Kittencals Moist Oven Roasted Turkey Breast Recipes

KITTENCAL'S MOIST OVEN ROASTED TURKEY BREAST

Steps:

• Set oven to 325 degrees F.
• Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
• Pour 1 cup broth into the pan.
• Rinse the turkey breast well under cold water then pat dry using paper towels.
• Mix the soft butter with the garlic powder.
• Using hands rub the breast all over with the soft butter including under the skin.
• Generously season with salt then season lightly with black pepper.
• Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
• Cover/tent ONLY the breast with a small piece of foil.
• Roast covered for 30-35 minutes.
• Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed).
• Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
• *NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.

OVEN-ROASTED TURKEY BREAST

Steps:

• 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.

MOIST TURKEY BREAST

Steps:

• Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.

OVEN-ROASTED TURKEY BREAST

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.

OVEN-ROASTED TURKEY BREAST

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.

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)

Steps:

• Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
• Set oven rack to lowest position.
• Remove the giblets and neck from the cavity.
• Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
• Place the turkey on a rack on a roasting pan.
• In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
• Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
• Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
• Season the turkey all over with salt and lots fresh ground black pepper.
• If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
• Place/tent a large piece of heavy foil over the turkey.
• Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
• Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
• If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
• After about 2-1/2 hours of cooking time remove the foil.
• Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
• The total cooking time for this 18-pound stuffed bird should be about 4 hours.
• Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
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• **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
• For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
• For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
• For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
• For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.