Rosemary Roasted Turkey Breast Recipes

ROSEMARY TURKEY BREAST

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.

ROSEMARY ROASTED TURKEY BREAST

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.

ROSEMARY ROASTED TURKEY

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).

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.

GARLIC AND ROSEMARY ROASTED TURKEY BREAST

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.

ROSEMARY ORANGE ROASTED TURKEY BREAST

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
• In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
• Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
• Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE

Steps:

• In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
• Preheat oven to 425 degrees F.
• In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
• Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

OVEN ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375F
• Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan.
• Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
• In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
• Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
• Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
• Let the turkey rest, covered in foil for 10 minutes before cutting.
• Serve with Mushroom Gravy , and Mashed Potatoes.

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE

Steps:

• Heat oven to 325 degrees F.
• Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
• Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
• Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
• Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
• When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

ROAST TURKEY BREAST WITH ROSEMARY GRAVY

Steps:

• Preheat oven to 325°. Arrange apples and leeks in a roasting pan; add 1 cup broth. Place turkey breast over apple mixture. In a small bowl, combine oil and 1-1/2 teaspoons rosemary. With fingers, carefully loosen skin from the turkey breast; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks., Bake, uncovered, 1-3/4 to 2-1/4 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven; tent with foil. Let stand 15 minutes before carving, reserving 1/4 cup pan juices. Discard apples and leeks., In a small saucepan, melt butter; add flour and remaining rosemary until blended, stirring constantly. Gradually add pan juices and remaining broth to saucepan. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve with turkey.

ROASTED ROSEMARY TURKEY BREAST

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.