PERFECT THANKSGIVING TURKEY BREAST
Easy, moist, and tender turkey breast. A foolproof turkey recipe to make your Thanksgiving dinner perfect. Use pan drippings to make a smoky turkey gravy.
Provided by Craig Wolford
Categories Meat and Poultry Recipes Turkey Breasts
Time P1DT4h30m
Yield 12
Number Of Ingredients 23
Steps:
- Heat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, rosemary, thyme, sage, and smoked paprika. Immediately remove from heat, cover, and let rest and bring to room temperature, about 30 minutes. Do not refrigerate to cool.
- Place each turkey breast in a zip-top freezer bag. Evenly divide the brine, herbs, and garlic between the bags. Remove excess air, seal, and put into the refrigerator, 24 to 36 hours before you roast your turkey breast.
- Remove turkey from brine, pat dry, and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- At the same time, mix softened butter with rosemary, thyme, sage, garlic, black pepper, and paprika for herb butter. Set aside.
- Arrange carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.
- Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C), 2 1/2 to 3 hours. Remove from the oven, cover loosely with a foil tent, and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 18.7 g, Cholesterol 293.5 mg, Fat 12.9 g, Fiber 3.7 g, Protein 100.7 g, SaturatedFat 6.1 g, Sodium 4067.3 mg, Sugar 11.7 g
ROASTED THANKSGIVING TURKEY BREAST
When I tried this recipe I couldn't believe the great flavor it had. This recipe by far beats any turkey in the past that I have cooked and it's a lot healthier.
Provided by Kevin Anthony
Categories Turkey
Time 2h50m
Number Of Ingredients 16
Steps:
- 1. In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2 garlic cloves minced.
- 2. Mix remaining ingredients in a...http://www.biggest-loser-recipes.com/roasted-thanksgiving-turkey-breast.html
ROASTED THANKSGIVING TURKEY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 21h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in My Favorite Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
- Preheat the oven to 275 degrees F.
- Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry.
- Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it'll be at a different temperature.
- When it's time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
- Remove from the oven and cover lightly with foil until you are ready to carve.
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
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.
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
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.
ROAST TURKEY BREAST
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
- Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)
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