Best Thyme Roasted 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.

WHITE HOUSE THYME ROASTED TURKEY

Steps:

• For the brine: Heat the water, thyme, garlic, onion, lemon zest, peppercorns, bay leaves, kosher salt and light brown sugar in a large saucepan over medium-high heat, stirring frequently, until the sugar and salt dissolve. Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated.
• For the turkey: Add the turkey to the bucket with the brining liquid and refrigerate for at least 12 hours.
• When ready to roast, preheat the oven to 450 degrees F. Have ready a large roasting pan with a rack.
• Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible inside and out. Rub the turkey with the butter all over, including the cavity, and sprinkle with the sea salt and pepper. Stuff the cavity with the thyme, garlic, onions, bay leaves and lemon zest from the brine solution. Fold the wingtips underneath the turkey. Truss the legs with kitchen twine. Place the turkey in the roasting pan, breast-side up. Fold the neck flap under.
• Roast the turkey for 1 hour to brown it, then reduce the oven temperature to 350 degrees F and cook for another 1 1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Let the turkey rest at room temperature, covered with foil, for 30 minutes before carving.

VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME

Steps:

• Trim turkey breast of any fat.
• In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
• Marinate in the refrigerator from 1 hour to 12 hours.
• Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
• Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
• Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
• Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.

THYME-ROASTED TURKEY BREAST

Steps:

• Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
• Roast uncovered 30 minutes.
• In small bowl, mix remaining ingredients. Brush one-third of apple juice mixture over turkey.
• Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.