Place turkey breast with skin side up into a roasting pan. I wasn't going to make the gravy because I had to open a bottle of wine and I bought pre-packaged gravy, but I made it anyways. Your daily values may be higher or lower depending on your calorie needs. This recipe gives the flavor of an oven-roasted turkey, but in much less time, and with much less fuss! This is a great way to utilize a turkey breast. I will use again. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. This was the best Roast Turkey Breast recipe I've ever tried. I did make the same amount of butter mixture and rubbed it all over the outside of the turkey breast. It took about two and a half hours to cook, and I kept the tented foil on for the first 2 hours. Pour the wine into the bottom of the roasting pan. This is some of the best gravy I ever tasted, and I made it. I also roasted it over some veggies: an onion, celery and parsnips. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. Thanks for giving us a recipe that adds flavor to an old favorite! It cooked it perfectly. If the skin is over-browning, cover the breast loosely with aluminum foil. Adapted for our 2-person household from larger recipes for larger families with larger appetites. I could not find the exact cut of meat called for, so all I had was a 2 lb boneless, skinless turkey breast. Fabulous! The gravy was great too! Allrecipes is part of the Meredith Food Group. While turkey is resting, transfer pan drippings to a skillet. Easy to make, great for dinner, leftovers and sandwiches. Preheat oven to 350 degrees F (175 degrees C). I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. I baked the turkey in my cast iron pan, and when turkey reached 165*, I removed it from pan and made gravy with drippings. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Prepare oven: Preheat oven to 325 degrees. Info. The gravy was great on the rice too!) © 2020 Discovery or its subsidiaries and affiliates. (I test in several places.) Throw in some chopped root vegetables to roast at the same time, add a green salad, and you've got a fantastic Fall meal!! Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Move oven rack 1 level below center. Huge! I have never made gravy before, but using this recipe it turned out good (I did not use the half and half in my gravy, although I may try it in the future). Percent Daily Values are based on a 2,000 calorie diet. 1 whole bone-in turkey breast, 6 1/2 to 7 pounds, 1 tablespoon chopped fresh rosemary leaves, 2 tablespoons freshly squeezed lemon juice, Sign up for the Recipe of the Day Newsletter Privacy Policy, Herb Roasted Turkey Breast with Pan Gravy. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I added an extra clove of garlic and used smoked paprika instead of regular paprika (smoked paprika is the BOMB). Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. (I served with rice and salad. Everything including the gravy was delicious!! Pastrami-Style Grilled Turkey Breast. You saved Oven-Roasted Turkey Breast to your. Nutrient information is not available for all ingredients. (And today, I used up the gravy, along with leftover turkey and leftover stuffing, to make a turkey pot pie.). I replaced the paprika, italian seasoning and Mrs. But this … Information is not currently available for this nutrient. I cooked this turkey breast for Thanksgiving. 385 calories; protein 60.3g 121% DV; carbohydrates 4.3g 1% DV; fat 11.8g 18% DV; cholesterol 191.3mg 64% DV; sodium 313.8mg 13% DV. Spread the remaining paste evenly on the skin. Most people won't think twice about serving basic cornbread when is on the table. Perfect! Loosen skin from meat: Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn’t just seep out). https://www.tasteofhome.com/recipes/herb-roasted-turkey-breast If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Skim off excess grease, leaving about 1 tablespoon in skillet. All rights reserved. I would like to say that if you have the 3 lb turkey breast (Mine was Butterball brand) that comes with the netting wrapped around it, if you take the netting off, the breast loses shape. Note: I cooked the turkey for slightly longer than 1 1/2 hours to brown the skin. I saw several good recipes on this site for that. I basted it probably 3 times during cooking, and kept most of the drippings, (not just 1-2 Tbsp), to make the gravy. So moist and tender. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Reserve remaining butter mixture. Pour the wine into the bottom of the roasting pan. My turkey did not take very long at all to cook, only about 40 minutes or so. It turned out fantastic-juicy, tasty, and an incredible gravy, which I used the next night for Turkey and Gravy in pastry shells. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®). I didn't save half the butter for later, but put it all on at the beginning and just basted with pan juices.