HOW TO COOK A TURKEY BREAST: THE EASIEST, JUICIEST RECIPE ...
Turkey breasts are a cinch to roast — no flipping, no basting, no fuss. Here's a recipe to show you how to cook it, step by step.
Provided by Emma Christensen
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 4
Number Of Ingredients 4
Steps:
- Transfer the turkey to a roasting pan. Transfer the turkey breast to a roasting rack set in a roasting pan, or place on top of vegetables in a skillet or other baking dish. Set aside while the oven heats.
- Preheat the oven to 450°F. Arrange a oven rack in the bottom third of the oven and heat the oven to 450°F.
- Rub the turkey breast with butter and seasonings. Pat the skin of the turkey breast dry with paper towels. Rub the turkey breast all over with the butter or oil. If desired, loosen the skin and rub some butter into the meat under the skin as well. Season the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you're cooking a half-breast, pull the skin to cover the meat as much as possible.
- Lower the oven to 350°F and roast the turkey for 1 hour. Place the turkey in the oven and immediately reduce the heat to 350°F. Roast for 1 hour, then begin checking the temperature.
- Check the turkey's temperature. The turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
- Cover the turkey to prevent over-browning. If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.
- Rest the turkey. When cooked, remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up. (Pour the drippings and juices from the pan into a measuring cup for making gravy!)
- Carve the turkey. Transfer the turkey to a clean cutting board. Starting at the breast bone, carve the turkey. Continue carving, keeping your knife as close to the ribs as possible, until the whole breast is carved from the bone; some meat will still be left on the bone. Once no longer attached to the bone, slice the breast crosswise into slices.
Nutrition Facts : SaturatedFatContent 3.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.1 g, SugarContent 19.9 g, ServingSize Serves 4, ProteinContent 96.8 g, FatContent 12.3 g, Calories 615 cal, SodiumContent 5262.1 mg, FiberContent 2.9 g, CholesterolContent 0 mg
HOW TO COOK A TURKEY BREAST: THE EASIEST, JUICIEST RECIPE ...
Turkey breasts are a cinch to roast — no flipping, no basting, no fuss. Here's a recipe to show you how to cook it, step by step.
Provided by Emma Christensen
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 4
Number Of Ingredients 4
Steps:
- Transfer the turkey to a roasting pan. Transfer the turkey breast to a roasting rack set in a roasting pan, or place on top of vegetables in a skillet or other baking dish. Set aside while the oven heats.
- Preheat the oven to 450°F. Arrange a oven rack in the bottom third of the oven and heat the oven to 450°F.
- Rub the turkey breast with butter and seasonings. Pat the skin of the turkey breast dry with paper towels. Rub the turkey breast all over with the butter or oil. If desired, loosen the skin and rub some butter into the meat under the skin as well. Season the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you're cooking a half-breast, pull the skin to cover the meat as much as possible.
- Lower the oven to 350°F and roast the turkey for 1 hour. Place the turkey in the oven and immediately reduce the heat to 350°F. Roast for 1 hour, then begin checking the temperature.
- Check the turkey's temperature. The turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
- Cover the turkey to prevent over-browning. If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.
- Rest the turkey. When cooked, remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up. (Pour the drippings and juices from the pan into a measuring cup for making gravy!)
- Carve the turkey. Transfer the turkey to a clean cutting board. Starting at the breast bone, carve the turkey. Continue carving, keeping your knife as close to the ribs as possible, until the whole breast is carved from the bone; some meat will still be left on the bone. Once no longer attached to the bone, slice the breast crosswise into slices.
Nutrition Facts : SaturatedFatContent 3.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.1 g, SugarContent 19.9 g, ServingSize Serves 4, ProteinContent 96.8 g, FatContent 12.3 g, Calories 615 cal, SodiumContent 5262.1 mg, FiberContent 2.9 g, CholesterolContent 0 mg
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CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
- If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
- Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
- Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
- Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
- Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
- Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
- Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
- When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
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