Thanksgiving Teaser Roast Turkey Breast Recipes

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 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.

Steps:

• 1. The night before preparing, combine all of the seasonings and rub them generously all over the turkey.
• 2. Put it in a large bag or container and refrigerate overnight. (If you are doing a whole turkey, I would just double the amount of seasoning.)
• 3. The next day, peel and cut the carrots and onion and put them on the bottom of a 13x9 baking dish. Pour 1/2 the can of beef broth over them and add some garlic powder and Italian seasoning.
• 4. Put the turkey on top of the vegetables, bone side down.
• 5. Put the sliced butter under the skin where you can.
• 6. Put the pan into a 350-degree oven on the middle rack for 1 hour.
• 7. Baste the turkey with the remaining beef broth and, of course, with the drippings from the turkey itself.
• 8. After 1 hour, crank the heat to 400 degrees for another 30 minutes and put it on the bottom rack of the oven. The turkey should be anywhere between 160 and 180 degrees. Let it rest for a few minutes in a foil tent and then slice thick for dinner or thin for sandwiches. The carrots are super tasty too. Enjoy!

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.