BUTTERBALL HERB TURKEY BREAST RECIPES

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Steps:

• Combine cilantro, parsley, garlic and oregano in work bowl of food processor; pulse until finely chopped. Add oil, vinegar, salt and red pepper flakes; pulse until combined.
• Combine tenderloins and ¼ cup herb mixture in large resealable food storage bag, reserving remaining herb mixture. Seal bag; toss to coat tenderloins. Refrigerate 1 hour.
• Spray grill grid with nonstick cooking spray. Preheat grill to medium-high heat (350° to 400°F).
• Remove tenderloins from bag, discarding marinade. Grill tenderloins, with grill lid closed, 8 to 10 minutes per side or until an instant-read thermometer inserted into thickest portion registers 165°F. Remove from grill and wrap in foil. Let stand 5 minutes. Slice and serve with remaining herb sauce.
• Prep Tip: If you’re running low on time, you can always use a premade sauce to flavor your turkey. To achieve a similar flavor, look for a chimichurri sauce at the store and follow grilling instructions.