ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
ROSEMARY ROASTED TURKEY BREAST
This amazingly moist, herbed turkey breast is cooked upside down, so all of the savory juices self-baste the turkey as it cooks. You may never cook a turkey breast right side up again!
Provided by Danelle
Categories Thanksgiving
Time 3h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt; set aside.
- Wash the turkey inside and out; pat dry with paper towels. Remove any large fat deposits. Loosen the skin from the breast by slowly working your fingers between the breast and the skin, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary and olive oil mixture under the skin. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey, breast side down, on a rack in a roasting pan.
- Place the quartered onion pieces (as many as you can fit) inside the breast cavity.
- Add about 1/4 inch of water to the bottom of the pan.
- Roast in the preheated oven for approximately 3 hours, or until the internal temperature of the bird reaches 165 degrees.
- If desired, turn the turkey breast over with about an hour left of cooking time to allow the top to brown. Let sit for 15-20 minutes before carving.
Nutrition Facts : Calories 104 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
GARLIC AND ROSEMARY ROASTED TURKEY BREAST
Make and share this Garlic and Rosemary Roasted Turkey Breast recipe from Food.com.
Provided by PalatablePastime
Categories Turkey Breasts
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
- Rub olive oil over the skin, and season with salt & pepper.
- Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
- Remove from oven and let rest for 20 minutes before slicing and serving.
Nutrition Facts : Calories 837.7, Fat 39.2, SaturatedFat 10.2, Cholesterol 331.7, Sodium 301.9, Carbohydrate 1.5, Fiber 0.1, Protein 112
ROASTED ROSEMARY TURKEY BREAST
Provided by Kelsey Nixon
Time 2h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper. Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and 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. Carve the breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches.
Nutrition Facts : Calories 334 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 142 milligrams, Protein 67 grams, Sugar 0 grams
ROSEMARY TURKEY BREAST
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.
Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Provided by Julia Moskin
Categories poultry, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
- Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
- Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
- Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
- Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
GARLIC ROSEMARY TURKEY
The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges
GARLIC AND LEMON ROASTED TURKEY BREAST
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
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
ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC
Make and share this Roast Turkey Breast With Rosemary and Garlic recipe from Food.com.
Provided by Gloria 15x
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
- If you don't have fresh rosemary, add dried to the honey mixture.
- Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
- Sprinkle with salt. Place in baking dish, meaty side up.
- Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
- Baste every 10 to 15 minutes until done.
- To carve, slice meat diagonally.
Nutrition Facts : Calories 308.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 140, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 56.1
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
Categories Garlic Mushroom turkey Roast Thanksgiving Rosemary Fall Bon Appétit
Yield Makes 12 to 14 servings
Number Of Ingredients 17
Steps:
- For garlic paste:
- Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
- For turkey and gravy:
- Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
- Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
- Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.
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