Type what you have

Ingredients

• ✓ turkey breast
• onion soup mix

Instructions

1. 1 Pat turkey dry with paper towels. Remove excess skin, leaving skin on breast.
2. 2 Rub soup mix over outside and under skin of turkey.
3. 3 Place in a slow cooker. Cover, and cook on High for 1 hour; set to Low, and cook for 7 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Serve with gravy.

By ms_sally

Ingredients

• ✓ turkey breast
• cranberry sauce
• onion soup mix
• orange juice

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ turkey breast
• olive brine
• buttermilk
• rosemary
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ turkey breast
• water
• margarine
• bread stuffing mix
• turkey gravy

Instructions

1. 1 Boil water and margarine together in a medium saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing softens, about 5 minutes. Fluff with a fork.
2. 2 Divide stuffing between turkey slices. Roll turkey around stuffing; arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
3. 3 Heat in the microwave on high until gravy is bubbly, about 5 minutes.

By MYGIRLSMOMMY

Ingredients

• ✓ turkey breast
• bacon
• garlic pepper
• turkey gravy
• all-purpose flour
• worcestershire sauce
• sage

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
3. 3 Coat a slow cooker with cooking spray. Place turkey in the prepared slow cooker; season with garlic pepper.
4. 4 Combine bacon, gravy, flour, Worcestershire sauce, and sage in a bowl; pour over turkey.
5. 5 Cover slow cooker. Cook on Low for 8 hours.

By Eating Indy

Ingredients

• ✓ turkey breast
• onion soup mix
• celery
• onion
• chicken broth
• water
• cornstarch

Instructions

1. 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot). Arrange celery and onion over and around turkey. Pour chicken broth over turkey.
2. 2 Seal and lock the lid. Select high/low pressure on the Poultry setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Transfer turkey to a plate and slice; cover to keep warm.
3. 3 Switch to the Sauté setting. Mix together water and cornstarch in a small bowl; stir in a small amount of hot liquid from the pot until combined. Pour back into the pot and whisk until gravy is well thickened, about 3 minutes. Serve gravy alongside sliced turkey.

By Tammy Lynn

Ingredients

• ✓ turkey breast
• oregano
• cumin
• salt
• black pepper
• spinach
• feta cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange a single layer of spinach leaves on one turkey half, then top with a layer of feta. Repeat layering with spinach and feta. Fold other turkey half over the last feta layer so the filling is sealed. Wrap bacon around entire turkey breast. Place into a baking dish and season with salt and pepper.
3. 3 Cook in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Turn on the broiler and broil turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

By Nicole

Ingredients

• ✓ turkey breast
• sea salt
• black pepper
• red pepper flake
• garlic
• chili powder
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ turkey breast
• rosemary
• chive
• garlic
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended.
3. 3 Pat turkey breast dry and rub with herbed butter on both sides and under the skin.
4. 4 Place turkey into the air fryer basket, skin-side down, and air fry for 20 minutes.
5. 5 Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.

By Bibi

Ingredients

• ✓ turkey breast
• salt
• black pepper
• butter
• onion
• rosemary
• thyme
• celery leaf
• white wine

Instructions

1. 1 Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place butter slices, 1/4 cup chopped onion, 2 rosemary sprigs, and 2 thyme sprigs into turkey breast cavity.
2. 2 Place celery leaves, remaining white onion, 3 rosemary sprigs, and 3 thyme sprigs into the bottom of a slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into the cooker and cover.
3. 3 Cook on High until meat is tender and an instant-read thermometer inserted into the thickest part of breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

By Andersonfam09

Ingredients

• ✓ turkey breast
• cream cheese spread
• butter
• soy sauce
• parsley
• basil
• sage
• thyme
• black pepper
• garlic powder

Instructions

1. 1 Place turkey breast in a slow cooker. Combine cream cheese spread, butter, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth; brush over turkey breast. Cover slow cooker.
2. 2 Cook on High until turkey is tender, 4 to 6 hours, or on Low, 8 to 10 hours.

By Peggy Esposito

Ingredients

• ✓ turkey breast
• garlic
• basil
• black pepper
• clove
• vegetable oil
• soy sauce
• lemon juice
• brown sugar

Instructions

1. 1 Mix garlic, basil, and pepper together in a small bowl; rub over turkey breasts. Insert 1 clove into each end of turkey breasts and 1 in the center.
2. 2 Mix oil, soy sauce, lemon juice, and brown sugar in a large, shallow dish. Place turkey in the dish and turn to coat. Cover and marinate in the refrigerator at least 4 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Discard marinade and place turkey on the preheated grill. Close the lid and cook until turkey is no longer pink in the center and the juices run clear, about 15 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Danielle

Ingredients

• ✓ turkey breast
• dry stuffing mix
• sage
• celery
• chicken broth
• cream of celery soup
• cream of chicken soup
• water
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine stuffing mix, sage, celery, and chicken broth in a large bowl until evenly moistened; set aside. Stir condensed cream of celery soup with ½ can water in a small bowl until smooth; set aside. Repeat with condensed cream of chicken soup in a separate bowl.
3. 3 Sprinkle 1/3 of the stuffing mixture evenly in the prepared baking dish. Layer 1/2 of the shredded turkey on top and pour the celery soup mixture over the turkey until evenly coated.
4. 4 Top with another 1/3 of stuffing mixture, followed by the remaining turkey. Pour chicken soup mixture over turkey until covered, then sprinkle the remaining stuffing on top.
5. 5 Drizzle melted butter evenly over the casserole and press the mixture firmly with a spatula until compact.
6. 6 Bake in the preheated oven until hot and lightly browned on top, 25 to 30 minutes.

By Kristi Evans

Ingredients

• ✓ turkey breast
• chicken broth
• butter
• salt
• poultry seasoning
• butter
• kosher salt
• paprika
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
2. 2 Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject solution evenly throughout breast.
3. 3 Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over breast.
4. 4 Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle rub over entire breast, making sure to coat all sides evenly.
5. 5 Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

By Soup Loving Nicole

Ingredients

• ✓ turkey breast
• water
• butter
• raisin
• stuffing mix
• poultry seasoning
• apple
• salt
• pepper
• poultry seasoning

Instructions

1. 1 Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
3. 3 Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
4. 4 Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
5. 5 Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

By ainsliek

Ingredients

• ✓ turkey breast
• butter
• onion
• carrot
• celery
• potato
• all-purpose flour
• chicken stock
• marjoram
• green bell pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
2. 2 Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
3. 3 Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.

By PIPPYMOE

Ingredients

• ✓ turkey breast
• wood chip
• water
• water
• butter
• kosher salt
• montreal steak seasoning
• paprika
• onion powder
• black pepper
• disposable drip pan

Instructions

1. 1 Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
2. 2 Unwrap turkey breast and pat dry with paper towels.
3. 3 Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
4. 4 Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
5. 5 Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
6. 6 Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
7. 7 Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
8. 8 Slice and serve warm.

By Bibi

Ingredients

• ✓ turkey breast
• turkey leg
• turkey thigh
• chicken broth
• onion
• white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red pepper
• cilantro

Instructions

1. 1 Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
2. 2 Transfer turkey pieces to a bowl and let cool until safe to handle.
3. 3 Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
4. 4 Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
5. 5 Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

By John Mitzewich

Ingredients

• ✓ turkey breast
• butter
• yellow onion
• celery
• dry bread stuffing mix
• seasoning packet
• cranberry sauce
• butter
• chicken broth
• salt
• salt

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in hot butter until onions are translucent, about 8 minutes; remove from heat.
2. 2 Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into dressing mix, taking care not to pierce the bag.
3. 3 Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push dressing mixture to the edge of the cooker and lay turkey breast into the slow cooker with the pop-up timer facing upward.
4. 4 Cook on High until the pop-up timer pops, 4 to 4 1/2 hours.
5. 5 Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.

By Fishwrap

Ingredients

• ✓ turkey breast
• broccoli
• margarine
• all-purpose flour
• salt
• black pepper
• chicken broth
• heavy cream
• white wine
• monterey jack cheese
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place broccoli in a saucepan with 4 cups of water. Bring to a boil; reduce heat, cover, and simmer until tender, 5 to 8 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper and mix well. Pour in chicken broth; cook and stir until sauce thickens and bubbles, about 10 minutes. Add cream and wine; stir until well-combined.
4. 4 Arrange broccoli on the bottom of a 7x12-inch baking dish. Pour half of the sauce over the broccoli. Top sauce with sliced turkey.
5. 5 Stir Monterey Jack cheese into the remaining sauce in the saucepan. Pour cheese sauce over the turkey.
6. 6 Bake casserole in the preheated oven until bubbly, about 20 minutes. Broil until cheese sauce is golden, about 5 minutes. Garnish with freshly chopped parsley.

By DeDe

Ingredients

• ✓ turkey breast
• white bread
• olive oil
• yellow onion
• celery
• poultry seasoning
• salt
• black pepper
• chicken broth
• butter
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
2. 2 Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
3. 3 While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
4. 4 Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
5. 5 Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
6. 6 Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

By Barbara

Ingredients

• ✓ turkey breast
• mayonnaise
• white wine vinegar
• lemon juice
• onion juice
• white sugar
• mustard
• mustard powder
• parsley
• egg
• ham
• swiss cheese
• gherkin pickle
• iceberg lettuce
• green olive

Instructions

1. 1 To make the dressing: whisk mayonnaise, vinegar, lemon juice, onion juice, sugar, Dijon, and dry mustard together. Add parsley and egg; mix well.
2. 2 To make the salad: Combine ham, turkey, cheese, and pickles in a large bowl; add dressing and mix well. Divide lettuce among plates; top with salad and garnish each plate with 2 olives.

By Jackie

Ingredients

• ✓ turkey breast
• turkey carcass
• chicken broth
• onion
• celery
• garlic
• mixed vegetable
• white rice
• kidney bean
• salt
• pepper
• oregano
• basil
• paprika

Instructions

1. 1 Place turkey carcass in a large stockpot with a lid. Pour chicken broth over turkey to mostly cover. Drop in onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer 2 hours, turning carcass occasionally.
2. 2 Remove carcass from stock and set aside to cool. Remove onion, celery, and garlic from stock and drop them into a blender along with about 1/2 cup of stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to purée. Pour puréed onion, celery, and garlic back into stock.
3. 3 Remove as much cooked turkey meat from carcass as possible and add meat to stock. Stir in chopped turkey breast, frozen mixed vegetables, rice, kidney beans, salt, pepper, oregano, basil, and paprika. Bring soup to a boil, cover, and simmer until rice is tender, 20 to 30 minutes.

By MOLLE888

Ingredients

• ✓ turkey breast
• paprika
• herbes de provence
• seasoned salt
• salt
• black pepper
• gravy packet
• olive oil
• chicken stock
• celery
• onion
• water
• butter
• all-purpose flour

Instructions

1. 1 Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
2. 2 Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
3. 3 Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
4. 4 Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
6. 6 Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
7. 7 Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
8. 8 Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
9. 9 Slice turkey and serve warm with gravy.

By Bibi

Ingredients

• ✓ turkey breast
• butter
• onion
• celery
• bread cube
• poultry seasoning
• kosher salt
• black pepper
• cayenne pepper
• chicken broth
• egg yolk
• salt
• black pepper
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until golden brown, about 6 minutes. Transfer to a bowl.
2. 2 Add bread cubes, poultry seasoning, salt, and black pepper to onion mixture. Stir in chicken broth until thoroughly combined; rest to allow broth to absorb into the stuffing, about 15 minutes. Stir in egg yolk until evenly incorporated.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Slice turkey breast crosswise down to the bone (do not cut through the bone) in 3/4-inch slices. Divide stuffing mixture among spaces between the slices. Place turkey breast on the prepared baking sheet. Brush with 1 tablespoon melted butter.
5. 5 Roast in the preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

By John Mitzewich

Ingredients

• ✓ turkey breast
• butter
• garlic
• paprika
• italian seasoning
• garlic and herb seasoning blend
• salt
• black pepper
• skin
• shallot
• butter
• white wine
• chicken stock
• all-purpose flour
• half-and-half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/4 cup butter, garlic, paprika, Italian seasoning, herb seasoning, salt, and pepper together in a bowl.
3. 3 Place turkey, skin-side up, in a roasting pan. Loosen skin with fingers; spread 1/2 of the butter mixture over turkey and under skin. Reserve remaining butter mixture. Tent turkey loosely with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Baste with remaining butter mixture, return to oven and continue to cook until juices run clear and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F (74 degrees C), about 30 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes.
5. 5 Transfer about 1 tablespoon of pan drippings to a medium skillet. Add shallot and cook on low until translucent, about 5 minutes.
6. 6 Add 1 tablespoon butter to the skillet; whisk in wine, scraping up any browned bits from the bottom of the pan. Whisk in stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
7. 7 Slice turkey and serve with gravy.

By takestu2tango

Ingredients

• ✓ turkey breast
• butter
• onion
• apple
• celery
• chicken broth
• turkey gravy mix
• kosher salt
• thyme
• rosemary
• black pepper
• sage
• garlic powder
• water
• flour

Instructions

1. 1 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Melt butter in the pot. Saute onion, apple, and celery until onion and celery are slightly translucent, about 5 minutes. Add broth; scrape off bits from the bottom of the pot. Add gravy mix; stir until dissolved.
2. 2 Combine kosher salt, thyme, rosemary, black pepper, sage, and garlic powder in a small bowl. Rub onto the turkey breast.
3. 3 Lower a trivet into the pot; place seasoned turkey on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Mix water and quick-mixing flour together slowly in a bowl until slurry is smooth.
6. 6 Unlock the lid and open the pot; transfer turkey to a plate. Strain the liquid from the pot; return it to the pot and select Saute function. Bring to a boil. Stir in the slurry slowly until gravy is thickened to your satisfaction. Slice turkey and serve with gravy.

By Jill DeVol

Ingredients

• ✓ turkey breast
• butter
• garlic
• cumin seed
• paprika
• coriander seed
• butter
• water
• bourbon whiskey
• black peppercorn
• clove
• bay leaf
• black tea
• sugar
• kosher salt
• orange
• water

Instructions

1. 1 Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
3. 3 Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
4. 4 Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
5. 5 Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

By Andy Bryan

Ingredients

• ✓ turkey breast
• salt
• herbes de provence
• oil
• bacon
• butter
• all-purpose flour
• heavy cream
• salt
• black pepper
• cayenne pepper
• pecorino romano cheese
• nutmeg
• white bread
• tomato
• pecorino romano cheese
• paprika
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
4. 4 Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
5. 5 Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
6. 6 Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
7. 7 Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
8. 8 Cut turkey into thick slices. Pull off the skin.
9. 9 Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
10. 10 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
11. 11 Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.

By John Mitzewich

Ingredients

• ✓ turkey breast
• lime
• kosher salt
• yellow onion
• vegetable oil
• brown sugar
• soy sauce
• lime
• nutmeg
• cumin
• cinnamon
• allspice
• black pepper
• salt
• thyme
• thyme
• habanero pepper
• garlic
• green onion
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and in a blender or in large cup if you are using an immersion blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth.
3. 3 Place turkey breasts into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for a minimum of 4, up to 12 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt.
5. 5 Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and roast until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes longer
6. 6 Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve.

By John Mitzewich