OVEN-ROASTED TURKEY BREAST
There's no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you're in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 460, Carbohydrate 3 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 0 g, Protein 49 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
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.
ROASTED TURKEY BREAST
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.
OVEN-ROASTED TURKEY BREAST
Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's the key to moist, juicy meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
KITTENCAL'S MOIST OVEN ROASTED TURKEY BREAST
Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed.
Provided by Kittencalrecipezazz
Categories Turkey Breasts
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325 degrees F.
- Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
- Pour 1 cup broth into the pan.
- Rinse the turkey breast well under cold water then pat dry using paper towels.
- Mix the soft butter with the garlic powder.
- Using hands rub the breast all over with the soft butter including under the skin.
- Generously season with salt then season lightly with black pepper.
- Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
- Cover/tent ONLY the breast with a small piece of foil.
- Roast covered for 30-35 minutes.
- Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed).
- Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
- *NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.
Nutrition Facts : Calories 791.7, Fat 37.9, SaturatedFat 12.4, Cholesterol 310.1, Sodium 461.2, Carbohydrate 5.2, Fiber 1.1, Sugar 2.5, Protein 100.8
SLOW-ROASTED TURKEY BREAST WITH GRAVY
This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!
Provided by Cooking Ventures
Categories Turkey Breasts
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust your oven rack to the lowest position. Preheat oven to 250°F.
- Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
- Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
- When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
- Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
- To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
- Serve the turkey breast and gravy with some mashed potatoes.
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SIMPLE OVEN ROASTED TURKEY BREAST
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5/5 (34)Category Main DishCuisine AmericanCalories 151 per serving
- Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan.
- In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.
- Loosen the skin with your finger and spoon some of the spice mixture underneath the skin. Smooth it out to cover as much of the meat as possible. Rub the remaining spice mixture on top of the turkey breast skin.
- Roast in the preheated oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees Fahrenheit. Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster. Use a meat thermometer for accuracy.
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