Roast Turkey Breast With Fig Olive Tapenade Recipes
HERBED ROAST TURKEY BREAST
When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.
Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
OVEN-ROASTED TURKEY BREAST
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
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.
ROAST BREAST OF TURKEY
Provided by Pierre Franey
Categories dinner, easy, roasts, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Rub turkey breast on all sides with oil. Sprinkle with salt and pepper. Rub with thyme inside and outside. Place turkey breast, skin side up, in a roasting pan and place onion, cut side down, around it. Add garlic and bay leaf inside the breast and place in the oven. Bake 30 minutes and cover with foil.
- Continue baking 15 minutes, basting. Remove turkey from roasting pan and pour off most of the fat. Return turkey breast to the pan, skin side up, and pour the broth around it. Return to the oven and continue baking 10 minutes, basting. Remove from oven and cover with foil. Let stand 10 to 15 minutes before carving. Carve and serve with pan gravy.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST TURKEY BREAST
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h
Yield 4 to 10 servings
Number Of Ingredients 3
Steps:
- Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
- Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 20 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 0 grams
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