PERFECT THANKSGIVING TURKEY BREAST
Easy, moist, and tender turkey breast. A foolproof turkey recipe to make your Thanksgiving dinner perfect. Use pan drippings to make a smoky turkey gravy.
Provided by Craig Wolford
Categories Meat and Poultry Recipes Turkey Breasts
Time P1DT4h30m
Yield 12
Number Of Ingredients 23
Steps:
- Heat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, rosemary, thyme, sage, and smoked paprika. Immediately remove from heat, cover, and let rest and bring to room temperature, about 30 minutes. Do not refrigerate to cool.
- Place each turkey breast in a zip-top freezer bag. Evenly divide the brine, herbs, and garlic between the bags. Remove excess air, seal, and put into the refrigerator, 24 to 36 hours before you roast your turkey breast.
- Remove turkey from brine, pat dry, and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- At the same time, mix softened butter with rosemary, thyme, sage, garlic, black pepper, and paprika for herb butter. Set aside.
- Arrange carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.
- Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C), 2 1/2 to 3 hours. Remove from the oven, cover loosely with a foil tent, and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 18.7 g, Cholesterol 293.5 mg, Fat 12.9 g, Fiber 3.7 g, Protein 100.7 g, SaturatedFat 6.1 g, Sodium 4067.3 mg, Sugar 11.7 g
PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
PERFECT TURKEY
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Provided by Shelly White
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h
Yield 24
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g
PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN
I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews!
Provided by Squirrel Gone Wild
Categories Whole Turkey
Time 4h20m
Yield 1 Turkey, 18 serving(s)
Number Of Ingredients 5
Steps:
- Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
- Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
- Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
- I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
- Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
- Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
- After 30 minutes, turn the oven temperature down to 325.
- The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
- Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
- http://www.butterball.com/calculators-and-conversions.
- FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
- Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
- When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
- If you try this method, please let us know your results!
- Happy Thanksgiving everyone!
Nutrition Facts : Calories 482.9, Fat 25.9, SaturatedFat 6.9, Cholesterol 193.8, Sodium 185.3, Carbohydrate 0.1, Protein 58.2
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
MARTHA'S PERFECT ROAST TURKEY
This recipe by Martha Stewart makes the most amazingly moist and perfect turkey. Both my mom and mother and law have been using this recipe exclusively since they discovered it about 6 years back. Once you try it you will not go back to making a turkey any other way! Prep time includes 2 hours for turkey to stand.
Provided by tiffanylynn444
Categories Whole Turkey
Time 6h30m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
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HOW TO COOK A TURKEY BREAST 6 WAYS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 7 mins
- Classic roast turkey breast. Roasting turkey breast is a simple technique for even the beginner cook. Try adding different herbs, glazes, or sauces for added flavor and to help retain moisture.
- Instant Pot turkey breast. Using a Instant Pot saves valuable oven space on the big day, leaving it open for all of the other things that need time in the oven, such as pies, stuffing, roasted vegetables, and casseroles.
- Slow cooker turkey breast. Slow cooker turkey breast is a great way to free up oven space, and allows you to turn it on and walk away for fuss-free cooking.
- Air fryer turkey breast. Use your air fryer to cook a split turkey breast with crispy skin. Rub it with oil or butter, and season with salt, pepper, and herbs ensure the best flavor.
- Grilled turkey breast. It may be sweater weather, but you can still fire up the grill! Cooking turkey on the grill is a great way to free up oven space (and it gives you a great excuse to escape awkward family dynamics).
- Brined turkey breast. Brines and marinades are a great way to infuse flavor to grilled turkey breast, but don't assume that more time marinating means more flavor; letting your turkey breast sit too long in marinade will result in a mushy texture.
- Fried turkey breast. Breaded and fried turkey breasts gives them a lot of kid appeal, as Thanksgiving dinner suddenly takes on some of the same characteristics as a plate of chicken tenders.
- Baked turkey breasts. If you're really looking to wow your guests, try stuffing turkey breasts with a variety of fruits, vegetables, and even cheese.
THE 18 BEST THANKSGIVING TURKEY BREAST RECIPES | EPICURIOUS
From epicurious.com
- Turkey for Two With Pan-Sauce Gravy. This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. Get This Recipe.
- Dry-Rubbed Turkey Breast. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
- Pastrami-Style Grilled Turkey Breast. Pastrami gets all the good spices. But this Thanksgiving, it's sharing its flavor profile with plain-Jane turkey. Get This Recipe.
- Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew.
- Porchetta-Style Roast Turkey Breast. Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.
- Brined Turkey Breast. Brining the turkey breast makes this recipe especially flavorful. Get This Recipe.
- Duck-Fat Turkey Breasts with Green Onion Puree. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat.
- Boudin Blanc–Stuffed Turkey Breasts with Chestnuts. White meat becomes rich and luxurious with the addition of boudin blanc sausage, white wine, and plenty of butter.
- Collard-and-Prosciutto Chicken Roulades Over Watercress Salad. Make these elegant roulades with turkey breast cutlets instead of chicken. You can ask your butcher for the proper cut if you don't want to cut the turkey breasts yourself.
- Turkey Breast Stuffed with Italian Sausage and Marsala-Steeped Cranberries. As with biscotti there is an undeniable American-Italian influence at play here but, once again, I embrace this.
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