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.
ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
- If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
- When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 6 grams
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE
Steps:
- 1. Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste. 2. If the breast is tied up, untie it and pat dry; season with salt and pepper. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator. 3. When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
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
ROAST TURKEY BREAST
Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 4
Steps:
- Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
- Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
- Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
- Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
- Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
- Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
- Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
- Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.
Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 50 grams protein, Sodium 0.3 milligram of sodium
ROAST TURKEY BREAST
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h
Yield 4 to 10 servings
Number Of Ingredients 3
Steps:
- Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
- Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 20 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 0 grams
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
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