Best 20 Roasted Turkey Breast Recipes

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Welcome to the delectable world of roasted turkey breast, a dish that exudes elegance, flavor, and versatility. Whether you're hosting a grand Thanksgiving feast or seeking a delightful weeknight dinner, this succulent protein offers a symphony of tastes and textures that will tantalize your palate. Embark on a culinary journey as we unveil a treasure trove of roasted turkey breast recipes, each with its unique flair and mouthwatering appeal. From classic herb-infused roasts to tantalizingly glazed creations and even a tantalizing smoked variation, this article promises to transform your kitchen into a haven of culinary artistry. Prepare to be captivated by the golden-brown skin, succulent meat, and delectable aromas that will fill your home as you explore the diverse recipes within.

Let's cook with our recipes!

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

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

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

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

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

There's no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you're in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 9

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup butter, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
  • Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
  • Remove turkey from oven and let stand 15 minutes for easier carving.
  • Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutrition Facts : Calories 460, Carbohydrate 3 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 0 g, Protein 49 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg

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.

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's the key to moist, juicy meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
5-pound turkey breast (bone-in), rinsed and well dried
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Whenever we're in the mood for turkey, this is the recipe I use. It always wins compliments. -Cheryl King, West Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

6 tablespoons butter, cubed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon chopped green onion
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon rubbed sage
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1 boneless skinless turkey breast half (2 pounds)

Steps:

  • In a small saucepan, combine the first nine ingredients. Bring to a boil; remove from the heat and set aside to cool. , Place turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until a thermometer inserted in turkey reads 165°, basting occasionally with butter mixture. , Let stand 10-15 minutes before slicing.

Nutrition Facts : Calories 104 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SLOW-ROASTED TURKEY BREAST WITH GRAVY



Slow-Roasted Turkey Breast With Gravy image

This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!

Provided by Cooking Ventures

Categories     Turkey Breasts

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

9 lbs bone-in turkey breast
salt
1 1/2 tablespoons vegetable oil
1 large onion, chopped
6 garlic cloves, roughly chopped
3 tablespoons butter
3 tablespoons flour
4 cups turkey drippings and broth
chicken broth (if needed)
salt and pepper

Steps:

  • Adjust your oven rack to the lowest position. Preheat oven to 250°F.
  • Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
  • Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
  • When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
  • Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
  • To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
  • Serve the turkey breast and gravy with some mashed potatoes.

CITRUS & HERB ROASTED TURKEY BREAST



Citrus & Herb Roasted Turkey Breast image

This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 21

4 cups water
3/4 cup kosher salt
3/4 cup sugar
2 medium lemons, quartered
6 fresh rosemary sprigs
6 fresh thyme sprigs
8 garlic cloves, halved
1 tablespoon coarsely ground pepper
2 cups cold apple juice
2 cups cold orange juice
2 large oven roasting bags
1 bone-in turkey breast (5 to 6 pounds)
HERB BUTTER:
1/3 cup butter, softened
4 teaspoons grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1-1/2 teaspoons coarsely ground pepper
SEASONED SALT BUTTER:
1/4 cup butter, melted
1-1/2 teaspoons seasoned salt

Steps:

  • In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

ROASTED TURKEY BREAST WITH HERBS



Roasted Turkey Breast With Herbs image

I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy!

Provided by Sara Archibald Howard

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 5h15m

Yield 12

Number Of Ingredients 8

1 (8 pound) whole bone-in turkey breast with skin
1 ½ cups chicken stock
6 tablespoons butter, melted
2 teaspoons chicken bouillon granules
1 teaspoon dried sage
1 teaspoon dried savory
1 teaspoon dried rosemary
1 teaspoon dried thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Loosen the skin from the meat of the turkey breast.
  • Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  • Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again 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 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 0.5 g, Cholesterol 126 mg, Fat 15 g, Fiber 0.1 g, Protein 58.6 g, SaturatedFat 6.3 g, Sodium 1233.8 mg, Sugar 0.1 g

ROSEMARY ORANGE ROASTED TURKEY BREAST



Rosemary Orange Roasted Turkey Breast image

Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory.

Provided by By Inspired Taste

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 12

1 bone-in whole turkey breast (5 to 7 lb), thawed if frozen
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons orange juice
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup chicken broth
1 orange, cut into thin slices

Steps:

  • Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
  • In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
  • Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
  • Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
  • Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

Nutrition Facts : ServingSize 1 Serving

HONEY ROASTED TURKEY BREAST



Honey Roasted Turkey Breast image

I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.

Provided by Abba Gimel

Categories     Turkey Breasts

Time 2h15m

Yield 5 serving(s)

Number Of Ingredients 6

1 1/2 kg boneless turkey breast, fresh
1 sprig fresh rosemary
1/3 cup margarine, butter flavored
1/3 cup honey
1/3 cup white wine
pepper, to taste

Steps:

  • Place the turkey breast in a shallow roasting pan.
  • In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
  • If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
  • If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
  • Place the sprig of rosemary across the top of the breast.
  • Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
  • Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.

ROASTED ROLLED TURKEY BREAST WITH HERBS



Roasted Rolled Turkey Breast with Herbs image

Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

6 tablespoons unsalted butter, softened
Zest of 1 orange
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 1/2 tablespoons fresh sage leaves, finely chopped
Coarse salt and freshly ground black pepper
1 boneless, skin-on whole turkey breast, tenderloins removed, about 4 3/4 pounds
2 medium onions, sliced into 1/2-inch rounds
4 medium carrots, halved lengthwise
2 1/4 cups homemade stock or low-sodium canned chicken broth, divided
1/4 cup freshly squeezed orange juice or white wine
1 1/2 tablespoons instant flour, such as Wondra

Steps:

  • Preheat oven to 400 degrees.
  • Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
  • Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
  • Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
  • Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

1 (6 pound) bone-in turkey breast, halved, skin removed
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried
2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
  • Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
  • Let rest, covered with foil, for 10 minutes before carving.

ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE



Roasted Turkey Breast with Peach Rosemary Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly ground black pepper
1 (10-ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Preheat oven to 425 degrees F.
  • In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  • Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

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.

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY



Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy image

Provided by Melissa Clark

Categories     turkey     Roast     Thanksgiving     Quick & Easy     Cornmeal     Brandy     Sage

Yield Makes 4 servings

Number Of Ingredients 20

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone (see Tips, below)
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy
1 tablespoon unsalted butter
1/2 cup heavy cream

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.

BACON AND HERB ROASTED TURKEY BREAST



Bacon and Herb Roasted Turkey Breast image

This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Steps:

  • Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
  • Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
  • Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
  • Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
  • Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING



Roasted Turkey Breast with Fennel-Herb Stuffing image

This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, finely chopped (about 12 ounces)
2 garlic cloves, minced
1 small bulb fennel (about 8 ounces), trimmed and finely chopped
11 slices (1/2 inch thick) country bread, trimmed of crusts and cut into 1/2-inch cubes (about 5 cups)
1 tablespoon fresh thyme
2 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish (optional)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/4 to 3 1/4 cups homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
1 whole boneless turkey breast (about 6 pounds)
2 tablespoons olive oil
1 blood orange, thinly sliced, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
  • Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
  • Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
  • Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

GARLIC AND LEMON ROASTED TURKEY BREAST



Garlic and Lemon Roasted Turkey Breast image

Tangy citrus tones down the strong garlic flavor in a rub, resulting in mouthwatering slices of turkey.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 7

3 cloves garlic, finely chopped
1 tablespoon grated lemon peel
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
5- to 6-lb bone-in whole turkey breast
2 tablespoons butter or margarine, melted

Steps:

  • In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
  • Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
  • Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

ROASTED CITRUS TURKEY BREAST



Roasted Citrus Turkey Breast image

Make and share this Roasted Citrus Turkey Breast recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

1 frozen bone-in turkey breast (4-5 pounds)
1 pinch parsley, finely chopped
1 pinch fresh thyme, finely chopped
1 pinch fresh rosemary, finely chopped
1 pinch fresh ground black pepper
1 pinch paprika
2 oranges
1 lemon

Steps:

  • Thaw the frozen turkey.
  • Rinse and pat dry with paper towels.
  • In a medium bowl, combine the parsley, thyme and rosemary.
  • Grate the oranges and lemon peel and set the oranges and lemon aside.
  • Add the peels to the herb mixture and toss until combined.
  • Rub the herb mixture over the skin of the turkey.
  • Place the turkey on a rack in a large roasting pan.
  • Cut the oranges and lemon in half and squeeze their juices over the turkey.
  • Also sprinkle the turkey with the pepper and paprika.
  • Insert a meat thermometer in the thickest part of the breast.
  • Loosely cover the turkey with foil during roasting to avoid over browning.
  • Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
  • Baste turkey often with the pan juices.
  • Remove and discard the skin before serving.

RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY



Rachael Ray's Herb Roasted Turkey Breast With Pan Gravy image

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

1 small onion, peeled and coarsely chopped (golf ball sized)
1 lemon, scrubbed clean
12 fresh sage leaves
1/2 cup fresh flat-leaf parsley (from 12 stems)
3 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 (2 -2 1/2 lb) boneless turkey breast, skin on
fresh ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy (recommended-Calvados) or 1/4 cup regular brandy (recommended-Calvados)
2 -3 cups apple cider
salt and pepper

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

Tips:

  • For a crispy skin, pat the turkey breast dry with paper towels before roasting.
  • Use a meat thermometer to ensure that the internal temperature of the turkey breast reaches 165°F (74°C) before removing it from the oven.
  • Let the turkey breast rest for at least 15 minutes before carving to allow the juices to redistribute.
  • Serve the turkey breast with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Conclusion:

Roasting a turkey breast is a great way to enjoy a delicious and flavorful meal without having to cook a whole turkey. With just a few simple ingredients and steps, you can create a succulent and juicy turkey breast that will be the star of your next dinner party. So next time you're looking for an easy and delicious meal, give this roasted turkey breast recipe a try. You won't be disappointed!

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