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.
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 BREAST
Make and share this Herbed Turkey Breast recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place turkey in slow cooker.
- Combine remaining ingredients and brush over turkey.
- Cover and cook on Low 10 to 12 hours.
Nutrition Facts : Calories 486.5, Fat 9.2, SaturatedFat 5, Cholesterol 253.7, Sodium 380.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 94
HERB ROASTED TURKEY BREAST WITH PAN GRAVY
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
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.
HERB-ROASTED TURKEY BREAST
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
- Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
- Let rest, covered with foil, for 10 minutes before carving.
ROASTED HERB TURKEY BREASTS WITH GLAZED ONIONS
Turkey breast is roasted with an herbed butter and served with balsamic-glazed cippolini onions.
Provided by Food Network Kitchen
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
- Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
- Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
- Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
- Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
- To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
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
Make and share this Herbed Turkey Breast recipe from Food.com.
Provided by SashasMommy
Categories Turkey Breasts
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 112.6, Sodium 556.4, Carbohydrate 1.8, Fiber 0.6, Sugar 0.3, Protein 44.9
HERB ROASTED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
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.
HERBED TURKEY BREAST
We had this tonight and it was so good! I used the boneless, sliced turkey breasts and cooked on high in the crockpot for 4 hours. Very tasty!
Provided by Kikimony
Categories Poultry
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place turkey in crockpot.
- Combine remaining ingredients in a bowl and mix well.
- Brush over turkey.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours in crockpot.
- You can cook this in the oven if you prefer.
Nutrition Facts : Calories 549.7, Fat 30.6, SaturatedFat 11.9, Cholesterol 215.2, Sodium 516.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 63.5
HERBED TURKEY BREASTS
Tender, moist turkey breast is enhanced with an array of flavorful herbs in this comforting slow-cooker recipe. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a blender, process the first 15 ingredients until blended. Pour marinade into a large bowl; add the turkey. Turn to coat; cover and refrigerate for 8 hours or overnight. , Transfer turkey and marinade to a 5-qt. slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours or until a thermometer reads 165°.
Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
MARTHA'S HERBED TURKEY BREAST
Make and share this Martha's Herbed Turkey Breast recipe from Food.com.
Provided by KathyP53
Categories Turkey Breasts
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine water, 3/4 cup salt, and the sugar in a large stock pt, stirring until sugar dissolves. Add turkery, weighting it with a plate, if necessary, to submerge completely. Cover, and refrigerate for 6 hours.
- Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
- Mash garlic and 1/2 tsp salt with the side of a large knife until a paster forms. Transfer to a small bowl and add 4 tablespoons softened butter and herbs. Season with salt and pepper.
- Using the handle for a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear skin. Spread herb butter mixture evenly under the skin, then smooth down to remove trapped air. Brush turkey with 1 tablespoons melted butter and season with salt and pepper.
- Make the veggies: Preheat oven to 425 degree with rack in lowest position. Place all the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
- Arrange veggies in a single layer on a rimmed baking sheet. Top with a rack. Place turkey breast on rack, skin skide up and roast for 30 minutes. Reduce oven temp to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with with pan juices and tossing veggies occasionally, until breast is golden brown and thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer veggies to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
HERBED TURKEY BREAST
Want a wonderful smelling house? Try this one out! Turkey dinner is the favorite at our house and we all like white meat the best. This recipe is so great and the juices make a superb gravy. This comes from '00 Taste of Home. I highly recommend it. The serving size and cooking time would really depend on what size turkey breast you are cooking. Please adjust accordingly.
Provided by DDW7976
Categories Poultry
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan,combine all the ingredients (except turkey) and bring to a boil.
- Remove from heat.
- Place turkey in shallow roasting pan.
- Baste with butter mixture.
- Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees.
- Baste every 20 minutes.
Nutrition Facts : Calories 736.7, Fat 41.9, SaturatedFat 17, Cholesterol 285.9, Sodium 693.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 83.5
FRESH HERB TURKEY BREAST
This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy.
Provided by Kate in Ontario
Categories Whole Turkey
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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