Tag Archives: roasted turkey breast

Fancy Roasted Turkey…Okay, Roasted Turkey Breast… I Mean Roasted Half a Turkey Breast

Half a turkey breast may not even sound like a lot of meat for you, but for just the three of us it worked out fine and there were even leftovers for sandwiches the next day. If you have a  small family or are just cooking for yourself, using just a half a breast is ideal. They may not always be easy to find but if you look around in the meat area of your supermarket or ask your butcher, you may be able to find one. I actually got ours for only $4.00 and we got a full dinner and several lunches out of it, making it really worthwhile. I had to hunt around a bit to try to find a unique recipe for a piece this small. You could simply roast it in the oven, but this recipe that I found from Sweet and Crumby was just perfect and gave some great flavor to the meat.

Roasted Half Turkey Breast

1 half bone-in turkey breast with skin, rinsed and patted dry

2 teaspoons dry rosemary

2 teaspoons dried thyme

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed orange juice

2 tablespoons olive oil

1 orange, thinly sliced

2 whole sprigs rosemary

4 large washed but unpeeled carrots

1-2 cups chicken broth

4 tablespoons butter

Preheat the oven to 325 degrees. In a small bowl mix together the dried rosemary, thyme, sage, salt and pepper. Squeeze in the orange juice and drizzle in the olive oil. Mix everything together to form a paste. Rub the paste all over the meat and skin of the turkey breast and then underneath the turkey skin.

Take the thinly sliced orange slices and tuck them under the turkey skin. in a single layer. Tuck 2 sprigs of the rosemary under the skin as well. Cut the butter into small pats and place single pats of butter all over the turkey skin and meat. Place the carrots lined up in a small roasting pan, casserole dish or cast iron skillet and the place the turkey breast on top of the carrots. Pour the chicken broth into the roasting pan, but not over the turkey and drop any remaining pieces of the orange into the pan as well. Tent the turkey with the aluminum foil and roast for 45 minutes. Remove the foil and let the turkey roast for another 30 minutes or until an instant read thermometer inserted into the thickest part of the breast registers 165 degrees.

Remove the turkey from the oven and tent with a fresh piece of aluminum foil. Allow the turkey to rest for 10 to 15 minutes before slicing.

Roasting time here will really depend on how big of a piece of turkey you have. The breast I had was just over two pounds and was done in just over an hour. A 3 or 4 pound breast will take longer, perhaps as long as 90 minutes, so you will want to check the temperature to be on the safe side. I liked the flavors from the paste and from the orange slices. It really added something nice to the dish that you might not normally think of. You’re not going to get much in the way of juices in the pan with this one, even with adding broth to the pan, but if you add some after you remove the turkey you can make a little bit of gravy or au jus for your meal as well. Overall I would say it is a great inexpensive way to have turkey during the week for a little bit of a change from chicken.

Speaking of chicken, I have lots of chicken recipes we have used lately to share, so keep an eye out for those among the recipes I will be sharing. That’s all I have for today. Check back again next time for a new recipe. Until then, enjoy the rest of your day, stay warm, and enjoy your meal!

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Posted by on January 22, 2014 in Cooking, Dinner, Poultry, Turkey


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Thanksgiving Lite – Roasted Turkey Breast with Creamy Gravy

Even though it is only just October, before you know it we will all be thinking about Thanksgiving dinner and the different dishes we are going to prepare. The great thing about this time of year is that turkey becomes not only more available, but more affordable. For the rest of the year, the price can seem quite high for a turkey. Right about now you will start to see the price creep down little by little and you may also see the availability of different turkey parts for sale as well. I came across this half a turkey breast in the store on Monday and couldn’t pass it up. It was 2 1/2 pounds, but it only cost $4.00 and we will get a dinner and lunches out of it, so it’s a great deal. I then went looking for a recipe and found this one from Rachel Ray. I did modify it somewhat, as in the recipe she makes a cranberry pomegranate sauce and had neither cranberries nor pomegranates, so I eliminated that end of it. She also makes the recipe with two split turkey breasts and since I only had one, I had to scale things down a bit. I am posting the entire recipe she uses here for you to try.

Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce

For the Turkey Breast:

1 full or 2 split boneless, skin-on turkey breasts

2 cloves garlic, grated or pasted

1 stick butter, softened

1/4 cup fresh herbs, such as parsley, chives, thyme, tarragon or rosemary

1 tablespoon lemon juice

Salt and black pepper

For the Cranberry Pomegranate Sauce:

One 12-ounce bag fresh cranberries

1 cup sugar

Pinch salt

1 cinnamon stick

1 strip orange rind

1 pomegranate

For the Creamy Gravy:

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 tablespoon Worcestershire sauce

Salt and black pepper

1/3 cup heavy cream

1/4 cup freshly grated Parmigiano-Reggiano (optional)

For the roasted turkey breast: Preheat the oven to 350 degrees. Place the turkey breast on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper., reserving the remaining garlic-herb butter for the gravy. Roast the turkey in the oven for 45 minutes.

For the cranberry pomegranate sauce: Place the cranberries in a medium saucepan with the sugar, salt, cinnamon stick, orange rind and 1 cup of water. Bring the mixture to a boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and the cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.

For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour until blended, followed by the chicken stock, to thicken. Whisk in the Worcestershire sauce and season with salt and pepper to taste. Stir in the heavy cream and the cheese (if using) and keep the gravy warm until you are ready to serve.

Slice the roasted turkey breast and serve with room temperature cranberry pomegranate sauce and the warm gravy.

A couple of things about this recipe. I left the cheese out of the gravy since I don’t really care for cheese that much and I just didn’t think it went well with the dish. I think the gravy turned out fine without it, but if you want the added creaminess from the cheese, go for it. This recipe makes a lot of turkey, which is one of the reasons I cut it in half. The one split turkey breast was more than enough for the three of us and we had plenty of leftovers as well. I liked the flavor you get from the garlic-herb butter on the turkey and in the gravy and it did help to crisp up what little skin there was on the turkey. I served this with smashed potatoes (they weren’t mashed too much; I just used a potato masher for a bit on them) and some pan roasted asparagus. It was a nice meal that you can do in under an hour and satisfy that early season turkey craving.

That’s all I have for today. Check back next time for another recipe. I still have my Oktoberfest sausage to make tonight, a roast beef recipe for this weekend, and some other things to try like a new soup recipe and a new one for banana bread. Keep checking back to see what comes up next. Until next time, enjoy the rest of your day and enjoy your meal!



Posted by on October 4, 2013 in Cooking, Dinner, Gravy, Poultry, Sauce, Turkey


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