Try this simple oven roasted turkey breast for a weeknight dinner with enough tasty leftovers for lunch.
This can be made with either bone-in or boneless turkey breast; the bone-in has more flavor, but boneless is easier to slice and serve.
You do need to be careful not to overcook and dry out the turkey breast. The best way to do this is by using an instant read thermometer to test the turkey temperature. I take it out at around 160F since the breast temperature will continue to rise to 170 degrees as it rests.
Oven Roasted Turkey Breast
Add more roasting time for bone-in turkey breast and/or a larger piece.
2 pound boneless turkey breast – tied
1 onion, sliced
5 garlic cloves (or more if desired)
Rosemary, thyme, oregano, or other fresh herbs
2 teaspoons mustard
2 tablespoons apricot jam (look for no added sugar jams like this one)
Paprika
Poultry seasoning
Sea salt
1 cup white wine
1. Preheat oven to 325F.
2. Spread onion slices, garlic cloves, and rosemary in a roasting pan.
3. Mix the mustard and jam together and rub all over the turkey. Place turkey on top of the onions and herbs.
4. Sprinkle seasonings on top of the turkey and place in the oven for 1 1/2 hours. Pour white wine over the turkey about half hour into roasting.
5. Turkey is ready when an instant read thermometer reads 160F. Let sit for half hour before slicing and serving.
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i’ve never tried cooking with turkey breast bc i feel like it does dry out easily, especially in the oven. ill try it with a thermometer next time
I am hosting a blog carnival this month with a grain-free bars theme. I’m hoping you may want to participate: http://mrsedsresearchandrecipes.blogspot.com/2013/07/go-ahead-honey-its-gluten-free-raising.html
Tracee