THYME-ROASTED TURKEY BREAST
When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme and apple juice sauce, this one's moist and full of flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Roast uncovered 30 minutes.
- In small bowl, mix remaining ingredients. Brush one-third of apple juice mixture over turkey.
- Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g
ROAST TURKEY WITH LEMON & GARLIC
Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h55m
Number Of Ingredients 10
Steps:
- Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
- Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
- Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
- Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
- Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
- Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium
VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME
I received this recipe from my co-worker and we really enjoyed it this Thanksgiving. Her copy looks like it may have come from Quick Cuisine - Winter 2001.
Provided by karen in tbay
Categories Turkey Breasts
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim turkey breast of any fat.
- In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
- Marinate in the refrigerator from 1 hour to 12 hours.
- Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
- Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
- Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
- Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.
Nutrition Facts : Calories 480.5, Fat 29.1, SaturatedFat 7.6, Cholesterol 155.2, Sodium 778.5, Carbohydrate 2.1, Fiber 0.4, Sugar 0.3, Protein 50.1
THYME ROASTED TURKEY
It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.
Nutrition Facts :
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