Betty Crocker Herbed Turkey Breast Recipes

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BETTY CROCKER HERBED TURKEY BREAST



Betty Crocker Herbed Turkey Breast image

As we learn every year at Thanksgiving, turkey is the bird that keeps right on giving. It yields plenty, and costs less per pound than most meats. Use leftover herbed turkey in casseroles, soups and salads. Or slice it for turkey sandwiches. Wrap the breast tightly and store in the fridge for up to 3 days.

Provided by PSU Lioness

Categories     One Dish Meal

Time 7h5m

Yield 8 serving(s)

Number Of Ingredients 8

4 -5 lbs bone-in turkey breast, thawed if frozen
2 tablespoons honey mustard
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon salt
1/2 cup chicken broth

Steps:

  • Spray 5-6 quart slow cooker with cooking spray.
  • Place turkey in cooker.
  • Brush with honey mustard.
  • Sprinkle with rosemary, thyme, basil, garlic pepper and salt.
  • Pour broth around turkey.
  • Cover and cook on Low heat setting for 7-8 hours.

Nutrition Facts : Calories 366.7, Fat 16.4, SaturatedFat 4.4, Cholesterol 147.4, Sodium 287, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 50

DIJON AND HERB TURKEY BREAST WITH MUSHROOM GRAVY



Dijon and Herb Turkey Breast with Mushroom Gravy image

Butter, Dijon and herbs create the wow in baked turkey breast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h15m

Yield 8

Number Of Ingredients 13

1 tablespoon Dijon mustard
1 tablespoon butter or margarine, softened
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
5- to 6-lb bone-in whole turkey breast, thawed if frozen
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup Gold Medal™ all-purpose flour
1/4 cup cold water
Salt and pepper to taste, if desired

Steps:

  • Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
  • Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
  • Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 56 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 1 g, TransFat 0 g

SLOW-COOKER HERBED TURKEY BREAST



Slow-Cooker Herbed Turkey Breast image

Reserve your oven space for mashed potatoes and pies, this year's turkey can be cooked in your slow cooker! With this slow-cooker herbed turkey breast recipe, some powerful aromatics and 5 minutes of hands-on effort, you can cook up a tender and delicious main course with ease. Despite the fact that this recipe is only for turkey breast, it actually feeds 8 people, so it's perfect for a smaller group Thanksgiving, especially if you prefer white meat to dark. You could even make this turkey recipe the day before and heat it up right before dinner to cut down on your to-do list day of. And you don't have to reserve this recipe for Thanksgiving either, it's perfect whenever you're craving a classic turkey dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h5m

Yield 8

Number Of Ingredients 8

4- to 5-pound bone-in turkey breast, thawed if frozen
2 tablespoons honey mustard
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic pepper
1/4 teaspoon salt
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey.
  • Cover and cook on Low heat setting 7 to 8 hours.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

THYME-ROASTED TURKEY BREAST



Thyme-Roasted Turkey Breast image

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

1 bone-in whole turkey breast (4 1/4 to 5 lb), thawed if frozen
1/2 cup apple juice or dry white wine
2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, finely chopped

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

HERB ROASTED TURKEY



Herb Roasted Turkey image

Roasting this turkey with four fresh herbs creates a wonderful aroma that will fill your house. Progresso® Chicken Broth makes the turkey moist and flavorful and the gravy delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h45m

Yield 12

Number Of Ingredients 15

1 (12 to 14 lb) whole turkey
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs oregano
1 lemon, halved
2 carrots, halved
4 celery stalks, halved
2 cartons (32 oz each) Progresso™ chicken broth
4 cups water
3/4 cup all-purpose flour
3/4 cup butter

Steps:

  • Heat oven to 375°F.
  • Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
  • While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • Carve turkey as desired, and serve with gravy.

Nutrition Facts : Calories 490, Carbohydrate 9 g, Cholesterol 220 mg, Fat 1/2, Fiber 1 g, Protein 60 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 2 g, TransFat 1/2 g

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

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

1 tablespoon extra-virgin olive oil
5-pound turkey breast (bone-in), rinsed and well dried
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper

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.

HERBED ROAST TURKEY BREAST



Herbed Roast Turkey Breast image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

Steps:

  • Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

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

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup butter, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

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

TENDER OVEN-ROASTED TURKEY



Tender Oven-Roasted Turkey image

Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.

Provided by Lizardcakes

Categories     Poultry

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (4 1/2-5 lb) whole turkey breast, thawed if frozen
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup dry white wine or 1/4 cup apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 garlic cloves, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat 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 180ºF and juice of turkey is no longer pink when center is cut.
  • 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 513.4, Fat 29.5, SaturatedFat 12.2, Cholesterol 196.3, Sodium 523.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 56.1

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

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