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
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
LEMON-HERB TURKEY BREAST
The first time I tried this recipe, and told my kids I'd prepared the turkey differently, they threw a fit...until they tasted it. Now they make it in their own homes. The marinade makes the turkey moist and flavorful. Using a turkey breast is a nice change from preparing a whole turkey.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-14 servings.
Number Of Ingredients 11
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.,
Nutrition Facts :
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.
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.
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.
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.
More about "lemon herbed turkey breast food"
10-MINUTE PAN-SEARED LEMON-HERB TURKEY BREAST RECIPE
From thespruceeats.com
3.9/5 (75)Total Time 10 minsCategory Dinner, Entree, LunchCalories 510 per serving
HERB, LEMON, AND GARLIC TURKEY RECIPE | COOKING LIGHT
From cookinglight.com
LEMON, GARLIC AND HERB ROASTED TURKEY BREAST
From olgasflavorfactory.com
THE EASIEST SELF-BASTING LEMON-HERB TURKEY - COOKING LIGHT
From cookinglight.com
LEMON HERB TURKEY BREAST TENDERS « HAYTER'S FARM
From haytersfarm.com
LEMON AND HERB-ROASTED TURKEY BREAST RECIPE
From pillsbury.com
LEMON AND HERB ROAST TURKEY BREAST RECIPE
From pillsbury.com
BAREFOOT CONTESSA | HERB-ROASTED TURKEY BREAST | RECIPES
From barefootcontessa.com
HERB-ROASTED TURKEY BREAST - FOOD LION
From foodlion.com
BONE-IN TURKEY BREAST WITH LEMON AND HERBS - GIFT OF …
From giftofhospitality.com
LEMON-HERB TURKEY BREAST - MERRIAM'S SPRING TURKEY HUNT
From merriamsturkey.com
LEMON-HERB ROASTED TURKEY BREAST – TRUE CITRUS
From truelemon.com
LEMON-HERB TURKEY BREAST CROCKPOT RECIPE | CDKITCHEN.COM
From cdkitchen.com
HERB-ROASTED TURKEY BREAST WITH GARLIC RECIPE | EATINGWELL
From eatingwell.com
TURKEY WITH LEMON BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK A BONE-IN TURKEY BREAST - GARNISH WITH LEMON
From garnishwithlemon.com
LOW-FAT LEMON-HERB TURKEY BREAST - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON AND HERB ROASTED TURKEY BREAST - CARNALDISH
From carnaldish.com
LEMON HERBED TURKEY BREAST | HOLLAND HOUSE
From hollandhouseflavors.com
BONE-IN TURKEY BREAST WITH LEMON AND HERB BUTTER - PEEL WITH ZEAL
From peelwithzeal.com
LEMON HERB TURKEY - COOKEATSHARE
From cookeatshare.com
ROASTED TURKEY BREAST WITH LEMON HERB BUTTER - GOOD THYME …
From goodthymekitchen.com
LEMON HERB TURKEY BREAST AT WHOLE FOODS MARKET
From wholefoodsmarket.com
LEMON HERBED TURKEY BREAST - CROCK POT - APPLIANCE.RECIPES
From appliance.recipes
LEMON TURKEY BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON-HERB TURKEY BREAST - DIABETIC GOURMET MAGAZINE
From diabeticgourmet.com
LEMON AND HERB ROAST TURKEY BREAST RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON, GARLIC AND HERB ROASTED TURKEY BREAST — RHONDA ALLEN
From simplymadehealth.com
LEMON-SAGE ROAST TURKEY BREAST | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
LEMON-HERB TURKEY BREAST - MY FOOD AND FAMILY
HERB ROASTED TURKEY BREAST - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
THE BEST LEMON-HERB TURKEY BREAST MADE IN THE SLOW COOKER
From familysavvy.com
LEMON HERB GRILLED WILD TURKEY BREAST - REALTREE.COM
From realtree.com
LEMON-HERB ROASTED TURKEY BREAST - DOMESTICATE ME
From domesticate-me.com
LEMON HERB ROASTED TURKEY BREAST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LEMON HERB ROAST TURKEY - SWEET & SAVORY
From sweetandsavorybyshinee.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