Coca Cola Basted Turkey Breast


Coca-Cola Basted Turkey Breast image

Who knew that Coca-Cola could make the most wonderful turkey breast? Take a walk on the wild side and try this!

Recipe From

Provided by Marjie501

Categories     Poultry

Time 2h3m

Yield 1 turkey breast

Number Of Ingredients: 2

1 turkey breast, fresh or frozen
1 can Coca-Cola


  • Put the turkey breast in a roasting pan or dutch oven.
  • Pour half the can of Coca-Cola over the turkey.
  • Roast in 325 degree oven, basting often, add more coke if necessary.
  • When the temperature of the turkey breast reaches 195 degrees on a meat thermometer, or when the turkey timer pops up, the turkey is done.
  • Use the pan drippings to make wonderful gravy!
  • This can also be made in a crock pot but the skin won't be as crispy.


Cola Roast Turkey image

Want a delicious, tender, juicy and BEAUTIFUL turkey? Try what my Grandpa taught me when I was just a little girl. I've ALWAYS made my turkey this way and it always turns out great. And besides, you get LOTS of wide eyed looks! The idea behind the cola is that the acid in the soda helps to tenderize the bird, the sugar and caramel gives it just a hint of sweetness, and the coloring helps to give the bird a beautiful roasted color. Enjoy!!

Recipe From

Provided by Leslie Eickhoff-Davis

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h25m

Yield 12

Number Of Ingredients: 4

1 (16 pound) whole turkey - thawed, neck and giblets removed
½ cup butter, softened
2 cups cola-flavored carbonated beverage (such as Coke®)
salt and ground black pepper to taste
Calories993 calories
Carbohydrate4.6 g
Cholesterol378 mg
Fat50.1 g
Protein122.6 g
SaturatedFat17.2 g
Sodium352.8 mg
Sugar4.6 g


  • Preheat oven to 325 degrees F (165 degrees C).
  • Wash the turkey well, and pat dry with paper towels. Use your hands to slather the whole turkey, front and back, with butter. Make sure to butter the wing tips and leg ends. Place the turkey into a roasting pan, and pour the cola over the turkey. Sprinkle the whole turkey with salt and black pepper.
  • Roast the turkey for 4 to 5 hours, checking for doneness after 4 hours. Baste the turkey every 30 minutes with the turkey drippings. If the breast skin browns too quickly, cover it with aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.


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.

Recipe From

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
Calories384.6 calories
Carbohydrate4.3 g
Cholesterol191.3 mg
Fat11.8 g
Fiber0.4 g
Protein60.3 g
SaturatedFat7 g
Sodium313.8 mg
Sugar0.3 g


  • 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.


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.

Recipe From

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


  • 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.


Herbed Turkey Breast image

Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. -Ruby Williams, Bogalusa, Louisiana

Recipe From

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients: 9

1/2 cup butter, cubed
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in turkey breast (5-1/2 to 6 pounds)
Calories 291 calories
Fat11g fat (3g saturated fat)
Cholesterol112mg cholesterol
Sodium192mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein44g protein.


  • Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.



Recipe From

Yield 2 servings

Number Of Ingredients: 9

1 pound turkey breast meat, cut into strips
» Marinade:
1 cup Coca Cola
1 cup Sprite
6 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon fresh cracked pepper
1/2 cup vegetable oil


  • Combine marinade ingredients and pour over turkey. Marinate, refrigerated, at least 4 hours. Prepare a charcoal or gas grill. Remove turkey from marinade and grill over medium heat until cooked through, but not overcooked or it will be dry. Let rest a few minutes. Serves 2. Approximate nutritional analysis, per serving: (assumes half of key elements of marinade are absorbed): 350 calories, 4.5 g total fat, 0.5 g saturated fat, 140 mg cholesterol, greater than 1,500 mg sodium, 16 g carbohydrate, no fiber, 14 g sugar, 59 g protein.


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!

Recipe From

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
Carbohydrate3 g
Cholesterol165 mg
Fat1 1/2
Fiber0 g
Protein49 g
SaturatedFat12 g
ServingSize1 Serving
Sodium480 mg


  • 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.

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