Turkey Breast Roast Mayonnaise Trick Recipes

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.

MAYONNAISE ROASTED TURKEY

Steps:

• Preheat oven to 450-degrees F.
• Lay turkey in a roasting pan.
• Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
• Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
• Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
• Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
• Remember to reserve turkey drippings and juices for gravy.

FRIED TURKEY BREASTS WITH CRANBERRY MAYO

Steps:

• In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight.
• Remove the turkey from the refrigerator 1 hour before you're ready to cook and allow to come to room temperature.
• Preheat the oven to 350 degrees F.
• Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F.
• Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps.
• When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .)
• Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes.
• While still hot, sprinkle with the sumac, flaky salt and lemon zest.
• Keep warm in the oven until ready to serve.
• To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side.
• In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper.

MAYONNAISE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 450-degrees F.
• Lay turkey in a roasting pan.
• Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
• Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
• Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
• Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
• Remember to reserve turkey drippings and juices for gravy.

TURKEY BREAST ROAST & MAYONNAISE TRICK

Steps:

• Use a foil lined 13x9 inch roasting pan. Combine butter and chicken broth, pour over turkey. Rub mayonnaise all over turkeys exterior. Salt lightly if desired. Roast at 300F until internal temperature reaches 170F. I raise the temperature to 350F for the last 30-35 minutes to crisp the skin.
• Remove from oven and let sit for about 30 minutes before slicing.
• If you need to make a lot of gravy, double the butter and broth.
• To make the gravy: pour pan drippings into a saucepan and bring to simmer over medium heat. Add 1 Tablespoon cornstarch per cup of broth/ drippings to 1/4 cup cold water. ( You usually need 2-3 Tablespoons). Mix well to dissolve. Stir cornstarch mixture into broth and stir till thickened. Add salt and pepper to taste. If to thin dissolve more cornstarch in water and add until desired thickness. If to thick just add more water or broth.