Turkey Breast With Roasted Garlic And Fresh Herbs Recipes

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HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Steps:

  • Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

TURKEY BREAST WITH ROASTED GARLIC AND FRESH HERBS



Turkey Breast with Roasted Garlic and Fresh Herbs image

Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One 6- to 6 1/2- pound whole bone-in turkey breast, rinsed and patted dry
1/4 cup low-sodium store-bought chicken broth
2 tablespoons plus 2 teaspoons olive oil
3 1/4 teaspoons coarse salt
1 1/2 teaspoon Worcestershire sauce
2 teaspoons honey
1/4 teaspoon cayenne pepper
1/4 cup Roasted Garlic
2 tablespoons chopped mixed fresh herbs such as oregano, thyme, parsley, or sage
1 tablespoon unsalted butter, softened
3/4 teaspoon freshly ground black pepper

Steps:

  • Place turkey, meat-side up, on a rack set inside a roasting pan.
  • In a medium bowl, mix together chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, Worcestershire sauce, honey, and cayenne pepper. Fill a turkey injector with chicken broth mixture (you will have to refill injector several times). Inject small amounts of solution at regular intervals all over turkey, taking care to remove injector from turkey before refilling. Refrigerate turkey for at least 2 hours and up to overnight.
  • Preheat oven to 375 degrees.
  • In a small bowl, mix together garlic, herbs, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingertips, gently loosen skin on both sides of turkey breast so that it is separated from the flesh. Divide garlic mixture evenly and spread under skin on each side of breast. Season turkey all over with remaining teaspoon salt and remaining 1/2 teaspoon pepper; brush skin with remaining 2 teaspoons olive oil.
  • Transfer turkey to oven and roast, uncovered, for 1 hour. Tent turkey with parchment paper-lined aluminum foil and continue to roast until a thermometer inserted into the thickest part of the breast reaches 165 degrees on an instant-read thermometer, 20 to 40 minutes more. Remove turkey from oven and let stand 20 minutes before carving.

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