SALT-AND-PEPPER ROAST TURKEY BREAST
A bone-in turkey breast is significantly easier to cook than a whole bird, it takes a fraction of the time, and it still feeds a group comfortably. To ensure succulence, you could apply a dry brine the night before, but when you're cooking just a breast, the greatest insurance against dryness is pulling it out of the oven the moment it's done, and no later. (For that, rely on an electric instant-read meat thermometer; it's the only way to get a truly accurate read on the internal temperature of your meat.) I like to roast turkey the way I roast chicken: unbrined but slathered in butter, showered with salt and pepper and popped into a moderately hot oven to get crispy skin. Once the slices are fanned out on a platter tumbled with lemon wedges, it looks like a veritable feast.
Provided by Eric Kim
Categories poultry, main course
Time 12h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Keep the butter nearby. Place about 1/4 cup kosher salt in a small bowl and keep nearby as well, along with a black-pepper grinder. Transfer the turkey breast to a large sheet pan and thoroughly dry all over with a paper towel; get it as bone-dry as you can.
- Using your hands, very liberally rub the butter all over the turkey breast. (If the butter is difficult to spread, soften it further in the microwave in 10-second intervals.) Make sure to slather the butter on the underside and bones in addition to the entire surface of the skin. Wipe your hands with a towel.
- Generously season the turkey all over with salt, especially inside the cavity. You don't have to be precise here, but do go heavy on the salt - the turkey can take it. (In general, you should account for about 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton coarse kosher salt per pound.) Next, generously grind black pepper all over the turkey; again, no need to measure this. Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour.
- Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound. (To read the temperature, insert an instant-read thermometer into the thickest part of one of the breasts, making sure to avoid the bone, which will give you an inaccurate reading.) Very carefully rotate the pan halfway through roasting and add another cup of water if the pan looks dry. When done roasting (1 1/2 to 2 hours), the skin should be golden brown and crispy.
- Let the turkey breast rest in its pan, uncovered, until cool enough to handle, at least 30 minutes and up to 1 hour. Transfer to a cutting board. Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter scattered with the lemon quarters. Taste the pan juices and, if they're a little salty, stir in a little hot water. If they need more seasoning, stir in salt and pepper. Spoon the pan juices over and around the sliced turkey.
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.
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
SALT AND PEPPER TURKEY
This simple but spectacular roast turkey is filled with our savory Bread Stuffing with Sage. Spreading butter under the skin enhances the flavor of the breast meat.
Provided by Martha Stewart
Categories Turkey Recipes
Time 3h
Yield Serves 8 to 10
Number Of Ingredients 4
Steps:
- Make Giblet Stock. Preheat oven to 375 degrees, with rack in lowest position. Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. In a small bowl, mix together butter and 1 teaspoon salt. With your fingers, gently separate breast skin from flesh without tearing skin. Spread butter mixture evenly under breast skin.
- Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Season turkey generously with salt and pepper. Place turkey in an 11-by-14-inch roasting pan. Roast 1 hour. Reduce heat to 350 degrees; tent turkey with foil. Roast until an instant-read thermometer inserted in the thickest part of thigh registers 165, 1 1/2 to 2 hours.
- Transfer turkey to a cutting board, still tented with foil, and let rest 30 minutes. Reserve pan with drippings for Pan Gravy. To serve, carve turkey and scoop out stuffing.
Nutrition Facts : Calories 566 g, Fat 24 g, Protein 83 g
ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
- If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
- When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 6 grams
More about "salt and pepper roast turkey breast food"
SALT-AND-PEPPER ROASTED TURKEY RECIPE
From myrecipes.com
4/5 (1)Total Time 4 hrs 25 mins
- Preheat oven to 325°. Remove giblets and neck from turkey, and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp. pepper under skin and inside cavity.
- Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string; tuck wingtips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.
- Bake at 325° for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165°. Let stand 20 minutes before carving.
HERB ROASTED TURKEY BREAST RECIPE - SALT …
From saltpepperskillet.com
5/5 (3)Category MainCuisine AmericanTotal Time 4 hrs 10 mins
SIMPLE OVEN ROASTED TURKEY BREAST
From thestayathomechef.com
ROASTED TURKEY BREAST WITH GARLIC AND HERBS …
From dinneratthezoo.com
JUICIEST ROAST TURKEY BREAST- EASY RECIPE
From themediterraneandish.com
SIMPLE PARCHMENT-ROASTED TURKEY BREAST
From wholefoodsmarket.com
SALT-CRUSTED TURKEY RECIPE - FOOD & WINE
From foodandwine.com
ROAST TURKEY BREAST WITH GARLIC HERB BUTTER
From recipetineats.com
ROASTED TURKEY BREAST RECIPE [+VIDEO]
From dinnerthendessert.com
WHOLE FOODS MARKET, SALT AND PEPPER ROASTED TURKEY …
From amazon.com
Reviews 8
23 BEST TURKEY BREAST RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
EASIEST SALT-AND-PEPPER TURKEY - COUNTRY LIVING
From countryliving.com
HOW TO COOK AN EPIC ROASTED TURKEY BREAST - HEADBANGER'S KITCHEN
From headbangerskitchen.com
MARINATED TURKEY TENDERLOIN - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
CHARLIE'S TURKEY BREAST PEPPERJACK CHEESE GRILLED SOURDOUGH FRENCH
From instacart.com
RECIPE: SALT-AND-PEPPER ROAST TURKEY BREAST, FROM NEW YORK …
From news.yahoo.com
HOW TO COOK AIR FRYER TURKEY BREAST WITH MAPLE MUSTARD GLAZE
From fryerly.com
LEMON-PEPPER ROAST TURKEY RECIPE - JUSTIN CHAPPLE - FOOD & WINE
From foodandwine.com
WHAT SEASONINGS DO I USE TO BAKE TURKEY BREAST? - DE KOOKTIPS ...
From adryen.tibet.org
CLASSIC ROAST TURKEY BREAST FOR 4 (PF) | ANN ARBOR | WHOLE FOODS …
From wholefoodsmarket.com
SALT & PEPPER SPATCHCOCKED TURKEY RECIPE - JUSTIN CHAPPLE
From foodandwine.com
ROASTED TURKEY BREAST - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
JENNIFER PALLIAN’S BUTTERBALL ROAST TURKEY WITH SPRING ASPARAGUS …
From butterball.ca
THE BEST WAY TO SALT ROAST A TURKEY - FOOD & WINE
From foodandwine.com
SALT-AND-PEPPER ROAST TURKEY BREAST - DINING AND COOKING
From diningandcooking.com
THE BEST EASTER DINNER IDEAS & EASY RECIPES!
From farmhouseharvest.net
RECIPE: SALT-AND-PEPPER ROAST TURKEY BREAST, FROM NEW YORK …
From cbsnews.com
ROAST TURKEY WITH NEW ENGLAND STUFFING AND CREAM SAUCE
From aenec.dynu.net
SAGE, SEA SALT AND PEPPER ROASTED TURKEY BREAST - THRIFTY …
From thriftyfoods.com
JUICY GARLIC HERB ROAST TURKEY - SIMPLY DELICIOUS
From simply-delicious-food.com
SIMPLE ROAST TURKEY BREAST - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
OVEN ROASTED TURKEY BREAST RECIPE – FEASTING AT HOME
From valagr.dynu.net
#AD EASTER IS RIGHT AROUND THE CORNER, AND I DON’T KNOW ... - TIKTOK
From tiktok.com
NYT COOKING - TURKEY BREAST RECIPES
From cooking.nytimes.com
ROTISSERIE TURKEY BREAST (EMERIL LAGASSE POWER AIR FRYER 360 XL …
From superwaveovenrecipes.com
WHOLE ROASTED TURKEY BREAST WITH PEARS, PARSNIPS AND MUSTARD
From more.ctv.ca
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