Roast Turkey Breast With Ribs Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 325 degrees F.
• In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper.
• Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper.
• Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices.
• Roasting times for a turkey breast cooked in a 325 degrees F oven:
• Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours.
• Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours
• Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
• Lemon and Thyme: Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest.
• Honey Glazed: Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy Ginger: Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced.

Steps:

• Preheat oven to 450 degrees.
• Rub turkey breast on all sides with oil. Sprinkle with salt and pepper. Rub with thyme inside and outside. Place turkey breast, skin side up, in a roasting pan and place onion, cut side down, around it. Add garlic and bay leaf inside the breast and place in the oven. Bake 30 minutes and cover with foil.
• Continue baking 15 minutes, basting. Remove turkey from roasting pan and pour off most of the fat. Return turkey breast to the pan, skin side up, and pour the broth around it. Return to the oven and continue baking 10 minutes, basting. Remove from oven and cover with foil. Let stand 10 to 15 minutes before carving. Carve and serve with pan gravy.

Steps:

• Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
• Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
• Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
• Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
• Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
• Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
• Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
• Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

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.

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.