SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS
The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
- Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
- In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Nutrition Facts : Calories 425 g, Fat 9 g, Fiber 6 g, Protein 58 g
ROASTED TURKEY WITH CARROTS AND SHALLOTS
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Do the same to remove the other breast.
- Season the turkey breasts on both sides with a generous amount of salt and pepper. Put a large roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breasts over and push them off to 1 side.
- Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned.
- Remove the turkey and the vegetables to a serving platter and set aside. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.
SPICED TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams
MCCORMICK® SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g
SPICE-RUBBED TURKEY
A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROASTED TURKEY BREAST WITH ZESTY DRY RUB
I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from foodnetwork.com
Provided by lisar
Categories Turkey Breasts
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
- Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
- Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
- Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 278 g, Fat 3 g, Fiber 3 g, Protein 37 g
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
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