You love turkey, but you’re afraid to roast a whole bird? It’s time to try the oven-roasted turkey breast! This is a great alternative to cooking a whole turkey, especially if you have a small family or a few people for dinner. The recipe itself is excellent and results in a juicy turkey breast with a nice crispy skin. It’s a must for anyone who wants to enjoy turkey all year round!

Preparation of a baked turkey breast

Preheat oven to 350°F. In a medium bowl, combine ¼ cup butter, garlic, paprika, salt, pepper and seasoning.

Carefully remove the skin from the turkey breast and cover with half of the butter mixture and pat under the skin.

Cover the turkey breast with aluminum foil and roast for 1 hour. Use the remaining oil to fatten the turkey.

Continue roasting until the juice runs clear, about 30 minutes.

Insert a meat thermometer into the thickest part of the breast. The internal temperature should be 165 F. Remove them from the oven and let them stand for 10-15 minutes.

Pour the drops into a saucepan. Remove excess fat and cook over low heat. Add the shallots and fry for about 5 minutes. Add oil. Once melted, add the white wine, making sure to scrape the brown bits from the bottom of the pan.

Stir in chicken broth and flour. Increase heat to medium-low and bring to a boil, stirring frequently, until mixture thickens and is ready to serve.

How long to cook turkey breasts

A 1kg turkey breast takes about an hour and a half to roast in most ovens. If you want more, remember that this means about 15 to 20 minutes of cooking time per pound.

Tips for a perfectly roasted turkey breast

Cook a turkey breast with or without bones? It’s up to you. The bone-in pack takes a little longer and tastes the same.
You can buy turkey breasts in most supermarkets. Try to buy them fresh for the best taste.
Whether you’re skinless or just skinned, it’s up to you. If you want the sensational crunchy texture, leave the skin behind. If you’re looking for a healthier option, remove the skin before baking.

How many turkey breasts per person

Play it safe and allow one pound of turkey per person. If you have leftovers, you can use them in a variety of delicious recipes.

What to serve with turkey breast

You can’t go wrong by serving a serving of roasted vegetables instead of a turkey breast. Try roasted potatoes, Brussels sprouts and turkey carrots, or steaming asparagus or green beans. Of course, turkey always tastes good with cranberry sauce, even when it’s not Thanksgiving.

Storage of turkey breast residues

Let the turkey cool for an hour and a half before storing. Place leftovers in an airtight container and store in the refrigerator for 3 to 4 days. Cooked turkey can be kept in the freezer for 2 to 6 months.

Indian Breast Variations

Mix spices for different ways to enjoy roasted turkey breast. Roast it with lemon, garlic and rosemary or use your favorite blend of herbs instead of the Italian herbs mentioned in this recipe. Replace the oil with extra virgin olive oil or sprinkle with salt and pepper and brush with the marinade of your choice just before serving. Barbecue sauce is especially good with turkey.

Method

Preheat oven to 350°F. In a medium bowl, combine ¼ cup butter, garlic, paprika, salt, pepper and seasoning. Carefully remove the skin from the turkey breast and cover with half of the butter mixture and pat under the skin.

Cover the turkey breast with aluminum foil and roast for 1 hour. Use the remaining oil to fatten the turkey.

Continue roasting until the juice runs clear, about 30 minutes. Insert a meat thermometer into the thickest part of the breast. The internal temperature should be 165 F. Remove them from the oven and let them stand for 10-15 minutes.

Pour the drops into a saucepan. Remove excess fat and cook over low heat. Add the shallots and fry for about 5 minutes. Add oil. Once melted, add the white wine, making sure to scrape the brown bits from the bottom of the pan. Stir in chicken broth and flour. Increase heat to medium-low and bring mixture to a boil, stirring frequently, until thickened.

Notes

With an instant read meat thermometer, it’s easy to know when your turkey is ready. If you don’t already have one, consider buying one.

For a creamier turkey sauce, add 2 tablespoons of half and half fat at the end.

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