:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ZTohounBuhwCF03SCKRF/d8f5121425cffe70d1a2c58d47ac00.jpeg "Roasted turkey breast")
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Roasted turkey breast
Turkey breast is one of my favorite dishes! I first prepared this recipe for Christmas and since then it has become one of my hallmarks in home cooking. The meat is juicy, tender and aromatic, and the addition of herbs gives it a unique flavor. The most important thing, however, is the right baking time - not too short so that the meat is not raw, but also not too long so that it does not dry out.
Ingredients
- 1 kg turkey breasts
- 4 cloves garlic
- 2 spoons Olive oils
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon Salts
- 1⁄2 teaspoons freshly ground pepper
- A few sprigs of fresh rosemary
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Directions
Preheat the oven to 180 degrees C. Prepare a roasting pan.
Wash and dry the turkey breast thoroughly. This is important because excess water can cause the meat to be cooked instead of roasted.
In a bowl, mix olive oil, pressed garlic, thyme, oregano, salt and pepper. Rub this mixture evenly into the turkey breast. In this step, remember to make cuts in the meat so that the marinade is better absorbed.
Transfer the meat to a roasting pan, add sprigs of rosemary.
Bake for about 1-1.5 hours, periodically pouring the juices that will be on the bottom of the roasting pan over the meat. A good indicator that the meat is ready is when, when pierced, a fork goes in and out without resistance.
After roasting, the turkey breast should rest for about 10 minutes before slicing.
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IwaRoasted turkey breast
Turkey breast is one of my favorite dishes! I first prepared this recipe for Christmas and since then it has become one of my hallmarks in home cooking. The meat is juicy, tender and aromatic, and the addition of herbs gives it a unique flavor. The most important thing, however, is the right baking time - not too short so that the meat is not raw, but also not too long so that it does not dry out.
Preheat the oven to 180 degrees C. Prepare a roasting pan.
Wash and dry the turkey breast thoroughly. This is important because excess water can cause the meat to be cooked instead of roasted.
In a bowl, mix olive oil, pressed garlic, thyme, oregano, salt and pepper. Rub this mixture evenly into the turkey breast. In this step, remember to make cuts in the meat so that the marinade is better absorbed.
Transfer the meat to a roasting pan, add sprigs of rosemary.
Bake for about 1-1.5 hours, periodically pouring the juices that will be on the bottom of the roasting pan over the meat. A good indicator that the meat is ready is when, when pierced, a fork goes in and out without resistance.
After roasting, the turkey breast should rest for about 10 minutes before slicing.
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