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.
TURKEY BREAST WITH LEMON AND CAPER SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
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
ROSEMARY TURKEY BREAST
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.
Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TURKEY BREASTS WITH BRANDY SAUCE
Make and share this Turkey breasts with brandy sauce recipe from Food.com.
Provided by PetsRus
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil, fry turkey until done, remove from pan, cover and keep warm.
- Drain oil from the pan, add the butter and the leeks.
- Cook for a few minutes until leeks are tender.
- Add the brandy and let reduce to almost halve.
- Now add the cream and cook until slightly thickened.
- Add the grapes and the yellow pepper.
- Check the seasoning.
- Put the turkey on plates, pour the sauce over and sprinkle with the almonds,serve with choice of vegetables.
ROASTED TURKEY BREAST WITH DRIED FRUITS PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time P1DT2h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
- Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
- In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
- Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
- Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.
ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
- For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
- For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
- Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
- Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
- This recipe will result in leftovers for sandwiches.
ROAST TURKEY WITH APPLE-BRANDY GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 13h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
- Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
- Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
- Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
- Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
- Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
- Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.
RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY
Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."
Provided by CorriePDX
Categories Turkey Breasts
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
- Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
Nutrition Facts : Calories 469.5, Fat 26.8, SaturatedFat 8.7, Cholesterol 162.7, Sodium 486.3, Carbohydrate 4.1, Fiber 0.6, Sugar 0.6, Protein 50.3
CHICKEN BREASTS WITH LEMON AND BRANDY
Make and share this Chicken Breasts with Lemon and Brandy recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and oregano.
- Season with salt and pepper.
- Wash chicken and pat dry.
- Dredge in seasoned flour, shaking off excess.
- Melt 4 tblsps butter in heavy, large skillet over medium heat.
- Add chicken and cook until springy to touch, about 8 minutes per side.
- Increase heat.
- Add lemon juice and brandy to skillet.
- Tilt skillet and ignite brandy to flambé.
- When flames subside, remove chicken.
- Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
- Pour sauce over chicken and sprinkle with chopped parsley.
ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY
Provided by Melissa Clark
Categories turkey Roast Thanksgiving Quick & Easy Cornmeal Brandy Sage
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make stuffing:
- Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
- In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
- Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
- Make turkey:
- Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
- Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
- Make gravy while turkey is roasting:
- In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.
BRANDY SAUCE
Make and share this Brandy Sauce recipe from Food.com.
Provided by Vina7737
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and then stir them into a cup of boiling water.
- Boil for 5 minutes and then add butter, brandy, and vanilla.
- Serve hot over mince pie or gingerbread.
Nutrition Facts : Calories 210, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 53.4, Carbohydrate 29.1, Fiber 0.2, Sugar 25.2, Protein 0.1
CHICKEN BREASTS IN BRANDY CREAM SAUCE
This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!
Provided by JenSmith
Categories Chicken
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
- In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
- Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
- Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
- Add the mushrooms and saute until most of the liquid has evaporated.
- Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
- Add cream and stir. Add salt and pepper to taste.
- Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
- Serve with the sauce.
SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE
Adapted from ChewNibbleNosh. Perfect for a small Thanksgiving gathering, this turkey breast has savory flavors that will provide a smile on everyone's face.
Provided by Carla
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
- Roast, uncovered, in the preheated oven for 1 hour.
- Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
- Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
- Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 3.5 g, Cholesterol 277.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 89.7 g, SaturatedFat 8.3 g, Sodium 1037.7 mg, Sugar 0.5 g
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.
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