GARLIC AND LEMON ROASTED TURKEY BREAST
Tangy citrus tones down the strong garlic flavor in a rub, resulting in mouthwatering slices of turkey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
- Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
- Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.
Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g
TURKEY BREAST WITH LEMON AND CAPER SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
ROAST TURKEY WITH LEMON & GARLIC
Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h55m
Number Of Ingredients 10
Steps:
- Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
- Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
- Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
- Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
- Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
- Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium
GRILLED LEMON-GARLIC TURKEY
Gobble, gobble! It's a hearty feast appropriate to serve year-round.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h45m
Yield 12
Number Of Ingredients 10
Steps:
- To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.)
- Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
- Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving.
Nutrition Facts : Calories 415, Carbohydrate 1 g, Cholesterol 155 mg, Fiber 0 g, Protein 56 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
LEMONY TURKEY BREAST
Lemon and a hint of garlic add a lovely touch to these moist slices of slow-cooked turkey breast. I usually serve the gravy over a combination of white and brown rice, along with broccoli for a healthy meal. -Lynn Laux of Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey. , Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon., For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 154 calories, Fat 1g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 149mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE
Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).
Provided by Adam and Joanne Gallagher
Categories Dinner, Main
Time 2h30m
Yield Makes 6 generous servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg
QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.
Provided by Anna Stockwell
Categories Thanksgiving Dinner Quick & Easy turkey Rosemary Garlic White Wine Lemon
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
- Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
- Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
- Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
- Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
- Transfer turkey to a platter. Serve with pan sauce alongside.
LEMON-GARLIC TURKEY BREAST
It's simple to prepare a main dish that easily morphs into tender slices of lunch meat. This turkey breast is hearty, healthy and easy to make!-Sandra Hall, Decatur, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.
Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
GRILLED BASIL LEMON TURKEY BREAST
Our family and friends enjoy this and hope you do too. A flavorful layer of basil, lemon, garlic and romano cheese under the skin. I have the butcher cut one turkey in half and use one half for this. Use a meat thermometer- working towards at least 165 degrees-no one enjoys under or over cooked poultry and with charcoal grilling it is pretty tricky to have a standard that fits everyone. Dh puts the meat thermometer in thickest part right away at beginning of grilling. Servings and cooking time depend upon size of turkey breast. I serve with recipe#485341, roasted asparagus, coleslaw, and my recipe#462312 . Hubby has made this several times.
Provided by WiGal
Categories Turkey Breasts
Time 2h30m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your grill with chimney allowing about 30 minutes.
- Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
- Combine lemon, cheese, basil, and garlic.
- With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
- Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
- Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
- Place turkey directly onto grate, open cavity down.
- Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
- For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
- For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
- When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!
LEMON-HERB TURKEY BREAST RECIPE
Easy turkey breast recipe
Provided by Kate @ I Heart Eating
Categories Main Course
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 F.
- Place the turkey breast, skin side up, on a rack in a roasting pan. I spray the roasting pan rack with nonstick cooking spray.
- Stir together garlic, mustard, chopped herbs, salt, pepper, olive oil, and lemon juice until combined.
- Gently pull back the skin from the meat and rub about 1/2-2/3 of the mixture directly on the meat. Spread the rest of the mixture evenly on the skin.
- Pour the chicken broth into the bottom of the roasting pan, and place the quartered lemon into the cavity.
- Roast the turkey for about 2 hours, or until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast.
- If the skin starts to get too dark, tent some aluminum foil over it.
- Remove from the oven, and let it rest for 15 minutes before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 1 g, Protein 59 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 176 mg, Sodium 486 mg
HERB-ROASTED TURKEY BREAST WITH GARLIC
Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!
Provided by Hilary Meyer
Categories Baked & Roasted Turkey Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl. Add chopped (or dried) herbs, salt, and pepper; mash with a fork to form a paste.
- Scatter lemon slices and herb sprigs, if using, in a 9x13-inch roasting or baking pan. Loosen the skin on the turkey breast and spread all but 1 tsp. of the garlic paste under it, massaging the paste into the meat. Spread the remaining paste over the skin on the underside of the breast. Place the turkey in the pan and add 1 cup water.
- Roast the turkey, checking the water every 30 minutes and adding more, 1/2 cup at a time, if the pan is dry, until an instant-read thermometer inserted in the thickest part (without touching bone) registers 165 degrees F, 1 1/4 to 1 3/4 hours.
- Remove the turkey from the oven and let rest for 10 minutes. Discard the skin before carving. Skim and discard any fat from the pan drippings, then drizzle the drippings over the turkey, if desired (see Tip).
Nutrition Facts : Calories 153.7 calories, Carbohydrate 1.9 g, Cholesterol 68 mg, Fat 4.1 g, Fiber 0.2 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 279.3 mg, Sugar 0.1 g
GORDON RAMSAY'S ROAST TURKEY WITH LEMON, PARSLEY AND GARLIC
This is the turkey I made for Christmas, 2010. It was on;t my third attempt at roast turkey, but so far this is our family's favourite recipe for it!
Provided by Sara 76
Categories Poultry
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
- Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
- With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
- Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
- Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.).
- Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
- To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
- Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.
Nutrition Facts : Calories 1418.4, Fat 93, SaturatedFat 39.4, Cholesterol 534, Sodium 926.5, Carbohydrate 6.3, Fiber 0.9, Sugar 1.5, Protein 131.9
LEMON-HERB TURKEY WITH LEMON-GARLIC GRAVY
Provided by Bruce Aidells
Categories Microwave Garlic turkey Roast Christmas Thanksgiving Lemon Sage Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 30
Steps:
- For lemon-herb butter:
- Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Place garlic head in medium microwave-safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface; cool and peel.
- Pour any lemon juice from bowl into small cup. Cut lemon in half and squeeze juice into same cup; reserve juice for gravy. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon-herb butter separately; chill. Bring butter to room temperature before using. WELL PRESERVED: The microwave method for the lemon is a neat trick. It's a two-minute way to make fresh-tasting Moroccan-style "preserved" lemons (which usually take from one week to one month to cure). TEST-KITCHEN TIP: Fennel fronds, those delicate, feathery, dark-green leaves rising from the fresh fennel bulb, are jampacked with fennel flavor. At the market, look for fennel bulbs that still have the fronds attached (you'll find that some bulbs have been too closely trimmed).
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Transfer 2 tablespoons lemon-herb butter to small bowl; reserve for gravy. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin. Fill main cavity with any remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 1 2/3 cups.
- Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high heat. Add garlic and shallot; sauté 2 minutes. Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter, 2 tablespoons reserved lemon juice, lemon peel, and sugar, then herbs. Whisk in crème fraîche, if desired. Season to taste with salt and pepper.
- *Available at some supermarkets and at specialty foods stores.
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.
More about "lemon garlic turkey breast food"
LEMON, GARLIC AND HERB ROASTED TURKEY BREAST - OLGA'S ...
From olgasflavorfactory.com
Category EntreeTotal Time 1 hr 20 mins
- Meanwhile, melt 1/2 Tablespoon of butter in a skillet and cook the minced garlic in it for about a minutes, just until it becomes fragrant and starts to turn lightly golden.
- Put the garlic into a medium bowl and add the lemon zest, lemon juice, and the minced fresh herbs. Mix to combine.
- Rub the garlic herb butter all over the underside of the turkey and under the skin. Use kitchen twine to tie around the turkey to keep it in a neater package and so that it cooks more evenly. Rub the remaining herb butter mixture on top of the turkey breast. For best results, leave the turkey to marinate overnight, but you can also roast it immediately.
SIMPLE LEMON-GARLIC ROASTED TURKEY BREAST RECIPE - THE …
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 2 hrs 40 mins
- In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme. Blend until it becomes a paste.
- Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast completely.
- Place the turkey breast in the roasting pan and roast for about 30 minutes, then reduce the heat to 350°F and continue cooking for about 1 hour 15 minutes, until nicely browned, and a meat thermometer shows an internal temperature of 160° F. Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.
ROAST TURKEY BREAST RECIPE - ROASTED GARLIC BUTTER TURKEY ...
From thecookierookie.com
Ratings 36Calories 505 per servingCategory Main Course
- Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan.
- Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack.
- In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest.
HERB, LEMON, AND GARLIC TURKEY RECIPE - COOKING LIGHT
From cookinglight.com
Servings 16Calories 207 per servingTotal Time 11 hrs 30 mins
- Trim excess fat. Pat turkey dry. Rub 2 teaspoons salt and sugar over breasts, thighs, and drumsticks.
LEMON AND HERB ROAST TURKEY BREAST RECIPE - PILLSBURY.COM
From pillsbury.com
2.5/5 (46)Category EntreeServings 8Total Time 3 hrs 5 mins
LEMON AND THYME ROASTED TURKEY BREAST | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 483 per servingCategory Mains
- Wearing disposable gloves, carefully loosen skin from turkey breast, gently pushing between skin and meat. Rub butter mixture under loosened skin over meat. Press skin to secure.
- Place turkey breast, skin side up, on a rack in a roasting pan. Place lemon halves, cut side down, in pan. Tent turkey breast loosely with foil.
ROAST TURKEY BREAST RECIPE WITH LEMON & OREGANO - FOODIECRUSH
From foodiecrush.com
3.7/5 (14)Total Time 1 hr 35 minsCategory Main CourseCalories 445 per serving
- Place turkey in a roasting pan fitted with a rack. Place the turkey breast skin side up on the rack and pour the Swanson chicken broth and white wine over the turkey. Squeeze the lemon juice over the turkey breast and set in the pan alongside the turkey to roast.
- Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165 degrees F, about 1 to 1 ½ hours.
- Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.
LEMON-SAGE ROAST TURKEY BREAST | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 8Total Time 1 hr 23 mins
- Combine 1½ Tbsp butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with a fork; spread butter mixture all over turkey.
- Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F, about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
- Meanwhile, remove garlic from pan; peel cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1½ Tbsp butter until melted.
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, & GARLIC RECIPE ...
From myrecipes.com
5/5 (6)Calories 229 per serving
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry.
- Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.
- Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
- Roast in a 325° or 350° regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
BAKED TURKEY BREAST & LEMON ROASTED BROCCOLI FLORETS
From ultimatepaleoguide.com
Cuisine Paleo, PrimalTotal Time 1 hr 15 minsCategory Dinner, Lunch, Main DishCalories 516 per serving
- To begin, prepare the marinade for the turkey breasts. In a large-sized mixing bowl, whisk together the freshly-squeezed juice from 2 of the lemons, ½ tsp. salt, ¼ tsp. cracked black pepper, thyme, and 1/3 c. of the olive oil until ingredients are well mixed. Place the turkey breast in the marinade, turning to coat both sides of each breast entirely, then place the breasts in the refrigerator, to marinate, for at least 30 minutes.
- About 20 minutes before the turkey is finished marinating, prepare the broccoli. Preheat oven to 400°F. In a medium-sized mixing bowl, add together the olive oil, garlic, the remaining ½ tsp. sea salt, and the remaining ¼ tsp. cracked black pepper. Add in the broccoli florets and toss to coat.
- Spread out florets in an even layer on baking dish. Roast in oven for 15-20 minutes or until floret stems are fork-tender.
- While the broccoli is roasting, prepare the turkey breasts for grilling. Preheat the grill to medium-high. Grease grates for direct grilling with high heat cooking spray.
LEMON GARLIC BUTTER TURKEY BREAST - LOW CARB INSTANT POT ...
From stylishcravings.com
Cuisine AmericanTotal Time 50 minsCategory DinnerCalories 242 per serving
- Take 2 Tbsp of butter, and spread under the skin of the turkey. Take the remaining 2 Tbsp of butter, melt in the microwave, then pour over the turkey.
LEMON AND THYME ROASTED TURKEY - LAYLITA'S RECIPES
From laylita.com
4.7/5 (57)Category Main CourseCuisine American, FrenchTotal Time 4 hrs 30 mins
- Mix the butter, thyme leaves, lemon juice, lemon zest, crushed garlic, and salt to taste. This can be made ahead of time, but bring it to room temperature to soften it before using.
- Rub the butter inside turkey cavities. Use your hand to gently lift the skin on the turkey breasts, and then stuff it with the thyme lemon garlic butter.
LEMON GARLIC & HERB ROASTED TURKEY BREAST
From theseamanmom.com
Ratings 20Servings 4Cuisine AmericanCategory Main Course
- In a small bowl, combine the garlic, olive oil, lemon juice, rosemary, sage, thyme, parsley, salt, and pepper.
- Place the turkey breast on the rack of a roasting pan. Brush half the olive oil mixture over the top of the turkey breast.
TURKEY TENDERLOIN WITH LEMON AND DIJON MUSTARD RECIPE
From thespruceeats.com
Ratings 69Calories 195 per servingCategory Dinner, Entree
LEMON, GARLIC AND HERB BUTTER RUBBED SMOKED TURKEY ...
From honeysucklewhite.com
Estimated Reading Time 1 min
THANKSGIVING TURKEY BREASTS: LEMON-GARLIC BUTTER BASTED ...
From halalpitmasters.com
Estimated Reading Time 2 mins
SLOW-COOKER TURKEY BREAST - READER'S DIGEST CANADA
From readersdigest.ca
Servings 14Estimated Reading Time 2 minsCategory Main Courses
KETO TURKEY WITH LEMON, GARLIC & ROSEMARY RUB - MAMA BEAR ...
From mamabearscookbook.com
5/5 (1)Total Time 3 hrs 10 minsCategory Main CourseCalories 311 per serving
ROASTED TURKEY WITH LEMON-GARLIC GRAVY RECIPE - FOOD & …
From foodandwine.com
Servings 12Total Time 3 hrs 15 mins
LEMON-GARLIC TURKEY BREAST RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
LEMON GARLIC TURKEY BREAST RECIPE
From crecipe.com
ROASTED GARLIC-LEMON TURKEY (OR CHICKEN) BREAST
From truthabouttcrecipes.com
LEMON & GARLIC TURKEY SKEWERS - CANADIAN TURKEY
From canadianturkey.ca
LEMON GARLIC TURKEY BREAST RECIPES
From tfrecipes.com
LEMON GARLIC TURKEY BREAST TENDERLOIN RECIPES - COOKEATSHARE
From cookeatshare.com
LEMON-GARLIC TURKEY BREAST RECIPE
From crecipe.com
HERB, LEMON, AND GARLIC TURKEY RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST RECIPES FOR COOKING TURKEY BREAST - CULLY'S KITCHEN
From cullyskitchen.com
LEMON, GARLIC AND HERB BUTTER RUBBED SMOKED TURKEY - SHADY ...
From shadybrookfarms.com
LEMON GARLIC TURKEY BREAST - COOKEATSHARE
From cookeatshare.com
TURKEY BREAST TENDERLOINS, LEMON GARLIC NUTRITION FACTS ...
From eatthismuch.com
LEMON-GARLIC TURKEY BREAST RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SLOW ROASTED ROSEMARY, GARLIC, AND LEMON TURKEY BREAST ...
From cookbycolornutrition.com
LEMON GARLIC TURKEY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love