Roastedturkeybreast Recipes

ROAST TURKEY BREAST

Steps:

• Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
• Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes 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.

OVEN-ROASTED BONELESS TURKEY BREAST

Steps:

• Preheat your oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
• In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and thyme.
• Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
• Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
• Roast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
• Remove the roasted turkey breast from the oven. Allow to rest for 20 minutes before carving.

ROAST TURKEY BREAST WITH GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
• Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
• Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
• Carve the breast and serve with the gravy.

ROAST TURKEY BREAST

Steps:

• Remove the turkey from it's packaging, rinse, pat dry with paper towels, and set in a rimmed baking dish (like a 9x13-inch pan -- you don't need a roasting pan for this).
• In a small bowl, combine the butter, garlic, and salt. Mix to combine well.
• Using your hands, carefully separate the turkey skin from the meat when the breast meat is facing up in the pan. Getting started is a little hard, but just be careful to not rip through the skin. Work around the skin and meat to loosen the skin that is connected to the breast meat.
• When the skin is separated (but not removed -- it'll still be attached on the edges), use your hands to spread half of the butter mixture and the garlic all over the turkey breast meat, under the skin.
• Spread the second half of the butter mixture all over the outside of the turkey breast, on top of the skin.
• Place 1 cup of stock in the bottom of the dish.
• Quarter the apple and place however much will fit under the breast in the neck cavity. Place pieces that did no fit in the bottom of the dish.
• Cut the lemon in half, and squeeze half over the turkey breast (using your fingers to strain the seeds). Place the spent lemon half in the bottom of the dish.
• Strip the leaves from 2 sprigs of thyme and sprinkle over the turkey, and place the remaining sprigs and a "stalk" or two (large sprig pieces) of parsley in the bottom of the dish.
• Sprinkle the turkey with a bit of ground black pepper.
• Cover tightly with foil, and bake at 400 degrees F. for 2 hours.
• Remove the foil, and bake until the turkey is cooked though, about another hour. Save the foil.
• During the last hour, check every 10 minutes or so (after about 30 minutes) for doneness. If your turkey has a pop thermometer/gauge, I have found them to be pretty accurate. If yours does not, insert an instant read thermometer into the breast until it reads 165 degrees F.
• When the turkey is done, remove from the oven. Cover with the foil that you saved and let it rest for 10 to 15 minutes.
• When the rest time is over, you can serve the turkey or carve it and serve it on a platter with additional apples or herbs for garnish on the edges.

ROAST TURKEY BREAST

Steps:

• Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
• Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

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.

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.

OVEN-ROASTED TURKEY BREAST

Steps:

• Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
• Remove turkey from oven and let stand 15 minutes for easier carving.
• Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

ROAST TURKEY BREAST

Steps:

• Gather the ingredients and preheat the oven to 425 F.
• Place the turkey breast on a rack in a roasting pan.
• Brush turkey with the melted butter, then season generously with kosher salt and black pepper.
• Roast for 45 minutes to 1 hour, basting twice with stock-once after about 15 minutes and again about 15 minutes later (see note below).
• When the thermometer reads 155 F, remove the turkey from the oven.
• Cover loosely with foil and let it rest for about 20 minutes (or when the thermometer reads 120 F) before carving and serving. Enjoy.

HOW TO COOK THE BEST ROAST TURKEY BREAST

Steps:

• Preheat the oven to 400° F. Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.
• Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
• Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine to the pan as the turkey cooks so the aromatics don't burn.
• Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.

SIMPLE OVEN ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan.
• In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.
• Loosen the skin with your finger and spoon some of the spice mixture underneath the skin. Smooth it out to cover as much of the meat as possible. Rub the remaining spice mixture on top of the turkey breast skin.
• Roast in the preheated oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees Fahrenheit. Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster. Use a meat thermometer for accuracy.
• Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, until internal temperature reaches 165 degrees Fahrenheit. Then slice and serve.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 425 degrees F. Prepare your roaster pan.
• In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
• Wash the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place one chopped celery stalk, 2 garlic cloves and half of the onion inside the turkey. Place remaining veggies around the breast on pan. Add stock to the bottom of the pan.
• Place the turkey in the oven and cook for 20 minutes per pound. I cooked my 7 lb turkey breast for 140 minutes (2 hours and 20 minutes). Baste the turkey breast with pan juices every 20 minutes or so.
• If you want the skin crispier, place the turkey under broiler set to 440 degrees F. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
• To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place in a saucepan. Add a mixture of 2 tablespoons of cornstarch with 1/4 cup of cold water and whisk well. Bring the mixture to boil and simmer until thickens.

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.

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.