i need help!!!!!!!!?

Question

I am having a thanksgiving dinner but its a small dinner but, i need some recipies for turkey breasts because i really dont want to make a whole turkey soo please can u make the recipies simple!!!!! thanks :)

Answer 1

1 5- to 7-pound fresh (or frozen and thawed) turkey breast
Kosher salt and ground pepper
Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
Vegetable oil

Preheat the oven to 325 degrees F.

Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices.

Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.

Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.

Answer 2

1 5- to 7-pound fresh (or frozen and thawed) turkey breast
Kosher salt and ground pepper
Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
Vegetable oil

Preheat the oven to 325 degrees F.

Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices.

Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.

Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.

Answer 3

But a Whole breast - that's the meat of Both breasts still attached to the bone, if you'd like. Make a fresh herb rub. In a food processor combine a 1/2 bunch of italian parsley, 1 fresh bunch basil and/or sage and a softened cube of butter. Pulse till combined. Run your fingers under the skin of theturkey breast to create a pocked from the front to the back. Stuff the herbed butter under the skin and bake appropriately........this will make for a very tasty and very moist turkey breast.

Answer 4

Herb Roasted Turkey Breast with Pan Gravy Recipe courtesy Rachael Ray

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy.

Answer 5

You don't even need turkey breast, I have a recipe that will do with just thick turkey slices (from the deli). Make some instant stuffing and roll it up in the turkey slices. Lay them seam down in a cake pan and pour gravy over top.

Answer 6

I usually brine a turkey breast instead of a whole turkey b/c none of us like the dark meat. Works just as well. here's a couple good recipes for you.


ROASTED BRINED TURKEY

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

--Alton Brown, Food Network
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Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

--Ina Garten

Answer 7

salt pepper little lemon in the oven done!

Answer 8

Throw it in a crock pot and cook it until it is done