Oven-Roasted Turkey Breast recipe is a great alternative to cooking a whole turkey, particularly for smaller gatherings or families. Here’s a breakdown of the recipe’s key points and some thoughts:
Ingredients and Preparation
- Herb Butter Mixture: Combining butter, garlic, and herbs like thyme, sage, and rosemary adds depth of flavor to the turkey. This butter mixture is spread both under the skin and around the turkey to ensure every bite is flavorful.
- Bone-In vs Boneless: This recipe allows for both bone-in and boneless turkey breasts, with bone-in preferred for a juicier result. However, boneless offers a quicker cooking time.
Cooking and Serving
- Cooking Time: One of the helpful aspects of this recipe is the clear guideline on cooking times based on the weight of the turkey breast, as well as the mention of using a meat thermometer to ensure doneness.
- Basting: Frequent basting is recommended for a moist turkey, and the tip about using chicken broth if there are insufficient drippings is useful.
- Resting Time: Allowing the turkey to rest for 15 minutes before carving ensures that the juices are well-distributed, resulting in a juicier meat.
- Serving: The turkey is suggested to be served with fresh slices of oranges and herbs, which not only makes for a visually appealing dish but can also add a refreshing taste contrast.
Side Dishes and Storage
- Side Dishes: Recommendations are given for various side dishes that pair well with roast turkey breast, allowing for customization based on personal preferences or dietary requirements.
- Storing and Freezing: The recipe includes detailed instructions on how to store and freeze the leftover turkey, which is valuable for minimizing waste and planning future meals.
Ingredients
- 1 bone-in or boneless turkey breast (4-8 pounds)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh sprigs of thyme, rosemary, and sage for garnish (optional)
- Slices of fresh oranges for serving (optional)
- Chicken broth (for basting, if needed)
Instructions
- Preheat the oven to 350°F (175°C). Line a large roasting pan or baking dish with aluminum foil and place a greased roasting rack inside.
- In a small bowl, mix together the softened butter, minced garlic, dried thyme, dried sage, dried rosemary, salt, and black pepper to make the herb butter mixture.
- Pat the turkey breast dry with paper towels. Gently loosen the skin from the breast meat and spread about 1/3 of the herb butter mixture under the skin. Smooth the skin back over the butter.
- Spread the remaining herb butter mixture over the surface of the turkey breast, including the bottom and inside cavity.
- Place the prepared turkey breast on the greased roasting rack in the pan. Roast in the preheated oven for approximately 2 1/2 to 3 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C). Baste the turkey with its own juices every 30-45 minutes. If there aren’t enough pan drippings for basting, you can use about 1/4 cup of chicken broth.
- Once the skin turns golden brown, cover the turkey breast with aluminum foil to prevent it from over-browning. Continue roasting until the turkey is fully cooked and reaches the desired internal temperature.
- Remove the turkey breast from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the turkey breast into slices and serve with slices of fresh oranges and garnish with fresh thyme, rosemary, and sage sprigs if desired.
Side Dishes to Serve With:
- Mashed potatoes
- Garlic butter-boiled potatoes
- Brussels sprouts
- Butternut squash
- Creamed corn
- Cranberry jelly or relish
- Creamy mashed cauliflower (for a low-carb option)
Storing and Freezing:
- Store leftover turkey breast in the refrigerator for up to 3-4 days. Wrap it in plastic wrap or place it in an airtight container.
- To freeze leftovers, transfer sliced turkey to an airtight container and freeze for up to 2-6 months. Thaw in the refrigerator before reheating.
- When reheating, cover the turkey with foil or a bit of broth to prevent drying out. Reheat until the internal temperature reaches at least 165°F (74°C).
Overall, this recipe for Oven-Roasted Turkey Breast is straightforward, flexible, and designed to yield a flavorful and juicy result. It also provides useful tips for serving, storing, and reheating, making it a comprehensive guide for anyone looking to try their hand at turkey roasting.
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