Garlic And Lemon Roasted Turkey Breast Recipes

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ROAST TURKEY WITH LEMON & GARLIC



Roast turkey with lemon & garlic image

Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 3h55m

Number Of Ingredients 10

5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy
1 onion, halved
1 lemon, halved (save the zest for the butter)
whole bulb of garlic, halved
2 tbsp sea salt
1 tbsp thyme leaves
1 tsp peppercorns
100g butter
4 tbsp vegetable bouillon powder (we used Marigold)
1 lemon, zested (from the lemon for the turkey)

Steps:

  • Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
  • Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
  • Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
  • Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
  • Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
  • Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium

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

LEMON-GARLIC TURKEY BREAST



Lemon-Garlic Turkey Breast image

It's simple to prepare a main dish that easily morphs into tender slices of lunch meat. This turkey breast is hearty, healthy and easy to make!-Sandra Hall, Decatur, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 12 servings.

Number Of Ingredients 7

2 medium lemons, sliced
1 bone-in turkey breast (6 to 7 pounds), skin removed
1/4 cup minced fresh parsley
8 garlic cloves, minced
4 teaspoons grated lemon zest
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons salt

Steps:

  • Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.

Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER



Quick Thanksgiving Turkey with Lemon-Garlic Butter image

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.

Provided by Anna Stockwell

Categories     Thanksgiving     Dinner     Quick & Easy     turkey     Rosemary     Garlic     White Wine     Lemon

Yield 8 servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter
6 garlic cloves, pressed
2 tablespoons finely grated lemon zest
3 sprigs rosemary
2 bone-in turkey legs (thigh and drumstick attached) and 2 bone-in turkey breasts (about 8 pounds total; from one 10-12-lb. turkey)
1 tablespoon plus 1 teaspoon kosher salt, plus more
1 tablespoon freshly ground black pepper, plus more
1 cup dry white wine, divided
1 tablespoon cornstarch
2 cups low-sodium chicken or turkey broth

Steps:

  • Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
  • Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
  • Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
  • Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
  • Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
  • Transfer turkey to a platter. Serve with pan sauce alongside.

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME



Vera's Roast Turkey Breast With Garlic and Thyme image

I received this recipe from my co-worker and we really enjoyed it this Thanksgiving. Her copy looks like it may have come from Quick Cuisine - Winter 2001.

Provided by karen in tbay

Categories     Turkey Breasts

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs boneless turkey breast
3 tablespoons olive oil
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon butter

Steps:

  • Trim turkey breast of any fat.
  • In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
  • Marinate in the refrigerator from 1 hour to 12 hours.
  • Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
  • Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
  • Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
  • Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.

Nutrition Facts : Calories 480.5, Fat 29.1, SaturatedFat 7.6, Cholesterol 155.2, Sodium 778.5, Carbohydrate 2.1, Fiber 0.4, Sugar 0.3, Protein 50.1

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