Convection Roasted Turkey Breast Recipe 335

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CONVECTION ROASTED TURKEY BREAST RECIPE - (3.3/5)



Convection Roasted Turkey Breast Recipe - (3.3/5) image

Provided by Silvermama

Number Of Ingredients 7

4 to 6 pound fresh turkey breast or halved breast, bone in, skin on
2 tablespoons olive oil
1/4 cup soft butter or margarine
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh sage, chopped
1/4 cup fresh Italian parsley, chopped

Steps:

  • Preheat convection bake to 350°F. Rinse turkey breast with cold water and dry with paper towels. Place on baking rack in roasting pan if using entire breast; or place half breast in baking dish. Mix chopped herbs with butter or margarine. Push herb mixture under turkey skin and inside cavity. Brush turkey with olive oil. Cook for approximately 10 to 11 minutes per pound, or until internal temp registered 165°F.

ROAST TURKEY BREAST



Roast Turkey Breast image

Provided by Kelsey Nixon

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 (6 to 7-pound) turkey breast on the bone, rinsed and patted dry
1/4 cup unsalted butter, softened
Aromatics and seasonings (recommended: garlic, fresh herbs, citrus zest, spices, etc.)
Salt and freshly ground black pepper
2 stalks celery, cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
Roast Turkey Breast Variations, recipes follow

Steps:

  • Preheat the oven to 325 degrees F.
  • In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper.
  • Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper.
  • Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices.
  • Roasting times for a turkey breast cooked in a 325 degrees F oven:
  • Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours.
  • Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours
  • Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
  • Lemon and Thyme: Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest.
  • Honey Glazed: Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
  • Soy Ginger: Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced.

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.

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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