Best Margarita Roast Turkey Breast Oamc Recipes

HERBED ROAST TURKEY BREAST

Herbed Roast Turkey Breast image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

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.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

OVEN-ROASTED TURKEY BREAST

Oven-Roasted Turkey Breast image

Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's the key to moist, juicy meat.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 4

Ingredients

1 tablespoon extra-virgin olive oil
5-pound turkey breast (bone-in), rinsed and well dried
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

MARGARITA ROAST TURKEY BREAST - OAMC

Margarita Roast Turkey Breast - OAMC image

This is great to serve on the day or to use as a make ahead meal. Why wait for the holidays to roast turkey! Makes for great sandwiches, Turkey Taco Salads, Casseroles, or Turkey Tortilla Soup!

Provided by TishT

Categories Poultry

Time 11h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons lime peel, finely shredded
1/2 cup fresh lime juice
1/3 cup tequila or 1/3 cup orange juice
3 tablespoons orange juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 lbs turkey breast
2 teaspoons cornstarch

Steps:

For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
Place turkey breast in a self-sealing plastic bag set in a large bowl.
Pour marinade over turkey.
Seal bag; turn to coat breast.
Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
Discard any remaining marinade.
Place turkey, skin side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part of the breast, without touching bone.
Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
Transfer turkey to a cutting board, cover with foil.
Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
To serve, thinly slice 1/3 of the turkey breast.
Serve with the margarita sauce.
Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
Seal and refrigerate up to 3 days or label and freeze up to 3 months.
*This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
Before using, thaw turkey overnight in refrigerator, if frozen.