ROAST TURKEY BREAST
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 55m
Number Of Ingredients 4
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.)
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
OVEN-ROASTED TURKEY BREAST
There's no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you're in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460, Carbohydrate 3 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 0 g, Protein 49 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg
ROAST TURKEY BREAST
Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 4
Steps:
- Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
- Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
- Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
- Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
- Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
- Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
- Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
- Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.
Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 50 grams protein, Sodium 0.3 milligram of sodium
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
SLOW-COOKER TURKEY BREAST
Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. -Maria Juco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 100mg cholesterol, Sodium 171mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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HOW TO COOK A TURKEY BREAST (JUICY, EASY RECIPE) | KITCHN
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- Transfer the roasting pan to a roasting pan. Transfer the turkey breast to a roasting rack set in a roasting pan, or place on top of vegetables in a skillet or other baking dish. Set aside while the oven heats.
- Preheat the oven to 450°F. Arrange a oven rack in the bottom third of the oven and heat the oven to 450°F.
- Rub the turkey breast with butter and seasonings. Pat the skin of the turkey breast dry with paper towels. Rub the turkey breast all over with the butter or oil. If desired, loosen the skin and rub some butter into the meat under the skin as well. Season the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you're cooking a half-breast, pull the skin to cover the meat as much as possible.
- Lower the oven to 350°F and roast the turkey for 1 hour. Place the turkey in the oven and immediately reduce the heat to 350°F. Roast for 1 hour, then begin checking the temperature.
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