Remove the turkey from the pot and place it on a large platter. There are no social login steps defined in Sitecore for this flow! During this time, the internal temperature will increase to at least 170°F. Remove from bag to a serving platter, tent with foil, then let stand before carving. There are so many cooking methods from which to choose—including oven-roasted turkey breast or turkey made in the deep fryer, on the grill or in the slow cooker. Preparation. Spread the remaining paste evenly on the skin. You can update your privacy settings to enable this content. Grilled Turkey Breast with Lemon and Basil, Roast Turkey with Fresh Thyme Rub and Maple Glaze. LESS-, © 2021 ®/TM General Mills All Rights Reserved. Boil and stir 1 minute. Serve with turkey. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin. Cooking a turkey low and slow allows the meat to cook … If you have a probe thermometer, insert it into the thickest part of the breast – making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Not only is it delicious to cook the turkey this way, I like the extra time it gives me to work on the side dishes while the turkey … With about 45 minutes to go, use a baster (or a really big spoon) and baste the turkey breast with pan juices. 1. Rub the butter over the skin and season well. Make sure you’re not taking any unnecessary risks by following these slow cooker safety tips. Skim off excess grease, leaving about 1 … Letting the turkey rest, tented by foil, for about 15 minutes allows the meat to finish cooking (which it will for several minutes after leaving the oven) and for the juices to be redistributed. There’s no need to bother with a big, messy bird. Prep: Preheat oven to 350 degrees F while you are preparing the roast. Remove the aluminum foil and roast for another 15-20 minutes on high heat until the skin is browned and crispy. Measure how much turkey broth you have. How Long To Roast A Turkey Breast. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup. Crimp the foil around the seam of the pot to ensure steam does not escape. Don't forget to let it stand 15 minutes after roasting for easier carving! You can then arrange the slices on a platter for serving, with a pretty garnish of fresh herb sprigs (more fresh thyme, sage, or rosemary are classic) or autumn kumquats and candied cranberries. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. Stir the onions and garlic. https://damndelicious.net/2019/11/16/slow-cooker-turkey-breast And this long, slow process results in impossibly tender meat that literally falls off the bone, and a golden, deep flavor, and crisp brown skin. Guaranteeing that your turkey will stay moist and juicy—and gifting you extra minutes to make gravy. After the roasting, wait. It will also help make the turkey skin crispy and golden brown before you switch to low heat. Turkey breast cooking times vary according to the size of the meat and the style of cooking. Heat drippings to boiling in 1-quart saucepan. Stuff with Garlic. Pour the wine into the bottom of the roasting pan. Preheat the oven to 450 °F (232 °C) and put the turkey in the oven in its roasting pan. Cover the pot with aluminum foil and top with a tight-fitting lid. 7.8 g Add the onion around the edges of the bird. Invest in an instant read thermometer to ensure you cook the turkey to the proper internal temperature. Boneless turkey breast (about 3 pounds) cooks in about about 50 minutes. After the butter has melted, add the flour and whisk to combine. Serve the turkey breast and gravy with some mashed potatoes. Flavor profiles can range from sage-rubbed traditional to Cajun hot-spiced creative. Roast uncovered 1 hour. Add more turkey broth, chicken broth, or even water. When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. For Turkey: Adjust oven rack to lower-middle position and heat oven to 275F. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part register about 165 degrees, 1 1/2 to 1 3/4 hours. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. Please enable all cookies to use this feature. Cover and let rest 15 minutes. The meat comes out wonderfully moist and the gravy is out-of-this-world! This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. If you choose to use apple juice, make a batch of spiced cider with lots of cinnamon sticks and sliced oranges to serve while the turkey is roasting. The easiest way to carve a whole turkey breast is to cut each lobe of meat from the breast bone, using a long thin knife. It’s best to let the turkey stand for 20 minutes before carving to lock in the juices. Bone-in turkey breast … This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. Cook a couple minutes longer. How to Roast a Turkey Breast 1. Then you have two nice pieces that will lie flat on a cutting board that are easy to thinly slice. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Chop rosemary and cut garlic into thin slivers. About 2 hours before time to serve … Add the garlic on top of the onions. Roast Turkey … Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers. Roast Turkey Breast is incredibly fast to make compared to a whole turkey! Step 3: Carve To slow roast a turkey, you’ll bake in a very slow oven over a period of several hours – typically 8 to 12, depending on the size of the bird. Essentially you roast the turkey at 250 degrees for a couple of hours. Add the turkey broth and whisk to make sure there are no lumps. Heat a large pot over medium-high heat with the oil. The great thing about turkey is that its mild flavor and texture make it the perfect “blank canvas” for however you’d like to express your culinary creativity. Put the turkey breast on the rack or rest it on top of … When you’re in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. Rinse and dry the turkey breast. Strain the liquid and solids from the pot into a large bowl. Use a meat thermometer to check the turkey’s internal temperature at the thickest part of the thigh and in the turkey breast. Place turkey, skin side up, on rack in large shallow roasting pan. When you’re in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. If you’d like to brush up on turkey basics, follow this. Add enough water to drippings to measure 2 cups. Free up the oven for side dishes and make your roast turkey in a roaster oven! Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Rub the butter over the skin and season well. Once preheated, roast the turkey until the skin has browned and it is 160ºF in the breast and 170-175ºF in the thigh, about 15-30 minutes. Cook several minutes or until the skin has browned. Even when I purchase a brined turkey breast, I still like to lightly salt … Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil. Rinse and dry the turkey breast. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Quick cooking at 450F means 45 minutes in the oven if you've spatchcocked the breast. https://www.allrecipes.com/recipe/92528/slow-cooker-turkey-breast Too thick? To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. Let the turkey restfor 20-30 minutes. Roast 30 minutes; brush with remaining butter mixture. (adjust depending on weight) Roast until a thermometer inserted into the thickest portion reaches 160-165°F. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Put the turkey breast on the rack or rest it on top of the veg. Adjust your oven rack to the lowest position. Insert the thermometer in the turkey breast close to, but not touching the bone as the roasting time nears the suggested doneness time. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Place turkey, skin side up, on rack in large shallow roasting pan. Keep it tented so it stays warm. Too thin? One caveat, though, is to suck out the juices from the bottom of the pan now and then. This preparation will NOT produce a turkey breast with crispy skin. Simmer another few minutes or until the gravy is your desired thickness. Heat oven to 325°F. Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). You may also love our slow cooker turkey breast. You'll probably need at least some salt. Mix butter, wine, thyme, salt, paprika and garlic. Flip the bird over so that the breast is facing upward. Preheat oven to 250°F. Don't forget to let it stand 15 minutes after roasting for easier carving! In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Be sure to follow food safety rules—package up any leftovers within 2 hours. There’s no need to bother with a big, messy bird. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth.