Garlic And Lemon Roasted Turkey Breast Recipes

GARLIC HERB BONELESS SKINLESS TURKEY BREAST

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place the turkey breast on a plate or board and pat it dry with paper kitchen towels.
• In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, salt and pepper until the herbs are distributed throughout the butter.
• Rub the butter mixture all over the turkey breast, top and bottom, making sure every inch is coated in butter.
• Place the coated turkey breast in a shallow casserole dish or baking dish and roast at 325 degrees Fahrenheit for about 90 minutes, or until an instant read thermometer inserted into the deepest part of the breast reads 165 degrees Fahrenheit (74 Celsius).
• Remove the turkey breast from the oven and cover with aluminum foil (leave it in the pan). Let it rest for about 10-15 minutes, then slice and serve.

GARLIC AND LEMON ROASTED TURKEY BREAST

Steps:

• In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
• Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HERBED ROAST TURKEY BREAST

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.

LEMON-HERB ROASTED TURKEY

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.