Turkey Breast With Vegetables Recipes

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ROAST TURKEY BREAST WITH GLAZED VEGETABLES



Roast Turkey Breast With Glazed Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 pound sweet potatoes, halved or quartered if large
1 pound small parsnips, peeled and halved
1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds
1 large red onion, cut into 8 wedges
1/2 cup dried apricots
2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves
Kosher salt and freshly ground pepper
1 small clove garlic, minced
Grated zest and juice of 1/2 lemon
1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)

Steps:

  • Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
  • Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
  • Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
  • Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.

Nutrition Facts : Calories 523 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 133 milligrams, Sodium 191 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 48 grams, Sugar 16 grams

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

ROASTED TURKEY AND ROOT VEGETABLES



Roasted Turkey and Root Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
  • Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
  • In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
  • Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
  • Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
  • Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

POT-ROASTED TURKEY BREAST WITH VEGETABLES



Pot-Roasted Turkey Breast With Vegetables image

Make and share this Pot-Roasted Turkey Breast With Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 (6 lb) bone-in turkey breast, rinsed and patted dry
2 tablespoons butter, at room temperature
salt
black pepper
2 teaspoons dried sage
2 large vidalia onions, cut into chunks
2 large sprigs fresh rosemary
3 cups turkey broth or 3 cups chicken broth
2 carrots, chopped
2 baking potatoes, peeled and chopped
1 celery, chopped
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325 degrees.
  • Rub the turkey breast inside and out with the butter.
  • Generously sprinkle salt and pepper all over.
  • Sprinkle the sage all over.
  • Heat a large Dutch oven over high heat.
  • Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
  • Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
  • Return the turkey, breast side up, to the pan.
  • Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
  • Stir the carrots, potatoes, and celery into the pan juices, coating well.
  • Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
  • Transfer the turkey breast to a cutting board and tent loosely with foil.
  • Let rest for 20 minutes.
  • Transfer the vegetables to a bowl and cover with foil.
  • Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
  • Let stand until the fat rises to the top, 1-2 minutes.
  • Skim off the fat and reserve 3 tablespoons, discarding the rest.
  • Add the pan juices to the remaining 2 ¼ cups broth.
  • Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
  • Scrape up any browned bits from the pan with a wooden spoon.
  • Whisk in the broth mixture and bring to a boil, stirring.
  • Cook until thickened, about 3 minutes.
  • Strain the gravy.
  • Taste and add salt and pepper, if needed.
  • To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
  • Pass the gravy at the table.

Nutrition Facts : Calories 829.3, Fat 35.9, SaturatedFat 11.2, Cholesterol 305, Sodium 324.7, Carbohydrate 18.9, Fiber 2.5, Sugar 3.6, Protein 101.4

ROASTED ROLLED TURKEY BREAST WITH HERBS



Roasted Rolled Turkey Breast with Herbs image

Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

6 tablespoons unsalted butter, softened
Zest of 1 orange
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 1/2 tablespoons fresh sage leaves, finely chopped
Coarse salt and freshly ground black pepper
1 boneless, skin-on whole turkey breast, tenderloins removed, about 4 3/4 pounds
2 medium onions, sliced into 1/2-inch rounds
4 medium carrots, halved lengthwise
2 1/4 cups homemade stock or low-sodium canned chicken broth, divided
1/4 cup freshly squeezed orange juice or white wine
1 1/2 tablespoons instant flour, such as Wondra

Steps:

  • Preheat oven to 400 degrees.
  • Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
  • Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
  • Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
  • Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES



Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
One 4-pound boneless, skin-on turkey breast
2 tablespoons honey
6 sprigs fresh thyme
4 carrots, sliced into 3-inch chunks
1 sweet potato, peeled and sliced into wedges
1 fennel bulb, sliced
1 yellow onion, sliced
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
  • On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
  • Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
  • Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.

HERBED ROAST TURKEY BREAST



Herbed Roast Turkey Breast image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

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.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY



Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 19

1 (4-pound) bone-in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
  • Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
  • Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
  • Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

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