Hidden Herbed Turkey Breast Recipes

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.

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.

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.

HERB-ROASTED TURKEY BREAST

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil; remove from the heat and set aside to cool. , Place turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until a thermometer inserted in turkey reads 165°, basting occasionally with butter mixture. , Let stand 10-15 minutes before slicing.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 350°F.
• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
• Spread under turkey skin.
• Combine remaining lemon juice and oil; Set aside.
• Place turkey on a rack in a shallow roasting pan.
• Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
• Basting every 15 to 20 minutes with lemon mixture.
• Let stand for 10 minutes.
• Discard skin before carving.

JUICIEST GARLIC HERB ROAST TURKEY BREAST RECIPE

Steps:

• Salt the Turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and season with salt underneath as well.) Set aside at room temprature for 30 minutes BUT, if you have the time, chill the turkey in fridge uncovered for 2 hours or overnight (see notes).
• If you have chilled the turkey, take it out and set it aside at room temperature while you work on the rest of the ingredients.
• Roast the grapes. Preheat the oven to 450 degrees F. Add the grapes to a 9 1/2 x 13 baking pan (mine is cast iron like this one). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer the grapes to a plate for now. Leave the oven on.
• Flavor the Turkey with the Spice Mixture, Garlic and Fresh Parsley. In a small bowl, mix together the spices. Season turkey with spice mixture on all sides (again, carefully lift skin and rub spice mixture underneath.) In a large bowl, combine garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Add the turkey into the bowl and apply the garlic and parsley mixture all over (again, very important to apply mixture underneath the skin.)
• Assemble the Turkey Breast in the Pan. In the same pan you used earlier, add the shallots and celery to make a bed for the turkey. Simply season with kosher salt and drizzle a little extra virgin olive oil. Place the turkey breast on top.
• Roast the Turkey Breast. Put the turkey pan on the middle rack of the heated oven and immediately turn the heat down to 350 degrees F. Roast for up to 45 minutes or until its internal temperature registers somewhere between 150 to 155 degrees F. Check occassionally, if at some point during roasting, you notice the turkey skin turning too dark, cover it with foil and continue roasting.
• Add Grapes Back In. Closer to the end of your roasting time, carefully remove the turkey from the oven to add in the grapes. Return to the oven very briefly so the grapes warm through (if your turkey needs a little bit of color, stick it under the broiler for a couple of minutes and watch carefully).
• Remove from Oven and Let Rest Briefly Before Serving. Cover the turkey loosley with foil and let turkey rest undisturbed for about 15 minutes before slicing through to serve. The turkey meat will continue to cook and its internal temparture should rise to 165 degrees F.
• To Carve or Slice the Turkey Breast. Transfer the turkey breast to a clean cutting board. Start at the breast bone and continue carving from there making sure to keep your knife close to ribs. Once the meat is off the bone, you can slice the breast crosswise into slices.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.

HERB-ROASTED TURKEY BREAST WITH GARLIC

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).

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.