Best Roast Turkey Breast With Ribs Recipes

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ROAST TURKEY BREAST WITH GRAVY



Roast Turkey Breast with Gravy image

Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 8

One 6-pound fresh turkey breast, on the bone, patted dry
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 stalk celery, cut into 2-inch pieces
1 small carrot, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
3 cups turkey or chicken broth, homemade or low-sodium store-bought
1/4 cup unbleached all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F.
  • Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
  • Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
  • Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
  • Carve the breast and serve with the gravy.

SIMPLE OVEN ROASTED TURKEY BREAST



Simple Oven Roasted Turkey Breast image

Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin and tender, juicy meat, your whole family is going to love this one!

Provided by Rachel Farnsworth

Categories     Main Dish

Number Of Ingredients 10

2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons dried rosemary (minced)
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 to 8 pound turkey breast

Steps:

  • Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan.
  • In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.
  • Loosen the skin with your finger and spoon some of the spice mixture underneath the skin. Smooth it out to cover as much of the meat as possible. Rub the remaining spice mixture on top of the turkey breast skin.
  • Roast in the preheated oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees Fahrenheit. Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster. Use a meat thermometer for accuracy.
  • Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, until internal temperature reaches 165 degrees Fahrenheit. Then slice and serve.

Nutrition Facts : ServingSize 0.25 pounds, Calories 151 kcal, Carbohydrate 1 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 61 mg, Sodium 816 mg, Fiber 1 g, Sugar 1 g

ROAST TURKEY BREAST WITH RIBS



Roast Turkey Breast With Ribs image

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 fresh turkey breast with ribs, about 4 pounds
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
1 tablespoon corn or vegetable oil
2 bay leaves
4 fresh sprigs thyme, or 1 teaspoon dried
4 garlic cloves, unpeeled
1 large onion stuck with 2 cloves
2 cloves
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup dry white wine
1 1/2 cups fresh or canned chicken broth

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle the turkey breast inside and out with lemon juice, salt and pepper, and then spread the oil over the top. Place the breast skin side up in a heavy roasting pan; around it, scatter the bay leaves, thyme, garlic, onion with cloves, carrots and celery. Cover with foil, put in the oven and bake for 30 minutes.
  • Reduce the heat to 425 degrees and remove the foil. Continue roasting for 15 minutes, basting every 5 minutes.
  • Remove the turkey breast from the roasting pan and pour off most of the fat from the pan. Return the breast to the pan, skin side up, and pour the wine and broth around it. Continue roasting for 10 minutes, basting.
  • Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving. Carve and serve with sausage and apple dressing (see recipe) and the pan gravy.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 6 grams, Sodium 834 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST TURKEY BREAST WITH RIBS



Roast Turkey Breast With Ribs image

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 1h15m

Yield 6 - 8 servings

Number Of Ingredients 12

1 Fresh turkey breast with ribs, about 4 pounds
Salt and freshly ground pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon corn or vegetable oil
2 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon chili powder
1/2 cup chopped onion
1/4 cup diced celery
1/4 cup diced carrots
1 bay leaf
1 clove garlic, peeled
1 cup fresh or canned chicken broth

Steps:

  • Preheat the oven to 450 degrees.
  • Sprinkle the turkey breast inside and out with salt, pepper, lemon juice, oil, thyme and chili powder. Place the breast skin side up in a roasting pan and spread around the onion, celery, carrots, bay leaf and garlic. Place in the oven and bake 30 minutes and cover with foil.
  • Reduce the heat to 425 degrees. Continue roasting for 15 minutes, basting every 5 minutes.
  • Remove the turkey breast from the roasting pan and pour off most of the fat from the pan. Return the breast to the pan skin side up and pour the broth around it. Continue roasting for 10 minutes, basting.
  • Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving. Carve and serve with the pan gravy.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 6 grams, Sodium 784 milligrams, Sugar 1 gram, TransFat 0 grams

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g

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

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

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