TWO-AT-ONCE ROASTED TURKEY BREASTS
Make and share this Two-At-Once Roasted Turkey Breasts recipe from Food.com.
Provided by bsneary
Categories Turkey Breasts
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Shake flour into a Turkey size Reynolds Oven Bag, place in a roasting pan atleast 2 inches deep.
- Cut onions into eighths and slice celery. Add to oven bag. Brush turkey with oil. Place turkey breasts in bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2 inch slits in top.
- Bake 1 1/2 to 2 1/4 hours or until meat thermometer reads 170 degrees.
Nutrition Facts : Calories 369.8, Fat 15.9, SaturatedFat 4.3, Cholesterol 147.2, Sodium 147.1, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 50
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
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