BUTTERBALL TURKEY GRAVY RECIPES

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AIR FRYER TURKEY BREAST RECIPE - SKINNYTASTE



Air Fryer Turkey Breast Recipe - Skinnytaste image

Air Fryer Turkey Breast comes out so moist and juicy and perfectly cooked with a beautiful deep golden brown skin. And bonus, it cooks in a fraction of the time it would in the oven!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 4

4 pound turkey breast (on the bone with skin (ribs removed))
1 tablespoon olive oil
2 teaspoons kosher
1/2 tablespoon dry turkey or poultry seasoning (I used Bell’s which has not salt)

Steps:

  • Rub 1/2 tablespoon of oil all over the turkey breast. Season both sides with salt and turkey seasoning then rub in the remaining half tablespoon of oil over the skin side.
  • Preheat the air fryer 350F and cook skin side down 20 minutes, turn over and cook until the internal temperature is 160F using an instant-read thermometer about 30 to 40 minutes more depending on the size of your breast. Let is rest 10 minutes before carving.

Nutrition Facts : ServingSize 4 ounces, Calories 226 kcal, ProteinContent 32.5 g, FatContent 10 g, SaturatedFatContent 2.5 g, CholesterolContent 84 mg, SodiumContent 296 mg

ROAST TURKEY RECIPE - FOOD.COM



Roast Turkey Recipe - Food.com image

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 1 Turkey, 10 serving(s)

Number Of Ingredients 13

1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more on outside for more browning)
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika (more on outside for more browning)

Steps:

  • Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
  • Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
  • Mix all of the seasonings, except the paprika, together with the butter.
  • Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
  • Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
  • Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
  • Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
  • Cooking time will vary depending on the size of the turkey.
  • NOTE: I always cook my turkey unstuffed.
  • I place my stuffing into baking dishes to bake.
  • Also, see my recipe #105192 for the best giblet gravy ever!
  • During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

Nutrition Facts : Calories 698.4, FatContent 36.9, SaturatedFatContent 12, CholesterolContent 283.1, SodiumContent 1699.1, CarbohydrateContent 4.4, FiberContent 1.5, SugarContent 0.3, ProteinContent 82.4

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