FALL HARVEST ROASTED TURKEY BREAST

In Dinner 28 views

Fall Harvest Roasted Turkey Breast is a perfect recipe for Thanksgiving if you don’t want to cook the whole bird.

This Fall Harvest Roasted Turkey Breast consolidates all the recognizable, fall flavors. It’s initially scoured with new spices like: sage, thyme and rosemary. Then, at that point, it’s cooked with apples, cranberries, onions and garlic and coated with apple juice with nectar. That’s all there is to it?

Well… .I will say more. This was by a long shot the juiciest turkey that I’ve at any point made in a broiler. I presume that the reality it was attached with kitchen twine assisted with keeping a ton of the dampness in. This particular cut of meat was boneless, however with the skin. You can utilize this formula to cook turkey bosom on the bone too, yet in the event that you just find a bosom without the bone, request that your butcher tie it for you. It’s a distinct advantage!

READ MORE  SLOW COOKER TURKEY BREAST

I needed to make a formula before special times of year that would be founded on piece of a turkey, and not the entire bird, as a many individuals need to simply cook for a more modest party.

Additionally, this formula is acceptable and simple to the point that you don’t require an occasion like Thanksgiving to whip it out for. Planning takes under 15 minutes, and afterward it cooks in the broiler for about an hour and a 1/2, contingent upon the size of the bosom. So you could even make this Fall Harvest Roasted Turkey Breast for your next Sunday supper and truly bother the forthcoming Holidays.

Fall Harvest Roasted Turkey Breast is a perfect recipe for Thanksgiving if you don’t want to cook the whole bird.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 413kcal

Ingredients

For the roast

  • 2,5 lbs turkey breast up to 3 lbs, boneless, skin-on
  • 2 apples peeled, cored and quartered
  • 1 onion medium, sweet, quartered
  • 3 sage leaves fresh
  • 1 string rosemary fresh
  • 4 strings thyme fresh
  • 1 whole garlic bottom cut off
  • 2 tbsp olive oil extra virgin
  • 2 tbsp lemon juice
  • 1 teaspoon thyme dried
  • 1/2 teaspoon salt
  • 2 cups chicken stock or more
  • 1/4 cup dried cranberries
READ MORE  SHRIMP ETOUFFEE

For the rub

  • 2 teaspoon rosemary fresh, chopped
  • 2 teaspoon thyme fresh. chopped
  • 2 teaspoon sage fresh, chopped
  • 2 teaspoon sweet paprika
  • 2 teaspoon mustard seeds granulated
  • 2 cloves garlic large, minced
  • 1,5 teaspoon salt
  • 3 tablespoon olive oil extra virgin
  • juice from half a lemon
  • freshly ground pepper

For the glaze

  • 2 tablespoon honey
  • 2 tablespoon apple cider

Instructions

  • Add apples, onions, garlic and whole herbs to the cast iron skillet or baking dish; Add olive oil and lemon juice and season everything with salt, pepper, dried theme;
  • In a bowl combine the rub ingredients: garlic, fresh herbs, paprika, mustard seeds, salt, pepper, olive oil and lemon juice;
  • Rub the paste on the entire breast from both sides and place it on top of the bed of onions and apples;
  • Add cranberries and one cup of chicken stock. You will be adding chicken stock as the turkey is cooking to ensure that there is enough liquid to baste the breast. You may use between 2-4 cups of chicken stock;
  • Preheat the oven to 450F degrees and roast turkey for 20 minutes;
  • Reduce the heat to 325F and roast for approximately another 1hr, or 1hr & 20 mins;
  • Baste the breast with the pan juices every 15-20 minutes;
  • Start checking the temperature the bird after it’s baked in the oven for an hour
  • When the internal temperature reaches 150-155F baste it with the cider-honey glaze and cook for another 15-20 minutes, until the internal temperate reaches 165F;
  • Remove from the oven and let it rest for about 15 minutes before carving.
READ MORE  PARMESAN CRUSTED CHICKEN

Nutrition

Calories: 413kcal | Carbohydrates: 25g | Protein: 43g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1282mg | Potassium: 655mg | Fiber: 2g | Sugar: 18g | Vitamin A: 480IU | Vitamin C: 9.2mg | Calcium: 49mg | Iron: 1.9mg

DRY-RUBBED OVEN BAKED CHICKEN WINGS
DRY-RUBBED OVEN BAKED CHICKEN WINGS
These dry-rubbed oven baked chicken wings are
ROASTED VEGETABLE PASTA
ROASTED VEGETABLE PASTA
This easy Roasted Vegetable Pasta screams summer!
SHEET-PAN MEDITERRANEAN SHRIMP
SHEET-PAN MEDITERRANEAN SHRIMP
This 10-minute Sheet Pan Mediterranean Shrimp recipe
FRENCH ONION CHICKEN
FRENCH ONION CHICKEN
Saucy one pan French Onion Chicken with

Leave a reply "FALL HARVEST ROASTED TURKEY BREAST"

Must read×

Top