Roasted Turkey Breast With Sauteed Vegetables Recipes

Steps:

• Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
• Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
• Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
• Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.

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:

• 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.

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the garlic, onion, and carrot along the bottom of a baking dish. Combine the herbs and stuff them under the skin of the turkey breast. Season turkey with salt and pepper. Place turkey in the baking dish, on top of the vegetables. Add about 1/4-inch of water to the dish and place in the oven. Bake for 35 to 40 minutes, or until juices run clear when pierced with a fork. Serve with Sauteed Vegetables.
• Heat olive oil in a nonstick skillet over medium heat. Add garlic, onion, carrot, and bell pepper and saute until tender. One at a time, add the white chard, red chard, and spinach, and cook just until each is wilted. Sprinkle with lemon juice and then season, to taste, with salt and pepper. Serve immediately with the turkey breast.

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Steps:

• Preheat oven to 325 degrees.
• Rub the turkey breast inside and out with the butter.
• Generously sprinkle salt and pepper all over.
• Sprinkle the sage all over.
• Heat a large Dutch oven over high heat.
• Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
• Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
• Return the turkey, breast side up, to the pan.
• Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
• Stir the carrots, potatoes, and celery into the pan juices, coating well.
• Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
• Transfer the turkey breast to a cutting board and tent loosely with foil.
• Let rest for 20 minutes.
• Transfer the vegetables to a bowl and cover with foil.
• Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
• Let stand until the fat rises to the top, 1-2 minutes.
• Skim off the fat and reserve 3 tablespoons, discarding the rest.
• Add the pan juices to the remaining 2 ¼ cups broth.
• Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
• Scrape up any browned bits from the pan with a wooden spoon.
• Whisk in the broth mixture and bring to a boil, stirring.
• Cook until thickened, about 3 minutes.
• Strain the gravy.
• Taste and add salt and pepper, if needed.
• To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
• Pass the gravy at the table.