Roasted Rolled Turkey Breast With Herbs Food

ROASTED ROLLED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

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.

ROASTED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Loosen the skin from the meat of the turkey breast.
• Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
• Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again 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 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

ROLLED TURKEY BREAST WITH HERBS AND WALNUTS

Steps:

• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.

ROAST TURKEY BREAST WITH HERB STUFFING

Steps:

• Lay 3 clean cotton strings, each about 24 inches long, across a large roasting pan sprayed with non-stick spray.
• Set turkey breast skin side down, over strings.
• Sprinkle turkey with parsley, thyme, Morton Lite Salt mixture, pepper, cheese and ham.
• Shape turkey breast into a roll and tie with strings.
• Turn roast over, so that skin side is up. Insert thermometer into center.
• Bake in a preheated 325°F oven for 1 to 1-1/2 hours (or until thermometer reads 170 degrees).
• Place on a serving platter and keep warm for 10 minutes.
• Mix wine with cornstarch, water and chicken bouillon granules.
• Add to pan drippings.
• Cook over medium-high heat, stirring constantly, until thickened.
• Pour sauce into serving bowl for spooning over slices of meat.

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375°.
• Rinse the turkey breast and pat dry.
• In a small bowl, combine the oil, garlic, herbs, salt, and pepper; rub the mixture onto the turkey breast.
• Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from bone, reads 165°, 1 to 1 1/4 hours.
• Let rest, covered with foil, for 10 minutes before carving.