Boneless Turkey Breast Roast Food

GARLIC HERB BONELESS SKINLESS TURKEY BREAST

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place the turkey breast on a plate or board and pat it dry with paper kitchen towels.
• In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, salt and pepper until the herbs are distributed throughout the butter.
• Rub the butter mixture all over the turkey breast, top and bottom, making sure every inch is coated in butter.
• Place the coated turkey breast in a shallow casserole dish or baking dish and roast at 325 degrees Fahrenheit for about 90 minutes, or until an instant read thermometer inserted into the deepest part of the breast reads 165 degrees Fahrenheit (74 Celsius).
• Remove the turkey breast from the oven and cover with aluminum foil (leave it in the pan). Let it rest for about 10-15 minutes, then slice and serve.

SLOW COOKER BONELESS TURKEY BREAST

Steps:

• Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
• Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
• Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

HERB-ROASTED TURKEY BREAST

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

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.

OVEN-ROASTED BONELESS TURKEY BREAST

Steps:

• Preheat your oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
• In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and thyme.
• Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
• Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
• Roast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
• Remove the roasted turkey breast from the oven. Allow to rest for 20 minutes before carving.

FOOLPROOF BONELESS TURKEY BREAST RECIPE

Steps:

• Preheat the oven to 325 F and prepare a roasting pan with a rack. Line the pan with foil or parchment for easy cleanup if desired.
• Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. You can leave the butcher's string on, but loosen it a little so it doesn't cut into the turkey. Place the turkey breast upside down on the roasting rack in the pan.
• Combine the malt vinegar, lemon juice, and brown sugar in a bowl. Whisk. Slowly drizzle in the olive oil, whisking continuously, until an emulsion is formed. Split the marinade into two separate bowls (to prevent cross-contamination).
• Use one bowl of marinade to thoroughly coat the turkey breast, starting with the underside of the breast. Then, turn the breast right side up and coat the top and sides. Place the pan in the oven.
• Roast for about 2 hours, or until a thermometer reads 165 F when inserted in the thickest part. During the cooking process, occasionally baste with the second bowl of marinade.
• Let rest 10 minutes before slicing.

AMAZING BONELESS TURKEY BREAST ROAST

Steps:

• Preheat oven to 350°F. Mix seasoning for turkey rub recipe together in a small bowl.
• Pat boneless turkey roast all over with 4 Tbsp. softened butter and then season with turkey rub.
• Spray baking dish with cooking spray, then add 3 chopped carrots and 3 chopped celery sticks. Top carrots and celery with the turkey roast.
• Pour 1 cup chicken stock into the dish around the turkey.
• Sprinkle with parsley and place in the oven for 1 hour or until the internal temperature reaches 165°F. Use a meat thermometer for best results.
• Optional: top it off with garlic butter and wow your guests! Let rest 10 minutes, then slice and serve. Enjoy!

OVEN-ROASTED TURKEY BREAST

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.

HERB ROASTED TURKEY BREAST WITH PAN GRAVY

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

GRILLED BONELESS TURKEY BREAST

Steps:

• Gather the ingredients and preheat the grill.
• Cut butter into 8 quarter-inch wide slivers measuring an inch long. Push any extra butter into the folds created when the breast is wrapped. Salt and pepper all over.
• Make 8 half-inch slits in the top skin of the turkey breasts and slip butter into slits.
• Cook for 5 minutes at high heat, then adjust grill to medium heat. Grill until the internal temperature reaches 165 F/74 C, about 25 minutes.
• Remove and let cool 20 minutes before carving. If you need drippings for gravy, set a drip pan on bars or bricks under the rack, and remove it after the first 30 minutes or else it will burn off.
• Serve and enjoy.

HERB ROASTED BONELESS TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry turkey breast and place on roasting pan.
• In a bowl, add herbs, about 2 tablespoons olive oil, 3/4 teaspoon sea salt, 1/2 teaspoon ground pepper and mix together.
• Using hands or brush, coat entire turkey breast, all over, and under the skin if possible.
• Bake for 2-2 1/2 hours until internal temperature reaches 170 degrees.
• Notes: Can be made ahead of time.

ROAST TURKEY BREAST

Steps:

• Set the oven at 350 degrees. If the turkey breast is wrapped in netting, cut the string from the top (skin side) of the breast leaving all but the two ends uncovered. (If the netting is left on top, the spice coating will be lost when you cut off the string after cooking.).
• In a shallow baking dish just large enough to hold the breast, place 1 tablespoon of the olive oil. Set the breast in the pan and tuck the garlic under it. Sprinkle the meat with salt, pepper, and chili powder or paprika. Sprinkle the remaining 1 tablespoon olive oil on top of the meat.
• Roast the turkey for 45 minutes. Add 1/3 cup of water to the pan, and continue roasting for 30 to 40 minutes, spooning the pan juices over the meat every 15 minutes, or until a meat thermometer inserted into the center registers 170 degrees (total roasting time is 75 to 85 minutes). Let the turkey stand for at least 15 minutes before slicing.

HOW TO COOK THE BEST ROAST TURKEY BREAST

Steps:

• Preheat the oven to 400° F. Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.
• Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
• Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine to the pan as the turkey cooks so the aromatics don't burn.
• Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.

EASY ROASTED BONELESS TURKEY BREAST

Steps:

• Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
• Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won't need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without 'massaging' it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don't fret.
• Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
• Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
• We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
• While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
• Preheat the oven to 425 °F.
• Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
• Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
• Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don't be stingy.
• Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
• The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

ROAST BONELESS TURKEY BREAST

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix 1/4 cup butter, garlic powder, paprika, Mrs. Dash, salt, and black pepper in a bowl.
• 3. Rub half the butter mixture over the turkey breast and underneath the skin.
• 4. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour and 20 minutes.
• 5. Reserve remaining butter mixture, melt for basting.
• 6. Baste turkey breast occasionally with remaining butter mixture.
• 7. Let turkey breast rest 10 to 15 minutes.
• 8. Slice and serve with gravy.
• 9. FOR GRAVY
• 10. Heat 3 Tbsp. pan drippings in a small sauce pan. Add flour and mix to make a roux.
• 11. Add Chicken or turkey stock, and half & half, whisk until thickened. Salt & pepper to taste.