Sandra Lees Roasted Turkey Breast With Spicy Herb Oil Recipes

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

ROASTED TURKEY BREAST WITH SPICY HERB OIL

Steps:

• Preheat the oven to 350 degrees F.
• Remove the legs, thighs, and wings from the turkey (reserve for Round Two Recipe).
• In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, and salt and pepper. Drizzle a spoonful of the herb oil under the skin of the turkey and rub into the breast. Spoon the remaining herb oil on the outside of the turkey breast and rub into the skin.
• Pour the broth into the bottom of the roasting pan fitted with a rack. Place the turkey breast onto the rack and roast in the oven for 55 to 60 minutes. Increase the oven temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 165 degrees F, 15 to 20 minutes. Let rest for 15 minutes before carving so the temperature rises to 180 degrees F.

SANDRA LEE'S ROASTED TURKEY BREAST WITH SPICY HERB OIL

Steps:

• In a bowl stir together the oil, sage, thyme, rosemary, garlic powder, paprika, chili powder, and red pepper flakes. Set aside. Remove the legs, thighs and wings, from the turkey (reserve for Round 2 Recipe). Season the breast well with salt and pepper. Rub the herb oil all over turkey, making sure to get under the skin as well. Place on a rack in a roasting pan, cover, and let sit at room temperature to marinate for 30 minutes. Preheat the over to 350 degrees F. Uncover, pour the broth into the bottom of the pan, and roast the turkey breast until it is almost cooked. A thermometer inserted in the thickest part should read 110 to 120 degrees F, about 55-60 minutes. Increase the over temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 160-165 degrees F, about 15-20 minutes. Let rest for 10 minutes before carving. This recipe was styled by chef Karen Pickus for Good Morning America. Recipe courtesy of Sandra Lee's cookbook, "Money Saving Meals and Round 2 Recipes". Copyright © 2011 ABC News Internet Ventures