turkey breast recipe

Boneless Turkey Breast stuffed with sausage dressing.  Perfect for a smaller Thankgsving table!  All the flavor, half the work!

Turkey Roulade with Sausage Stuffing

bread

Italian Sausage (or your favoriate sausage)

onion, small chopped

celery, small chopped

carrots, small chopped

butter

chicken stock

poultry seasoning

salt

black pepper

turkey breast

In large skillet brown sausage breaking apart with a wooden spoon. ( Small crumbles are best for this recipe to make rolling easier.)  Drain any excess grease.

Add onion, celery and carrot.  Cook until tender.

Add 1/2 cup butter until melted.  Add cubed bread, chicken stock and poultry seasoning.  TASTE for seasoning.  More salt?  More poultry seasoning?  Remove from heat and set aside.

To make easy Stuffing

Preheat oven to 375 degrees.

Open up turkey breast and lay on a flat surface.  Pat dry with paper towels. Using a sharp knife on the largest part of the breast cut into it half way opening it up like a book. Sprinkle with salt and pepper

Spread half (or about 2 cups) of the stuffing onto the turkey breast.  (Save the remaining stuffing for a side dish.)  Press down firmly on the stuffing so it covers the entire breast up to one inch of the sides.

Beginning with the longest end roll the breast up tucking in the sides so the stuffing stays inside.  Tie with 6 pieces of baking string and one long one down the middle.  Brush with olive oil.  Bake on large sheet pan or a 9 x 14 baking dish.

Bake for 1 hour and 15 minutes.  Check with meat thermometer.  The roll is done when the internal temperature reaches 155 degrees.  Time may vary depending on the size of your turkey.

Remove, cover with foil and let rest for 10 minutes before slicing.

To assemble Turkey Roulade

This Garlic Butter Turkey Breast Recipe is perfect for a small gathering for Thanksgiving, Christmas, and other special occasions. This oven-roasted turkey breast is cooked in a herb garlic butter sauce that everyone will love. The skin on this turkey breast is extra crispy and the inside perfectly tender and moist.

Garlic Butter Turkey Breast

unsalted butter (softened)

Salt and black pepper

garlic

thyme (chopped)

parsley (chopped)

rosemary (chopped)

First, remove the turkey breast from the fridge and leave it out for about 30 minutes before cooking. Adjust the oven rack to the lower middle position, and preheat oven to 400°F.

In a small bowl, add butter, salt, black pepper, garlic, thyme, parsley and rosemary. Mix all together. Set aside.

Use an upside spoon to help loosen the skin from the turkey flesh, if necessary.

Using your hands, add some butter mixture under the skin, then add some on the top of the breast. Spread butter mixture as evenly as possible. Then, sprinkle some more salt and pepper over the turkey breast.

Turn turkey upside down and spread more butter mixture on it. Then, if you have any butter mixture leftover, add on the baking pan.

Place turkey in baking pan, skin side up. Place turkey in the oven and turn the temperature down to 350F.

Roast for 1 hr 30 minutes (the time will depend on the size of your turkey breast) and don’t forget to bast all over the turkey breast every 30 minutes. When the turkey is done the internal temperature should be 165F.

If your turkey gets brown so quickly, cover it with foil to avoid burning outside.

Rest for 15 minutes before cutting and serving. Use the melted butter mixture as gravy. So yummy!

Our turkey crown recipe, using the turkey breast, is made with lemon and parsley and comes served with a white wine gravy. If you like, you can check out our guide to cooking a Christmas turkey, too. And find out what to do with turkey leftovers.

Roast turkey crown with lemon, parsley and thyme

lemon

parsley and thyme

turkey crown breast

bay leaves

balls of stuffing

bacon

chipolatas

For the gravy

white wine

gravy

Preheat the oven to 200°C/fan180°C/gas 6. Beat the grated zest of 1 lemon, a small handful chopped fresh parsley and thyme into 150g softened butter.

Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg.

Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.

Roast for 30 minutes of the calculated cooking time, then reduce the temperature to 190°C/fan170°C/gas 5 and cook for the remaining time – uncover the turkey for the last 30 minutes.

Thread the roll of bacon, bay leaf, the ball of stuffing and 2 chipolatas onto a skewer (1 skewer per guest). Roast alongside the turkey for the last 30 minutes.

Serve with the skewers, gravy and sauces, tangerine halves and parsley and thyme to garnish.

For the gravy. Drain off all the fat from the roasting tin and sizzle what’s left on the hob with a splash of white wine. Add a tub of fresh gravy. Heat through and serve with the turkey.

Crock Pot Turkey Breast only needs 4 ingredients and you won&#039;t believe how easy it is to make! Tender flaky, moist, fool-proof boneless turkey breast recipe that&#039;s perfect for Thanksgiving. 

Crock Pot Cranberry Turkey Breast

(5-7 lbs) boneless turkey breast

pepper

(14 oz) whole berry cranberry sauce

onion soup seasoning mix

orange juice

cornstarch

water

Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot.&nbsp;

Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.

Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours. 

Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.

Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken.&nbsp;

Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings.&nbsp;

https://content.jwplatform.com/videos/60WUmukV.mp4

CROCK POT CRANBERRY TURKEY BREAST

Dutch Oven Turkey Breast is the perfect alternative to roasting a whole turkey during the holidays. It&#39;s moist, tender, and loaded with flavor from the dry rub brine, fresh herbs, and juicy lemons!

Dutch Oven Turkey Breast

onions

lemons ((sliced))

celery

butter ((8 Tablespoons))

Tablespoon kosher salt

garlic powder

parsley

rosemary

thyme

If bird is frozen, thaw it out in the refrigerator for at least 3 days.

Rinse turkey inside and out with cool water.

Pat turkey breast dry with paper towels. Place it on a cutting board.

Rub a softened stick of butter into every nook and cranny. Lift the skin and add butter there as well. Add any leftover butter to the bottom of the pot.

Insert fresh rosemary, thyme, onion slices and lemon wedges in each turkey cavity.

PREP

Chop onions and celery into wedges and add to the bottom of a large dutch oven (ad) with fresh thyme and rosemary. Add lemons if desired, but keep in mind that the gravy will have a lemon flavor if added to the bottom of the pot.

In a small bowl, mix kosher salt, garlic powder and dried parsley together. Sprinkle entire turkey with dry brine.

Place turkey breast side up on top of the onions in the dutch oven.

Leave the pot UNCOVERED and place in the oven on the lowest rack.

Roast the bird at 350 degrees F until the internal temperature of the turkey reaches 165 degrees F.  This could take anywhere from 2 to 3 hours depending on the size of your bird. Plan on about 20 minutes per pound, but the best advice is to use a thermometer to avoid overcooking the turkey.

The turkey skin will turn out golden brown and crispy if roasted without a lid. Check frequently to make sure it is not getting too done. Cover with a tent of aluminum foil once the skin is golden brown and continue to cook until it reaches 165 degrees when a thermometer is inserted in the thickest part of the breast.

Transfer bird to a sheet pan. Cover with foil and let it rest for at least 30 minutes.

Carve turkey and serve with herb gravy if desired.

ROAST

Place the dutch oven (ad) containing natural juices on the stove top. Remove any large pieces of lemons, celery or onions and discard.

Mix cornstarch and cold water together to make a slurry.

Over medium heat, stir the cornstarch slurry with the juices from the turkey until thickened. Add chicken broth, milk or water until a gravy forms.

Continue to stir over low heat until gravy is thickened to your liking. Add a splash of heavy cream and black pepper if desired.

For a unique taste, add 1/2 cup white wine to the gravy instead of milk or water. The flavor is amazing and tastes like a piccata lemon sauce!

This gravy recipe has a strong lemon flavor. If you prefer traditional gravy, use the gravy packets that are stored inside the breast. Prepare according to directions on the package.

HERB GRAVY

Deliciously tender and quick, this juicy Air Fryer Turkey Breast features crispy skin and a buttery, garlicky flavor, brightened with herbs and spices.

Air Fryer Turkey Breast

salt and fresh ground black pepper,

butter, (melted)

garlic, (minced)

sweet paprika

herb

Preheat the Air Fryer to 375˚F.

Pat dry the turkey breast with paper towels and season it with salt and pepper.

Melt the butter, then stir in the garlic, paprika, chopped fresh herbs, and parsley. Brush the butter mixture all over the turkey breast.

Transfer the turkey breast to the air fryer basket and position it skin-side-up.

Cook for 20 minutes; flip and continue to cook for 20 more minutes, or until the internal temperature of the turkey breast registers at 160˚F.

Remove the turkey from the air fryer and transfer it to a cutting board. Let it rest for 10 minutes.

Carve and serve.

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.

Roasted Turkey Breast Recipe

Tbsp butter, room temperature (1.12)

garlic, pressed (0.16)

salt (0.03)

tsp black pepper (0.03)

1.5 tsp fresh rosemary, chopped* (0.75)

thyme (0.10)

sage (0.05)

turkey breast (skin on)** (19.25)

Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.

Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.

Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.

Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. My turkey was ready right around 1 hr 20 minutes. Baste the turkey breast every 30 minutes with the pan drippings.

Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.

Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

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