Marthas Herbed Turkey Breast Recipes

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Steps:

• Make the turkey: Combine water, 3/4 cup salt, and the sugar in a large stockpot, stirring until sugar dissolves. Add turkey, weighting it with a plate to submerge if necessary. Cover, and refrigerate for 6 hours.
• Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
• Mash garlic and 1/2 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
• Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with melted butter, and season with salt and pepper.
• Make the vegetables: Preheat oven to 425 degrees with rack in lowest position. Place all of the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
• Arrange vegetables in a single layer on a rimmed baking sheet. Top with a rack. Place turkey on rack, skin side up, and roast for 30 minutes. Reduce temperature to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with pan juices and tossing vegetables occasionally, until breast is golden brown and the thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer vegetables to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
• To carve the turkey breast: Slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter.

Steps:

• Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Steps:

• Preheat oven to 350°F.
• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
• Spread under turkey skin.
• Combine remaining lemon juice and oil; Set aside.
• Place turkey on a rack in a shallow roasting pan.
• Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
• Basting every 15 to 20 minutes with lemon mixture.
• Let stand for 10 minutes.
• Discard skin before carving.

Steps:

• Combine water, 3/4 cup salt, and the sugar in a large stock pt, stirring until sugar dissolves. Add turkery, weighting it with a plate, if necessary, to submerge completely. Cover, and refrigerate for 6 hours.
• Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
• Mash garlic and 1/2 tsp salt with the side of a large knife until a paster forms. Transfer to a small bowl and add 4 tablespoons softened butter and herbs. Season with salt and pepper.
• Using the handle for a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear skin. Spread herb butter mixture evenly under the skin, then smooth down to remove trapped air. Brush turkey with 1 tablespoons melted butter and season with salt and pepper.
• Make the veggies: Preheat oven to 425 degree with rack in lowest position. Place all the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
• Arrange veggies in a single layer on a rimmed baking sheet. Top with a rack. Place turkey breast on rack, skin skide up and roast for 30 minutes. Reduce oven temp to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with with pan juices and tossing veggies occasionally, until breast is golden brown and thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer veggies to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.

Steps:

• Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
• Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
• Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
• Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
• Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
• Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
• Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
• Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
• Slice the turkey and serve it with the roasted onions.

Steps:

• 1. Remove the turkey from the refrigerator 1 hour before roasting.
• 2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
• 3. Preheat the oven to 450°F.
• 4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• 5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
• 6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
• 7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
• 8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
• 9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.