Best Foolproof Turkey Breast Recipes

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

FOOLPROOF TURKEY BREAST RECIPE

Steps:

• Directions WATCH Watch how to make this recipe. Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock. Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels. In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours. Remove from refrigerator and let rest on counter for 15 minutes Preheat oven to 425 degrees F while turkey is resting. In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed. Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately. For Brine: In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

FOOLPROOF BONELESS TURKEY BREAST RECIPE

Steps:

• Preheat the oven to 325 F and prepare a roasting pan with a rack. Line the pan with foil or parchment for easy cleanup if desired.
• Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. You can leave the butcher's string on, but loosen it a little so it doesn't cut into the turkey. Place the turkey breast upside down on the roasting rack in the pan.
• Combine the malt vinegar, lemon juice, and brown sugar in a bowl. Whisk. Slowly drizzle in the olive oil, whisking continuously, until an emulsion is formed. Split the marinade into two separate bowls (to prevent cross-contamination).
• Use one bowl of marinade to thoroughly coat the turkey breast, starting with the underside of the breast. Then, turn the breast right side up and coat the top and sides. Place the pan in the oven.
• Roast for about 2 hours, or until a thermometer reads 165 F when inserted in the thickest part. During the cooking process, occasionally baste with the second bowl of marinade.
• Let rest 10 minutes before slicing.