Broiled Turkey Breast Recipes

BROILED TURKEY TENDERLOINS

Steps:

• In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce., Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce.

BROILED TURKEY BREAST

Steps:

• Rinse turkey, pat dry and season with salt and pepper. Put on a rotisserie.
• Combine ketchup, mustard, oil and paprika. Peel and press garlic, then add to ketchup mixture. Rub onto turkey.
• Turn on oven's broiler and grill turkey for 60 minutes, until golden brown, baste with marinade throughout. Remove turkey from the rotisserie, slice and serve.

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.

BROILED TURKEY

Steps:

• Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully. Split the turkey and remove the breastbone and backbone. Rub well with oil, salt, pepper and paprika. A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird. This gives the turkey a delicious flavor.
• Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter. Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more. Be careful not to overcook, or the white meat will be dry and uninteresting.
• Serve the broiled turkey with matchstick potatoes and a good salad. Drink a Beaujolais such as Juliénas.
• Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco. Turn the turkey several times during the marinating period. Broil as directed and baste with marinating liquid. Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

MARINATED TURKEY BREAST

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

ROSEMARY ORANGE ROASTED TURKEY BREAST

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.