Roasted Turkey Breast With Zesty Dry Rub Recipes

DRY RUBBED TURKEY

Steps:

• In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper.
• Place the turkey breast skin side up on a rack inside a roasting pan. Rub the spice mixture on the entire turkey breast including underneath the skin. Let the turkey sit at room temperature for 1 hour.
• Preheat the oven to 450 degrees F.
• Roast the turkey for 30 minutes. Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant-read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before slicing.

AMAZING TURKEY RUB

Steps:

• Add 1½ Tbsp. paprika, ½ tsp. black pepper, 1 Tbsp. garlic powder, 1 Tbsp. chicken flavor bouillon, ½Tbsp. sugar, and ½ Tbsp. dry mustard to a small bowl.
• Whisk turkey rub seasoning together until blended. Enjoy!

ROASTED TURKEY BREAST WITH ZESTY DRY RUB

Steps:

• Preheat oven to 350 degrees F.
• Coat large roasting pan with nonstick vegetable-oil cooking spray.
• Rub turkey on all sides and under skin with olive oil and lime juice.
• Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
• Rub 1 1/2 tablespoons mixture over turkey and under skin.
• Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
• Remove turkey to a warm place; let stand 10 minutes.
• Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
• Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute.
• Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
• Strain gravy through sieve into gravy boat; keep warm.
• Cut off each 1/2 of the turkey breast from the bone.
• Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
• Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

SPICED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

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.

SWEET AND SPICY TURKEY RUB

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.