SMOKED STUFFED TURKEY BREAST RECIPES

Name: Roast Turkey Breast
Total time: 1 h
Yield: 4 to 10 servings
Cuisine: american
Ingredients: 1 3- to 6-pound turkey breast; 2 tablespoons olive oil or melted butter; Salt and freshly ground black pepper

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

Ingredients

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

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

Ingredients

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.

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ROAST TURKEY BREAST RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 392 per serving

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.

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