Herbed Turkey Breasts Recipes

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HERBED TURKEY BREAST

Steps:

• Make the turkey: Combine water, 3/4 cup salt, and the sugar in a large stockpot, stirring until sugar dissolves. Add turkey, weighting it with a plate to submerge if necessary. Cover, and refrigerate for 6 hours.
• Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
• Mash garlic and 1/2 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
• Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with melted butter, and season with salt and pepper.
• Make the vegetables: Preheat oven to 425 degrees with rack in lowest position. Place all of the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
• Arrange vegetables in a single layer on a rimmed baking sheet. Top with a rack. Place turkey on rack, skin side up, and roast for 30 minutes. Reduce temperature to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with pan juices and tossing vegetables occasionally, until breast is golden brown and the thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer vegetables to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
• To carve the turkey breast: Slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter.

HERBED TURKEY BREASTS

Steps:

• In a blender, process the first 15 ingredients until blended. Pour marinade into a large bowl; add the turkey. Turn to coat; cover and refrigerate for 8 hours or overnight. , Transfer turkey and marinade to a 5-qt. slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours or until a thermometer reads 165°.

HERBED TURKEY BREAST

Steps:

• 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.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 350°F.
• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
• Spread under turkey skin.
• Combine remaining lemon juice and oil; Set aside.
• Place turkey on a rack in a shallow roasting pan.
• Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
• Basting every 15 to 20 minutes with lemon mixture.
• Let stand for 10 minutes.
• Discard skin before carving.

SLOW COOKER HERBED TURKEY BREAST

Steps:

• Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
• Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
• Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

HERB ROASTED TURKEY BREAST

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.

HERBED TURKEY BREAST

Steps:

• In a small saucepan,combine all the ingredients (except turkey) and bring to a boil.
• Remove from heat.
• Place turkey in shallow roasting pan.
• Baste with butter mixture.
• Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees.
• Baste every 20 minutes.