Turkey Breast Recipe
Turkey breast, seven ways — oven roasted, crockpot, maple glazed, garlic herb butter, and cranberry stuffed — for Sunday dinner or a small holiday table.
★ lunch
lunchOven Roasted Turkey Breast
Been trying to eat a “little” healthier lately so I’m trying to make things I don’t usually eat, taste better. This one worked.
Dan LancasterIngredients
- 5 Pounds Turkey Breast
- to coat Olive Oil
- to coat Salt & Pepper
- to coat Garlic Powder
- to coat Cajun Seasoning
Instructions
- 1Preheat oven to 350. Rinse breast and pat dry with paper towels. Cover in olive oil and season liberally with salt, pepper, garlic and Cajun seasoning. I also topped that with a nice coating of Italian seasoning.
- 2I use a MEATER Thermometer and cook mine to 160 degrees. Use whatever thermometer you have and just make sure to pull at temp.
- 3Set in aluminum foil and wrap it up and let it rest for about 20 minutes. Unwrap it and take a moment to admire the juices. You can eat it now or put in the fridge to cool completely and slice super thin like cold cuts.
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Open in Pepper →Turkey Breast Is Easier Than The Whole Bird
You don't need a 20-pound turkey to have turkey for dinner. A breast feeds four to six, cooks in a fraction of the time, and gives you sliced meat for sandwiches the rest of the week.
Cooks on Pepper reach for these when the holiday crowd is small, when they want a Sunday roast without the all-day work, or when they just want something to slice cold out of the fridge on Monday.
Every recipe here is built around one breast: Oven Roasted Turkey Breast with just oil, salt and pepper, Crockpot Turkey Breast that runs while you're out, Crock Pot Turkey Breast with Cranberry, Maple Glazed Turkey Breast with Herbs, Garlic Herb Butter Roasted Turkey Breast, smoked turkey breast, and Cranberry Stuffed Turkey Breast with pecans.
Quick Tips
- 1
Pull it at 165
Check the thickest part with a thermometer and take it out at 165°F. Turkey breast dries out fast past that.
- 2
Get butter under the skin
Loosen the skin with your fingers and push 2 to 3 tablespoons of garlic herb butter underneath so it bastes the meat as it roasts.
- 3
Brine before smoking
A soak in salt and brown sugar water for 8 to 12 hours keeps smoked turkey breast juicy through the long cook.
- 4
Rest before slicing
Let the breast sit 15 minutes on the board before you cut it, and slice across the grain for tender pieces.
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