How long turkey breast

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners.

All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.

Read my disclosure and copyright policy. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thank you!! I made it tonight almost exactly per recipe and it was delicious. It looked just like your picture, tasted amazing and was super moist and simple to make.

I have two questions: first, do you feel I should brine the turkey breast overnight; and second, is it necessary to use the rack that came with my new roasting pan? Thanks very much! This recipe really seems so EASY and delicious? I think brining is a personal choice.

Hope this helps clear things up. Good luck! Hi Sabrina! Made this for the second Thanksgiving in a row.. Thank you! Wishing you a safe and healthy holiday season! I did this year when I made a turkey breast for our Thanksgiving dinner. Fresh was sold out. Happy Holidays! It was a huge hit! My husband who is a ham guy on Thanksgiving really enjoyed it, and both my 3 year old and 7 year old asked for seconds. Thank you for the delicious and simple to prepare recipe.

It was truly wonderful watching them all enjoy it so much! Thank you so much for the amazing review Katie! I am so glad the turkey was such a hit and you had such a wonderful Thanksgiving dinner! I made this today and it was a huge hit! I will always lift the skin of turkey now and insert herb butter before roasting. It was so moist and flavorful! Susan, so glad you enjoyed it! Happy Thanksgiving! My kitchen smells amazing! I made this tonight. Without any prompting, my husband said he really liked it.

I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turkey breast Mine was Butterball brand that comes with the netting wrapped around it, if you take the netting off, the breast loses shape.

I had to re-tie with string and while it did not look as good as the turkey breast usually looks, it cooked great. It was very moist and tender and tasted wonderful too.

Next time, I will not remove the netting and will just rub the outside and maybe inject the butter mix inside under the skin with my injecter set. My injecter needle is large, so I don't think it will be clogged using my jarred minced garlic. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I saw several good recipes on this site for that. I served with rice and salad. The gravy was great on the rice too!

Thanks for giving us a recipe that adds flavor to an old favorite! Peter Downing. This was the best Roast Turkey Breast recipe I've ever tried. I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. It took about two and a half hours to cook, and I kept the tented foil on for the first 2 hours.

I basted it probably 3 times during cooking, and kept most of the drippings, not just Tbsp , to make the gravy. It turned out fantastic-juicy, tasty, and an incredible gravy, which I used the next night for Turkey and Gravy in pastry shells.

So much easier than cooking the whole bird, and not a scrap was leftover. The 3lb bone in breast took about 1. It cooked it perfectly. I wasn't going to make the gravy because I had to open a bottle of wine and I bought pre-packaged gravy, but I made it anyways.

This is some of the best gravy I ever tasted, and I made it. I added an extra clove of garlic and used smoked paprika instead of regular paprika smoked paprika is the BOMB. I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!! I had 2 turkey breasts about 1. I replaced the paprika, italian seasoning and Mrs. Dash with 3 sprigs of thyme and 1 sprig of rosemary, all finely chopped. I didn't save half the butter for later, but put it all on at the beginning and just basted with pan juices.

I also used the shallot at the beginning in the butter mixture. Test with the point of a knife and see if the point feels hot as soon as you pull it out be careful and the juices run clear. If you have a thermometer then it should read C. If the joint appears to be underdone, then put back in the oven for another 10 mins. Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that.

Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy , if you like, and serve with the turkey and veg. Subscriber club Reader offers More Good Food.

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