topic Re: Ina Garten's Herb-Roasted Turkey Breast in Recipes

Ina Garten's Herb-Roasted Turkey Breast

Chi-town girl — Fri, 06 Nov 2020 04:14:45 GMT

SERVES 6 TO 8 |LEVEL: BEGINNER

1 whole bone-in turkey breast (6½ to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Re: Ina Garten's Herb-Roasted Turkey Breast

GenXmuse — Fri, 06 Nov 2020 04:50:42 GMT

This looks delicious and I love it's a beginner level recipe because when it comes to turkeys, I'm out of my element.

Re: Ina Garten's Herb-Roasted Turkey Breast

Harpa — Fri, 06 Nov 2020 12:49:27 GMT

Thanks for posting, @Chi-town girl !

I think the real secret here for moistness and flavor is to let the dry rub rest on the meat for a while before roasting. (Like @novamc1 posted.)

Then the resting period afterward.

Of course, the wine adds to the whole flavor experience!

Re: Ina Garten's Herb-Roasted Turkey Breast

ECBG — Sat, 07 Nov 2020 00:03:16 GMT

That looks exactly like my turkey.

I use marjoram, celery seed, and poultry seasoning, cooking in a bag at 325. Moist even when it's cold.

Re: Ina Garten's Herb-Roasted Turkey Breast

Nightowlz — Fri, 06 Nov 2020 17:36:32 GMT

Yum. Thanks for sharing.

Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.

I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.

Re: Ina Garten's Herb-Roasted Turkey Breast

CaliKat — Fri, 06 Nov 2020 20:43:37 GMT

@Nightowlz wrote:
Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.

@Nightowlz ,

Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?

Re: Ina Garten's Herb-Roasted Turkey Breast

chickenbutt — Fri, 06 Nov 2020 23:02:30 GMT

I wonder why there is no browning on Ina's turkey breast. Not dogging her, as I like her very much, but I'll take Nightowlz' turkey breast over Ina's.

Re: Ina Garten's Herb-Roasted Turkey Breast

Chi-town girl — Fri, 06 Nov 2020 23:50:00 GMT

@CaliKat wrote:
@Nightowlz wrote:
Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.

@Nightowlz ,

Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?

@CaliKat - I think this is the receipe

Air-Fried Turkey Breast with Herb Butter

Prep Time 15 mins

Cook Time 50 mins

Total Time1 hr 5 mins

This recipe for turkey breast with herb butter is an easy way to get some great flavors incorporated into your turkey, plus it sort of self-bastes as the butter under the skin melts and spreads over the meat.

Servings: 8

Calories: 427 kcal

Author: Meredith Laurence

INGREDIENTS

5 to 6 pounds whole turkey breast, rib bones trimmed
½ cup unsalted butter room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper

GRAVY (OPTIONAL)

2 tablespoons butter
2 tablespoons all-purpose flour
¼ cup brandy or white wine
1½ cups rich turkey or chicken stock
salt and freshly ground black pepper to taste
a few dashes of Worcestershire sauce
drippings from the roast turkey

INSTRUCTIONS

Start by making sure the turkey breast will fit into your air fryer. Trim the rib bones with a pair of sharp poultry scissors if necessary to make sure the turkey will fit nicely and not sit higher than the top of the basket.
Combine the butter, chopped fresh herbs, salt and freshly ground black pepper in a small bowl. Gently slide your fingers underneath the skin of the turkey to loosen the skin away from both sides of the turkey breast. Place a third of the herb butter under the skin, massaging it over the turkey breast. Repeat with the other side. Melt the remaining herb butter in a small saucepan (or in the microwave) and brush it all over the skin of the turkey breast, or flatten the butter with your hands and let it rest on top of the turkey.
Pre-heat the air fryer to 350°F.
Place the turkey breast skin-side up in the air fryer basket. Air-fry for 20 minutes at 350ºF. Turn the turkey breast over so that it is now skin-side down. Use a turkey baster to suck up some of the juices from the bottom drawer and baste the turkey breast with the drippings. Air-fry for another 20 minutes.
While the turkey is air-frying, make the gravy on the stovetop if you choose to do so. Pre-heat a 2-quart saucepan over medium heat. Add the butter and let it melt. Add the flour and whisk the butter and flour together, cooking for about 2 minutes. Add the brandy or white wine and let it bubble and thicken. Then, whisk in the stock, continuing to whisk until the mixture comes to a boil and thickens. Season with salt, freshly ground black pepper and the Worcestershire sauce and then set the gravy aside.
Turn the turkey breast back over so that it is once again skin-side up. Baste again with the juices from the bottom of the air fryer drawer and air-fry for another 10 minutes, until the skin is crispy and the turkey reaches an internal temperature of 165°F on an instant read thermometer.
Place the turkey breast on cutting board and let it rest for at least 15 minutes before carving. While the turkey rests, pour the juices from the bottom of the air fryer into a measuring cup or fat separator. Let the juices sit for 10 minutes and ladle or pour off the grease that rises to the surface. Strain the drippings and either add them to the gravy or just pour the juices over the sliced turkey breast.

Nutrition Facts

Air-Fried Turkey Breast with Herb Butter

Amount Per Serving

Calories 427Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g50%

Cholesterol 177mg59%

Sodium 907mg38%

Potassium 669mg19%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 57g114%

Vitamin A 585IU12%

Vitamin C 2.1mg3%

Calcium 49mg5%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Re: Ina Garten's Herb-Roasted Turkey Breast

Nightowlz — Sat, 07 Nov 2020 03:13:47 GMT

@CaliKat wrote:
@Nightowlz wrote:
Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.

@Nightowlz ,

Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?

@CaliKat

I did go by the recipe @Chi-town girl posted Thank you.

I rubbed it down with olive oil before sprinkling with spices. I also put pats of butter under the skin.

Re: Ina Garten's Herb-Roasted Turkey Breast

Mellyg — Sat, 07 Nov 2020 13:41:25 GMT

Thank you for sharing @Chi-town girl . I'm going to give this a try! Because I'm a vegetarian, I always feeel tremendous pressure with turkey (I think family is secretly sketpitacal of a vegetarian making a trukey, lol).

@chickenbutt wrote:

I wonder why there is no browning on Ina's turkey breast. Not dogging her, as I like her very much, but I'll take Nightowlz' turkey breast over Ina's.

@chickenbutt , I have always put butter under the skin, as well as brush generous amounts over the turkey (expert the wings). I believe that's what gives it the appealing golden color.

Re: Ina Garten's Herb-Roasted Turkey Breast

StillRachB — Sat, 07 Nov 2020 14:52:19 GMT

This is the recipe I’m using. I’ve never made a turkey breast so I’m a nervous wreck. My mom makes ALL of Ina’s recipes and they’re all fantastic so I’m sure this will be a winner.

Re: Ina Garten's Herb-Roasted Turkey Breast

PreKteacher — Sat, 07 Nov 2020 22:41:35 GMT

I made Ina''s Herb roasted turkey breast for a few Thanksgivings! It was good, but maybe I had a slightly different recipe because I don't remember putting in mustard.

Anyway, it was good, but we've gotten hooked on Honeybaked turkey and ham and now I just buy those. The major benefit is that it frees up room in my oven for the side dishes!

Re: Ina Garten's Herb-Roasted Turkey Breast

CaliKat — Mon, 23 Nov 2020 21:20:41 GMT

@Chi-town girl

Thank you very much for posting the recipe for the turkey breast.

Re: Ina Garten's Herb-Roasted Turkey Breast

chickenbutt — Mon, 23 Nov 2020 21:39:17 GMT

@Mellyg wrote:
Thank you for sharing @Chi-town girl . I'm going to give this a try! Because I'm a vegetarian, I always feeel tremendous pressure with turkey (I think family is secretly sketpitacal of a vegetarian making a trukey, lol).
@chickenbutt wrote:

I wonder why there is no browning on Ina's turkey breast. Not dogging her, as I like her very much, but I'll take Nightowlz' turkey breast over Ina's.
@chickenbutt , I have always put butter under the skin, as well as brush generous amounts over the turkey (expert the wings). I believe that's what gives it the appealing golden color.

While I've always thought it was a great idea to put the butter under the skin I have never tried that. Maybe this time. I do brine it and also make a bit of a dry rub that I put on the outside.

Re: Ina Garten's Herb-Roasted Turkey Breast

CaliKat — Mon, 23 Nov 2020 22:23:13 GMT

@Nightowlz

Thank you. I think putting the butter under the skin is a good idea. I will try that Thursday, along with butter on the outside.

Re: Ina Garten's Herb-Roasted Turkey Breast

Mom2Dogs — Tue, 24 Nov 2020 01:45:15 GMT

@CaliKat wrote:
@Nightowlz

Thank you. I think putting the butter under the skin is a good idea. I will try that Thursday, along with butter on the outside.

So...to put the butter under the skin of the turkey, do I just make small slits all over the breast and tuck in the butter?

Re: Ina Garten's Herb-Roasted Turkey Breast

Jersey Born — Tue, 24 Nov 2020 01:51:22 GMT

Sounds great except for the mustard, but that's just me.

Re: Ina Garten's Herb-Roasted Turkey Breast

aroc3435 — Tue, 24 Nov 2020 03:18:53 GMT

@Mom2Dogs No you don't put slits in the skin. As the larger opening of the turkey faces you take your index finger and poke it under the flap on one side of the backbone and gently slide from side to side and back and tuck your softened butter and fresh or dried herbs if using them. Repeat for the other side of the backbone. Try to avoid tearing as much as possible.

You might be able to find a video of someone doing this online if my word description isn't clear enough.

You still then butter the outside of the turkey as well.

Hope this helps.

aroc3435

Washingtonn, DC

Re: Ina Garten's Herb-Roasted Turkey Breast

JeanLouiseFinch — Tue, 24 Nov 2020 17:08:15 GMT

I usually brine my turkey. After a nice, long soak, pat dry, slather with butter and a sprinkle of salt and pepper, maybe some poultry seasoning. This year it’s just DH & me. I won’t be making a traditional stuffing inside the bird so I’m thinking of tossing a couple of lemons and some fresh thyme in the cavity. Ina’s seasoning mixture sounds good for the outside.

Re: Ina Garten's Herb-Roasted Turkey Breast

Mom2Dogs — Tue, 24 Nov 2020 11:38:49 GMT

@aroc3435 Thanks for the explanation...If I had not asked, I would have 'slit' marks all over my turkey!