Oven Roasted Turkey Breast Food

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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

ROASTED TURKEY BREAST



Roasted Turkey Breast image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 6

Half a turkey breast (3 pounds)
Salt and freshly ground black pepper
1 cup dried apricots
1 cup dried pitted prunes
1 cup chicken broth
2 to 3 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.

OVEN-ROASTED TURKEY



Oven-Roasted Turkey image

Provided by Patrick and Gina Neely : Food Network

Time 3h50m

Yield 10 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 14-pound turkey, giblets removed, washed and dried
Extra-virgin olive oil, for drizzling
Fresh thyme, for garnish

Steps:

  • Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
  • Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

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

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup butter, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

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

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

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.

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

MOIST OVEN-ROASTED TURKEY



Moist Oven-roasted Turkey image

My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so.

Provided by HappyMommy1422

Categories     Whole Turkey

Time 2h45m

Yield 1 turkey

Number Of Ingredients 11

1 turkey, thawed with giblets and neck removed
4 sprigs rosemary
4 sprigs thyme
4 sprigs sage
1 lemon, halved
1 apple, halved (I used a Braeburn)
4 tablespoons unsalted butter
1/4 cup canola oil
1 teaspoon kosher salt (or to taste)
1 teaspoon fresh ground pepper (or to taste)
1 reynolds turkey size oven cooking bag, if desired

Steps:

  • Wash the turkey and pat it dry.
  • Place all of the herbs, all the butter, half the lemon and half the apple into the body cavity.
  • Place the other half of lemon and apple into the neck cavity.
  • Truss the turkey with kitchen string or dental floss.
  • Rub canola oil all over the turkey and sprinkle liberally with salt and pepper.
  • If you're using an oven bag, place the turkey in the bag at this point, following the directions on the box. I put about 1 tablespoon of water into the bag.
  • Roast in a 350 degree oven until themometer inserted in the thigh reads 180 degrees.
  • My 15-pound turkey took about 2 hours and 40 minutes.
  • You may want to adjust the oven temperature to 325 if you're not using an oven bag.

TENDER OVEN-ROASTED TURKEY



Tender Oven-Roasted Turkey image

Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.

Provided by Lizardcakes

Categories     Poultry

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (4 1/2-5 lb) whole turkey breast, thawed if frozen
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup dry white wine or 1/4 cup apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 garlic cloves, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat 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 180ºF and juice of turkey is no longer pink when center is cut.
  • 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 513.4, Fat 29.5, SaturatedFat 12.2, Cholesterol 196.3, Sodium 523.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 56.1

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