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Roasted Turkey Breast – It’s Not Just For Weekends and Holidays

With all of the cooking I have done recently you would think most of it was just for big holiday dinners where things would be fancy with lots of courses. While it is true that that involved a lot of the recipes that I tried, I also wanted to make some things just to have at home for the 3 of us for a weeknight meal. We all really like to have turkey around here but finding a turkey that is a reasonable size for just the 3 of us is never an easy thing. Luckily this time of year you can usually get a turkey breast that is a decent size so that you can get a good meal out of it and have some leftovers to do some other things like turkey pot pie, turkey sandwiches, turkey soup or a wide variety of other things. When I made the roasted turkey breast, I used a recipe from Williams-Sonoma. It is a pretty basic recipe and a lot easier than roasting an entire turkey. This recipe takes about 2 hours so you are able to get it done during the week if you wanted to have something different for a weeknight dinner.

 

Roasted Turkey Breast

1 large onion, halved

2 large carrots

2 large celery stalks

1 large parsnip

1 garlic clove

1 bone-in full turkey breast, about 6 to 8 pounds

1 tablespoon butter, at room temperature

1 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

3 to 4 cups chicken broth

Position a rack in the lower 3rd of the oven and preheat the oven to 450°. Place the 2 onion halves next to each other in the center of a roasting pan. Line up the carrots, celery and parsnip on either side of the onions. Place the garlic cloves in among the other vegetables.

 

Pat the turkey breast dry with paper towels. Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the turkey breast, but do not detach it. Pat the meat dry with a paper towel. Rub the butter over the turkey meat under the skin on each side of the breast. Season the turkey breast with salt and pepper. Pull the skin down to cover the meat. If necessary, stick toothpicks through the skin and the ribs to secure the skin. Set the turkey breast, skin side down, on top of the vegetables. Pour in 3 cups of the chicken broth. Roast the turkey breast for 30 minutes.

 

Reduce the oven temperature to 325°. Turn the breast to rest on one side and baste with the liquid in the pan. Roast the turkey breast for another 30 minutes. Turn the turkey breast to rest on the opposite side and baste it again with the pan liquid. Roast the breast for another 30 minutes. Turn the breast skin side up and baste it again with the pan liquid. If the liquid has begun to evaporate, add the remaining 1 cup of the chicken broth to the pan. Roast the turkey breast for another 30 minutes, baste and then continue roasting until an instant-read thermometer inserted into the thickest part away from the bone registers 165°, about 2 to 2 1/2 hours total cooking time at approximately 20 minutes per pound. If the top of the turkey breast begins to over brown, tent it loosely with aluminum foil.

 

Remove the turkey breast from the oven and transfer it to a cutting board. Allow the turkey breast to rest for 20 minutes. The internal temperature of the meat will rise to 170° during the 1st 10 minutes of resting, and the juices will settle. Carve the turkey breast into slices and serve immediately.

 

While this particular recipe does involve a little bit of work since you have to turn in baste the turkey every 30 minutes, it is certainly worth the results. You get a really nice crisp skin on the turkey and the turkey meat itself is very moist and tender. The drippings that were left in the pan make an excellent gravy as well. Of course, with just the 3 of us a 6 pound turkey breast meant there were plenty of leftovers so there will definitely be some turkey sandwiches in our future.

 

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!

turkeybreast

 

 
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Posted by on January 6, 2015 in Cooking, Dinner, Poultry, Turkey

 

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Why Are You Roasting Turkey Today? Because It Tastes Good, That’s Why!

I do seem to pick odd times to make turkey. I think a lot of people think of it as a Fall meal, but we love turkey in our house and it’s great anytime. I made a turkey breast a few weeks ago, and I have found them on sale recently, so I haven’t been able to resist buying them. This recipe is another roasting recipe, though you could probably do this one on the grill instead if you wanted to. This is a great one pot meal with the turkey, potatoes and vegetables all in one pan.

Roast Turkey Breast With Glazed Vegetables

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 pound sweet potatoes, halved or quartered if large

1 pound small parsnips, peeled and halved

1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds

1 large red onion, cut into 8 wedges

1/2 cup dried apricots

2 to 3 springs rosemary, plus 1/2 teaspoon chopped rosemary leaves

Salt and freshly ground black pepper

1 small clove garlic, minced

Grated zest and juice of 1/2 lemon

1 skin-on, bone in turkey breast half (3 to 4 pounds)

Preheat the oven to 375 degrees. Whisk 1 tablespoon of the olive oil, the honey and 2 tablespoons of water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 a teaspoon each of salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables are soft, about 30 minutes, stirring once.

Meanwhile, mix the remaining 1 tablespoon of olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.

Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees, 1 hour to 1 hour, 15 minutes (Cover with foil if the skin gets too dark.) Transfer the turkey to a cutting board and let rest for 20 minutes.

Toss the roasted vegetables with lemon juice and the fennel fronds. Slice the turkey and serve with the vegetables.

A few quick notes on what I did when cooking this recipe. The turkey breast I had was only 1 1/2 pounds, so I cut the recipe in half. Also, I replaced the rosemary with parsley (Michelle doesn’t care for rosemary) and I didn’t use the fennel at all (too expensive in the store and we aren’t big fans of it anyway). The remainder of the recipe stayed the same.

I love the way the turkey came out and the fact that the whole meal was done in one pan made for easy clean up. Nothing is better than nice and simple, especially on a warm day.

A quick and easy meal and recipe for today. I still have some chicken to use for tomorrow, I just haven’t decided how to use it yet. We’ll have to see what I can come up with. Enjoy the rest of your day and enjoy your meal!

 
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Posted by on July 12, 2012 in Cooking, Dinner, Poultry, Turkey, Vegetables

 

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Jennifer Probst

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Laissez Faire

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