Rosemary Thyme Turkey Breast Nuwave Flavorwave Ovens Recipes

ROSEMARY THYME TURKEY BREAST - NUWAVE/FLAVORWAVE OVENS

Steps:

• Mix Rosemary, Thyme & garlic salt together. Dunk Turkey Breast in warm water for a minute or two. This will make the skin able to take rub.
• Place rub all over Turkey.
• Place in your Nuwave for 1 1/2 to 1 3/4 hours on high.
• Note, if Turkey starts to get brown, you can "flip it over" 3/4 of the way though cooking time. This will brown both sides of the Turkey.
• If you wish to cook one side, cover with foil if getting to brown.
• Check Turkey with therm. It should read 180 for well done, if lower cook an additional 10 minute Check again. Depending on how frozen, this is a guidline. Check after 1 hour to 1 1/2 hours.

ROSEMARY TURKEY BREAST

Steps:

• In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

NUWAVE TURKEY BREAST RECIPE - (3.5/5)

Steps:

• Rinse it off turkey breast and pat dry with paper towels. Rub with some canola oil (or butter if you prefer) in which I've mixed some salt and pepper. Add other seasonings and herbs as you like but know that some may burn slightly during roasting, such as garlic. That's why I stick with the basics. To reduce fat, you can skip the oil or butter. Place the breast on the 1" rack on one of its sides (breasts). If you have the extender ring, I recommend using it. If not, you may want to tent the bird with a loose sheet of aluminum foil, just to keep it from browning too much. I actually like my skin very browned so I don't bother with the foil. That is up to you. If you use foil, the convection air in the oven may move the foil around which you do not want. If you have a big enough piece, you can likely tuck a couple of corners under the rack to keep it secured while still keeping some space between the foil and the bird. Set the temperature to 325°F. On the older models (which I have), that is the default setting. I believe some of the newer models have higher temperature settings. If defrosted, cook for about 12 minutes per pound. If frozen, about 15 minutes per pound. I say about because there are many factors which will affect the cooking time --- including whether or not you are using the extender ring. Always check the internal temperature of the meat using a reliable quick read thermometer. Your target temperature for white meat is 160°F. It will continue to cook some while resting after cooking and that will raise the temperature to about 170°F. I recommend checking a bit earlier than the time allotted. Sometimes, it will be done in less time than you expected and you don't want to overcook and dry out the turkey. You can always cook more but you can't do a thing once you have overcooked it. Important -- turn the turkey over half way through the cooking process. You have browned one of the breasts. Now it's time to do the other side for the last half of the cooking time. If you are using foil, I would take it off about 10 minutes before you flip the breast for better browning. Then put the foil back on after you have turned it over and then take it off again during the last 10 minutes of cooking the alternate side. When done and your thermometer reads 160°F when inserted into the deepest part of the meat (and not touching any bone), set it on a rack or a large plate, cover it loosely with foil again, and let it rest for about 20 to 30 minutes before carving. Enjoy! This recipe assumes you are cooking a full double breast. If just the half breast, you can probably cut down the cooking time slightly (maybe 10 minutes per pound but still be sure to check with the thermometer for doneness). And you probably won't need the extender ring or foil because the meat will not get so close to the heating element at the top. Start with the skin side down with a single breast then flip it over halfway through the cooking time. Many factors affect cooking times and temperatures in every kind of oven, not just the NuWave. Good cooks always make adjustments as needed if it doesn't turn out perfect the first time. That is a natural process. But with turkey, it is almost foolproof!

PARSLEY, SAGE, ROSEMARY AND THYME TURKEY BREAST

Steps:

• Heat oven to 325°F. In small bowl, mix all ingredients except turkey. Gently lift skin slightly from turkey breast and pat seasoning mixture evenly over flesh. Pat skin down over seasoning mixture.
• 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. Roast uncovered 1 hour 45 minutes to 2 hours 30 minutes or until thermometer reads 170°F.
• Cover with foil tent; let stand 10 minutes before carving. Remove skin before serving.

GARLIC AND ROSEMARY ROASTED TURKEY BREAST

Steps:

• Heat oven to 350°F.
• Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
• Rub olive oil over the skin, and season with salt & pepper.
• Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
• Remove from oven and let rest for 20 minutes before slicing and serving.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).