Turkey Breast Rub Food

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ROASTED TURKEY BREAST WITH ZESTY DRY RUB



Roasted Turkey Breast With Zesty Dry Rub image

I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from foodnetwork.com

Provided by lisar

Categories     Turkey Breasts

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (6 lb) whole turkey breast, on the bone
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth

Steps:

  • Preheat oven to 350 degrees F.
  • Coat large roasting pan with nonstick vegetable-oil cooking spray.
  • Rub turkey on all sides and under skin with olive oil and lime juice.
  • Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
  • Rub 1 1/2 tablespoons mixture over turkey and under skin.
  • Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
  • Remove turkey to a warm place; let stand 10 minutes.
  • Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
  • Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute.
  • Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
  • Strain gravy through sieve into gravy boat; keep warm.
  • Cut off each 1/2 of the turkey breast from the bone.
  • Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
  • Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

THANKSGIVING TURKEY WITH HOLIDAY RUB



Thanksgiving Turkey with Holiday Rub image

Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.

Provided by Patrick and Gina Neely : Food Network

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 16

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
Salt and freshly ground black pepper
2 tablespoons olive oil
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix all of the dry rub ingredients in a small bowl.
  • Put the turkey on a rack in a roasting pan.
  • Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
  • Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
  • Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
  • Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
  • Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

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.

TURKEY BREAST RUB RECIPE



Turkey Breast Rub Recipe image

A good rub recipe adds so much favor. This turkey breast seasoning does just that!

Provided by Abbe Odenwalder

Categories     Spice Rubs

Time 10m

Number Of Ingredients 10

1 T brown sugar
1 T smoked paprika
1 t onion powder
1 t each rosemary, rubbed thyme, Italian seasoning
1 t coarse salt
1 t fresh ground black pepper
1 t garlic powder
Olive oil for rubbing on the turkey
4 T melted butter
2 T chopped fresh sage

Steps:

  • Combine all of the above and mix well.
  • Dry the turkey breast or your choice of turkey parts with paper towel. Brush on olive oil or use your hands to oil the bird.
  • Rub seasonings liberally all over the turkey breast. Even under the skin.
  • Bake and baste as required by recipe.
  • Melt butter and add chopped fresh sage. About 10 minutes before your choice of turkey is finished baking, brush with sage butter. Brush again when removed from oven, while combined with turkey drippings.
  • Be sure to check the temperature of the meat to make sure your turkey is cooked properly.

PERFECT THANKSGIVING TURKEY BREAST



Perfect Thanksgiving Turkey Breast image

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

4 cups water
½ cup kosher salt
½ cup white sugar
2 tablespoons hickory-flavored liquid smoke
1 tablespoon whole black peppercorns, cracked
4 cloves garlic, crushed
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
1 teaspoon smoked paprika
2 (5 pound) boneless turkey breast halves
½ cup unsalted butter, softened
1 sprig fresh rosemary, leaves stripped and finely chopped
1 sprig Spices, thyme, fresh
1 sprig Fresh Sage
1 teaspoon pressed garlic
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
6 medium carrots, cut into large chunks
6 stalks celery, cut into large chunks
2 medium red bell peppers, cut into large chunks
2 medium yellow onions, quartered
8 fluid ounces chicken stock, or more as needed

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

BROWN SUGAR-RUBBED TURKEY BREAST



Brown Sugar-Rubbed Turkey Breast image

Beliefnet sends me a daily newsletter with a recipe. Honestly, sometimes the recipe isn't something that this Redneck would ever cook, but with the holidays coming up, this one is sounding good. And...a turkey breast is just enough for a single gal and maybe a couple of friends.

Provided by Redneck Epicurean

Categories     Turkey Breasts

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (3 lb) turkey breast
2 tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Steps:

  • Pat the turkey with paper towels to dry.
  • Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.
  • Pat the brown sugar mixture evenly over the turkey.
  • Arrange the turkey on a rack in a baking pan.
  • Roast at 350 degrees until a meat thermometer registers 170 degrees.
  • Let rest before slicing.

Nutrition Facts : Calories 567, Fat 24.1, SaturatedFat 6.5, Cholesterol 221.1, Sodium 494.9, Carbohydrate 8, Fiber 0.5, Sugar 6.8, Protein 74.8

DRY-RUBBED TURKEY BREAST



Dry-Rubbed Turkey Breast image

The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     turkey     Roast     Coriander     Fennel     Christmas     Dinner     Holiday 2018

Yield 8 servings

Number Of Ingredients 6

1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
1/3 cup Diamond Crystal or 1/4 cup Morton kosher salt
2 tsp. light brown sugar
1 (6-lb.) skin-on, bone-in turkey breast, patted dry

Steps:

  • Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. (If you don't have either, you can always chop with a chef's knife.) Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Stir in ground spices.
  • Place turkey on a wire rack set inside a rimmed baking sheet. (If you don't have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won't need all of the dry brine, but it's good to have extra since some of it will end up on the baking sheet as you season the turkey breast. Chill, uncovered, at least 12 hours and up to 2 days.
  • Remove turkey breast from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey breast back on rack and let sit at room temperature 2-3 hours.
  • Place an oven rack in middle of oven; preheat to 450°F. Pour 1 cup water into baking sheet and roast turkey breast, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
  • Reduce oven temperature to 300°F and continue to roast turkey breast, adding more water by 12-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (don't worry; the temperature will continue to climb while the turkey breast rests), 50-70 minutes longer. Skin should be deep golden brown and crisp. Transfer turkey breast to a cutting board and let rest at least 30 minutes and up to 1 hour before slicing.

SPICE-RUBBED TURKEY



Spice-Rubbed Turkey image

A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 28 servings.

Number Of Ingredients 9

6 teaspoons salt
1-1/4 teaspoons cayenne pepper
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 turkey (14 pounds)
2 tablespoons olive oil
5 small lemons
2 medium onions, cut into wedges

Steps:

  • In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.

Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

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From therecipes.info


ROAST TURKEY BREAST WITH LEMON-THYME RUB | BUTTERBALL®
Home Recipes. Roast Turkey Breast With Lemon Thyme Rub. Roast Turkey Breast with Lemon-Thyme Rub. Prep Time < 30 minutes . Total Time < 90 minutes . Servings . 4 . Calories . 299 . Per Serving . Gluten Free. Low Sodium. Low Fat. Ingredients. 2 tablespoons unsalted butter, softened . 1 tablespoon chopped fresh thyme. 1 teaspoon lemon peel. ½ teaspoon …
From butterball.com


JUICY ROAST TURKEY WITH A BUTTER HERB RUB - HOUSE OF NASH EATS
Maybe the garlic herb butter and rub it under the skin. Tie up the legs using butcher's twine. Stick the turkey back in the fridge until ready to roast, up to 24 hours. 4 ½ to 5 hours before dinner: Remove the turkey from the fridge so it has some time to take off the chill. This will help it cook more evenly.
From houseofnasheats.com


THE BEST TURKEY RUB RECIPES - 5 EASY RUBS AND SEASONINGS ...
Barbecue Turkey Rub. As the turkey roasts, the brown sugar caramelizes and creates a crisp crust that will make you seriously question why you don't eat BBQ'ed bird year-round—unless you're from ...
From delish.com


TURKEY RUB RECIPE - DINNER AT THE ZOO
This turkey rub is a blend of savory spices that come together to make the ultimate poultry seasoning. Homemade spice rub will add plenty of flavor to your Thanksgiving turkey, and also works well with chicken, pork and beef. When I want to make a turkey that’s sure to impress, I use my homemade turkey rub as the primary seasoning agent.
From dinneratthezoo.com


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