Roasted Turkey Breast with Sage and Cayenne
- 1 6-pound bone-in turkey breast
- 1 tablespoon dried rubbed sage
- 1 teaspoon cayenne pepper
- 1 teaspoon Hungarian sweet paprika
Place turkey breast, skin side up, on a rack set inside a rimmed baking sheet or roasting pan. Combine salt, sage, cayenne, cumin, and paprika in a small bowl. Rub spices all over turkey skin and let turkey stand at room temperature for 1 hour. DO AHEAD: Can be made 1 day ahead. After seasoning turkey, chill, uncovered, overnight. Let stand at room temperature for 1 hour before continuing.
Arrange a rack in center of oven and preheat to 500°. Roast turkey for 25 minutes. Reduce heat to 375° and continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 155°–160°, about 50 minutes longer. Transfer pan to a wire rack and let turkey rest for at least 20 minutes before carving.
Nutritional Content1 serving contains: Calories (kcal) 320.0 Fat (g) 14.0 Saturated Fat (g) 4.0 Cholesterol (mg) 135.0 Carbohydrates (g) 1.0 Dietary Fiber (g) 0.0 Total Sugars (g) 0.0 Protein (g) 45.0 Sodium (mg) 600.0Reviews Section
Cajun Roasted Turkey Breast
Published: Oct 28, 2019 Modified: Sep 30, 2020 This post may contain affiliate links. See my Disclaimer page for more info.
Cajun Roasted Turkey Breast is full of flavor! Made with paprika, cayenne, garlic powder and other spices, it’s a great twist for a flavorful turkey on Thanksgiving.
Tom has been on a pretty good streak of suggesting recipes for me to make lately. Usually, the meal planning for the week completely falls on me. Do you struggle to come up with dinners each week? There are definitely times where I just sit there, looking at a blank notepad with no idea what to make.
A week or so ago, he asked me if we were going to have multiple Thanksgivings again. For the past couple of years, we’ve had a few of them starting in October so I had a good stock pile of recipes to share with you. I wasn’t planning on doing it this year, but then he mentioned a New Orleans style Thanksgiving. We LOVE New Orleans style food, so even though I have a ton of recipes to make for events through the end of the year, this had to happen!
We agreed on a cajun turkey, oyster dressing, corn maque choux and creole green beans.
WHAT IS CAJUN SEASONING?
Cajun seasoning is a highly flavorful seasoning made of a variety of spices. The spice comes from smoked paprika, cayenne pepper, black pepper and red pepper flakes. That’s combined with garlic powder, onion powder, oregano, thyme and salt for a truly flavorful spice.
WHAT CAN YOU USE CAJUN SEASONING FOR?
Honestly, just about everything! It’s delicious on turkey (obviously), chicken, pork and seafood. You can add it to burgers or sprinkle it over fries. Sprinkle it over roasted veggies or switch it out for salt to put on your popcorn.
CAN I BUY CAJUN SEASONING INSTEAD?
Yes. There are a ton of different premade cajun seasonings that you can find in the spice aisle of the grocery store. If you can’t find anything listed as “cajun” look for “creole” which is a very similar spice.
CAJUN ROASTED TURKEY BREAST INGREDIENTS
- 3 lb turkey breast, skin on
- 4 tbsp unsalted butter, softened
- 1 teaspoon each: smoked paprika, black pepper, garlic powder, onion powder, oregano, thyme and salt
- ½ tsp each: cayenne pepper and red pepper flakes
- 2 cups chicken (or turkey) stock
If you are a fan of spicy foods, feel free to increase the cayenne pepper and red pepper flakes to a teaspoon each as well!
CAJUN ROASTED TURKEY BREAST INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a cooling rack inside of a baking dish. (I use the rack from my toaster oven in a 9吉 Pyrex dish)
- Pour 1 cup of the chicken stock into the bottom of the pan.
- In a bowl, mash together the softened butter with all of the spices.
- Spread it all over the turkey breast, making sure to get it under the skin.
- Place the turkey breast on the rack and bake in the preheated oven for 50 minutes.
- Add the remaining cup of chicken broth to the bottom of the pan and bake for another 25 minutes or until the temperature of the thickest part of the turkey breast reaches 165 degrees F.
- Remove from the oven and let rest 15 minutes before slicing.
WHAT TO SERVE WITH CAJUN ROASTED TURKEY BREAST
Or check back later this week for my recipe for Oyster Stuffing and Corn Maque Choux, both Cajun-style dishes that we enjoyed with this Cajun Roasted Turkey Breast!
This turkey is freaking incredible! It’s moist and super flavorful from all of the spices. I’m pretty sure that I’ll be making this again for Thanksgiving!
Step-by-Step Classic Roast Turkey with Herbed Stuffing & Old-Fashioned Gravy
After trying every turkey-roasting method under the sun, I’ve finally settled on this as absolutely the best
- 1 (12-pound) turkey
- 8 cups warm homemade turkey stock
- 4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
- 1 3/4 teaspoons salt
- 6 tablespoons all-purpose flour
- 1 batch your favorite stuffing recipe
Herb-Butter Roasted Turkey with Pinot Noir Gravy
Looking for the perfect Thanksgiving turkey recipe? Your search is over! This delicious Herb-Butter Roasted Turkey .
- 2 1/2 gallons water
- 2 1/2 cups kosher salt
- 1 cup maple syrup
- 24 bay leaves
- 24 cloves garlic, peeled
- 1/3 cup whole black peppercorns
- 2 small bunches fresh flat-leaf parsley (about 4-ounces)
- 1 small bunch fresh sage (about 1-ounce)
- 6 medium sprigs fresh rosemary
- Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
- 1 (14 to 16-pound) natural turkey (preferably fresh)
- 1 recipe Three-Herb Butter, softened
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 ounces (4-tablespoons) unsalted butter, melted
- 2 1/2 ounces (5-tablespoons) unsalted butter
- 2 1/2 ounces (1/2 cup) all-purpose flour
- 4 cups Three-Herb Turkey Broth or low-salt chicken broth
- 1 1/2 cups Pinot Noir
- Kosher salt
- Freshly ground black pepper
Turkey: Simple Roast Turkey
"The first Thanksgiving I took part in cooking was when I was 20, a college kid in Boston, living in a big, ramblin.
- 1 (12 to 14-pound) turkey, giblets and neck removed, at room temperature for 1 hour
- 3 tablespoons kosher salt, optional
- 1 1/2 tablespoons freshly ground black pepper
- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 6 tablespoons (3/4-stick) unsalted butter, room temperature, divided
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin
- 3 sprigs rosemary
Old-Fashioned Roast Turkey with Gravy
This classic Roast Turkey with Gravy recipe uses larding, a process of inserting strips of lard (or other animal fa.
- 1 package cheesecloth
- 4 cups cold water
- 12 to 14 pound turkey
- 1 pound salt pork, cut into 1/4 inch slices
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 5 cups water
- 2 cups chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 tablespoons flour
- Salt and pepper, to taste
Roasted Turkey Breast Tenderloins
Roasted turkey is definitely a comfort food, and the leftovers of this simple turkey breast tenderloin recipe are g.
- 2 (1-pound each) turkey breast tenderloins
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper, freshly ground
Roast Turkey Breast
Every day is a special occasion when you serve this roast turkey seasoned with lemon and Italian spices
- 1 whole turkey breast on the bone (about 6-1/2-pounds)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 2 tablespoons flour
- 1 (14 1/2-ounce) can chicken broth
Roast Turkey with Truffle Butter (Ina Garten)
By Foodiewife, A Feast for the Eyes
I know, right? Truffle Butter sounds so pretentious
- 1 (12 to 14-pound) fresh turkey, with giblets removed
- 3 ounces white truffle butter, room temperature
- Kosher salt and freshly ground black pepper
- Large bunch fresh thyme
- 1 large onion, unpeeled and cut in eighths
- 1 whole head garlic, unpeeled and cut in half crosswise
- Good olive oil
- Note: I found truffle butter at my local Costco, and it wasn't as expensive as I thought.
Slow Cooker Turkey Breast with Gravy (that almost makes itself!)
By Foodiewife, A Feast for the Eyes
Our family can eat turkey breast throughout the year
- 3 tablespoons unsalted butter
- 1 onion, chopped medium
- 1 carrot, chopped medium (I did't peel it)
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed (I only used 2 garlic cloves)
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup dry white wine (optional, but flavorful)
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 (6 to 7-pound) turkey breast, trimmed
- Salt and pepper, to taste
Convection Roasted Turkey Breast
Convection Roasted Turkey Breast is the perfect mixture of crisp on the outside, moist on the inside
- 4 to 6 pound fresh turkey breast or halved breast, bone in, skin on
- 2 tablespoons olive oil
- 1/4 cup soft butter or margarine
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1/4 cup fresh Italian parsley, chopped
Grill-Roasted Turkey is great way to change up your Thanksgiving turkey
- 1 (12 to 14 pound) turkey, giblets and neck removed, brined, room temperature for 1 hour
- 1 apple, cored, quartered
- 1 orange, quartered
- 1 red onion, peeled, quartered
- 2 tablespoons unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- Special equipment: A charcoal chimney 2 cups wood chips, soaked in water for at least 2 hours (optional)
Roast Turkey with Pepperoni
Keep your roast turkey moist by stuffing thin slices of pepperoni under the skin
- 1 (12 to 14 pound) turkey
- 2 tablespoons kosher salt
- 1/2 pound pepperoni, thinly sliced
- 1 preserved lemon, halved lengthwise, pulp discarded and rind sliced 1/2-inch thick, plus 2 teaspoons minced rind
- 12 large sage leaves, plus 2 sprigs
- 2 rosemary sprigs
- 2 sticks unsalted butter, softened
- 2 tablespoons thyme, minced
- 1/2 teaspoon ground fennel
Buried Split Roasted Turkey with Gravy
Buried Split Roasted Turkey with Gravy is a super delicious option when you're looking to switch it up this Thanksg.
Easiest Way to Make Appetizing Oven Roasted Turkey
Oven Roasted Turkey. Transfer the turkey to a platter, cover loosely with foil and let rest. Arrange turkey directly on wire rack. Add salt and pepper to taste.
Roasting time will vary if turkey is covered or placed in an oven-cooking bag. The Juiciest, Most Tender Oven Roasted Turkey In the History of Roast Turkeys. This recipe is up there with my deconstructed turkey recipe and my roast turkey breast recipe as one of my faves. You can have Oven Roasted Turkey using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of Oven Roasted Turkey
- You need 15 lb of turkey.
- It’s of Injector Sauce.
- Prepare 1/4 cup of Italian dressing.
- You need 1 cup of butter.
- You need of Spice Rub.
- It’s 1 tbsp of smoked paprika.
- Prepare 1 1/2 tsp of garlic powder.
- You need 1 1/2 tsp of onion powder.
- It’s 1 tsp of cayenne pepper.
- You need 1 tsp of dried thyme.
- Prepare 1 tbsp of salt.
- Prepare 1 1/2 tsp of ground black pepper.
- Prepare of Stuffing.
- Prepare 1 of red apple (cut into small cubes).
- It’s 4 clove of garlic.
- You need 1 of onion ( cut into quarter chunks).
Truth be told, this isn't my recipe, but there is a lesson to be learned here folks. Always talk food with the people you meet. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper.
Oven Roasted Turkey step by step
- Mix spice rub in a bowl. Sprinkle spice rub into cavity of turkey. Loosen skin from meat and rub spic mixture under the skin. Rub remaining mixture onto turkeys skin..
- Melt butter for injector sauce in a saucepan and add dressing. You can grate a clove of garlic in and put some dill or fresh parsley, if doing so remember to strain the sauce as it cannot be injected..
- Inject the sauce into the turkey and refrigerate overnight or upto24 hours..
- Preheat oven to 325° F. Set rack at lowest position..
- Place turkey in roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Stuff the turkey with the stuffing ingredients. I did not eat these instead used them for flavor..
- Roast the turkey for about 4-5 hours. Baste every 30-45 minutes..
- Internal temperature should be 165°F in the thickest part of thigh..
- Let rest for 30 minutes, cover with foil..
If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink. How do you cook a moist turkey breast? Several sprigs fresh herbs, such as thyme, parsley, rosemary, and sage There's no need to bother with a big, messy bird. When you're in the mood for a perfect portion of poultry, this oven roasted turkey breast recipe is a great option.
Easy Grilled Turkey
- 1 turkey (around 14 pounds)
- 1 tablespoon vegetable oil
- 2 teaspoons Italian seasoning
- salt and pepper to taste
Heat an outdoor grill for indirect med-high heat. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
Place turkey breast side up on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 3 hours, to an internal thigh temperature of 180 degrees F. Remove turkey from grill and let stand 15-20 minutes before carving. Serves 12.
Tips and substitutions
- Turkey breast: We use a boneless, skinless turkey breast for this recipe. If you use a bone-in turkey breast, it will take longer to cook.
- Herbs: We use fresh herbs for the most flavor. If you don&rsquot have fresh, you can substitute for dried herbs.
- Maple syrup: Use real maple syrup, not pancake syrup.
- Mustard: We used yellow mustard, but you can also use stone-ground, dijon, or brown mustard.
- Use a thermometer to check the meat temperature. This will help you avoid undercooking or overcooking.
- Rotate the pan in the oven a few times to help the turkey brown evenly.
Typically, it takes 16-19 minutes per pound of boneless turkey breast. We find that it usually takes about an hour for 3lbs of boneless turkey breast.
Yes. Cool completely, then store in a sealed container or zipper bag. You can freeze turkey breast for up to three months. When ready to use, thaw overnight in the fridge or at room temperature for a few hours.
Yes! Turkey is high in protein, low in carbs, and low in fat. Typically turkey breast has less carbs compared to other meats.
Make-Ahead Roasted Turkey Breast
Timing your turkey can be the most nerve-racking part of your holiday dinner, so stress less and make it 100 percent ahead! Brining the breast makes it extra moist and flavorful. Roast and freeze it, then simply thaw, slice and reheat with an herbed butter.
Prep time: 25 min
Cook time: 30 min
Serving size: 6
Calories per serving: 204
1/2 cup dark brown sugar
1 tablespoon whole black peppercorn
3 dried bay leaves
zest of 1 lemon
1 7 to 9-pound bone-in, skin-on turkey breast
1 stick (8 tablespoons) unsalted butter , softened
1/4 cup fresh parsley leaves, roughly chopped
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup homemade turkey stock or low-sodium chicken broth
Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature.
Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels.
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid.
- 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces liver discarded)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large yellow onion, roughly chopped
- Nonstick cooking spray
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- Coarse salt and ground pepper
- 2/3 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter season with salt and pepper. Place turkey on rack in pan roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.
Oven Roasted Turkey Breast with Salt Brine and Sage
Making your own juicy, oven roasted turkey breast that doesn&rsquot make you choke or look for the gravy to hide the dryness&ndashis it possible? It is. Discover how a simple dry salt brine, some herbs and a few minutes in the oven transform one of the most notoriously powdery meats in to something better.
My husband&rsquos 90 year old grandmother always made a National Lampoon&rsquos turkey. A simple turkey breast spent 4, maybe 5 hours in the oven and emerged with white, flabby skin after being covered in aluminum foil (a sad attempt to keep the juices in).
She was a great cook in so many ways but oh&ndashthat turkey.
What&rsquos your turkey horror story? I know you have one&ndashand for good reason.
Oven roasted turkey breasts can be a tad temperamental.
How to brine an oven roasted turkey breast so it stays juicy (it&rsquos the secret!)
You&rsquoll want to start by brining your turkey breast. You can do that with a dry brine or a wet one. I&rsquove done both and probably prefer a wet one, but it takes up a lot of space and time (up to 18 hours!) in your fridge to do it and if you&rsquore already crammed with holiday side dishes in there, a dry brine will be just fine.
If you&rsquod like to check out how to wet brine, you can do that here.
To dry brine, you simply need to salt your turkey well on the skin and against the meat so that the salt can penetrate inside then leave it uncovered in your fridge so the skin can dry out.
You may not want all the details on why it works, but just know that salt not only flavors the meat more deeply, it also helps it retain moisture as it cooks. Giving you a little insurance if you over cook it.
I dry brined my turkey with a mixture of kosher salt and dry sage.
- Make sure to mix your salt and spices in a bowl and work only out of that before you touch your raw turkey so you con&rsquot contaminate your salt container.
- Lift the skin of the turkey with your hands and then sprinkle half the salt underneath against the meat spreading it out as much as you can.
- Rub 1/2 of the remaining salt on the skin and then turn your turkey over and put the rest inside the cavity.
- Make 4 or 5 balls of aluminum foil to keep your turkey up off the bottom of the pan and to promote air circulation. A roasting rack works too if you have one.
- Place your turkey uncovered in your fridge for 8-12 hours if you have it or up to 24 hours before baking. (A raw, uncovered turkey in your fridge will be just fine. Try not to panic.)
How long to cook an oven roasted turkey breast
I&rsquove tested this and feel like you&rsquore really aiming for about 15-20 minutes per pound, assuming that your turkey is totally thawed. (Don&rsquot cook a turkey breast from frozen&ndashalways thaw it in the fridge first.)
For a 5 to 6 pound turkey you&rsquore looking at about 1 1/2 hours or until a meat thermometer reaches 165 degrees. You can take it out at 160 if you want to&ndashit&rsquos going to continue to cook while it rests on the counter and will get to 165 without any problem.
Remember: a turkey breast and a turkey breast roast are not the same thing.
A turkey breast is a bone-in, skin on section of the turkey without the legs, wings or thighs. A turkey breast roast is sort of a mishmash of dark and white meat that&rsquos been &ldquocovered with skin&rdquo which sort of creeps me out.
They are also significantly smaller than a regular turkey breast. If you find what you think is a breast and say &ldquoOh this little turkey is little and just right,&rdquo you&rsquove got the wrong thing.
The one time I goofed and bought a turkey breast roast, it comes in a mesh covering to hold it together while it cooks and then when you slice it, it&rsquos part dark meat and part white. If you want the classic white meat, you&rsquoll need to make sure you get just a turkey breast.
Can you make a roasted turkey breast upside down?
You rebel. Yes you can. You&rsquoll want to cook it half the time breast side down (cavity up) and then flip it over for the last half if you care at all about having any color on the skin. If you don&rsquot, you can cook it upside down the entire time.
Does a roasted turkey need to be covered in the oven?
Not in this case. Because we&rsquove brined it and because we want that golden skin, we will bake it at a relatively high temperature to start the skin crisping, and then turn it down to finish cooking. If for some reason your skin gets too dark you can lightly cover it with foil.
Turkey was moist. Easy to make. If I was to make it again, I would season and flavour the butter with garlic and herbs rather than putting it underneath, as I found the turkey lacked flavour.
I first made this recipe a year ago and it has since become one of our family favourites. The turkey is flavourful and not dry at all. It’s easy to make and it looks like something that took a while to put together, definitely recommend this recipe.
What a marvelous method for roasting a turkey breast. Iɽ purchased an eight pound whole bone-in turkey breast for just two people, so butchered it down to two boneless breasts. Put one in the freezer (along with the carcass for soup), and prepared the other for dinner. Boneless, it went 70 minutes in my oven to 160. The herbs and garlic beneath added a ton of flavor, and I basted the turkey with the butter that melted out every 15 minutes or so. I did make sure all the herbs and garlic were completely under the breast, Delicious, beautiful, and flavorful. Plenty for two with leftovers.
This is killer. I had no thyme, so used sage instead. I roasted it at 425 for maybe 70 minutes, since the breast temp. wasn't quite at 160 when I took it out after 60 minutes. The skin got very brown without actually burning, the meat was moist and flavorful. I think the trick is to make sure the garlic and herbs are completely underneath the breasts, so they roast without burning. Then you can add the roasted garlic to your servings. Yum!
It turned out great. Although I would cook it at a lower temp (say 375?) if I only had 2-3 lb turkey. It was done in less than 45 mins for my 2.5 pound breast. I would also make sure to get breast that has skin over its entirety so that one can stuff the butter herbs and garlic under the skin. It was a good idea to put the breast on top of the remaining herbs so they weren't blackened. We had turkey slices over bread with gravy. After pouring off some of the fat from the drippings, removing the herb stems and chopping the remaining herbs and garlic, I made a gravy with a little sherry and corn starch--it was a little too overpowering, so in the future I would make a more 'white' and voluminous gravy.
Moist and delicious. "Turning" at the half-way point actually means "rotating" for even browning - not flipping as we first thought.
So easy and so moist! I used a whole turkey breast and did not have any thyme. Still was moist and delicious! My brother, who will only eat dark meat, said it was the best turkey breast he ever had. Enjoy!
Hot, buttered turkey - slam dunk! However, that obtrusive Rudolph the red-nosed reindeer/AT&T advertisement that just I can't get away from is making me hungry for venison! Here Rudy Rudy.
Followed this as directed (added in cayenne with the butter mixture) but it was undercooked. VERY disappointing. Next time I'll take it out at 165 degrees.
I made this as directed. I purchased a whole breast and then cut it in half since that is how it looked in the picture. I used the whole head of garlic and the fresh herbs. I put the breasts on top of the herbs, started the oven at 425 and then turned it down to 375 after about 15 minutes. It was hard to get the butter to stick on the skin and I wished I had melted it so I could brush it on. Also, the next time I will put some herbs under the skin. It was delicious and very moist. The garlic overwhelmed the herbs, although I had put more in the pan than called for. We made a pan gravy with flour, broth, some sake, and a glug of cognac. I would make it again as it was easy and good but be aware that it is very garlicky.
This was delicious, moist, and easy! Dropped the temp down to 350 after it was crusty. Forget the big bird!
Great for a small family Thanksgiving! I modified the recipe to make it in my new steam oven. I seared it on the stove top first and also put most of the herbs and garlic under the skin as suggested. Moist and tasty!
The house smelled great after 11 minutes but there was smoke everywhere! The garlic and butter burned very quickly. I had to pull it out of the oven and move it to a slow cooker.
I had an 8 lber so I wasn't sure of the timing. It turned out to be about 1 1/2 hr. I very lightly covered it for 45 minutes. I put all the seasonings underneath the bird, or they would have burned. This was too yummy and easy.
I roasted a turkey breast using this recipe as well a traditional roasted turkey for Thanksgiving. People raved about how moist and favorful the meat was from the Buttered-Roasted recipe. Great way to have an easy turkey dinner anytime of the year.
I made this last night for dinner and it was a perfect sized serving for two to four people. I've never prepared my own Thanksgiving meal and this was a great recipe for the first time. My turkey breast was about three pounds and I ended up following the cooking time suggestions on the package instead of the recipe. My turkey breast cooked for about 1.5 hours. The one suggestion I would make to anyone who uses this recipe is to cook it on a rack in the roasting pan. I did that and I think it helped the turkey cook evenly. I put the herbs under the skin of the turkey along with the butter, which gave it excellent flavor. Using a liberal amount of butter and salt will make for excellent, crispy turkey skin, which is the best part of roasting a turkey. I will definitely keep this recipe around for further use.
Just saw this recipe and going to make it sometime this week. I am going to omit the rosemary for don't really care for the flavor. But looks and sounds so good. will let you no how it comes out..