HERBED TURKEY BREAST
Herbs tucked under the skin gives the turkey a wonderful flavor the lemon juice gives a subtle hint of citrus. Recipe comes from Taste of Home Light & Tasty
Provided by Barb G.
Categories Very Low Carbs
Time 3h20m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
- In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
- Spread under turkey skin.
- Combine remaining lemon juice and oil; Set aside.
- Place turkey on a rack in a shallow roasting pan.
- Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
- Basting every 15 to 20 minutes with lemon mixture.
- Let stand for 10 minutes.
- Discard skin before carving.
Nutrition Facts : Calories 146.1, Fat 7.6, SaturatedFat 1.8, Cholesterol 52.6, Sodium 255.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 17.8
HERBED TURKEY GRAVY
This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERB ROASTED TURKEY WITH PAN GRAVY
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and savory gravy.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h25m
Yield 12
Number Of Ingredients 8
Steps:
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
- Roast at 325 degrees F for 3 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
- Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
- Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey.
Nutrition Facts : Calories 696.8 calories, Carbohydrate 2.7 g, Cholesterol 264.5 mg, Fat 32.5 g, Fiber 0.2 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 390 mg, Sugar 0.4 g
HERBED SLOW COOKER TURKEY BREAST
A slow-cooked turkey breast that will melt in your mouth!
Provided by Peggy Esposito
Categories Meat and Poultry Recipes Turkey Breasts
Time 4h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 0.9 g, Cholesterol 181.1 mg, Fat 7.4 g, Fiber 0.2 g, Protein 60 g, SaturatedFat 4.1 g, Sodium 312.2 mg, Sugar 0.4 g
HERB ROASTED TURKEY BREASTS WITH PAN GRAVY
This is the turkey I make for all holiday dinners. Rachael Ray makes it with breasts only, and that's what this recipe follows, but I make it with the whole bird. So moist and tender, and great flavor.
Provided by Chef Jodi Town
Categories Turkey Breasts
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a 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.
HERBED TURKEY BREAST IN GRAVY WITH CREAMED ENGLISH PEAS AND CRANBERRY COMPOTE
Provided by Robert Irvine : Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
- For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast.
- Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
- For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm.
- For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
- For the potatoes: Peel and slice the potato on the bias.
- Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!)
- Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
- For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast.
HERBED TURKEY BREAST
Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 192mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
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