EASY MAPLE-GLAZED ROASTED TURKEY BREAST
Keep the holidays simple with an Easy Maple-Glazed Roasted Turkey Breast! You get the best tender, juicy white meat and a flavorful crispy skin -- all with about 15 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Rinse the turkey breast with cold water. Pat dry.
- Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
- Place the turkey in a large shallow roasting pan lined with aluminum foil. Don't skip the aluminum foil (it makes clean up quick and easy)!
- TO PREPARE THE GLAZE: In a small saucepan, melt butter with maple syrup over low heat. Pour or brush the maple butter glaze over turkey to coat.
- Add 1 cup water to the bottom of the pan.
- Roast the turkey breast for 2 - 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
- If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
- Remove the turkey from the oven and place on a large cutting board. Allow it to rest for about 15-20 minutes before carving.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 789 kcal, Carbohydrate 6 g, Protein 125 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 340 mg, Sodium 1154 mg, Sugar 1 g
ROAST TURKEY BREAST WITH GRAVY
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
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.
TURKEY BREAST WITH VEGETABLES
Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. "It's a breeze to prepare," says Doris. "Plus, it allows you to spend more precious time with your family."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.
Nutrition Facts :
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
- Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
- Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
JUICY HERB-ROASTED TURKEY
Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
OVEN-ROASTED TURKEY BREAST
There's no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you're in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 460, Carbohydrate 3 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 0 g, Protein 49 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg
ROAST TURKEY BREAST
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
- Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)
POT-ROASTED TURKEY BREAST WITH VEGETABLES
Make and share this Pot-Roasted Turkey Breast With Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Rub the turkey breast inside and out with the butter.
- Generously sprinkle salt and pepper all over.
- Sprinkle the sage all over.
- Heat a large Dutch oven over high heat.
- Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
- Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
- Return the turkey, breast side up, to the pan.
- Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
- Stir the carrots, potatoes, and celery into the pan juices, coating well.
- Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
- Transfer the turkey breast to a cutting board and tent loosely with foil.
- Let rest for 20 minutes.
- Transfer the vegetables to a bowl and cover with foil.
- Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
- Let stand until the fat rises to the top, 1-2 minutes.
- Skim off the fat and reserve 3 tablespoons, discarding the rest.
- Add the pan juices to the remaining 2 ¼ cups broth.
- Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
- Scrape up any browned bits from the pan with a wooden spoon.
- Whisk in the broth mixture and bring to a boil, stirring.
- Cook until thickened, about 3 minutes.
- Strain the gravy.
- Taste and add salt and pepper, if needed.
- To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
- Pass the gravy at the table.
Nutrition Facts : Calories 829.3, Fat 35.9, SaturatedFat 11.2, Cholesterol 305, Sodium 324.7, Carbohydrate 18.9, Fiber 2.5, Sugar 3.6, Protein 101.4
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