Roast Turkey Breast With Ease
Roast Turkey Breast with Ease is a great alternative to roasting a whole turkey.
Maybe you don’t have a lot of people to feed, or maybe you want to serve a ham and turkey. The roasting bag is the trick to getting your turkey breast moist and juicy. I do not recommend these bags as a regular cooking alternative, but as an option a few times a year, I believe they are okay. You will not get a golden turkey breast with this cooking method, but it will also not be dried out if you follow these instructions. You might want to consider my Ultimate Spaghetti Squash to serve alongside this Roast Turkey Breast with Ease.
This is the first of a four-part series on the blog. The next three posts will be about ways you can use the leftovers from your turkey…just in time for the holidays! Come along for the journey.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Roast Turkey Breast with Ease:
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Roast Turkey Breast with Ease is a great alternative to roasting a whole turkey. Maybe you don't have a lot of people to feed, or maybe you want to serve a ham and turkey. You will want to start preparing this recipe 2 1/2 to 3 hours before serving time.
- 4-6 pound frozen turkey breast
- 4 tablespoons softened butter
- 2 teaspoons seasoning salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 tablespoon minced garlic in oil
- 1 tablespoon flour
- 1 up to 8 pounds oven roasting bag
- 1 large onion
Thaw the turkey breast according to package directions.
Preheat the oven to 350 degrees.
Blend the butter and salt, pepper, poultry seasoning and garlic.
Gently lift the skin of the breast until two pockets form between the skin and turkey meat.
Using 2/3 of the butter mixture, rub this into the pockets.
Rub the remaining 1/3 on the outside of the breast.
Shake the flour inside the roasting bag, and place in a 9 x 13 pan.
Place the turkey breast, breast up, inside the bag.
Quarter the onion, place in the bag around the breast and seal the bag with the tie provided.
Cut six small slits in the top of the bag, and place a meat thermometer through one into the thickest part of the breast avoiding the bone.
Roast in the oven until the meat thermometer registers 160 degrees.
Remove from the oven, and flip the breast down leaving it sealed in the bag.
Let it rest for 15 minutes which will further cook the breast.
Some of the juices will run out into the pan.
Remove the breast from the bag and let rest, breast up for 10 minutes before carving.
Use the drippings for gravy or stuffing/dressing.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!