Roast Turkey Breast With Rosemary And Garlic Recipes

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ROSEMARY ROASTED TURKEY BREAST



Rosemary Roasted Turkey Breast image

This amazingly moist, herbed turkey breast is cooked upside down, so all of the savory juices self-baste the turkey as it cooks. You may never cook a turkey breast right side up again!

Provided by Danelle

Categories     Thanksgiving

Time 3h15m

Number Of Ingredients 9

1 bone in turkey breast (approximately 8 pounds)
1/3 cup olive oil
2 tablespoons minced garlic
2 teaspoons dried rosemary
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 medium onion, quartered

Steps:

  • Preheat oven to 325 degrees.
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt; set aside.
  • Wash the turkey inside and out; pat dry with paper towels. Remove any large fat deposits. Loosen the skin from the breast by slowly working your fingers between the breast and the skin, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary and olive oil mixture under the skin. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey, breast side down, on a rack in a roasting pan.
  • Place the quartered onion pieces (as many as you can fit) inside the breast cavity.
  • Add about 1/4 inch of water to the bottom of the pan.
  • Roast in the preheated oven for approximately 3 hours, or until the internal temperature of the bird reaches 165 degrees.
  • If desired, turn the turkey breast over with about an hour left of cooking time to allow the top to brown. Let sit for 15-20 minutes before carving.

Nutrition Facts : Calories 104 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY



Turkey Breast Roulade With Garlic and Rosemary image

Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Provided by Julia Moskin

Categories     poultry, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis

Steps:

  • Heat the oven to 350 degrees.
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
  • Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
  • Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
  • Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
  • Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

ROSEMARY TURKEY BREAST



Rosemary Turkey Breast image

I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15 servings.

Number Of Ingredients 7

2 tablespoons olive oil
8 to 10 garlic cloves, peeled
3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
1 bone-in turkey breast (5 pounds)

Steps:

  • In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GARLIC AND ROSEMARY ROASTED TURKEY BREAST



Garlic and Rosemary Roasted Turkey Breast image

Make and share this Garlic and Rosemary Roasted Turkey Breast recipe from Food.com.

Provided by PalatablePastime

Categories     Turkey Breasts

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 1/2-5 lbs bone-in turkey breast
6 garlic cloves, halved or 6 garlic cloves, quartered
6 sprigs fresh rosemary
1 -2 tablespoon olive oil
kosher salt
fresh ground black pepper

Steps:

  • Heat oven to 350°F.
  • Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
  • Rub olive oil over the skin, and season with salt & pepper.
  • Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
  • Remove from oven and let rest for 20 minutes before slicing and serving.

Nutrition Facts : Calories 837.7, Fat 39.2, SaturatedFat 10.2, Cholesterol 331.7, Sodium 301.9, Carbohydrate 1.5, Fiber 0.1, Protein 112

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 8

¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg

ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC



Roast Turkey Breast With Rosemary and Garlic image

Make and share this Roast Turkey Breast With Rosemary and Garlic recipe from Food.com.

Provided by Gloria 15x

Categories     Poultry

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 lb) skinless turkey breast, bone in
2 garlic cloves, cut into slivers
1/2 teaspoon dried rosemary
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon pepper
salt

Steps:

  • Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
  • If you don't have fresh rosemary, add dried to the honey mixture.
  • Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
  • Sprinkle with salt. Place in baking dish, meaty side up.
  • Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
  • Baste every 10 to 15 minutes until done.
  • To carve, slice meat diagonally.

Nutrition Facts : Calories 308.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 140, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 56.1

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC



Roast Turkey with Prosciutto, Rosemary and Garlic image

Categories     Garlic     Herb     Pork     turkey     Roast     Christmas     Thanksgiving     Rosemary     Prosciutto     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 18- to 20-pound turkey
4 tablespoons plus 1/2 teaspoon minced fresh rosemary
4 tablespoons chopped garlic
8 ounces thinly sliced prosciutto
Olive oil
3 whole heads garlic, each cut in half horizontally
2 cups (or more) canned low-salt chicken broth
1/2 cup dry white wine
3 1/2 tablespoons all purpose flour
Fresh rosemary sprigs

Steps:

  • Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
  • Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
  • Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
  • Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

ROAST TURKEY WITH ROSEMARY AND LEMON



Roast Turkey with Rosemary and Lemon image

Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 3h

Number Of Ingredients 8

1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
3/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves, minced
1 garlic clove, minced
7 wide strips lemon zest (from 1 large lemon)
Coarse salt and ground pepper
4 cups Mushroom and Walnut Stuffing
1 large yellow onion, cut into 8 wedges

Steps:

  • Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
  • Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
  • Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
  • Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.

Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g

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