Convection Roasted Turkey Breast Recipe 335
ROAST TURKEY BREAST (CONVECTION TOASTER OVEN)
I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!
Provided by Jo Zimny
Categories Roasts
Time 2h
Number Of Ingredients 2
Steps:
- 1. Preheat your convection toaster oven to 325'F. For a 2- to 3-lb. turkey breast: 1 1/2 - 2 hours of cooking time is sufficient. For a breast that is 4- to 6-lb. turkey breast: 1 1/2 to 2 1/4 hours is sufficient. For a 7- to 8-lb. turkey breast: 2 1/4 to 3 1/4 hours is sufficient. Wash your turkey breast and pat dry.
- 2. Using a large zip lock or other bag that will seal well without leaking put the breast in the bag and pour the entire bottle of marinade into the bag.
- 3. Get a plastic container and set the bag with the breast in it in the bag. This will ensure it won't leak in your fridge.
- 4. Flip the bag every now and again to make sure the whole breast is immersed in the marinade. I flipped it in the morning a few times before I cooked it.
- 5. When you are ready to cook the breast remove it from the bag and put the marinade in a small pot and boil it. This will ensure that any bacteria will go away and you can safely baste the breast.
- 6. I basted my breast every 15 minutes. The internal temperature should be around 170'F when done.
- 7. Cover the breast with tin foil when done and leave it sitting for about 15 minutes to ensure that the juices stay in the meat. It worked out great, the breast was ultra juicy :)
- 8. Cut with a sharp knife and serve.
- 9. Enjoy!
CONVECTION ROASTED TURKEY BREAST RECIPE - (3.3/5)
Provided by Silvermama
Number Of Ingredients 7
Steps:
- Preheat convection bake to 350°F. Rinse turkey breast with cold water and dry with paper towels. Place on baking rack in roasting pan if using entire breast; or place half breast in baking dish. Mix chopped herbs with butter or margarine. Push herb mixture under turkey skin and inside cavity. Brush turkey with olive oil. Cook for approximately 10 to 11 minutes per pound, or until internal temp registered 165°F.
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