Herb And Orange Roasted Turkey Breast Food

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.

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE

Steps:

• Heat oven to 325 degrees F.
• Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
• Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
• Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
• Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
• When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

ROASTED ORANGE TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. With fingers, carefully loosen skin from turkey breast; rub some of the butter mixture under skin. Secure skin to underside of breast with toothpicks., Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey., Bake, uncovered, 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and let stand 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.

HERB AND ORANGE ROASTED TURKEY BREAST

Steps:

• Heat oven to 400ºF.
• Melt butter in small saucepan on medium heat. Add next 5 ingredients; cook and stir 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese and parsley.
• Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.
• Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

HERB ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
• Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
• Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
• Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
• Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
• Slice the turkey and serve it with the roasted onions.

CITRUS AND HERB ROAST TURKEY BREAST

Steps:

• Sprinkle turkey breast evenly with salt and pepper.
• Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
• Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
• Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.

HERB ROASTED TURKEY

Steps:

• Mix all basting ingredients.
• Place cleaned turkey in roaster pan.
• Roast turkey, uncovered,at 325*.
• Baste with chichen broth mixture every 1/2 hour.
• Turkey should be done in 4-5 hours.
• If needed to prevent over browning; cover with a foil tent last hour of cooking.

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375°.
• Rinse the turkey breast and pat dry.
• In a small bowl, combine the oil, garlic, herbs, salt, and pepper; rub the mixture onto the turkey breast.
• Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from bone, reads 165°, 1 to 1 1/4 hours.
• Let rest, covered with foil, for 10 minutes before carving.