Recipe: Roasted Turkey Breast
Tired of wasting the wings or don’t have hours to cook up a turkey?
This Oven-Roasted Turkey Breast delivers a shortcut, a quick and oven-roasted turkey breast that’s beautifully browned, moist and juicy.
2 large garlic cloves, minced
¼ cup honey
2 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp finely chopped fresh basil
½ tsp freshly ground black pepper
3½ lb boneless turkey breast
1 cup chicken broth, divided in half
1) For the marinade, in a small bowl, mix together garlic, honey, olive oil, Dijon mustard, soy sauce, vinegar, basil and pepper. Set aside.
2) Rinse turkey breast and pat dry. Place in a shallow roasting pan and coat turkey breast in the marinade. Cover and refrigerate at least 4 hours, turning occasionally.
3) Preheat oven to 325°F.
4) Bring turkey to room temperature before roasting. Add 1/2 cup of chicken broth to the bottom of the pan and cover the turkey with aluminum foil. Roast for 1½ hours, basting with the pan juices once or twice during cooking. Remove the foil and raise the oven temperature to 450°F. Add the remaining 1/2 cup of chicken broth to the pan and continue to roast for 20 minutes or until an instant-read thermometer, inserted into the thickest part of the breast, registers 175°F.
5) Remove from the oven and allow turkey to stand for 10 minutes before carving. In a small saucepan over high heat, warm any remaining pan juices and serve with turkey slices.
Bite Me Bit: “Blow in its ear.”-Johnny Carson, on the best way to thaw a frozen turkey
If you’re sick of stuffing, try this Sweet Carrot Pudding with Brown Sugar Drizzle for a scrumptious side dish.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.
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