ButterBall Masterbuilt MB23010809 Manual De Operación página 16

Ready. Set. Craft your Masterpiece.
Turkey Breast with Roasted Vegetables
• 1 bone-in whole turkey breast, about 5 pounds
• 4 tbsp (1/2 stick) unsalted butter, softened
• 1 tsp garlic
• 1/2 tsp each salt and freshly ground pepper
• 1 yellow onion
• 6 carrots
• 1 pound Brussels sprouts
• 8 red new potatoes
• 1/4 cup olive oil
1. Peel and cut carrots into 2-inch chunks.
2. Set controller to MED.
3. Mix 2 tablespoons butter, garlic, salt and pepper together. Spread mixture over the turkey breast. Place breast in basket.
4. Roast the turkey for 1 hour.
5. Toss the vegetables with olive oil and scatter the onion, carrots, Brussels sprouts and potatoes. Spread around turkey and sprinkle with
salt and pepper.
6. Continue to roast for about 1 hour more until breasts are well browned and an instant-read thermometer inserted into the thickest part
of the breast registers 165°F (74°C).
7. Remove the turkey to a cutting board, cover and let rest for 20 minutes.
8. Stir the vegetables. Continue to cook the vegetables while the turkey rests.
9. Slice the turkey and serve on a platter with the roasted vegetables.
Roasted Fish on Rosemary
• 1 tbsp olive oil
• 1 (12-oz.) boneless fish fillet, 1 inch thick
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 8 sprigs fresh rosemary
• 2 tsp chopped fresh rosemary
• 1 lemon, thinly sliced
1. Preheat unit on high setting.
2. Heat oil in a medium non-stick skillet over high heat just until hot.
3. Sprinkle fish with salt and pepper.
4. Sear fish 1 to 2 minutes on each side.
5. Place rosemary sprigs in bottom of basket. Place fish on top of rosemary.
6. Sprinkle fish with chopped rosemary, and top with lemon slices.
7. Roast on high for 10 minutes or just until fish is opaque.
Roasted Peach Sundaes
• 3 ripe peaches, halved and pitted
• 1 tbsp brown sugar
• 2 tsp lemon juice
• 3 cups nonfat vanilla frozen yogurt
• 6 gingersnaps, crumbled
1. Set controller on medium to high setting.
2. Toss peach halves with brown sugar and lemon juice, and place them cut-side-up in basket.
3. Roast until the peaches are tender, 20 to 30 minutes.
4. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using).
5. Serve immediately.
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