HERB ROASTED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
- Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
- Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
- Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
- Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
- Slice the turkey and serve it with the roasted onions.
ROTISSERIE TURKEY
Steps:
- Gather the ingredients.
- Mix together the seasoning.
- Rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat.
- Stuff the turkey with the onions, carrots, and apples and place securely on the rotisserie skewer. Test it to make sure it's well-balanced and tightly-secured. Make sure that the wings and legs are firmly tied to the bird.
- Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself.
- Light the grill and let it heat up. If using a charcoal grill , make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.
- Half fill the drip pan with water and place the turkey on rotisserie. The cooking times should be similar to that of a 350 F/175 C oven. You will need to use a meat thermometer to be sure of doneness.
- Remove the turkey from grill when the internal temperature reaches 185 F/85 C. The water in the drip pan is there to keep the drippings from evaporating away. If the pan goes dry add more water.
- Serve and enjoy!
Nutrition Facts : Calories 534 kcal, Carbohydrate 24 g, Cholesterol 247 mg, Fiber 3 g, Protein 70 g, SaturatedFat 3 g, Sodium 3058 mg, Fat 17 g, ServingSize 1 turkey (serves 12-14), UnsaturatedFat 8 g
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
ROTISSERIE TURKEY
To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.
Provided by Rita1652
Categories Whole Turkey
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
- Stuff turkey with the apple and onion and place securely on rotisserie skewer.
- Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
- Tighten the wing nuts to keep the turkey firmly in place on the spit.
- Now truss the turkey. Tie the ends of the legs together with string.
- Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
- Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
- Preheat the grill by setting all of the burners on high for a few minutes.
- The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
- Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
- Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
- Place liquids in drip pan.
- The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
- DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
- The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
- Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.
Nutrition Facts : Calories 78.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.8, Sodium 409.5, Carbohydrate 5.6, Fiber 1, Sugar 2, Protein 6.2
HERB-ROASTED TURKEY BREAST
Whenever we're in the mood for turkey, this is the recipe I use. It always wins compliments. -Cheryl King, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Bring to a boil; remove from the heat and set aside to cool. , Place turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until a thermometer inserted in turkey reads 165°, basting occasionally with butter mixture. , Let stand 10-15 minutes before slicing.
Nutrition Facts : Calories 104 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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