HOW TO COOK A TURKEY BREAST
Buttery, Garlic and Herbs flavor this delectable turkey breast with delightfully crunchy skin and JUICY PERFECTION awaits you when you know how to cook a turkey breast!
Provided by Wendi Spraker
Categories main
Time 3h50m
Number Of Ingredients 9
Steps:
- Two days before you plan to cook the breast, place it into the refrigerator to thaw.
- Preheat the oven to 325 unless the turkey breast seems to be somewhat frozen. If somewhat frozen, increase temp to 350.
- When ready to cook, remove the turkey from the packaging and remove any extra parts that may be included such as neck, wings, etc. Set those aside. Drain the turkey and pat dry with paper towels (not kitchen towels). Discard the paper towels.
- Sprinkle kosher salt over the surface of the breast and on the inside cavity of the turkey.
- Rub the turkey inside and out with the oil. You may not need the entire ¼ cup of oil.
- Sprinkle the breast, inside and out, with the rosemary and thyme.
- Pour the broth into the bottom of the roasting pan and place the butter there as well. Place the garlic and lemon into the pan beneath the rack and then place the turkey on the rack of the roasting pan breast side down.
- Bake uncovered for one hour.
- After an hour turn the breast over, breast and skin side up. Baste with the broth and oils that have accumulated in the bottom of the roasting pan. If at any point the broth evaporates, pour another cup into the bottom of the roasting pan.
- Continue baking breast side up until internal temp of 160 is reached (about 2 hours total, depending on size). Baste the turkey every 30 minutes with the pan drippings.
- When internal temp has been reached, remove the turkey from the oven and loosely tent aluminum foil over the top of the pan. Allow turkey to rest this way until the meat is cool enough to handle and slices.
Nutrition Facts : Calories 147 kcal, Carbohydrate 2 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 45 mg, Sodium 626 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
- Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.
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