ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
ROAST TURKEY BREAST WITH RIBS
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Sprinkle the turkey breast inside and out with lemon juice, salt and pepper, and then spread the oil over the top. Place the breast skin side up in a heavy roasting pan; around it, scatter the bay leaves, thyme, garlic, onion with cloves, carrots and celery. Cover with foil, put in the oven and bake for 30 minutes.
- Reduce the heat to 425 degrees and remove the foil. Continue roasting for 15 minutes, basting every 5 minutes.
- Remove the turkey breast from the roasting pan and pour off most of the fat from the pan. Return the breast to the pan, skin side up, and pour the wine and broth around it. Continue roasting for 10 minutes, basting.
- Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving. Carve and serve with sausage and apple dressing (see recipe) and the pan gravy.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 6 grams, Sodium 834 milligrams, Sugar 1 gram, TransFat 0 grams
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
ROAST TURKEY BREAST
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h
Yield 4 to 10 servings
Number Of Ingredients 3
Steps:
- Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
- Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 20 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 0 grams
ROAST TURKEY BREAST WITH RIBS
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees.
- Sprinkle the turkey breast inside and out with salt, pepper, lemon juice, oil, thyme and chili powder. Place the breast skin side up in a roasting pan and spread around the onion, celery, carrots, bay leaf and garlic. Place in the oven and bake 30 minutes and cover with foil.
- Reduce the heat to 425 degrees. Continue roasting for 15 minutes, basting every 5 minutes.
- Remove the turkey breast from the roasting pan and pour off most of the fat from the pan. Return the breast to the pan skin side up and pour the broth around it. Continue roasting for 10 minutes, basting.
- Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving. Carve and serve with the pan gravy.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 6 grams, Sodium 784 milligrams, Sugar 1 gram, TransFat 0 grams
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