MAKE-AHEAD ROASTED TURKEY BREAST
Timing your turkey can be the most nerve-racking part of your holiday dinner, so stress less and make it 100 percent ahead! Brining the breast makes it extra moist and flavorful. Roast and freeze it, then simply thaw, slice and reheat with an herbed butter. Keep the wishbone and use it to hope for something really fun (you've got the relaxed dinner thing covered).
Provided by Food Network Kitchen
Categories main-dish
Time 16h40m
Yield 6 to 8 serves
Number Of Ingredients 13
Steps:
- Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature.
- Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
- Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
- Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
- Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
- To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid.
HOW TO COOK THE BEST ROAST TURKEY BREAST
Roast turkey breast can easily be cooked any time of year for healthy meals, meal prep, and of course, added to your Thanksgiving meal for the many white turkey meat lovers.
Provided by Heidi
Categories Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400° F. Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.
- Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
- Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine to the pan as the turkey cooks so the aromatics don't burn.
- Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.
Nutrition Facts : Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 54 mg, Fiber 1 g, Sugar 1 g, Calories 105 kcal, ServingSize 1 serving
OVEN ROASTED TURKEY BREAST
Oven Roasted Turkey Breast with spices, herbs, garlic and lemon zest! Tender juicy meat with crispy flavorful skin, it's a simple alternative to a full-sized turkey, perfect for smaller families!
Provided by Sylvia Fountaine | Feasting at Home
Categories Main
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375F
- Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan.
- Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
- In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
- Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
- Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
- Let the turkey rest, covered in foil for 10 minutes before cutting.
- Serve with Mushroom Gravy , and Mashed Potatoes.
Nutrition Facts : Calories 327 calories, Sugar 2 g, Sodium 47 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 41.2 g, Fiber 5.1 g, Protein 16.9 g, Cholesterol 35.6 mg
HERB-ROASTED TURKEY BREAST
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
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.
TWO-AT-ONCE ROASTED TURKEY BREASTS
Make and share this Two-At-Once Roasted Turkey Breasts recipe from Food.com.
Provided by bsneary
Categories Turkey Breasts
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Shake flour into a Turkey size Reynolds Oven Bag, place in a roasting pan atleast 2 inches deep.
- Cut onions into eighths and slice celery. Add to oven bag. Brush turkey with oil. Place turkey breasts in bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2 inch slits in top.
- Bake 1 1/2 to 2 1/4 hours or until meat thermometer reads 170 degrees.
Nutrition Facts : Calories 369.8, Fat 15.9, SaturatedFat 4.3, Cholesterol 147.2, Sodium 147.1, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 50
ROASTED TURKEY BREAST
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.
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
ROASTED TURKEY TWO WAYS
This recipe comes in two parts: the Slow-Braised Stuffed Leg and the Whole Roasted Breast. Note: Start your breast preparation once you have placed the legs in the oven.
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 6 servings
Number Of Ingredients 31
Steps:
- With a sharp knife, separate legs from the rest of turkey and cut off backbone. Reserve breast for roasting.
- Preheat oven to 350 degrees F.
- Debone turkey legs. Remove silver skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
- Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown.
- Remove legs from roasting pan. Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs in the oven for about 2 hours until internal temperature is 130 degrees F.
- Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F.
- Remove legs and set aside on a platter. Cover with foil until ready to slice.
- Add 2 cups of pomegranate juice to the braising liquid. Simmer for 10 minutes then puree the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper, to taste. Let sit for about 30 minutes and with a small ladle, remove excess fat. Remove string and skewers. Slice into half-inch portions and serve with sauce.
- Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
- Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
- Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
- Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
- Mix butter, rosemary, salt and pepper, to taste until nice and smooth. With your hands, carefully separate turkey skin from the breast meat. Spread rosemary butter evenly between skin and meat. Season turkey breast with salt and pepper and rub with olive oil.
- Place in roasting pan with a rack. If your oven is large enough, you can roast the turkey breast in the same oven while you braise the stuffed legs, which I prefer, because the steam from the braising liquid keeps the stuffing moist.
- Roast until internal temperature is 165 degrees F. Baste every 15 minutes with the pan drippings.
- When breast is done, cover with foil and let rest in a warm place until you are ready to carve.
- Yield: 12 servings
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
More about "two at once roasted turkey breasts food"
23 BEST TURKEY BREAST RECIPES & IDEAS | RECIPES, DINNERS …
From foodnetwork.com
Author By
BEST TORRISI TURKEY RECIPE - HOW TO MAKE TORRISI ITALIAN …
From food52.com
HOSTING A CROWD? TRY THESE TIPS FOR COOKING TWO TURKEYS …
From bhg.com
OVEN-ROASTED TURKEY BREAST - JESSICA GAVIN
From jessicagavin.com
SIMPLE OVEN ROASTED TURKEY BREAST
From thestayathomechef.com
JUICY ROAST TURKEY BREAST RECIPE | ONE DISH KITCHEN
From onedishkitchen.com
EASY OVEN ROASTED TURKEY BREAST • MIDGETMOMMA
From midgetmomma.com
ROASTED TURKEY BREAST RECIPE [+VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
HOW TO MAKE THE JUICIEST ROAST TURKEY BREAST - YOUTUBE
From youtube.com
ROASTED BONELESS TURKEY BREAST - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
EASY ROASTED TURKEY BREAST RECIPE | CREME DE LA CRUMB
From lecremedelacrumb.com
EASY ROAST TURKEY BREAST RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
STUFFED TURKEY BREAST (THANKSGIVING FOR TWO) - HOMEMADE IN THE …
From chocolatemoosey.com
KATIE PRICE ONCE AGAIN PUTS HER 'BIGGEST BOOBS EVER' ON FULL DISPLAY
From dailymail.co.uk
ROASTED TURKEY BREAST WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
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