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
Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast for six hours. Fresh flat-leaf parsley, sage, oregano, and rosemary bring lots of earthy, aromatic flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 16
Steps:
- Make the turkey: Combine water, 3/4 cup salt, and the sugar in a large stockpot, stirring until sugar dissolves. Add turkey, weighting it with a plate to submerge if necessary. 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 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
- Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with melted butter, and season with salt and pepper.
- Make the vegetables: Preheat oven to 425 degrees with rack in lowest position. Place all of the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
- Arrange vegetables in a single layer on a rimmed baking sheet. Top with a rack. Place turkey on rack, skin side up, and roast for 30 minutes. Reduce temperature to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with pan juices and tossing vegetables occasionally, until breast is golden brown and the thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer vegetables to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
- To carve the turkey breast: Slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter.
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.
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.
HIDDEN HERBED TURKEY BREAST
Make and share this Hidden Herbed Turkey Breast recipe from Food.com.
Provided by Karen From Colorado
Categories Poultry
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375 degrees.
- Combine parsley, herbs, cheese, olive oil, lemon juice, salt, garlic powder and pepper in a medium bowl.
- Gently loosen skin from the breast.
- Spread the herb mixture evenly over the meat, under the skin.
- Replace skin over the herbs.
- Brush skin with vegetable oil.
- Roast breast until thermometer inserted into the thickest part of the breast reads 180 degrees and juices run clear.
Nutrition Facts : Calories 556.9, Fat 25.8, SaturatedFat 7.1, Cholesterol 223.3, Sodium 531.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 75.6
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY
Provided by Virginia Willis
Categories main-dish
Time 9h55m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
- Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
- Twenty minutes before roasting, preheat the oven to 450 degrees F.
- Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
- Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
- Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
- Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
- Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
- Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
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
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
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 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
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
CITRUS & HERB ROASTED TURKEY BREAST
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
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