Moist And Tender Turkey Or Turkey Breast Recipes

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PERFECT THANKSGIVING TURKEY BREAST

Easy, moist, and tender turkey breast. A foolproof turkey recipe to make your Thanksgiving dinner perfect. Use pan drippings to make a smoky turkey gravy.

Provided by Craig Wolford

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time P1DT4h30m

Yield 12

Number Of Ingredients 23



Perfect Thanksgiving Turkey Breast image

Steps:

  • Heat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, rosemary, thyme, sage, and smoked paprika. Immediately remove from heat, cover, and let rest and bring to room temperature, about 30 minutes. Do not refrigerate to cool.
  • Place each turkey breast in a zip-top freezer bag. Evenly divide the brine, herbs, and garlic between the bags. Remove excess air, seal, and put into the refrigerator, 24 to 36 hours before you roast your turkey breast.
  • Remove turkey from brine, pat dry, and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.
  • Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
  • At the same time, mix softened butter with rosemary, thyme, sage, garlic, black pepper, and paprika for herb butter. Set aside.
  • Arrange carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.
  • Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C), 2 1/2 to 3 hours. Remove from the oven, cover loosely with a foil tent, and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 18.7 g, Cholesterol 293.5 mg, Fat 12.9 g, Fiber 3.7 g, Protein 100.7 g, SaturatedFat 6.1 g, Sodium 4067.3 mg, Sugar 11.7 g

4 cups water
½ cup kosher salt
½ cup white sugar
2 tablespoons hickory-flavored liquid smoke
1 tablespoon whole black peppercorns, cracked
4 cloves garlic, crushed
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
1 teaspoon smoked paprika
2 (5 pound) boneless turkey breast halves
½ cup unsalted butter, softened
1 sprig fresh rosemary, leaves stripped and finely chopped
1 sprig Spices, thyme, fresh
1 sprig Fresh Sage
1 teaspoon pressed garlic
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
6 medium carrots, cut into large chunks
6 stalks celery, cut into large chunks
2 medium red bell peppers, cut into large chunks
2 medium yellow onions, quartered
8 fluid ounces chicken stock, or more as needed

MOIST AND TENDER TURKEY (OR TURKEY BREAST)

PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.

Provided by Marg CaymanDesigns

Categories     Poultry

Time 2h10m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 4



Moist and Tender Turkey (Or Turkey Breast) image

Steps:

  • Place turkey or turkey breast in a roasting pan.
  • (I use a disposable roasting pan) Combine melted butter and chicken broth.
  • Pour over turkey.
  • Rub mayonnaise all over turkey's exterior.
  • Salt and pepper lightly if desired.
  • Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
  • (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
  • Remove from oven and let sit for about 30 minutes before slicing.
  • Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
  • To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
1/4 cup butter, melted
12 ounces chicken broth (can use part beer or white wine)
1 -2 tablespoon mayonnaise

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