COOK A TURKEY BREAST RECIPES

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HOW TO COOK A TURKEY BREAST: THE EASIEST, JUICIEST RECIPE ...



How To Cook a Turkey Breast: The Easiest, Juiciest Recipe ... image

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

3 to 7 pounds thawed, bone-in, skin-on turkey breast (1 half/split breast or 1 whole turkey breast joined at the breast bone)
1 tablespoon unsalted butter or extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

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

SLOW-COOKER TURKEY BREAST RECIPE: HOW TO MAKE IT



Slow-Cooker Turkey Breast Recipe: How to Make It image

Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. —Maria Juco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 10 minutes

Prep Time 10 minutes

Cook Time 05 hours 00 minutes

Yield 14 servings.

Number Of Ingredients 8

1 bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water

Steps:

  • Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender.
    Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Nutrition Facts : Calories 173 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 36g protein. Diabetic Exchanges 4 lean meat.

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