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It’s Never Too Hot for Turkey – Herb-Roasted Boneless Turkey Breast

Okay, the last thing you probably think about as you go into June, July and the rest of the summer is turkey. Just the idea of making a turkey is very often enough to make someone start sweating and wondering when the Christmas tree is going up. However, in my home, turkey is always a family favorite. It is one of Michelle’s favorite meals and since she has been traveling quite a bit lately I like to make her a favorite when she does come home. However, finding a whole turkey this time of year is next to impossible and having the desire to heat up the whole house for hours on end is not at the top of my list. That being said, I had ventured out to Fresh Market not that long ago and found a boneless turkey breast half that was just about 2 1/2 pounds, making it ideal for us. I picked it up and then discovered this recipe at Taste of Home for a very simple herb-roasted turkey breast that was perfect for what I wanted to do.

Herb-Roasted Boneless Turkey Breast

6 tablespoons butter, cubed

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon chopped green onion

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 to 1/2 teaspoon rubbed sage

1/4 teaspoon salt, optional

1/8 teaspoon pepper

1 boneless skinless turkey breast half (2 pounds)

In a small saucepan set over medium heat, combine the cubed butter, lemon juice, soy sauce, green onion, thyme, marjoram, rubbed sage, salt (if using) and pepper. Bring the mixture to a boil then remove the saucepan from the heat and set it aside to cool, about 10 minutes.

Place the boneless turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top of the turkey breast. Cover the turkey breast with aluminum foil and bake it at 325 degrees, basting along the way every 15 to 20 minutes with the remaining butter mixture,  for 1-1/4 to 1-3/4 hours or until the juices run clear  and an instant-read thermometer inserted into the thickest part of the breast reads 170 degrees.

Let the turkey breast stand for 10-15 minutes before slicing.

I did have a couple of slight variations that I added to the original recipe. First, the turkey breast I used did have skin on it and I left it on. I could have removed it easily enough, but who doesn’t like turkey skin? In order to crisp the skin up a little, I removed the foil cover about 15 minutes before the turkey was done and turned the heat up to 375 degrees. The skin crisped and the turkey breast did not dry out. I also roasted some broccoli crowns, a quartered onion and corn on the cob pieces in the pan along with the turkey. They picked up some the good flavor from the herb mixture on the turkey and went well with the meal. The turkey was cooked nicely, sliced perfectly and we were able to have a nice turkey dinner with mashed potatoes and vegetables even though it was 90 degrees outside. If you have a grill you could certainly do a piece this small on the grill as well in a shorter amount of time and not heat up the house at all.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on June 27, 2016 in Cooking, Dinner, Herbs, Poultry, Turkey, Uncategorized

 

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Time to Get Your Grill On

It’s a beautiful day here in New York and it seemed like a good time to do some grilling. I have a boneless turkey breast, and I thought that would be great on the grill with some potato packets and some grilled asparagus, So let’s go for it!

Grilled Turkey London Broil

2 pounds turkey London broil (this is just one boneless turkey breast)

1/4 cup olive oil

2 tablespoons Worcestershire sauce

2 teaspoons Montreal Chicken Seasoning

1/4 cup white wine

1 teaspoon honey

Mix all the ingredients together for the marinade and whisk until well blended. In a large plastic storage bag, place the turkey and then cover with the marinade. Close the bag tightly, letting the air out, and mix so the marinade covers the turkey. Refrigerate for 3 hours or overnight.

Heat a grill until medium-warm. Remove the turkey from the bag and reserve the marinade. Place the turkey and the grill and cover the grill. Cook for approximately 30 minutes per pound brushing often with the marinade (turkey can get dry, so you need to do this) and turning often. The turkey is done when it reaches an internal temperature of 170 degrees. Allow to rest after removing it from the grill before slicing and serving.

I like to use the Montreal chicken seasoning with turkey. It’s a nice blend of spices and gives some good flavor. I use it with ground turkey all the time when making chili or turkey burgers.

The potato packets are pretty easy too. My Dad used to make these all the time, and God bless him, he tried, but he inevitably burned these a lot, but Dad also never used an oil or anything inside the packets to help with the cooking. They come out fine with some oil or butter. I only make this to serve the three of us, so you can adjust the recipe for more or less people.

Grilled Potato Packets

3 medium potatoes, scrubbed and sliced

3 medium carrots, peeled and sliced

1/2 onion, diced

Salt and pepper, to taste

3 tablespoons butter, sliced into 3 slices and then cubed

Cooking spray

Tear off three large sheets of heavy-duty aluminum foil. Spray each sheet with cooking spray. Using 1 potato, place a layer of potatoes in the middle of each sheet (try to keep it to one layer if you can). Cover the potato with one of the sliced carrots and then sprinkle with some onion. Season with salt and pepper. Place one of the cubed slices on top of the vegetables, spreading out the cubes over so they will melt into the vegetables when cooking. Wrap the potato tightly in the foil, folding it over the potato so the packet is thin (if it’s too thick it will take longer to cook). Repeat the process with the remaining potatoes. Place the packets on the hot grill, cover the grill and cook, turning about every 10 minutes, until the vegetables are tender, about 30 minutes. Serve.

I tried to keep the vegetable simple to by just using grilled asparagus. Nice and easy and only take about 5 minutes.

Grilled Asparagus

1 pound asparagus, the tough ends cut trimmed off

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Toss the asparagus with the olive oil to coat the asparagus. Season with salt and pepper. Place the asparagus on the grill in a single layer over medium-high heat. Grill, turning often, until the asparagus are bright green and tender, about 5 to 7 minutes. Remove from the heat and serve.

That’s all there is to it. A pretty simple, grilled meal on a nice evening. You can sit outside, enjoy the meal, have a nice glass of wine and enjoy. Until next time, enjoy your evening, and enjoy your meal!

 

 

 
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Posted by on May 18, 2012 in Cooking, Dinner, Grilling, Potatoes, Turkey, Vegetables

 

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Jennifer Probst

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Laissez Faire

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