Wednesday, October 27, 2010

Whole Roasted Turkey Breast

For the last couple of years in preparation for November's Thanksgiving feast I have made two half turkey breast roasts, or one whole turkey breast roast. Really ? You may be wondering why. Answer: homemade turkey broth for Thanksgiving day stuffing -- of course! While turkey broth might be the ultimate goal for these turkey bones this blog is about the whole roasted turkey which provides one great dinner and several turkey sandwiches for the family (depending on how high you pile on the turkey for your sandwiches). This year my local super market actually had a whole turkey breast roast. This recipe couldn't be easier -- turkey, butter, chicken broth, salt, pepper and roast at 350 until a thermometer reads 160 degrees. I was so excited to eat it that I forgot to take a picture until after we ate. Yum!







































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Whole Roasted Turkey Breast
1 whole or two halves turkey breast (7 pounds total)
8 pats of butter
1 cup of chicken broth
Salt & Pepper

1) Place turkey breast in a deep dish roaster and gently create space between turkey skin and turkey meat with fingers or butter knife, and add 4 pats of butter along each breast.

2) Add 1 cup of chicken broth on the bottom of the roasting dish, season turkey breast with salt and pepper, and cover with tin foil.
3) Roast in a 350 degree oven for 45 minutes to 1 hour and remove foil.
4) Check temperature every 15 to 20 minutes after the first hour basting turkey with the juices each time you check.
5) When turkey has reached 160 degrees remove turkey breast to a cutting board and tent with foil and let rest for 10 minutes.



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