Roast Boneless Turkey Breast Food

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.

ROAST TURKEY BREAST

Steps:

• Gather the ingredients and preheat the oven to 425 F.
• Place the turkey breast on a rack in a roasting pan.
• Brush turkey with the melted butter, then season generously with kosher salt and black pepper.
• Roast for 45 minutes to 1 hour, basting twice with stock-once after about 15 minutes and again about 15 minutes later (see note below).
• When the thermometer reads 155 F, remove the turkey from the oven.
• Cover loosely with foil and let it rest for about 20 minutes (or when the thermometer reads 120 F) before carving and serving. Enjoy.

OVEN-ROASTED TURKEY BREAST

Steps:

• Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
• Remove turkey from oven and let stand 15 minutes for easier carving.
• Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

ROAST TURKEY BREAST

Steps:

• Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
• Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
• Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
• Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
• Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
• Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
• Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
• Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

EASY ROASTED BONELESS TURKEY BREAST

Steps:

• Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
• Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won't need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without 'massaging' it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don't fret.
• Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
• Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
• We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
• While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
• Preheat the oven to 425 °F.
• Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
• Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
• Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don't be stingy.
• Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
• The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

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.

OVEN-ROASTED TURKEY BREAST

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.

ROAST TURKEY BREAST

Steps:

• Set the oven at 350 degrees. If the turkey breast is wrapped in netting, cut the string from the top (skin side) of the breast leaving all but the two ends uncovered. (If the netting is left on top, the spice coating will be lost when you cut off the string after cooking.).
• In a shallow baking dish just large enough to hold the breast, place 1 tablespoon of the olive oil. Set the breast in the pan and tuck the garlic under it. Sprinkle the meat with salt, pepper, and chili powder or paprika. Sprinkle the remaining 1 tablespoon olive oil on top of the meat.
• Roast the turkey for 45 minutes. Add 1/3 cup of water to the pan, and continue roasting for 30 to 40 minutes, spooning the pan juices over the meat every 15 minutes, or until a meat thermometer inserted into the center registers 170 degrees (total roasting time is 75 to 85 minutes). Let the turkey stand for at least 15 minutes before slicing.

ROASTED TURKEY BREAST

Steps:

• Mix all ingredients (except turkey breast) to make a paste.
• Now for the messy part- rub the paste between the skin and the flesh for the turkey breast, everywhere possible.
• Use all the paste.
• Roast per mfg.
• instructions, usually about 2 hrs.