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Roast Turkey Breast Recipe

User Rating 3 Star Rating (2 Reviews)

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Roast Turkey Breast Recipe
If you don't care for dark meat or you don't need a whole turkey, try roasting just the turkey breast. It's a great option for a family meal year-round, as well as Thanksgiving and holidays.

Prep Time: 10minutes

Cook Time: 2hours, 30minutes

Total Time: 2hours, 40minutes

Ingredients:

  • 1 5- to 7-pound fresh (or frozen and thawed) turkey breast
  • Kosher salt and ground pepper
  • Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
  • Vegetable oil

Preparation:

Preheat the oven to 325 degrees F.

Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices. Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.

Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.

Yield: 12 servings

Source: Blue Ribbon Country Cookbook by Diane Roupe (Crown Pub)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
A great starting point, Member semidazed

This is a fantastic recipe if you want to get a little creative with the turkey. I used thyme, garlic and rosemary and I was really happy with the results. I also recommend that if you choose to use an olive oil with this, you want to steer clear of extra-virgin and use the regular stuff- all that extra fat adds flavor and stops sticking. To be clear, the recipe calls for you to bake it at 325 for 2-3 hours or until the meat reaches 170. The time could vary based on your oven, if anything else is cooking in the oven with it, using a convection mode and the size of your turkey. With big chunks of meat, time is necessary to ensure that it's cooked thoroughly and evenly. Jacking up the temperature will only shave off a little time and you'll lose a lot of tenderness. I'm astonished that someone gave this review 1 star, then went on to explain how she didn't follow the recipe and then went on to say that the bird was still completed within the parameters of the original recipe. I don't think there are any problems with this recipe.

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