KITTENCAL'S MOIST OVEN ROASTED TURKEY BREAST
Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed.
Provided by Kittencalrecipezazz
Categories Turkey Breasts
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325 degrees F.
- Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
- Pour 1 cup broth into the pan.
- Rinse the turkey breast well under cold water then pat dry using paper towels.
- Mix the soft butter with the garlic powder.
- Using hands rub the breast all over with the soft butter including under the skin.
- Generously season with salt then season lightly with black pepper.
- Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
- Cover/tent ONLY the breast with a small piece of foil.
- Roast covered for 30-35 minutes.
- Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed).
- Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
- *NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.
Nutrition Facts : Calories 791.7, Fat 37.9, SaturatedFat 12.4, Cholesterol 310.1, Sodium 461.2, Carbohydrate 5.2, Fiber 1.1, Sugar 2.5, Protein 100.8
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
MOIST & TENDER TURKEY BREAST
This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°.
Nutrition Facts : Calories 318 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
HERB-ROASTED TURKEY BREAST
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
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.
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
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
PERFECTLY MOIST AND TENDER TURKEY
You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes one 18-pound turkey
Number Of Ingredients 4
Steps:
- Allow turkey to stand at room temperature for about an hour.
- Preheat oven to 425 degrees with rack in lower third of oven.
- Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
- Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
- Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.
MOIST ITALIAN TURKEY BREAST
This recipe renders some of the juiciest turkey I have ever eaten. High in lean protein, it's a smart entree for a special occasion. -Jessica Kunz, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings. , Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.
Nutrition Facts : Calories 360 calories, Fat 15g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 477mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
More about "moist turkey breast recipes"
PERFECT SUPER MOIST TURKEY RECIPE - MY FARMHOUSE TABLE
From myfarmhousetable.com
HOW TO COOK A TURKEY BREAST 6 WAYS - ALLRECIPES
From allrecipes.com
SIMPLE AND JUICY OVEN ROASTED TURKEY BREAST — BLESS THIS …
From blessthismessplease.com
JUICY TURKEY BREAST - A SIMPLE TWEAK
From asimpletweak.com
BEST CROCKPOT TURKEY BREAST RECIPE - HOW TO MAKE …
From delish.com
JUICY SLOW COOKER TURKEY BREAST | RECIPETIN EATS
From recipetineats.com
JUICY OVEN ROASTED TURKEY BREAST RECIPE - EATING ON A DIME
From eatingonadime.com
EASY JUICY ROASTED TURKEY BREAST - AHEAD OF THYME
From aheadofthyme.com
TURKEY BREASTS - ALLRECIPES
From allrecipes.com
HOW LONG SHOULD I BRINE A TURKEY BREAST BEFORE SMOKING?
From dekookguide.com
HOW TO BRINE AND ROAST A CHRISTMAS TURKEY PERFECTLY
From goodfood.com.au
HOW DO I COOK A TURKEY BREAST RECIPES - METAL.PAKASAK.COM
From metal.pakasak.com
OVEN ROASTED TURKEY BREAST - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
TOP 40 MOIST TURKEY BREAST RECIPES OVEN - BGF.MOOO.COM
From bgf.mooo.com
RECIPES - BUTTERMILK BRINED TURKEY BREAST | BREVILLE
From breville.com
JUICY ROAST TURKEY BREAST - THE WOODEN SKILLET
From thewoodenskillet.com
EASY MOIST TURKEY BREAST RECIPE - WIKIASK
From marketing.globalevents.gr
HOW TO COOK A MOIST TURKEY BREAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
You'll also love