Herb N Spice Turkey Breast Food

HERB 'N' SPICE TURKEY BREAST

Steps:

• In a small bowl, combine the oil, brown sugar, salt, sage, thyme, rosemary, pepper and allspice. With fingers, carefully loosen the skin from both sides of turkey breast., Spread half of the brown sugar mixture under the skin. Secure skin to underside of breast with toothpicks. Spread the remaining brown sugar mixture over the skin., Line the bottom of a large shallow roasting pan with foil. Place turkey breast side up on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,

FRESH HERB TURKEY BREAST

Steps:

• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
• Spread evenly under skin.
• Combine remaining oil and lemon juice and set aside.
• Place turkey on rack in roasting pan, with vegetables under cavity of breast.
• Baste breast with combined oil and lemon juice.
• Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
• Shield loosely with foil, if browning too quickly.
• Let stand covered for 10 minutes.
• Discard vegetables, and make a gravy with juices.

ROASTED TURKEY BREAST WITH SPICY HERB OIL

Steps:

• Preheat the oven to 350 degrees F.
• Remove the legs, thighs, and wings from the turkey (reserve for Round Two Recipe).
• In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, and salt and pepper. Drizzle a spoonful of the herb oil under the skin of the turkey and rub into the breast. Spoon the remaining herb oil on the outside of the turkey breast and rub into the skin.
• Pour the broth into the bottom of the roasting pan fitted with a rack. Place the turkey breast onto the rack and roast in the oven for 55 to 60 minutes. Increase the oven temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 165 degrees F, 15 to 20 minutes. Let rest for 15 minutes before carving so the temperature rises to 180 degrees F.

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.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 425°F.
• Mix all spices together in a small bowl and crush them up together.
• In another bowl, whisk soup together with water.
• Put 2 tsp of the spice mixture in the soup, stir well.
• Spray a baking dish with non-stick cooking spray.
• Pour half of the soup mixture into the bottom of the dish.
• Place turkey breast pieces on top of soup.
• Sprinkle remaining spices on top of turkey and rub in gently.
• (I also used the tip of a sharp knife to carve some lines in the turkey in hopes that the spice would soak in, not sure if that was really needed or not).
• Pour remaining soup mixture over turkey.
• Cover dish tightly with aluminum foil.
• Bake at 425°F for 30 minutes.
• Reduce heat to 350°F and bake for 40-45 more minutes.
• Cut into breast to make sure juices flow clear and there is no pink showing.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
• Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

HERB-ROASTED TURKEY BREAST

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil; remove from the heat and set aside to cool. , Place turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until a thermometer inserted in turkey reads 165°, basting occasionally with butter mixture. , Let stand 10-15 minutes before slicing.

ROASTED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Loosen the skin from the meat of the turkey breast.
• Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
• Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again 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 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.