Best Herbed Turkey Breast Recipes

HERBED ROAST TURKEY BREAST

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
• Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

SLOW COOKER HERBED TURKEY BREAST

Steps:

• Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
• Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

HERBED TURKEY BREAST TENDERLOINS

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 45 seconds or until butter is melted. , Cut tenderloin into four portions; flatten to 1/4-in. thickness. Broil turkey 4-6 in. from the heat until lightly browned. Brush with some of the butter mixture. Turn turkey over; broil until second side is lightly browned. Brush with butter mixture. Broil 6-8 minutes longer or until meat is no longer pink, brushing often with remaining butter mixture.

HERBED TURKEY BREAST

Steps:

• Make the turkey: Combine water, 3/4 cup salt, and the sugar in a large stockpot, stirring until sugar dissolves. Add turkey, weighting it with a plate to submerge if necessary. Cover, and refrigerate for 6 hours.
• Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
• Mash garlic and 1/2 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
• Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with melted butter, and season with salt and pepper.
• Make the vegetables: Preheat oven to 425 degrees with rack in lowest position. Place all of the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
• Arrange vegetables in a single layer on a rimmed baking sheet. Top with a rack. Place turkey on rack, skin side up, and roast for 30 minutes. Reduce temperature to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with pan juices and tossing vegetables occasionally, until breast is golden brown and the thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer vegetables to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
• To carve the turkey breast: Slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter.

SLOW-COOKER HERBED TURKEY BREAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey.
• Cover and cook on Low heat setting 7 to 8 hours.

LEMON-HERBED TURKEY BREAST

Steps:

• Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. , In a small bowl, combine remaining lemon juice and oil; set aside. , Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 170°; basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

MARTHA'S HERBED TURKEY BREAST

Steps:

• Combine water, 3/4 cup salt, and the sugar in a large stock pt, stirring until sugar dissolves. Add turkery, weighting it with a plate, if necessary, to submerge completely. Cover, and refrigerate for 6 hours.
• Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
• Mash garlic and 1/2 tsp salt with the side of a large knife until a paster forms. Transfer to a small bowl and add 4 tablespoons softened butter and herbs. Season with salt and pepper.
• Using the handle for a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear skin. Spread herb butter mixture evenly under the skin, then smooth down to remove trapped air. Brush turkey with 1 tablespoons melted butter and season with salt and pepper.
• Make the veggies: Preheat oven to 425 degree with rack in lowest position. Place all the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
• Arrange veggies in a single layer on a rimmed baking sheet. Top with a rack. Place turkey breast on rack, skin skide up and roast for 30 minutes. Reduce oven temp to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with with pan juices and tossing veggies occasionally, until breast is golden brown and thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer veggies to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast and water in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; rub over turkey. Cook, covered, on low 5-6 hours or until turkey is tender., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before slicing.

HERBED TURKEY BREAST WITH ORANGE SAUCE - CROCK POT

Steps:

• Place onions in crock pot.
• Mix garlic, rosemary and pepper in a small bowl; set aside.
• Make slices in turkey breast about 3/4 of the way through turkey breast at 2 inch intervals.
• Stuff slices with herb mixture.
• Place turkey in crock pot.
• Pour juice over turkey.
• Cover and cook on low 7 to 8 hours or until turkey is no longer pink in centre.

HERBED TURKEY BREAST IN GRAVY WITH CREAMED ENGLISH PEAS AND CRANBERRY COMPOTE

Steps:

• For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
• For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast.
• Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
• For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm.
• For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
• For the potatoes: Peel and slice the potato on the bias.
• Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!)
• Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
• For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast.

HERBED TURKEY BREAST

Steps:

• Place turkey in crockpot.
• Combine remaining ingredients in a bowl and mix well.
• Brush over turkey.
• Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours in crockpot.
• You can cook this in the oven if you prefer.

HERBED TURKEY BREAST WITH ORANGE SAUCE

Steps:

• 1. Place onion in crock-pot. Combine garlic, rosemary and pepper in small bowl; set aside. 2. Cut slices about three-fourths of the way through turkey at 2-inch intervals. Rub garlic mixture between slices. Place turkey, cut side up, in crock-pot. Pour orange juice over turkey. Cover; cook on low 7-8 hours. 3. Serve sliced turkey with orange sauce

HERBED TURKEY BREAST

Steps:

• Preheat oven to 425°F.
• Mix all spices together in a small bowl and crush them up together.
• In another bowl, whisk soup together with water.
• Put 2 tsp of the spice mixture in the soup, stir well.
• Spray a baking dish with non-stick cooking spray.
• Pour half of the soup mixture into the bottom of the dish.
• Place turkey breast pieces on top of soup.
• Sprinkle remaining spices on top of turkey and rub in gently.
• (I also used the tip of a sharp knife to carve some lines in the turkey in hopes that the spice would soak in, not sure if that was really needed or not).
• Pour remaining soup mixture over turkey.
• Cover dish tightly with aluminum foil.
• Bake at 425°F for 30 minutes.
• Reduce heat to 350°F and bake for 40-45 more minutes.
• Cut into breast to make sure juices flow clear and there is no pink showing.

HERBED TURKEY BREAST

Steps:

• In a small saucepan,combine all the ingredients (except turkey) and bring to a boil.
• Remove from heat.
• Place turkey in shallow roasting pan.
• Baste with butter mixture.
• Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees.
• Baste every 20 minutes.

GRILLED TURKEY BREAST WITH HERBED BALSAMIC MARINADE RECIPE

Steps:

• Place turkey in a sealable plastic bag. In a small bowl, mix together everything else except the salt. Add the mixture to the turkey and move it around to cover all sides. Seal the bag and refrigerate for at least 4 hours or overnight. Heat covered grill on medium-low heat. Remove turkey from bag and brush off excess marinade. Season all over with salt. Grill turkey until done, about 40 minutes (1½ hour for whole breast), turning every 10 minutes, or rotisserie the breast. Remove from grill and let rest, covered loosely for 15 minutes before slicing and serving.