{"id":2301,"date":"2010-12-28T15:55:36","date_gmt":"2010-12-28T19:55:36","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2301"},"modified":"2010-12-28T15:55:36","modified_gmt":"2010-12-28T19:55:36","slug":"roasted-boneless-turkey-breast","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/roasted-boneless-turkey-breast\/","title":{"rendered":"Roasted Boneless Turkey Breast"},"content":{"rendered":"\n
\n \"Roasted<\/a>
Roasted Boneless Turkey Breast Served<\/div>\n

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. <\/p>\n

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. <\/p>\n

So, how do get from start to finish on this wonderful Roasted Boneless Turkey Breast Served, as shown in the image above?<\/p>\n

The Step-By-Step<\/strong><\/p>\n

Step 1.<\/strong> Preheat the oven to 350\u00b0 F.<\/p>\n

Step 2.<\/strong> 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.<\/p>\n

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<\/a>.<\/p>\n

\n \"Bind<\/a>
Bind the turkey breast with kitchen string<\/div>\n

Step 3.<\/strong> 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.<\/p>\n

\n \"Mirepoix,<\/a>
Mirepoix, French for onions, celery, carrots<\/div>\n

Step 4.<\/strong> In a large nonstick saut\u00e9 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.<\/p>\n

\n \"Browning<\/a>
\n Browning the turkey breasts in saute pan<\/div>\n

Be sure to brown on all sides.<\/p>\n

\n \"Browning<\/a>
\n Browning the turkey breasts in saute pan on all sides<\/div>\n

Step 5.<\/strong> Remove the turkey breasts from the saut\u00e9 pan and transfer them to the roasting pan with the Mirepoix mixture, spacing evenly distributed with both browned breasts in the pan.<\/p>\n

Step 6.<\/strong> 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\u00b0 F.\u00a0 Depending on your oven the time may vary.<\/p>\n

Step 7.<\/strong> Remove from the oven and allow the turkey breasts to rest for about 20 minutes, this allows the juices to redistribute.<\/p>\n

\n \"Roasted<\/a>
Roasted turkey breasts resting for 20 minutes<\/div>\n

Step 8.<\/strong> 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.<\/p>\n

\n \"Brushing<\/a>
Brushing with Dijon mustard<\/div>\n
\n \"Parsley<\/a>
Parsley crusted turkey breast<\/div>\n

To Serve: <\/strong>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. <\/p>\n

\n \"Slicing<\/a>
Slicing the boneless turkey breasts<\/div>\n
\n \"Sliced<\/a>
Sliced boneless turkey breast, ready for service<\/div>\n

What you will need…<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
2<\/td>\n4 \u00bd \u00a0lb<\/td>\nBoneless, skinless turkey breasts<\/td>\n<\/tr>\n
2<\/td>\nYards<\/td>\nButchers twine or kitchen string, divided<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
1<\/td>\nLarge<\/td>\nOnion, coarse chopped<\/td>\n<\/tr>\n
3<\/td>\nStalks<\/td>\nCelery, coarse chopped<\/td>\n<\/tr>\n
3<\/td>\nMedium<\/td>\nCarrots, coarse chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nSea salt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nFresh ground black pepper<\/td>\n<\/tr>\n
12<\/td>\nCloves<\/td>\nGarlic, peeled, whole<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nDijon mustard<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nFresh parsley, finely chopped<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nPreheat the oven to 350\u00b0 F.<\/td>\n<\/tr>\n
2.<\/td>\nBind 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.<\/td>\n<\/tr>\n
3.<\/td>\nArrange 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. <\/td>\n<\/tr>\n
4.<\/td>\nIn a large nonstick saut\u00e9 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.\u00a0 <\/td>\n<\/tr>\n
5.<\/td>\nRemove the turkey breasts from the saut\u00e9 pan and transfer them to the roasting pan with the Mirepoix mixture, spacing evenly distributed with both browned breasts in the pan.<\/td>\n<\/tr>\n
6.<\/td>\nRoast in the preheated oven for 45 minutes, checking thereafter every 15 minutes, until the internal temperature is measured with a meat thermometer at 160\u00b0 F.\u00a0 Depending on your oven the time may vary.<\/td>\n<\/tr>\n
7.<\/td>\nRemove from the oven and allow the turkey breasts to rest for about 20 minutes, this allows the juices to redistribute.<\/td>\n<\/tr>\n
8.<\/td>\nOnce 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.<\/td>\n<\/tr>\n<\/table>\n

To Serve: <\/strong>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. <\/p>\n

\n Yield:<\/strong> 24 5-ounce portions<\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

This simple yet elegant boneless turkey breast is browned in the pan, then roasted in the oven, coated with Dijon mustard & herb crust before slicing.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[82,11,158],"tags":[1471,1472,2051,261,1071,70,123,7,1291,1352,1473,1474,289,288,111,579,415,451,717,618,146],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2301"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2301"}],"version-history":[{"count":5,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2301\/revisions"}],"predecessor-version":[{"id":2306,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2301\/revisions\/2306"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2301"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}