Roasted Boneless Turkey Breast Served
We all know about the endless ways of preparing a turkey, including a different preparation found in every moms and grandmothers recipe card file. Brined, marinated, injected, smoked, roasted, deep-fried, rotisserie, the combinations and ingredients are mind numbing.
This roasted boneless turkey breast recipe is another winner, and I am here to tell you it is so quick and easy to prepare, you may never go back to another way of putting out that holiday meal. Not only is it easier to make, but it is healthy too, and with only 220 calories per 5-ounce serving, it is sure to please any discriminating palate.
So, how do get from start to finish on this wonderful Roasted Boneless Turkey Breast Served, as shown in the image above?
The Step-By-Step
Step 1. Preheat the oven to 350° F.
Step 2. Bind each turkey breast separately with a 1 yard length of kitchen string to form a solid, tight and uniform width throughout the length of the breasts. This will ensure even cooking throughout the meat. Evenly season all sides of the turkey breasts with the sea salt and fresh black pepper.
For a demonstration on cinching up your boneless turkey breast, you can follow along with similar procedures found in this recipe for a boneless leg of lamb Smoked Leg of Lamb with Rosemary Sauce.
Bind the turkey breast with kitchen string
Step 3. Arrange the onions, celery, carrots, (Mirepoix) and garlic in a single layer onto a large roasting pan, and reserve for step 5. Optionally you can add fresh herb sprigs such as rosemary and thyme with the mirepoix and garlic.
Mirepoix, French for onions, celery, carrots
Step 4. In a large nonstick sauté pan heat the olive oil until just smoking, and then brown the turkey breasts well on all sides. Turning after 4 to 5 minutes on each side, with total browning time being about 16 to 20 minutes.
Browning the turkey breasts in saute pan
Be sure to brown on all sides.
Browning the turkey breasts in saute pan on all sides
Step 5. Remove the turkey breasts from the sauté pan and transfer them to the roasting pan with the Mirepoix mixture, spacing evenly distributed with both browned breasts in the pan.
Step 6. Roast in the preheated oven for 45 minutes, checking thereafter every 15 minutes, until the internal temperature is measured with a meat thermometer at 160° F. Depending on your oven the time may vary.
Step 7. Remove from the oven and allow the turkey breasts to rest for about 20 minutes, this allows the juices to redistribute.
Roasted turkey breasts resting for 20 minutes
Step 8. Once rested, gently remove the kitchen string using a set of kitchen shears, then brush a generous even layer of Dijon mustard over each turkey breast, and then sprinkle evenly and generously with the chopped fresh parsley.
Brushing with Dijon mustard
Parsley crusted turkey breast
To Serve: Transfer the turkey breasts to a serving platter, then cut into thin slices and serve it with your favorite sauce or gravy on the side.
Slicing the boneless turkey breasts
Sliced boneless turkey breast, ready for service
What you will need…
| Ingredients | ||
| 2 | 4 ½ lb | Boneless, skinless turkey breasts |
| 2 | Yards | Butchers twine or kitchen string, divided |
| 2 | Tbsp | Olive oil |
| 1 | Large | Onion, coarse chopped |
| 3 | Stalks | Celery, coarse chopped |
| 3 | Medium | Carrots, coarse chopped |
| ½ | Tbsp | Sea salt |
| ½ | Tbsp | Fresh ground black pepper |
| 12 | Cloves | Garlic, peeled, whole |
| ½ | Cup | Dijon mustard |
| ¾ | Cup | Fresh parsley, finely chopped |
| Procedure Steps: | |
| 1. | Preheat the oven to 350° F. |
| 2. | Bind each turkey breast separately with a 1 yard length of kitchen string to form a solid, tight and uniform width throughout the length of the breasts. This will ensure even cooking throughout the meat. Evenly season all sides of the turkey breasts with the sea salt and fresh black pepper. |
| 3. | Arrange the onions, celery, carrots, (Mirepoix) and garlic in a single layer onto a large roasting pan, and reserve for step 5. Optionally you can add fresh herb sprigs such as rosemary and thyme with the mirepoix and garlic. |
| 4. | In a large nonstick sauté pan heat the olive oil until just smoking, and then brown the turkey breasts well on all sides. Turning after 4 to 5 minutes on each side, with total browning time being about 16 to 20 minutes. |
| 5. | Remove the turkey breasts from the sauté pan and transfer them to the roasting pan with the Mirepoix mixture, spacing evenly distributed with both browned breasts in the pan. |
| 6. | Roast in the preheated oven for 45 minutes, checking thereafter every 15 minutes, until the internal temperature is measured with a meat thermometer at 160° F. Depending on your oven the time may vary. |
| 7. | Remove from the oven and allow the turkey breasts to rest for about 20 minutes, this allows the juices to redistribute. |
| 8. | Once rested, gently remove the kitchen string using a set of kitchen shears, then brush a generous even layer of Dijon mustard over each turkey breast, and then sprinkle evenly and generously with the chopped fresh parsley. |
To Serve: Transfer the turkey breasts to a serving platter, then cut into thin slices and serve it with your favorite sauce or gravy on the side.
Yield: 24 5-ounce portions
Bon appetite!
CCR
=:~)
©2010 CCR
16 responses so far ↓
1 claudia lamascolo // Dec 28, 2010 at 4:22 pm
I just love the instructions here, lovely birds, nicely presented hope you had a fabulous holiday!
2 Gloria // Dec 28, 2010 at 4:31 pm
Like this recipe to the point we get to the mustard (which can give me hives). Probably wouldn’t need to add anything after it’s cooked but can you offer a suggestion for a substitute for that extra layer of flavour the Dijon provides?
3 Cajun Chef Ryan // Dec 28, 2010 at 4:39 pm
Gloria,
In place of the mustard you could us a jelly or a jam, such as apricot, or marmalade like orange as a glaze.
Bon appetite!
CCR
=:~)
4 Torviewtoronto // Dec 28, 2010 at 5:46 pm
looks flavourful and worth all the work
5 kateiscooking // Dec 28, 2010 at 6:42 pm
Lovely and low fat makes it even better!!!
6 zerrin // Dec 28, 2010 at 7:17 pm
Wow this is a great holiday dish! I love it has celery in it and the presentation is so appealing!
7 Liz // Dec 28, 2010 at 7:52 pm
Beautiful…with such nice simple flavors! This is enticing me to make turkey beyond Thanksgiving~
8 Kate @ Diethood.com // Dec 28, 2010 at 8:18 pm
I fell in love at ‘dijon mustard’! This must be incredible! Thanks Chef!
9 Drick // Dec 28, 2010 at 9:24 pm
yep, more ways to cook turkey than skinning a cat, huh? – this sounds like a really healthy way and tasty too, bet the flavor is pure turkey throughout, and isn’t that what it is suppose to be – I’ve been seeing so many ways to over flavor the bird this year…. good to see a good one
10 Gera@SweetsFoodsBlog // Dec 29, 2010 at 12:26 am
Incredible this roasted turkey – love the brushing with Dijon 🙂
Cheers,
Gera
11 Emily @Cleanliness // Dec 29, 2010 at 10:15 am
That is just about perfection!
12 Gloria // Dec 29, 2010 at 2:03 pm
Thanks for the response CCR. A jelly glaze should work. I’m thinking cranberry now!
13 Boudreaux Ryan // Dec 29, 2010 at 2:08 pm
Sure, cranberry would be a great glaze on the turkey!
Bon appetite!
Ryan
14 Frank // Dec 29, 2010 at 8:02 pm
I must agree that a turkey breast roast is a great way to prepare the bird! No doubt the mirepoix lends some wonderful flavor.
15 The Mom Chef // Jan 1, 2011 at 4:47 pm
You’re right, this is a simple yet elegant preparation. I love the bottom layer of vegetables and think that any combination would be fantastic. I would probably also go with something other than Dijon, but it’s an outstanding recipe. Thanks!
16 Jorden Camper // Nov 11, 2011 at 12:32 pm
Those pictures are great. Speaking of pictures… I really like the hotdog stand :0)