OVEN ROASTED BONELESS TURKEY BREAST RECIPES

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OVEN-ROASTED TURKEY BREAST RECIPE - BETTYCROCKER.COM



Oven-Roasted Turkey Breast Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 15 minutes

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 , CarbohydrateContent 3 g, CholesterolContent 165 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 49 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 480 mg

HOW TO ROAST A BONELESS TURKEY BREAST - THE KITCHEN C…



How To Roast A Boneless Turkey Breast - The Kitchen C… image

This easy to make boneless turkey breast roast is an amazing way to make the right amount of turkey without compromising flavor or moisture.

Provided by Cassie Marshall

Categories     Main Course

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

3 lbs Boneless skin-on Turkey breast ()
4 Tbsp Whole black peppercorns.
4 Tbsp Kosher salt
2 Tbsp garlic powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
Small handful of dried or fresh hardy herbs
4 garlic cloves, crushed
2 large strips of orange zest
1/3 cup naturally brewed soy sauce
1/3 cup light brown sugar
1/3 cup red wine vinegar
6 Tbsp neutral oil

Steps:

  • Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
  • Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won’t need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without ‘massaging’ it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don’t fret.
  • Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
  • Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
  • We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
  • While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
  • Preheat the oven to 425 °F.
  • Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
  • Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
  • Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don’t be stingy.
  • Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
  • The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

Nutrition Facts : Calories 318 kcal, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 147 mg, SodiumContent 1113 mg, CarbohydrateContent 1 g, ProteinContent 49 g, ServingSize 1 serving

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OVEN-ROASTED TURKEY BREAST RECIPE - BETTYCROCKER.COM
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!
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  • 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.
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  • The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.
See details


OVEN-ROASTED TURKEY BREAST RECIPE - BETTYCROCKER.COM
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!
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  • 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.
See details


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This easy to make boneless turkey breast roast is an amazing way to make the right amount of turkey without compromising flavor or moisture.
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Total Time 90 minutes
Category Main Course
Cuisine American
Calories 318 kcal per serving
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See details


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