Roger Singh
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Recipe adapted from:

2 large turkey breasts, skin on, bone in
2 heads of garlic, roughly peeled and sliced horizontally
2 medium onions, quartered
Fresh rosemary sprigs
The garlic herb butter
2 sticks (1 cup) unsalted butter, softened
Salt and fresh cracked pepper, to taste
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons onion powder
1 teaspoon crushed red chili pepper flakes

first, Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat your oven to 450ºF (230ºC).

next, In a medium bowl, combine all the ingredients for the herb butter. Using your fingers, gently loosen the skin covering each breast by gently running your fingers between the skin and the meat, taking care not to tear the skin. Place herbed butter under the skin and gently press on the skin to spread the butter evenly. Repeat on the other side so the entire breast is stuffed with butter under the skin. Spread the remaining butter over, and beneath the turkey breast. 

then, Place turkey breast, breast side up, inside a large roasting pan. Cut a piece of foil big enough to cover the turkey’s breast. Arrange quartered onion, garlic and rosemary around the turkey. Season the garnish with salt and pepper.

Place the turkey breast in the oven, breast side up. Roast until nicely browned, 20–30 minutes. Apply the prepared foil over the turkey breast to cover.

Reduce oven temperature to 350°F (180ºC) and return turkey breast to oven, foil securely in place. Do not open oven to baste the turkey. Roast until a cooking thermometer registers 161°F (72ºC), approximatively 1 to 1 1/2 hours. When nearly done, you can remove the foil and crisp up the skin under the broiler for 2 minutes. Allow the roasted turkey breast to rest for 15-20 minutes before slicing and serving. Transfer to a serving dish and garnish with fresh rosemary, the quartered onion, roasted garlic, and quartered pomegranate. Enjoy!

With Thanksgiving coming right around the corner I wanted to share with you guys what I think is one of the easiest ways to work with turkey and a nice peas and for this out to you I'm showing you how to roast a turkey breast know what I've got here is one turkey breast have and it's about two-and-a-half 3 pounds would be good to serve between two and four people depending on serving size know what I love about the turkey breast have is that a is really manageable to work with and it Cooks up faster so if you're cooking for a bigger crowd when I would recommend is just getting a couple of these keep it nice and also don't overlook these throughout the year 

it's a really quick and easy way to make yourself a clean and delicious Headstart ingredient you cook it up and takes about an hour then you can slice it up and leave it in the fridge all week long so first thing we're going to do is give the turkey a good rinse under some nice cold water I want you got it nice and clean your going to Pat it dry out with some paper towels. Make sure you get the turkey and dry here otherwise it's going to end up standing in the oven also important note be sure while you're working with your turkey today anytime you working with the turkey and you're going to touch something else give those hands what's a good wash under the hot soapy water once you got your turkey clean and dry you're ready to seize it up so the first row 

is a little olive oil over the top and massage that end so weather over and oil up the bottom now as for the herbs you guys know that usually I'm a huge fan of fresh herbs but I find that when it comes to my roasted turkey I prefer using my dried herbs and spices because everything that I love about the fresh herbs their vibrancy and all gets lost in the oven after cooks for an hour or so so here's what I do start with some kosher salt and black pepper a little bit of garlic powder cuz I have to put Garlic on everything and some poultry seasoning now poultry seasoning is great cuz you've got Now here's the catch guys because the turkey breast doesn't need the same amount of cooking time as an entire turkey does the skin tends not to get really Brown when it's in the oven 

so if you don't eat the skin and or you're not super concerned with presentation you can skip the step I'm about to show you entirely but if you do like a nice crispy brown skin on your turkey this is what you have to do get yourself a nice large nonstick saute pan like I've got here bring it up to a medium high heat then at about 2 tablespoons of olive oil to the pan and what's that oil is hot we're going to add a turkey breast skin side down into the pan Let It Go for about 5 minutes or so or until you got a nice crispy brown skin and then this will be ready to pop in the oven okay looking good once you got this nice brown crispy Edge would you want to do is get the turkey skin side up onto a rimmed baking sheet 

I like the wine mine a little spoiled cuz it's easy cleanup and I lay out some sliced lemon and that's what I lied a turkey on top of the cool thing is is that while the turkey cook the lemon kind of Infuse it into the meeting gives it a nice fresh Citrus Flavor now we're just going to get the whole thing into a 350 degree oven for about 1 hour general rule of thumb here is about 15-20 minutes per pound of turkey but let me tell you guys I never go by time I always go by temperature and what you're looking for is 160 degrees internal temperature is looking good now from here all you want to do is take your meat thermometer and just text in a few different spots and what we're looking for is that internal temperature of 160 

another great thing about making just the breast is that when you make a whole turkey the dark meat takes longer than a white me to cook so sometimes the white me ends up a little bit drive but when you just make the turkey breast you end up with this moist delicious juicy meat so once your turkey breast is all cooked up you just want to be sure that you let it rest for 15-20 minutes but all those juices redistribute this way when you cut into that turkey you are guaranteed a moist and juicy delicious turkey breast okay time for a little taste is moist and flavorful 

I'm telling you guys this turkey would be perfect for your Thanksgiving table or as a head start ingredient all year round for more simple and nutritious recipes tips and ideas come on over and check out clean and delicious. Com thanks so much for watching guys I'm Danny's fees and I'll see you next time with another how to Because a turkey breast Guys I'm Danny's peas and I'll see you next time with another how to now here's the catch guys because a turkey breast breast is in the oven for so much as not to get really Brown when it's in the oven so no this is a great recipe for those