Best Two At Once Roasted Turkey Breasts Recipes

OVEN ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375F
• Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan.
• Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
• In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
• Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
• Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
• Let the turkey rest, covered in foil for 10 minutes before cutting.
• Serve with Mushroom Gravy , and Mashed Potatoes.

TWO-AT-ONCE ROASTED TURKEY BREASTS

Steps:

• Preheat oven to 350 degrees.
• Shake flour into a Turkey size Reynolds Oven Bag, place in a roasting pan atleast 2 inches deep.
• Cut onions into eighths and slice celery. Add to oven bag. Brush turkey with oil. Place turkey breasts in bag on top of vegetables.
• Close oven bag with nylon tie; cut six 1/2 inch slits in top.
• Bake 1 1/2 to 2 1/4 hours or until meat thermometer reads 170 degrees.

OVEN-ROASTED TURKEY BREAST

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.