Meal Preparation Tips
Roasting turkey breast in Convection keeps the meat incredibly moist and if you roast a whole breast you will have extra meat to use for sandwiches and salads. Corn pudding is a rich delicious indulgence that nicely balances the light turkey meat and fresh vegetables. The entire meal can be cooked in one oven or if you have a Combi oven or Convection/Microwave that can be used to cook one of the dishes. Recipes quantities serve 6.
Timing & Cooking Plan
Turkey ½ breast – 45 minutes + 10 minutes resting time + carving
Whole breast – 1 hr 15 minutes + 15 minutes resting time
Corn Pudding – 40 minutes + 5 minutes resting time
Roasted Vegetables – 15 minutes
Calculate the cooking, resting and carving time of the turkey.
Add the corn pudding to the oven so it’s ready when the turkey is being carved.
Add the vegetables when the turkey comes out and they will be ready when the turkey has rested and been carved.
Spice Rubbed Turkey Breast
1 – whole turkey breast, approx 3lbs
1 – tablespoon mixed Italian seasoning
½ - teaspoon garlic parsley seasoning
1 – teaspoon Old Bay seasoning
1 – teaspoon kosher salt
Freshly ground pepper
1 – tablespoon olive oil
Preheat the oven to Convection or Convection Roast 400 degrees.
Combine all the seasoning with the oil and rub over the turkey breast. You can also carefully separate the skin from the meat and rub some seasoning directly onto the meat. Try to season the meat several hours in advance for better flavor.
Place the turkey breast on a rack in a shallow pan, or on the oven broil pan. Cook at 400 degrees for 10-12 minutes then reduce the temperature to 350 degrees and cook for another 40 minutes. Remove from the oven and rest for 15 minutes before slicing.
Green Chili Corn Pudding
1 – cup heavy cream
4 – large eggs
3 – cups corn kernels
1 – 4oz can fire-roasted green chilies (mild or spicy)
1 – cup cheddar grated cheddar cheese
1 – teaspoon salt
1 – teaspoon baking powder
2 – tablespoons all-purpose flour
1 – stick unsalted butter, melted and slightly cooled
Combine the cream and eggs in a large bowl and beat gently, stir in the corn green chilies and cheese. Combine the dry ingredients in a small bowl, sprinkle over the corn mixture and stir gently to combine. Pour in the melted butter and scrape the mixture into an oven casserole dish. Bake for 40 minutes until set and rest for 5-10 minutes before serving.
Roasted Carrot & Green Bean Medley
6 – medium sized carrots, peeled and cut into thin slices on the diagonal
12 – ounces green beans, trimmed and cut in half
½ - small yellow onion, sliced
2 – tablespoons olive oil
Toss the vegetables with the oil in a bowl and season with salt and pepper. Spread onto a rimmed baking sheet and cook for 15 minutes, Convection or Convection Roast 350 degrees.
