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The best turkey breast recipes - 33 recipes

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1. Remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock)

  • 1 whole bone-in, skin-on turkey breast (5 to 7 pounds)
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • ½ cup wood chips, soaked in water at least 30 minutes (optional)
  • 1 teaspoon vegetable oil, plus extra for cooking grate
  • Ground black pepper
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Preheat the oven to 325 degrees F

  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine
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Preheat the oven to 325 degrees F

  • One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
  • 2 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 1 stalk celery, cut into 2 inch pieces
  • 1 small carrot, peeled and cut into 2-inch pieces
  • 2 small onions, peeled and quartered
  • 1/4 cup unbleached all-purpose flour
  • 3 cups turkey or chicken broth, homemade or low-sodium canned
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Recipe source: Bon Appetit | November 2018

  • 1 Tbsp. coriander seeds
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. black peppercorns
  • 1/3 cup Diamond Crystal or 1/4 cup Morton kosher salt
  • 2 tsp. light brown sugar
  • 1 (6-lb.) skin-on, bone-in turkey breast, patted dry
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Instructions Garlic Herb Butter: Mix ingredients together

  • Garlic Herb Butter (Note 2):
  • 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
  • 1/2 tsp salt
  • Black pepper
  • 1 brown onion , halved
  • 1 head of garlic , halved horizontally
  • 3 sprigs rosemary, 8 sprigs thyme (optional)
  • Oil , for drizzling (for skin)
  • 150 g / 10 tbsp unsalted butter , softened
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 large garlic cloves , minced
  • 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh
  • Garlic Butter Gravy:
  • Chicken broth/stock, for topping up (if required)
  • 1/3 cup / 50g flour
  • 1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)
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Directions WATCH Watch how to make this recipe

  • For Brine:
  • Total: 8 hr
  • Prep: 1 hr
  • Inactive: 4 hr 45 min
  • Cook: 2 hr 15 min
  • Yield: 8 to 10 servings
  • Nutrition Info
  • Ingredients
  • 1 (14 to 16-pound) fresh turkey
  • Brine, recipe follows
  • 1 tablespoon dry rubbed sage
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 lemon, zested
  • 1 tablespoon canola oil
  • 6 quarts water
  • 8 cups ice cubes
  • 1 cup kosher salt
  • 1/3 cup brown sugar
  • 1/2 cup molasses
  • 7 fresh sage leaves
  • 1 tablespoons black peppercorns
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NUTRITION INFORMATION Yield: 10 servings, Serving Size: 4 ounces Amount Per Serving: Freestyle Points: 4 Poin...

  • 4 pound turkey breast, on the bone with skin (ribs removed) about 40 oz cooked
  • 1 tablespoon olive oil
  • 2 teaspoons kosher
  • 1/2 tablespoon dry turkey or poultry seasoning (I used Bell’s which has not salt)
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Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix 90g (3

  • THICKENER:
  • 1 (~2.7lbs/1224g) bone-in turkey breast , 3” thick
  • 1 (197g) medium onion , diced
  • 3 (10g) garlic cloves , minced
  • 2 (112g) medium carrots , chopped
  • 1 stalk (92g) celery , chopped
  • 1 cup (250ml) unsalted chicken stock (or unsalted turkey stock)
  • 1 tablespoon (15ml) olive oil
  • A dash of sherry wine
  • 2 bay leaves
  • A pinch of dried rosemary
  • A pinch of dried thyme
  • A pinch of dried sage
  • Kosher salt & ground black pepper to taste
  • 1 tablespoon honey
  • 1 ½ tablespoon light soy sauce
  • 2 ½ tablespoons cornstarch
  • 3 tablespoons cold water
  • WET BRINE:
  • 90 grams (3.17oz) salt + 1500 ml (6 cups) cold running water or 120 grams (4.23 oz) salt + 2000 ml (8 cups) cold running water
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Season turkey breasts with salt and pepper

  • 2 wild turkey breasts - (to 3) skin removed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 1 tablespoon freshly-squeezed lemon juice
  • 20 whole garlic cloves skin removed
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup freshly-grated Parmesan cheese
  • 1 cup diced seeded fresh tomato
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Wild Turkey Breast With Tons Of Garlic Turkey Breast - Grilled