Roasted Turkey Breast With Balsamic Glaze And Bell Pepper Onion Sauté Recipes

Steps:

• Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
• Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
• Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
• Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
• Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
• To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.

Steps:

• Position an oven rack in the lowest position and remove the other racks; preheat the oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the inside with salt and pepper and stuff with the lemon zest, onion, 1 head of the garlic and half of the rosemary, sage and thyme. Set the turkey on a roasting rack set in a roasting pan breast-side up. Rub the outside of the turkey with olive oil, then sprinkle generously with salt and pepper. Put the chicken broth, 1 stick of the butter, 1 cup water and the remaining rosemary, sage, thyme and head of garlic in the bottom of the pan. Tent the turkey with foil.
• Roast the turkey, basting thoroughly every 30 minutes, for 2 1/2 hours.
• Meanwhile, heat the balsamic vinegar, honey and remaining stick of butter in a medium saucepan over medium-high heat until the butter is melted and the mixture is simmering. Continue to simmer until thick, syrupy and reduced by about half, about 5 minutes. Set aside.
• After roasting the turkey for 2 1/2 hours, remove the foil and increase the oven temperature to 425 degrees F. Roast the turkey for another 15 minutes, then baste with about a third of the balsamic glaze using a pastry brush. Roast for another 10 minutes, then glaze again with half of the remaining glaze. Roast for another 10 minutes, then glaze a final time with the remaining glaze. Continue to roast until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 10 minutes more.
• Let the turkey rest for 15 minutes before carving.

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Brush turkey breast with 1 tablespoon oil; sprinkle with salt and pepper. Place on prepared sheet. Roast until thermometer inserted into thickest part of turkey registers 170°F and juices run clear when pierced with fork, about 45 minutes. Let stand 10 minutes (internal temperature of turkey will increase to 175°F).
• Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté until tender and brown around edges, about 10 minutes. Add thyme; stir 2 minutes. Mix in 2 tablespoons vinegar and capers. Season with salt and pepper.
• Remove bones from turkey. Thinly slice turkey crosswise. Transfer to platter and keep warm. Place baking sheet over 2 stove-top burners; add remaining 3 tablespoons vinegar to baking sheet and bring to boil, scraping up browned bits. Pour vinegar over turkey. Arrange bell pepper mixture around turkey and serve.