Lemon Garlic Turkey Breast Recipes

GARLIC AND LEMON ROASTED TURKEY BREAST

Steps:

• In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
• Heat oven to 325°F. 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. Brush turkey with butter.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

TURKEY BREAST WITH LEMON AND CAPER SAUCE

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

LEMON-GARLIC TURKEY BREAST

Steps:

• Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.

ROAST TURKEY WITH LEMON & GARLIC

Steps:

• Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
• Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
• Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
• Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

LEMONY TURKEY BREAST

Steps:

• Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey. , Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon., For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER

Steps:

• Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
• Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
• Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
• Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
• Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
• Transfer turkey to a platter. Serve with pan sauce alongside.

LEMON-HERB TURKEY BREAST

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,