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RECIPE
16 INGREDIENTS7 STEPS3hr

Roast Turkey Breast

5.0
1 Ratings
Simple and tasty. The fact that you’re not stuck with a ton of turkey (as you would be with an entire bird), this is definitely a recommended recipe. The leftovers are great on sandwiches and salads, too! Needs to brine overnight before roasting.
Roast Turkey Breast Recipe | SideChef
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Simple and tasty. The fact that you’re not stuck with a ton of turkey (as you would be with an entire bird), this is definitely a recommended recipe. The leftovers are great on sandwiches and salads, too! Needs to brine overnight before roasting.
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
3hr
Total Time
$4.81
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
4 cups
Cold  Water
7 sprigs
2 Tbsp
Chopped  Fresh Parsley
5
Whole Allspice
4 cloves
Garlic , crushed
1 Tbsp
1 Tbsp
Brown Sugar
1 Tbsp
1
Large  Carrot , roughly chopped
2 stalks
Celery , roughly chopped
1 head
Garlic , halved
1/2
Large  Onion , halved
1 cup
Chicken Stock
or Water
1/4 tsp
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
636
FAT
10.9 g
PROTEIN
116.3 g
CARBS
12.0 g

Cooking Instructions

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Step 1
In a large bowl place Water (1 cup) then add the Brown Sugar (1 Tbsp) , Salt (1 Tbsp) , Garlic (4 cloves) , Black Peppercorns (7) , Whole Allspice (5) , Fresh Thyme (5 sprigs) , and Fresh Parsley (2 Tbsp) and whisk. Try to be a bit rough to bruise the herbs so they release their flavors.
Step 2
Then Water (3 cups) and mix well. Be sure to have the water chilled as we don’t want to add the turkey to a warm brine. Place Turkey Breasts (5 lb) in a larger zipper bag or container with a lid and pour the brine into​ it. Seal and place the fridge over-night. Massage the turkey breast in the brine a couple of​ times to make sure it’s brined evenly.
Step 3
The next day, preheat your oven to 375 degrees F (190 degrees C). Remove the turkey from the brine, give it a rise under cold water and pat dry with paper towels.
Step 4
Line your roasting tray with the Celery (2 stalks) and Carrot (1) . Place the Garlic (1 head) and Onion (1/2) on the baking dish as well.
Step 5
Now place the turkey breast on top of the vegetable bed and drizzle on the Olive Oil (1 Tbsp) to coat the skin and finish off with the Freshly Ground Black Pepper (1/4 tsp) . Finally tuck the sprigs of Fresh Thyme (2 sprigs) under the turkey breast and pour in the Chicken Stock (1 cup) . The final step before going into the middle rack in the oven is to cover with foil.
Step 6
Roast (covered) for 2 hours, then remove the foil and crank the heat up to 425 degrees F (218 degrees C) to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use. Feel free to sprinkle a little salt on top of the breast when you add the black pepper before it goes into the oven.
Step 7
Allow it to rest a bit before slicing, then serve and enjoy! Makes great leftovers for sandwiches and salads.
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Nutrition Per Serving
Calories
636
% Daily Value*
Fat
10.9 g
14%
Saturated Fat
2.7 g
14%
Trans Fat
0.1 g
--
Cholesterol
303.6 mg
101%
Carbohydrates
12.0 g
4%
Fiber
1.2 g
4%
Sugars
4.3 g
--
Protein
116.3 g
233%
Sodium
1670.6 mg
73%
Vitamin D
1.1 µg
6%
Calcium
98.4 mg
8%
Iron
3.3 mg
18%
Potassium
1153.8 mg
25%
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