Lemon Herb Roasted Turkey Breast Food

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

LEMON-HERB TURKEY BREAST

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,

LEMON-HERBED TURKEY BREAST

Steps:

• 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. , In a small bowl, combine remaining lemon juice and oil; set aside. , Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 170°; basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

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.

LEMON HERB ROASTED TURKEY BREAST

Steps:

• Preheat oven to 325°F
• In a small bowl combine, green onion, lemon peel, sage, 1/4 t lemon pepper, the marjoram, and garlic. Set saide.
• Rinse turkey breast and pat dry. Gently loosen skin from turkey but od not remove. Spread seasoning mixture evenly under the skin and replace skin neatly over meat. Sprinkle remaining seasonings over the top of the skin.
• Place turkey breast on rack in a roasting pan and add 1/2 inch of water to the bottom of the pan.
• Roast 2 hours and 30 minutes or until thermometer registers 170°F Remove from oven, cover losely with foil and allow to rest 5-10 minutes before slicing.

LEMON AND HERB ROASTED THANKSGIVING TURKEY

Steps:

• For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
• For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
• Preheat the oven to 450 degrees F.
• Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
• Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
• Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

HERB ROASTED TURKEY BREAST

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.

HERB ROASTED TURKEY BREAST WITH PAN GRAVY

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.

LEMON-HERB TURKEY WITH LEMON-GARLIC GRAVY

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.

CITRUS AND HERB ROAST TURKEY BREAST

Steps:

• Sprinkle turkey breast evenly with salt and pepper.
• Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
• Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
• Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.

RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY

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.

LEMON TURKEY BREAST

Steps:

• Coat a large skillet with cooking spray;.
• heat for 30 seconds.
• Add turkey;.
• sprinkle with lemon pepper.
• and cook for 3 to 5 minutes on each side until browned and no longer pink in center.
• Combine remaining ingredients in a small bowl, mixing well.
• Add to pan and cook until heated through. Garnish with parsley.

LEMON & HERB-BASTED SIMPLE ROAST TURKEY

Steps:

• Remove any giblets from the turkey and save for stock, if you are making your own (see 'Tip'). Remove the bird from the fridge 1 hr before cooking to allow it to come to room temperature. Wipe the turkey inside and out with kitchen paper.
• Heat oven to 220C/200C fan/gas 7. Starting at the neck-end of the bird, carefully push your fingers between the skin and flesh on the breast, loosening the skin. Mix the butter, lemon zest, herbs and garlic together and season. Push the flavoured butter under the skin and spread over the flesh. Smooth the skin back over the breast.
• You can now stuff the neck-end of the bird with the stuffing, if you like, and secure the skin underneath with a skewer. Weigh the turkey and calculate the cooking time - it will need 40 mins for every 1kg.
• Transfer the bird to a roasting tin, cover loosely with foil and place in the middle of the oven. Cook for 20 mins, then reduce the temperature to 180C/160C fan/gas 4 for the rest of the cooking time. Remove the foil for the last 30 mins. Check if the turkey is cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear, it's cooked. If they are pink, return it to the oven for another 15 mins, then test again. If using a meat thermometer, it should read 80C for the thighs, and the breast should be 75C.
• Remove the cooked turkey from the tin, and place on a serving platter (use the tin to make the gravy - see 'Goes well with'). Cover with foil and leave to rest for 30-45 mins before carving.

CROCK POT LEMON TURKEY BREAST

Steps:

• Grate zest from lemons, and juice them.
• Mix zest and juice with remaining marinade ingredients.
• Place turkey in a nonmetallic dish.
• Spoon marinade over turkey, turning to coat breast.
• Cover and refrigerate several hours, or (preferably) overnight.
• To cook, place turkey and marinade in the crock pot, cover, and cook on low for 6-8 hours, or until tender.
• Serve hot.
• To use for salads or sandwiches, cool; cover and refrigerate.
• Slice or chop.

LEMON-GARLIC TURKEY BREAST

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.