Best Boned Roast Turkey Breast With Spinach Stuffing Crispy Potatoes Recipes

BACON WRAPPED TURKEY BREAST STUFFED WITH SPINACH AND FETA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.
• Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

BLUE CHEESE-SPINACH STUFFED TURKEY BREAST

Steps:

• Preheat oven to 350f degrees, coat roasting pan and rack with nonstick cooking spray.
• Unroll turkey breast; rinse and pat dry.
• Place between 2 sheets of plastic wrap.
• Pound turkey breast with flat side of meat mallet to create even piece about 1 inch thick.
• Remove and discard skin from one side of turkey breast; turn meat over so skin side faces down.
• Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl, mix well.
• Spread evenly over turkey breast.
• Roll up turkey so skin side is on top.
• Secure with tooth picks if necessary.
• Carefully place turkey breast on rack; sprinkle with pepper and paprika.
• Roast 1 1/2 hours or until no longer pink in centre of breast.
• Remove from oven and let stand 10 minutes before removing skin and slicing.
• Cut into 1/4 inch slices.

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.