Oven Roasted Turkey Breast

He leaves the breast of dry turkey and tasteless. Our disoxed roast with herbal crust brings a juicy and aromatic delicacy to your table on any day of the year.

This Butterball Cruscusd Burro turkey breast transforms white meat into a splendid centerpiece that will all have to ask for seconds. The vibrant herbal paste infuses each bite with fresh and aromatic flavors while maintaining the meat incredibly tender and humid.

Above all, in less than two hours, you will serve the quality turkey with a perfect restaurant for small meetings or when you want welcoming vibrations for holidays without the usual drying. Trust us: Once you try this method, you will never look at the turkey breast in the same way.

Slices of turkey roasted with vegetables, garlic and herbs in a round plate on a wooden table, surrounded by autumn decorations.

What is a roast turkey breast?

A roasted turkey breast is a boned turkey cut it is Faster to cook for an entire turkey And it is perfect for smaller collections. It is cut by the light meat of a turkey, which can be left bone or boned for easier cut. For boned, the meat is removed from the bone and often rolled up in cylindrical and mesh tied or shrewd form to help with uniform kitchen.

Raw turkey Samtoria on a pan with salt bowls, pepper, butter, olive oil and herbal twigs on a black tiled surface.

Ingredients for a boned turkey breast recipe

3 pounds of turkey breast – We are using a boned Burrano turkey breast. If you want to use a whole breast of bone turkey, omit the rolling and the league and increase the cooking time.
For herbal paste and butter:
- Kosher salt
- Garlic and fresh herbs such as rosemary, sage and thyme
- Black pepper
- Oil: use a neutral oil
- 2 tablespoons of butter
To roast:
- Carrots
- Celery sticks
- Onion
- Lemon
- Garlic
- Chicken broth

Replacements

Herbs: Feel free to use dry herbs if they are not available, but reduce the amount of half since dry herbs are more concentrated.
Butter: For an option without milk, use olive oil instead of butter for herbs.
Smaller portions: Try ours Roast turkey terno For more intimate parties or meals for the week.

How to prepare the roast turkey breast

To minimize cleaning, we use a cast iron cast iron brazing plate For this recipe. This dish can be used From the baked kitchen. If you don’t have a plate that can do both, we recommend a cast iron pan or a pan and a pan.

Prepare the herbal paste: In a bowl, mix salt, garlic, rosemary, sage, thyme, black pepper and oil to create a pasta.
Prepare the turkey: Pat the turkey breast dry, apply the herbal paste underneath and above the skin and tie it with the butcher string to keep its shape.
Sear: Preheat the cast iron pan or the bramiser, brown the turkey breast and then set aside.
Roast: Place the turkey breast on the bed of vegetables and broth and roast in a preheated oven at 275 ° F until it reaches an internal temperature of 150 ° F. BRUSH with herbal butter, then increase the oven temperature at 350 ° F to finish cooking at an internal temperature of 160 ° F with a meat thermometer inserted in the thicker part of the breast.
Rest and serve: Let the turkey rest before cutting. Serve with Homemade sauce Made with drips of pan and garnish as desired.

The raw and seasoned rolled and tied turkey breast with rope on a dark background.

Roasted turkey breast recipes.

Also cook: Linding the turkey breast ensures it evenly.
Monitoring temperature: Use an instant reading thermometer to avoid too much cooking.
Rest time: Allow the turkey to rest for at least 10 minutes before cutting it keeps it juicy.

How to serve the roast turkey breast

Serve this juicy turkey breast with classic sides such as garlic potatoes, Green bean saucepanroasted or Smoking Brussels sproutsor a simple salad launched. For a holiday touch, add blueberry sauce or a rich turkey sauce.

Slice roast turkey breast on a plate with brussels sprouts, lemon slices, garlic and garnished with vegetables; Surrounded by autumn furniture.

Leftovers and heating

Keep the remaining turkey breast in an airtight container or firmly enveloped in an aluminum sheet in the refrigerator for a maximum of three days.

To heat: Warm slices of turkey breast remained gently in a pan covered over low heat or in the oven at 275 ° F to keep the meat wet and tender, about 7-10 minutes or until it was heated.

Easier turkey recipes

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Whip a delicious roast turkey breast using a simple herbal paste. This recipe guides you through the preparation and roasting of a dissented breast to obtain juicy and tasty results every time.

Cooking methodsPrevent the screen from going to sleep

For herbal paste and butter

Make herbal paste

In a small bowl add the salt, garlic, rosemary, sage, thyme and black pepper with oil.
Using the teeth of the fork, mix to make a herbal paste.
Divide in half.
Melt the butter in a small bowl and let it cool.
Then, combine it with the remaining herbal mixture.

Prepare the turkey

Remove the turkey breast from the packaging and the net and dry it.
Place yourself if flat on a clean work surface.
Pull the skin back to expose the meat underneath, leaving a segment of it attached.
Rub the surface exposed to the garlic herbal paste.
Pull the turkey skin back over the breast and stretch it to cover as much as possible.
Strictly lift the turkey breast to form a uniform shape.
Tie it with butcher’s string to fix it every centimeter or so.

Broke the turkey breast

Preheated a large cast iron pan or Safe by oven over medium-high heat until it smokes.
Place the turkey breast, the skin downwards in the hot brown pan for 5-7 minutes.
Turn and brown the turkey breast on all sides.
Remove the braosist from the fire.

Road the turkey breast

Put the turkey breast aside and add the vegetables and the broth on the bottom of the pan.
Nesto the turkey breast above and bake for 2 hours in the oven or until the meat reaches 150 degrees F with an instant reading thermometer.
Brush the turkey with the herbs butter increases the heat at 350 degrees F and cook for another 15-20 minutes, until the turkey breast reaches 160 degrees F with the thermometer.

Rest and serve

Transfer the breast of the turkey and the vegetables to a clean work surface to rest.
Let the turkey breast rest for 10 minutes before removing the slaughter string and cuts in thin medallions from ½ “to serve.
Garnish with a pinch of salt, freshly ground black pepper and chopped parsley, if desired.
Serve with the turkey sauce on the side.

Course: Main plan

Kitchen: American