Garlic And Lemon Roasted Turkey Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST TURKEY WITH LEMON & GARLIC



Roast turkey with lemon & garlic image

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

5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy
1 onion, halved
1 lemon, halved (save the zest for the butter)
whole bulb of garlic, halved
2 tbsp sea salt
1 tbsp thyme leaves
1 tsp peppercorns
100g butter
4 tbsp vegetable bouillon powder (we used Marigold)
1 lemon, zested (from the lemon for the turkey)

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

GARLIC AND LEMON ROASTED TURKEY BREAST



Garlic and Lemon Roasted Turkey Breast image

Tangy citrus tones down the strong garlic flavor in a rub, resulting in mouthwatering slices of turkey.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 7

3 cloves garlic, finely chopped
1 tablespoon grated lemon peel
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
5- to 6-lb bone-in whole turkey breast
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE



Garlic Herb Roasted Turkey Breast with Orange image

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Provided by Adam and Joanne Gallagher

Categories     Dinner, Main

Time 2h30m

Yield Makes 6 generous servings

Number Of Ingredients 13

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken broth
1 orange, sliced

Steps:

  • Heat oven to 325 degrees F.
  • Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
  • Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
  • Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
  • Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
  • When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg

GARLIC HERB BONELESS SKINLESS TURKEY BREAST



Garlic Herb Boneless Skinless Turkey Breast image

Garlic Herb Roasted Boneless Skinless Turkey Breast is a fast and easy holiday turkey recipe. The turkey is full of flavour and perfect for a small dinner!

Provided by Chrissie

Categories     Main Course

Time 1h45m

Number Of Ingredients 8

2 pound boneless skinless turkey breast ((approximately 1 kilogram))
1/2 cup unsalted butter (softened to room temperature)
2 cloves garlic (pressed or finely minced)
1 teaspoon rosemary (chopped, dried or fresh)
1 teaspoon thyme (chopped, dried or fresh)
2 teaspoons fresh parsley (chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : ServingSize 1 serving, Calories 403 kcal, Carbohydrate 1 g, Protein 54 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 200 mg, Sodium 333 mg, Fiber 1 g, Sugar 1 g

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.

LEMON-GARLIC TURKEY BREAST



Lemon-Garlic Turkey Breast image

It's simple to prepare a main dish that easily morphs into tender slices of lunch meat. This turkey breast is hearty, healthy and easy to make!-Sandra Hall, Decatur, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 12 servings.

Number Of Ingredients 7

2 medium lemons, sliced
1 bone-in turkey breast (6 to 7 pounds), skin removed
1/4 cup minced fresh parsley
8 garlic cloves, minced
4 teaspoons grated lemon zest
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons salt

Steps:

  • Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.

Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

LEMON-HERB TURKEY BREAST RECIPE



Lemon-Herb Turkey Breast Recipe image

Easy turkey breast recipe

Provided by Kate @ I Heart Eating

Categories     Main Course

Time 2h20m

Number Of Ingredients 12

6-7 pound bone-in turkey breast
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves1
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 tablespoon kosher salt²
1/2 tablespoon freshly ground black pepper
2 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup chicken broth3
1 lemon (quartered)

Steps:

  • Preheat the oven to 325 F.
  • Place the turkey breast, skin side up, on a rack in a roasting pan. I spray the roasting pan rack with nonstick cooking spray.
  • Stir together garlic, mustard, chopped herbs, salt, pepper, olive oil, and lemon juice until combined.
  • Gently pull back the skin from the meat and rub about 1/2-2/3 of the mixture directly on the meat. Spread the rest of the mixture evenly on the skin.
  • Pour the chicken broth into the bottom of the roasting pan, and place the quartered lemon into the cavity.
  • Roast the turkey for about 2 hours, or until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast.
  • If the skin starts to get too dark, tent some aluminum foil over it.
  • Remove from the oven, and let it rest for 15 minutes before slicing.

Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 1 g, Protein 59 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 176 mg, Sodium 486 mg

HERB-ROASTED TURKEY BREAST WITH GARLIC



Herb-Roasted Turkey Breast with Garlic image

Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!

Provided by Hilary Meyer

Categories     Baked & Roasted Turkey Recipes

Time 2h15m

Number Of Ingredients 8

1 head garlic
1 tablespoon olive oil
1 tablespoon chopped fresh herbs, such as parsley, thyme, and/or sage, plus additional whole sprigs, or 1 teaspoon dried herbs
½ teaspoon salt
¼ teaspoon ground pepper
1 lemon, sliced
1 (3 1/2-4 pound) bone-in turkey breast half
1 cup water, plus more as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl. Add chopped (or dried) herbs, salt, and pepper; mash with a fork to form a paste.
  • Scatter lemon slices and herb sprigs, if using, in a 9x13-inch roasting or baking pan. Loosen the skin on the turkey breast and spread all but 1 tsp. of the garlic paste under it, massaging the paste into the meat. Spread the remaining paste over the skin on the underside of the breast. Place the turkey in the pan and add 1 cup water.
  • Roast the turkey, checking the water every 30 minutes and adding more, 1/2 cup at a time, if the pan is dry, until an instant-read thermometer inserted in the thickest part (without touching bone) registers 165 degrees F, 1 1/4 to 1 3/4 hours.
  • Remove the turkey from the oven and let rest for 10 minutes. Discard the skin before carving. Skim and discard any fat from the pan drippings, then drizzle the drippings over the turkey, if desired (see Tip).

Nutrition Facts : Calories 153.7 calories, Carbohydrate 1.9 g, Cholesterol 68 mg, Fat 4.1 g, Fiber 0.2 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 279.3 mg, Sugar 0.1 g

OVEN ROASTED TURKEY BREAST



Oven Roasted Turkey Breast image

Oven Roasted Turkey Breast with spices, herbs, garlic and lemon zest! Tender juicy meat with crispy flavorful skin, it's a simple alternative to a full-sized turkey, perfect for smaller families!

Provided by Sylvia Fountaine | Feasting at Home

Categories     Main

Time 1h35m

Yield 4

Number Of Ingredients 8

2 tablespoons fresh thyme or rosemary, chopped
1 tablespoon lemon zest, finely chopped
2 teaspoons granulated garlic powder
1 teaspoon dried thyme, sage or rosemary
1 teaspoon paprika
2 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 375F
  • Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan.
  • Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
  • In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
  • Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
  • Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
  • Let the turkey rest, covered in foil for 10 minutes before cutting.
  • Serve with Mushroom Gravy , and Mashed Potatoes.

Nutrition Facts : Calories 327 calories, Sugar 2 g, Sodium 47 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 41.2 g, Fiber 5.1 g, Protein 16.9 g, Cholesterol 35.6 mg

HERB ROASTED TURKEY BREAST



Herb Roasted Turkey Breast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

One 3-pound boneless, skin-on turkey breast
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon onion powder
1 clove garlic, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 sweet onion, cut into 1/3-inch slices

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
  • Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
  • Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
  • Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
  • Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
  • Slice the turkey and serve it with the roasted onions.

TURKEY BREAST WITH LEMON AND CAPER SAUCE



Turkey Breast with Lemon and Caper Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield about 8 servings

Number Of Ingredients 13

Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional
2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter
1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

Steps:

  • Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
  • Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
  • Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
  • Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
  • Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
  • Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

More about "garlic and lemon roasted turkey breast recipes"

LEMON, GARLIC AND HERB ROASTED TURKEY BREAST - OLGA'S ...
lemon-garlic-and-herb-roasted-turkey-breast-olgas image
2020-11-22 Video of How to Roast a Turkey Breast With Lemon, Garlic and Herb Butter: Ingredients: boneless turkey breast (about 3 lbs), you can buy a boneless turkey breast roast with the bone already removed, or buy a turkey breast with the rib bones and remove the bones yourself. Watch the video to show detailed instructions on how to remove the turkey breast …
From olgasflavorfactory.com
Category Entree
Total Time 1 hr 20 mins
  • Meanwhile, melt 1/2 Tablespoon of butter in a skillet and cook the minced garlic in it for about a minutes, just until it becomes fragrant and starts to turn lightly golden.
  • Put the garlic into a medium bowl and add the lemon zest, lemon juice, and the minced fresh herbs. Mix to combine.
  • Rub the garlic herb butter all over the underside of the turkey and under the skin. Use kitchen twine to tie around the turkey to keep it in a neater package and so that it cooks more evenly. Rub the remaining herb butter mixture on top of the turkey breast. For best results, leave the turkey to marinate overnight, but you can also roast it immediately.


ROAST TURKEY BREAST RECIPE - ROASTED GARLIC BUTTER TURKEY ...
roast-turkey-breast-recipe-roasted-garlic-butter-turkey image
2019-10-14 Roast: Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F. If the skin is darkening too quickly, tent the turkey with aluminum foil. Rest: Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing. Serve: Serve the turkey …
From thecookierookie.com
Ratings 25
Calories 505 per serving
Category Main Course
  • Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan.
  • In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest.


SIMPLE LEMON-GARLIC ROASTED TURKEY BREAST RECIPE — THE MOM 100
2017-11-02 Preheat the oven to 450° F. Rinse and dry the turkey breast. Oil a roasting pan. In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme. Blend until it becomes a paste. Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast …
From themom100.com
Cuisine American
Category Main Course
Servings 12
Total Time 2 hrs 40 mins
  • In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme. Blend until it becomes a paste.
  • Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast completely.
  • Place the turkey breast in the roasting pan and roast for about 30 minutes, then reduce the heat to 350°F and continue cooking for about 1 hour 15 minutes, until nicely browned, and a meat thermometer shows an internal temperature of 160° F. Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.


EASY ROAST TURKEY BREAST RECIPE | DIETHOOD.COM
2019-10-30 Slather the spice rub all over the turkey breast on the outside. Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan. Top with turkey breast, skin side up. If making ahead, stop here; cover turkey …
From diethood.com
5/5 (13)
Total Time 27 hrs
Category Dinner, Holiday, Main Course
Calories 452 per serving
  • Pat dry turkey breast with paper towels. If you didn't brine it, and are just taking the turkey out, please remember to take out the giblets AND make sure that the turkey breast is completely thawed out.
  • Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.


LEMON-SAGE ROAST TURKEY BREAST | RECIPES | WW USA
Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F, about 45 minutes. Transfer turkey …
From weightwatchers.com
Cuisine American
Category Dinner
Servings 8
Total Time 1 hr 23 mins
  • Combine 1½ Tbsp butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with a fork; spread butter mixture all over turkey.
  • Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F, about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
  • Meanwhile, remove garlic from pan; peel cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1½ Tbsp butter until melted.


ROAST TURKEY BREAST RECIPE WITH LEMON & OREGANO - FOODIECRUSH
2019-08-20 This oven roasted turkey breast recipe is amazingly simple and all of the work is done ahead of time. Cook the turkey earlier in the day and let it marinade in the lemon and garlic olive oil …
From foodiecrush.com
3.6/5 (13)
Total Time 1 hr 35 mins
Category Main Course
Calories 445 per serving
  • Place turkey in a roasting pan fitted with a rack. Place the turkey breast skin side up on the rack and pour the Swanson chicken broth and white wine over the turkey. Squeeze the lemon juice over the turkey breast and set in the pan alongside the turkey to roast.
  • Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165 degrees F, about 1 to 1 ½ hours.
  • Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.


ROAST TURKEY WITH GARLIC, SAGE, AND LEMON RECIPE | REAL SIMPLE
2007-12-13 Step 3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Step 4. Finely chop the remaining 1/2 bunch parsley. In a small bowl, combine the parsley with the garlic, sage, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon …
From realsimple.com
3.5/5 (99)
Total Time 4 hrs
Servings 6-8
Calories 583 per serving
  • Pat the turkey dry with paper towels. Place the wings underneath the body. Place the 1/2 bunch of parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
  • Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
  • Finely chop the remaining 1/2 bunch parsley. In a small bowl, combine the parsley with the garlic, sage, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it. Stuff the herb mixture under the skin.


ROSEMARY LEMON ROASTED TURKEY RECIPE | DIETHOOD
2013-11-23 In a small saucepan combine olive oil, garlic, lemon peel and rosemary; heat over medium-low heat and cook until hot. Remove from heat and let rest 5 minutes. Squeeze lemon juice all over turkey. Season entire turkey with salt and pepper. Brush turkey all over with 1/2 of the infused olive oil. Place in oven and roast turkey …
From diethood.com
Servings 8
Total Time 3 hrs 20 mins
Estimated Reading Time 6 mins
Calories 618 per serving


ROAST TURKEY WITH GARLIC, SAGE, AND LEMON RECIPE | MYRECIPES
2007-12-13 Roast the turkey uncovered until browned, 30 to 45 minutes. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
From myrecipes.com
Servings 6-8
Calories 583 per serving


ROAST TURKEY WITH LEMON, PARSLEY & GARLIC | GORDON RAMSAY ...
2016-03-22 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.
From gordonramsay.com
Servings 8
Total Time 3 hrs 15 mins
Category Thanksgiving


DELICIOUS AND JUICY ROSEMARY-LEMON ROASTED TURKEY
2018-09-18 Instructions. Preheat oven to 400F. Set the oven rack on a low position in the oven. In a small saucepan over medium-low heat, combine olive oil, garlic, lemon zest and rosemary. Cook until hot. Remove from heat and set aside while you prepare the turkey. Place the turkey in a roasting pan.
From makeitgrateful.com
Servings 10-12
Estimated Reading Time 5 mins
Category Main Course


LEMON AND HERB ROASTED TURKEY BREAST - PEEL WITH ZEAL
2021-09-20 Our oven-roasted turkey breast recipe is slathered in a lemon, garlic, and herb butter. It is hands down the best recipe for a juicy and moist bone-in roasted turkey breast. Perfect for your gluten-free Thanksgiving menu!
From peelwithzeal.com
Cuisine American, Christmas, Thanksgiving
Total Time 2 hrs 30 mins
Category Dinner, Main Course
Calories 98 per serving


GORDON RAMSAY'S ROAST TURKEY WITH LEMON, PARSLEY AND ...
2020-02-08 Gordon Ramsay‘s roast turkey recipe is flavoured with lemon, parsley and garlic. Gordon Ramsay says: “This is my favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful. To ensure both the turkey and pork stuffing are cooked properly, I bake the stuffing separately. Another of my secrets is to rest the turkey for a couple of hours ...
From goodto.com
3.9/5
Total Time 3 hrs
Category Dinner,Main Course
Calories 1047 per serving


ROAST TURKEY BREAST WITH ROSEMARY & GARLIC - RECIPES ...
Make small slits in top of breast and insert garlic slivers and rosemary. (If you don't have any fresh rosemary add dried to the honey mixture.) In small bowl combine honey mustard oil lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place trukey in baking dish meaty side up. Roast at 350 F for 45 to 60 minutes depending on size of breast. Baste every 10 to 15 minutes ...
From elook.org


SIMPLE ROAST TURKEY BREAST WITH ROASTED GARLIC GRAVY / HOW ...
This roast turkey breast recipe is the answer to getting beautiful,. Ingredients needed for oven roast turkey breast and gravy · 6 lb. Lemon adds a pleasant flavor to the gravy. The roasted garlic turkey and the garlicky gravy recipes were sponsored by. This roast turkey breast recipe is the answer to getting beautiful,. Preheat the oven to 400°f (205°c). For some with smaller families like ...
From fallpicturecaptions.blogspot.com


GARLIC AND LEMON ROASTED TURKEY BREAST RECIPES WITH ...
1 bone-in turkey breast (6 to 7 pounds) Steps: In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours.
From tfrecipes.com


GARLIC AND LEMON ROASTED TURKEY BREAST RECIPE
Garlic and lemon roasted turkey breast recipe. Learn how to cook great Garlic and lemon roasted turkey breast . Crecipe.com deliver fine selection of quality Garlic and lemon roasted turkey breast recipes equipped with ratings, reviews and mixing tips. Get one of our Garlic and lemon roasted turkey breast recipe and prepare delicious and ...
From crecipe.com


Related Search