Roasted Turkey Breast
1st- I went with a Jenny-O turkey breast. It seemed to be the most natural (not too many fillers and such).
It weighed about 4-5 lbs.
I preheated the oven to 350.
I lightly rubbed butter on the skin of the turkey. Then sprinkled it with salt, pepper, and garlic salt.
I cut up a lemon(slices)
and an onion (you'll use about 3/4),
2 garlic cloves ( peeled and smashed to release flavor)
2 bay leaves
I tucked all this into the "cavity" of the breast. The breast is sliced down the middle but not cut through.
I cooked the turkey for 2 hours checking it every 30 minutes. About 1/2 way through I increased the oven temp to 375. (Every oven is a little different so take that into account).
You're not supposed to cut into it until it has rested for 20 minutes but since I had never done one before I did cut into it a little. It seemed a little rare for me. So, I turned the oven off, put it back in for about another 15 minutes.
PS- If the skin is browning too much, tent it with foil.
PS- The onion, lemon, etc- we do not eat. Definetly do not eat the bay leaves.
It turned out SO GOOD! Moist and flavorful!
I did see a recipe too where you place herbs and such under the skin of the turkey before roasting.
I'm sure you can glaze it, baste it, brine it, anything you do with a regular turkey.
And, the turkey came with a packet to make gravy using the drippings.
I plan on doing this regularly- even to keep it on hand for sandwich makings.
1st- I went with a Jenny-O turkey breast. It seemed to be the most natural (not too many fillers and such).
It weighed about 4-5 lbs.
I preheated the oven to 350.
I lightly rubbed butter on the skin of the turkey. Then sprinkled it with salt, pepper, and garlic salt.
I cut up a lemon(slices)
and an onion (you'll use about 3/4),
2 garlic cloves ( peeled and smashed to release flavor)
2 bay leaves
I tucked all this into the "cavity" of the breast. The breast is sliced down the middle but not cut through.
I cooked the turkey for 2 hours checking it every 30 minutes. About 1/2 way through I increased the oven temp to 375. (Every oven is a little different so take that into account).
You're not supposed to cut into it until it has rested for 20 minutes but since I had never done one before I did cut into it a little. It seemed a little rare for me. So, I turned the oven off, put it back in for about another 15 minutes.
PS- If the skin is browning too much, tent it with foil.
PS- The onion, lemon, etc- we do not eat. Definetly do not eat the bay leaves.
It turned out SO GOOD! Moist and flavorful!
I did see a recipe too where you place herbs and such under the skin of the turkey before roasting.
I'm sure you can glaze it, baste it, brine it, anything you do with a regular turkey.
And, the turkey came with a packet to make gravy using the drippings.
I plan on doing this regularly- even to keep it on hand for sandwich makings.
