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- 1 tablespoon minced or puréed ginger
- 2 cloves garlic
- 1 tablespoon ground sumac, plus extra
- 2 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for later
- 1 turkey breast split, bone-in, and skin on
- 2 tablespoons butter at room temperature
- Kosher salt
Mash together the ginger, garlic, sumac, salt and pepper to form a paste. Gently work your fingers under the turkey skin and coat the turkey breast with the rub, massaging it in and making certain to focus on the area beneath the skin. Do not use rub on the skin but on the meat directly.
Seal turkey breast inside a large resealable plastic bag, removing as much air as possible in trying to emulate a vacuum seal. Let the turkey breast chll in the rub for 4-24 hours.
Preheat the oven to 425 degrees. Place the turkey breast rib-side down onto a baking sheet lined with aluminum foil. Coat entire surface of turkey breast with room temperature butter, both under and over the skin. Season skin with a sprinkle of kosher salt, freshly cracked black pepper, and sumac. Insert meat thermometer into thickest part of breast, away from any bones.
Roast the turkey breast at 425 degrees for 50-55 minutes or until thermometer reaches 165 degrees. Cooking time will vary depending on the size of the turkey breast. For best results, rely on a digital meat thermometer with an alarm that you can set to go off when the temperature reaches 165.
Remove from oven and let rest for at least 10 minutes before slicing.
To plate, place a pile of roasted Brussels sprouts in the middle of a plate. Lean slices of turkey breast up against sprouts. To finish, drizzle plate with brown butter vinaigrette.
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Roasted Turkey Breast
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Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes!
It’s officially turkey season in our kitchen, and we’ve been cooking them up all week to prepare for Thanksgiving! Just in case you need some FAST last minute turkey ideas, check out Spatchcock Turkey, Easy Roasted Turkey Thighs, and Crispy Slow Cooker Turkey Breast.
Recipes - Recipe: Middle Eastern Roast Turkey BreastBranch out from your usual turkey dinner with a flavour-packed roast that’ll have the whole table asking for seconds. -->
One of the best parts of the holiday season is all the eating. And if you&rsquore looking for a way to branch out from your usual turkey dinner, we've got the dish for you. This Middle Eastern-inspired recipe is Shahir&rsquos take on the classic turkey dinner. Roasted on the bone, these turkey breasts are marinated with a delicious blend of spices including Za&rsquoatar, cumin and Sumac, as well as the sweet and tangy taste of pomegranate molasses. Pair it with his Holiday Fattoush, and you&rsquove got a delicious dinner that's sure to please.
3 fresh turkey breasts, bone in, skin on
2 medium red onions
Large handful of parsley
Marinade (reserve half for Fattoush vinaigrette):
3 tbsp ground sumac
2 tsp ground cumin
2 tbsp za'atar
1 tsp ground allspice
6 garlic cloves, minced
½ cup fresh lemon juice
¼ cup pomegranate molasses
¼ cup apple cider vinegar
2 cups extra virgin olive oil
Salt and pepper, to taste
If you&rsquove already made the marinade, set aside and start peeling onions. If not, complete following directions: Add all marinade ingredients to a large bowl except for olive oil. Once combined, slowly drizzle in oil and whisk to emulsify, set aside.
Peel red onions and slice into half inch rounds. Place in the base of your roasting pan and place 3 turkey breasts on top. Pour over half of your marinade making sure to coat the skin.
Bake at 375F for 1 ½ hours or until internal temperature reads 165F. Let rest for 5-10 minutes before serving. Slice and enjoy!
Chinese-Style Roasted Turkey Breast
Learn how to cook flavorful and juicy turkey breast in an hour. No marinating and brining required!
Because I was only cooking for two people, I seriously didn’t want to deal with a whole turkey. So, I decided to cook a turkey breast.
With zero experience, I turned to my friend Robyn at Simply Fresh Dinners for advice. Robyn is an expert at cooking fresh and healthy dinners. She has two killer turkey recipes – Boneless, Stuffed Turkey on the Rotisserie and Roasted Turkey on the Grill, that make my mouth water just by looking at her pictures. When she passed along her advice on cooking with turkey, I knew I was in good hands.
Like Robyn suggested, I made a vegetable bed with chicken broth, and placed the turkey breast on top. So, once I finished baking, I would have enough liquid for making gravy. I gave the seasoning an Asian twist, by making a hoisin-butter sauce with Chinese seasoning and stuffed it under the turkey skin. This method gives extra flavor to the turkey meat while keeping the skin crispy.
Herb-Roasted Turkey Breast
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
We are big proponents of always cooking with bone in and skin on meat. The flavor can’t be beat, and there’s nothing quite as delicious as crispy skin. If you avoid excess fat for dietary reasons, or just aren’t a fan of the skin, you can always remove the skin before roasting.
Basting requires you to open the oven door repeatedly, losing a ton of heat! You do not need to baste, and we actually recommend not basting with this recipe. If you do decide to baste, you will need to plan on some additional cooking time.
Frequently asked questions
Just like baked chicken breast, I find that the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time.
This method ensures wonderfully crispy skin and juicy, succulent meat. When cooked at 450 degrees F, the total cooking time for half a breast is 45 - 60 minutes.
Because of its size, you will need to loosely cover it with foil after about 20 minutes in the oven, then finish roasting it. The foil will keep the top from scorching.
If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time.
The last time I cooked a whole, 3 ½ lb. breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees F.
It turned out fabulous, with crispy, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than using breast halves.
The first secret is to roast it at a high temperature and for a relatively short time. The second secret: Allow it to rest for at least 20 minutes before slicing it. This allows the juices to settle and redistribute, ensuring juicy meat.
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
- salt and ground black pepper to taste
- 1 (3 pound) turkey breast with skin
- 1 teaspoon minced shallot
- 1 tablespoon butter
- 1 splash dry white wine
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half (Optional)
Preheat oven to 350 degrees F (175 degrees C).
Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
- 1 tablespoon extra-virgin olive oil
- 5-pound turkey breast (bone-in), rinsed and well dried
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.
Roasted Turkey Breast
"Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes! It&rsquos officially turkey season in our kitchen, and we&rsquove been cooking them up all week to prepare for Thanksgiving! Just in case you need some FAST last minute turkey ideas, check out Spatchcock Turkey, Easy Roasted Turkey Thighs, and Crispy Slow Cooker Turkey Breast.Roasted Turkey Breast is my go-to choice when I have to cook for the holidays, but don&rsquot have much time to prep and roast a whole turkey. This is also a great last minute option if you didn&rsquot buy a whole turkey in time to defrost it properly."
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