MAYONNAISE TURKEY BREAST RECIPES

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ROAST TURKEY BREAST RECIPE - NYT COOKING



Roast Turkey Breast Recipe - NYT Cooking image

Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 to 10 servings

Number Of Ingredients 3

1 3- to 6-pound turkey breast
2 tablespoons olive oil or melted butter
Salt and freshly ground black pepper

Steps:

  • Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
  • Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.

Nutrition Facts : @context http//schema.org, Calories 392, UnsaturatedFatContent 13 grams, CarbohydrateContent 0 grams, FatContent 20 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 5 grams, SodiumContent 603 milligrams, SugarContent 0 grams

BRINED TURKEY BREAST RECIPE - MCCORMICK



Brined Turkey Breast Recipe - McCormick image

Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 11

8 cups water
1 cup dry white wine
1/2 cup salt
1/2 cup sugar
4 McCormick® Bay Leaves
1 bone-in turkey breast (about 5 to 6 pounds), fresh or frozen, thawed
1 to 2 tbsps oil
1 tsp McCormick® Paprika
1/2 tsp McCormick® Rosemary Leaves coarsely crushed
1/2 tsp McCormick® Thyme Leaves
1/2 tsp salt

Steps:

  • Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
  • Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan.
  • Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
  • Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.

Nutrition Facts : Calories 318 Calories

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TURKEY BRINE RECIPE - MCCORMICK
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Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
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