GARLIC HERB BONELESS SKINLESS TURKEY BREAST
Garlic Herb Roasted Boneless Skinless Turkey Breast is a fast and easy holiday turkey recipe. The turkey is full of flavour and perfect for a small dinner!
Provided by Chrissie
Categories Main Course
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Place the turkey breast on a plate or board and pat it dry with paper kitchen towels.
- In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, salt and pepper until the herbs are distributed throughout the butter.
- Rub the butter mixture all over the turkey breast, top and bottom, making sure every inch is coated in butter.
- Place the coated turkey breast in a shallow casserole dish or baking dish and roast at 325 degrees Fahrenheit for about 90 minutes, or until an instant read thermometer inserted into the deepest part of the breast reads 165 degrees Fahrenheit (74 Celsius).
- Remove the turkey breast from the oven and cover with aluminum foil (leave it in the pan). Let it rest for about 10-15 minutes, then slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 403 kcal, Carbohydrate 1 g, Protein 54 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 200 mg, Sodium 333 mg, Fiber 1 g, Sugar 1 g
VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME
I received this recipe from my co-worker and we really enjoyed it this Thanksgiving. Her copy looks like it may have come from Quick Cuisine - Winter 2001.
Provided by karen in tbay
Categories Turkey Breasts
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim turkey breast of any fat.
- In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
- Marinate in the refrigerator from 1 hour to 12 hours.
- Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
- Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
- Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
- Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.
Nutrition Facts : Calories 480.5, Fat 29.1, SaturatedFat 7.6, Cholesterol 155.2, Sodium 778.5, Carbohydrate 2.1, Fiber 0.4, Sugar 0.3, Protein 50.1
THYME-ROASTED TURKEY BREAST
When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme and apple juice sauce, this one's moist and full of flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Roast uncovered 30 minutes.
- In small bowl, mix remaining ingredients. Brush one-third of apple juice mixture over turkey.
- Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g
ROAST TURKEY WITH LEMON & GARLIC
Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium
THYME ROASTED TURKEY
It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.
Nutrition Facts :
JUICIEST GARLIC HERB ROAST TURKEY BREAST RECIPE
BEST roast trukey breast recipe! Fool-proof guide for juiciest turkey breast with perfectly crispy skin. Flavored with Mediterranean spices, garlic & herbs. See suggesgtions for what to serve along!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 14
Steps:
- Salt the Turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and season with salt underneath as well.) Set aside at room temprature for 30 minutes BUT, if you have the time, chill the turkey in fridge uncovered for 2 hours or overnight (see notes).
- If you have chilled the turkey, take it out and set it aside at room temperature while you work on the rest of the ingredients.
- Roast the grapes. Preheat the oven to 450 degrees F. Add the grapes to a 9 1/2 x 13 baking pan (mine is cast iron like this one). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer the grapes to a plate for now. Leave the oven on.
- Flavor the Turkey with the Spice Mixture, Garlic and Fresh Parsley. In a small bowl, mix together the spices. Season turkey with spice mixture on all sides (again, carefully lift skin and rub spice mixture underneath.) In a large bowl, combine garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Add the turkey into the bowl and apply the garlic and parsley mixture all over (again, very important to apply mixture underneath the skin.)
- Assemble the Turkey Breast in the Pan. In the same pan you used earlier, add the shallots and celery to make a bed for the turkey. Simply season with kosher salt and drizzle a little extra virgin olive oil. Place the turkey breast on top.
- Roast the Turkey Breast. Put the turkey pan on the middle rack of the heated oven and immediately turn the heat down to 350 degrees F. Roast for up to 45 minutes or until its internal temperature registers somewhere between 150 to 155 degrees F. Check occassionally, if at some point during roasting, you notice the turkey skin turning too dark, cover it with foil and continue roasting.
- Add Grapes Back In. Closer to the end of your roasting time, carefully remove the turkey from the oven to add in the grapes. Return to the oven very briefly so the grapes warm through (if your turkey needs a little bit of color, stick it under the broiler for a couple of minutes and watch carefully).
- Remove from Oven and Let Rest Briefly Before Serving. Cover the turkey loosley with foil and let turkey rest undisturbed for about 15 minutes before slicing through to serve. The turkey meat will continue to cook and its internal temparture should rise to 165 degrees F.
- To Carve or Slice the Turkey Breast. Transfer the turkey breast to a clean cutting board. Start at the breast bone and continue carving from there making sure to keep your knife close to ribs. Once the meat is off the bone, you can slice the breast crosswise into slices.
Nutrition Facts : Calories 254.2 kcal, Sodium 2606.7 mg, SaturatedFat 3.2 g, Carbohydrate 7.3 g, Fiber 1.4 g, Protein 30.7 g, Cholesterol 80.7 mg, ServingSize 1 serving
THYME & GARLIC TURKEY CROWN
Enhance your roast turkey with the flavours of thyme, garlic and lemon this Christmas. Serve this crowd-pleasing festive main with our stuffing balls
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- If you have the time, do this step the day before you want to roast the turkey crown. Strip the leaves off most of the thyme, reserving a few sprigs, and mash with the garlic, lemon zest and a small pinch of salt using a pestle and mortar. Put half the mixture in a bowl, then add more salt and continue mashing. Sit the crown in a roasting tin and season with the mix, rubbing it all over the skin and under the crown. You can cover and chill the crown for up to 24 hrs at this stage. Work the butter into the remaining mix and chill this, too. If you don't have enough time, you can do this prep on the day.
- Remove the turkey crown and the flavoured butter from the fridge an hour or two before roasting. Heat oven to 200C/180C fan/gas 6. Smear the butter all over the turkey skin and roast the turkey for about 1 ½ hrs, basting every 30 mins or so until golden and cooked through - a digital cooking thermometer should read 70C when inserted in the thickest part of the breast. Leave to rest for at least 20 mins before carving.
- Save the juices from the tin to add to the gravy, which can be made ahead (alternatively, make the gravy in the tin). As an optional flourish, halve more lemons and sear the cut sides in a hot pan until lightly charred. Serve the turkey crown surrounded by fresh thyme sprigs, the charred lemon halves, if you want, and stuffing balls.
Nutrition Facts : Calories 283 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 2 milligram of sodium
GARLIC AND HERB ROASTED TURKEY
Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 14 servings (2 cups gravy).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.
TURKEY BREAST WITH VEGETABLES
Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. "It's a breeze to prepare," says Doris. "Plus, it allows you to spend more precious time with your family."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.
Nutrition Facts :
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- Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.
- Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.
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