Butter Roasted Turkey Breasts Recipes

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Oven-Roasted Turkey Breast image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Recipe From allrecipes.com

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13



Roasted Butter Herb Turkey image

Recipe From foodnetwork.com

Provided by Sandra Lee

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 12



Butter-Roasted Turkey Breasts image

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Recipe From epicurious.com

Provided by Alison Roman

Categories     Bon Appétit     Thanksgiving     Poultry     turkey     Roast     Christmas     Kid-Friendly     Dinner     Christmas Eve     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 6



Oven-Roasted Turkey Breast image

There's no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you're in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 9



Roast Turkey Breast image

Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 10 servings

Number Of Ingredients 3

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