Butter Roasted Turkey Breasts Recipes

ROASTED TURKEY BREAST WITH HERB BUTTER

Steps:

• Preheat the oven to 325F.
• In a microwave-safe bowl, combine the butter, 1 teaspoon of kosher salt, garlic, rosemary, pepper and thyme.
• Microwave the ingredients on high for 1 minute, or until the butter has fully melted. Remove the bowl from the microwave oven. Mix all ingredients really well and set aside for 5 minutes so the butter gets infused with the garlic and herbs.
• Return the bowl back to the microwave oven and cook the mixture on high for another 30 seconds to ensure that the butter is fully liquefied.
• Strain the butter mixture through a fine sieve. Save the garlic and the herbs.
• Place the turkey breast in a baking dish, skin side up. Cover with a piece of plastic wrap to prevent the butter from accidentally squirting all over the kitchen. Fill the kitchen injector with the strained butter and inject the breast all over, in a diamond pattern, releasing about 1/4 - 1/3 of an ounce at a time.
• Add the garlic and herbs that you saved earlier. Rub the garlic and herb mixture and the butter from the bottom of the baking dish all over the turkey breast.
• Evenly sprinkle 1 teaspoon of kosher salt all over the breast and pat it down to make sure the salt sticks.
• If using a BBQ thermometer (highly recommended), insert the probe into the thickest part of the turkey breast and connect to the thermometer.
• Bake at 325F for about 1 hour or so, until the internal temperature in the thickest part of the breast reaches 155F. Brush the top of the breast with pan juices about 1 hour into roasting.
• Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.

OVEN-ROASTED TURKEY BREAST

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.

GARLIC HERB BUTTER ROASTED TURKEY BREAST

Steps:

• Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
• Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
• Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
• Butter: Mix Butter ingredients together.
• Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
• Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
• Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
• Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
• STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.

SOY- AND BUTTER-BASTED TURKEY

Steps:

• In small bowl, mix brown sugar, salt and pepper. Place turkey on rack in large roasting pan. If ovenproof plastic leg band is present, remove. Discard giblets and neck or reserve for another use. Using paper towels, pat dry skin and interior cavity. Rub turkey inside and out with sugar mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
• Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
• Place turkey, back side down, on rack in roasting pan. In small bowl, mix 4 tablespoons of the melted butter and 2 tablespoons of the soy sauce. Brush entire breast side of turkey with half of the butter mixture. Turn turkey over. Brush entire back side of turkey with remaining butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered, breast side down, 1 1/2 hours. In small bowl, mix remaining 2 tablespoons melted butter and 1 tablespoon soy sauce. Brush back side of turkey with half of the butter mixture. Using tongs and oven mitt, carefully turn turkey over. Brush turkey breast with remaining butter mixture. Roast 1 to 2 hours longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
• While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper. Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened. Season gravy as desired. Serve carved turkey with the gravy.

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.