Chef Ryan

Cajun Chef Ryan

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Roasted Boneless Turkey Breast

December 28th, 2010 · 16 Comments

Roasted Boneless Turkey Breast Served
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
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
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
Browning the turkey breasts in saute pan

Be sure to brown on all sides.

Browning the turkey breasts in saute pan 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
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
Brushing with Dijon mustard
Parsley crusted turkey breast
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
Slicing the boneless turkey breasts
Sliced boneless turkey breast, ready for service
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

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Tags: Holidays · Recipes · Weight Watchers

16 responses so far ↓

  • 1 claudia lamascoloNo Gravatar // Dec 28, 2010 at 4:22 pm

    I just love the instructions here, lovely birds, nicely presented hope you had a fabulous holiday!

  • 2 GloriaNo Gravatar // 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 RyanNo Gravatar // 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 TorviewtorontoNo Gravatar // Dec 28, 2010 at 5:46 pm

    looks flavourful and worth all the work

  • 5 kateiscookingNo Gravatar // Dec 28, 2010 at 6:42 pm

    Lovely and low fat makes it even better!!!

  • 6 zerrinNo Gravatar // 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 LizNo Gravatar // 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.comNo Gravatar // Dec 28, 2010 at 8:18 pm

    I fell in love at ‘dijon mustard’! This must be incredible! Thanks Chef!

  • 9 DrickNo Gravatar // 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@SweetsFoodsBlogNo Gravatar // Dec 29, 2010 at 12:26 am

    Incredible this roasted turkey – love the brushing with Dijon :)

    Cheers,

    Gera

  • 11 Emily @CleanlinessNo Gravatar // Dec 29, 2010 at 10:15 am

    That is just about perfection!

  • 12 GloriaNo Gravatar // Dec 29, 2010 at 2:03 pm

    Thanks for the response CCR. A jelly glaze should work. I’m thinking cranberry now!

  • 13 Boudreaux RyanNo Gravatar // Dec 29, 2010 at 2:08 pm

    Sure, cranberry would be a great glaze on the turkey!

    Bon appetite!

    Ryan

  • 14 FrankNo Gravatar // 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 ChefNo Gravatar // 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 CamperNo Gravatar // Nov 11, 2011 at 12:32 pm

    Those pictures are great. Speaking of pictures… I really like the hotdog stand :0)