ROAST TURKEY BREAST WITH GLAZED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
- Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
- Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
- Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.
Nutrition Facts : Calories 523 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 133 milligrams, Sodium 191 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 48 grams, Sugar 16 grams
ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
- On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
- Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
- Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.
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
Make and share this Roast Turkey Breast recipe from Food.com.
Provided by Food.com
Categories Turkey Breasts
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper.
- Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper.
- Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices.
- Roasting times for a turkey breast cooked in a 325 degrees F oven:.
- Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours.
- Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours.
- Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
- Roasted Turkey Breast Variations:.
- Lemon and Thyme:.
- Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest.
- Honey Glazed:.
- Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
- Soy Ginger:.
- Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced.
- Cook's Note:.
- A shallow baking pan will yield the best results when roasting a turkey breast, allowing air to flow completely around the turkey breast.
Nutrition Facts : Calories 382.3, Fat 21, SaturatedFat 8.5, Cholesterol 143, Sodium 135.4, Carbohydrate 4.2, Fiber 1.1, Sugar 2, Protein 41.9
HONEY-ROASTED VEGETABLES
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g
HONEY ROASTED TURKEY BREAST
I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.
Provided by Abba Gimel
Categories Turkey Breasts
Time 2h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place the turkey breast in a shallow roasting pan.
- In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
- If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
- If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
- Place the sprig of rosemary across the top of the breast.
- Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
- Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.
TURKEY BREAST WITH VEGETABLES
Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. "It's a breeze to prepare," says Doris. "Plus, it allows you to spend more precious time with your family."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.
Nutrition Facts :
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