Butter Roasted Turkey Breasts Recipes

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GARLIC HERB BUTTER ROASTED TURKEY BREAST



Garlic Herb Butter Roasted Turkey Breast image

RECIPE VIDEO above. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options.

Provided by Nagi

Categories     Mains

Time 1h50m

Number Of Ingredients 13

2.5 - 3 kg / 5-6 lb single turkey breast (, skin on, bone in (Note 1), NOT BRINED)
1/2 tsp salt
Black pepper
Small bunch of fresh herbs - 4 rosemary sprigs (, 8 sprigs sage, 10 thyme sprigs)
12 garlic cloves (, smashed with side of knife (see video))
150 g / 5 oz (10 tbsp) unsalted butter, softened
1 1/4 tsp table salt or 1 1/2 tsp kosher salt
1/2 tsp black pepper
4 large garlic cloves (, minced)
1 tbsp finely chopped sage (, fresh)
1 tbsp finely chopped rosemary (, fresh)
1 tbsp fresh thyme leaves (, fresh)
1 tbsp finely chopped parsley leaves (, fresh)

Steps:

  • Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
  • Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
  • Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
  • Butter: Mix Butter ingredients together.
  • Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
  • Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
  • Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
  • Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
  • STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.

Nutrition Facts : ServingSize 336 g, Calories 598 kcal

ROASTED TURKEY BREAST WITH HERB BUTTER



Roasted Turkey Breast with Herb Butter image

Provided by Victor

Categories     Dinner

Time 1h25m

Number Of Ingredients 7

1 bone-in, skin-on turkey breast ((about 2 - 2 1/2 lbs))
8 garlic cloves ((minced))
1 stick unsalted butter
1 Tbsp rosemary ((fresh, finely chopped))
1/2 tsp dry thyme ((finely ground))
1/2 tsp black pepper ((finely ground))
2 tsp kosher salt

Steps:

  • Preheat the oven to 325F.
  • In a microwave-safe bowl, combine the butter, 1 teaspoon of kosher salt, garlic, rosemary, pepper and thyme.
  • Microwave the ingredients on high for 1 minute, or until the butter has fully melted. Remove the bowl from the microwave oven. Mix all ingredients really well and set aside for 5 minutes so the butter gets infused with the garlic and herbs.
  • Return the bowl back to the microwave oven and cook the mixture on high for another 30 seconds to ensure that the butter is fully liquefied.
  • Strain the butter mixture through a fine sieve. Save the garlic and the herbs.
  • Place the turkey breast in a baking dish, skin side up. Cover with a piece of plastic wrap to prevent the butter from accidentally squirting all over the kitchen. Fill the kitchen injector with the strained butter and inject the breast all over, in a diamond pattern, releasing about 1/4 - 1/3 of an ounce at a time.
  • Add the garlic and herbs that you saved earlier. Rub the garlic and herb mixture and the butter from the bottom of the baking dish all over the turkey breast.
  • Evenly sprinkle 1 teaspoon of kosher salt all over the breast and pat it down to make sure the salt sticks.
  • If using a BBQ thermometer (highly recommended), insert the probe into the thickest part of the turkey breast and connect to the thermometer.
  • Bake at 325F for about 1 hour or so, until the internal temperature in the thickest part of the breast reaches 155F. Brush the top of the breast with pan juices about 1 hour into roasting.
  • Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.

Nutrition Facts : Calories 206 kcal, Carbohydrate 2 g, Protein 42 g, Fat 3 g, Cholesterol 104 mg, Sodium 1563 mg, ServingSize 1 serving

BUTTER-ROASTED TURKEY BREASTS



Butter-Roasted Turkey Breasts image

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Provided by Alison Roman

Categories     Bon Appétit     Thanksgiving     Poultry     turkey     Roast     Christmas     Kid-Friendly     Dinner     Christmas Eve     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 6

2 skin-on, bone-in turkey breasts (3 1/2-4 pounds)
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
6 sprigs thyme
4 sprigs rosemary
1 head of garlic, cloves peeled, crushed

Steps:

  • Preheat oven to 425°F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
  • Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45-55 minutes.
  • Transfer turkey breasts to a platter and let rest 10 minutes before carving.
  • Serve turkey breasts with pan drippings alongside.

HERB ROASTED TURKEY BREAST



Herb Roasted Turkey Breast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

One 3-pound boneless, skin-on turkey breast
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon onion powder
1 clove garlic, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 sweet onion, cut into 1/3-inch slices

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
  • Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
  • Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
  • Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
  • Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
  • Slice the turkey and serve it with the roasted onions.

BUTTER-BLANKETED TURKEY



Butter-Blanketed Turkey image

This turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 11

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, cut into wedges
1 large yellow onion, cut into 6 wedges
3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
1/2 teaspoon paprika
3 stalks celery, broken into thirds
3 medium carrots
1 1/2 cups chicken or turkey broth

Steps:

  • Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
  • Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
  • In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
  • Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  • Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

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

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