless using a fresh ham (I have a great bourbon recipe for that), but the Ninja seems like it would do a great job at infusing the ham/turkey with great flavors. Mine hasn’t arrived from QVC yet, but I’m ready to roll when it does!

    • I hope you like your Ninja as much as I do Dena! It’s a great tool in both the summer and winter. I haven’t tried a ham but I’m sure it would work beautifully. I love the Ninja because you can do everything in the one pot: sear the meat, slow cook, AND bake!

  4. thankyou – i am doing a 3 lb turkey breast as i do not have a big family and only a few of us eat turkey – after browning do u put the breast on the rack or just leave in the pot

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