Roast Turkey Breast With Potatoes Green Beans And Mustard Pan Sauce Recipes

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.

SIMPLE MOIST ONE PAN ROAST TURKEY AND POTATOES (DRY BRINED)

Steps:

• Combine all the ingredients of the brine and combine well.
• Slather all over the turkey, including lifting up the skin to make sure that you can separate the skin from the breast to nestle that brine in there for maximum flavor.
• Place into the fridge in a large foil pan for 24-72 hours. Make sure to rotate the turkey every 24 hours so that it brines evenly. Since it is so cold now, I use my garage when I have a giant turkey that will not fit into my fridge.
• Preheat oven to 500 degrees F.
• On roasting day, remove the turkey out of the brine and rinse it inside and out with water.
• Tuck the wings underneath the bird and place in roasting pan (or foil pan) on top of a sheet pan or roasting pan. (I do this in the event that there is spillage. No one wants to clean ovens on Thanksgiving Day)
• Before placing it in the oven, take a piece of foil and measure it on the bird into a little triangle. You want it to just cover the breast. Place the triangle to the side, it will be used a bit later on.
• Place the turkey onto the lowest rack in the oven and let it roast for 30 minutes and 500 degrees. NO PEEKING! Because it is roasting on such a high temperature, all the juices that fall into your roasting pan may evaporate off and start to burn. During this time you want to add in your chicken stock just a bit at a time, so that your bits don't burn. This can be done throughout the entire cooking process to prevent the bits from burning and leaving perfect pan juices for the potatoes.
• After the first half hour, take out the turkey and cover the breast with your pre-measured foil.
• Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
• Set your probe thermometer alarm to 151 degrees F and walk away. (A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.)
• Once it's done, remove it from the pan and place it on a large cutting board and let it rest for about 15-20 minutes, covered with foil.
• At this point, while the turkey is roasting, increase the heat to 450-degrees and add the potatoes and garlic cloves to the pan. Roast until oven brown and fork tender, about 30-35 minutes.
• Carve and serve!

ROAST TURKEY BREAST WITH POTATOES, GREEN BEANS, AND MUSTARD PAN SAUCE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
• While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
• After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
• Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
• Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.