Bacon-Wrapped Turkey Breast and Garlic Lemon Butter Roast Turkey Breast recipes.
Bacon-Wrapped Turkey Breast
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 1 small onion, chopped
- 1-3/4 lb. boneless skinless turkey breast, butterflied
- 1/2 cup water
- 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
- 3/4 cup canned whole berry cranberry sauce, divided
- 8 slices OSCAR MAYER Lower Sodium Bacon
- 6 fresh sage leaves
- Heat oven to 400ºF.
- Heat dressing in a small nonstick skillet on medium heat. Add onions; cook 10 min. or until crisp-tender, stirring frequently. Cool.
- Pound turkey to 1/2-inch thickness. Add water to the stuffing mix in a medium bowl; stir just until moistened. Stir in onions; spoon down one long side of turkey. Spoon 1/4 cup cranberry sauce next to stuffing. Starting at the covered side, roll up the turkey breast; place, seam side down, on a parchment-covered rimmed baking sheet.
- Wrap bacon, with slices slightly overlapping, around turkey. (Turkey should be completely covered with bacon.) Top with sage; press gently into bacon. Spray foil with cooking spray; place over turkey, gently pressing foil onto bacon.
- Bake 50 to 55 min. or until turkey is done (165ºF), uncovering after 30 min. Serve with remaining cranberry sauce.
Garlic Lemon Butter Roast Turkey Breast
- 8-pound whole bone-in skin on brined turkey breast, thawed <— CLICK TO get the recipe for HOW TO BRINE A TURKEY
FOR THE GARLIC LEMON BUTTER
- 5 tablespoons butter, melted
- juice of 1 whole lemon
- 6 cloves garlic, minced
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
FOR THE SPICE RUB
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons olive oil
FOR THE ROASTING PAN
- 1 large yellow onion, cut into 4 wedges
- 2 celery ribs, cut into about 3-inch pieces
- 3 garlic cloves, cut in half lengthwise
- 4 fresh thyme sprigs
- 1 cup low sodium chicken broth (you can also use white wine)
- Preheat the oven to 425˚F.
- Pat dry turkey breast with paper towels. If you didn’t bring it, and are just taking the turkey out, please remember to take out the giblets AND make sure that the turkey breast is completely thawed out.
- Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
- Melt the butter and whisk in lemon juice, minced garlic, and chopped herbs.
- Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
- In a small mixing bowl combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
- Slather the spice rub all over the turkey breast on the outside.
- Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan.
- Top with turkey breast, skin side up. If making ahead, stop here; cover turkey with foil and refrigerate for up to 24 hours. Remove from the fridge 1 hour before cooking.
- Pour chicken broth into the pan.
- Transfer to the oven and reduce oven heat to 325˚F. Do not cover the turkey.
- Bake for 2 TO 2.5 hours, or until internal temperature reaches 155˚F. About 18 to 20 minutes per pound. Use a meat thermometer to check for doneness.
- If you want crispier skin, baste the turkey breast every 30 minutes.
- If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
- When done, remove from the oven and let stand 20 to 30 minutes before cutting.
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