Best 7 Margarita Roast Turkey Breast Oamc Recipes

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.

OVEN-ROASTED TURKEY BREAST

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.

MARGARITA ROAST TURKEY BREAST - OAMC

Steps:

• For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
• Place turkey breast in a self-sealing plastic bag set in a large bowl.
• Pour marinade over turkey.
• Seal bag; turn to coat breast.
• Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
• Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
• Discard any remaining marinade.
• Place turkey, skin side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer into thickest part of the breast, without touching bone.
• Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
• Transfer turkey to a cutting board, cover with foil.
• Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
• Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
• To serve, thinly slice 1/3 of the turkey breast.
• Serve with the margarita sauce.
• Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
• Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
• Seal and refrigerate up to 3 days or label and freeze up to 3 months.
• *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
• Before using, thaw turkey overnight in refrigerator, if frozen.

SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
• Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
• In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.

ROAST TURKEY BREAST

Steps:

• Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
• Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
• Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
• Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
• Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
• Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
• Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don't skip this step otherwise the juices will run out as you carve.
• Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

EASY CROCK POT ITALIAN TURKEY BREAST - OAMC

Steps:

• Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
• Wash breast and pat dry.
• Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
• Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
• Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
• Massage the skin to grind the seasoning mix into the meat as much as possible.
• Using a meat fork, pierce the breast (through the skin) many times.
• If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
• Rub olive or canola oil over skin of breast, massaging well.
• Pour water and vinegar into crock pot.
• Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
• Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
• If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
• Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).

ROAST TURKEY BREAST

Steps:

• Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
• Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)