Roasted Turkey Breast
Directions. Preheat the oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper together in a bowl. Dotdash Meredith Food Studios. Place turkey breast with skin-side up into a roasting pan.
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According to the U.S. Department of Agriculture, a 3-ounce serving of roasted turkey breast with skin comes with about 4.5 grams of fat and 139 calories. That size serving without the skin contains only about 1.8 grams of fat and 125 calories. Similarly, 3 ounces of dark meat with skin contains about 8.5 grams of fat and 175 calories.
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Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound.
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Here are a few quick numbers to reference: 4 people = 2 pound turkey breast. 8 people = 4 pound turkey breast. 10 people = 5 pound turkey breast. 16 people = 8 pound turkey breast. Now, if you love leftovers as much as we do you might want to estimate closer to 1 pound of turkey meat per person. Our leftover turkey recipes are full of great.
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How Many Pounds Of Turkey Breast You Really Need Per Person. To ensure that you'll have enough turkey for your Thanksgiving guests, simply aim for 1 to 1 ½ pounds per person, or about half that.
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Average Turkey Breast Size. On average, the breast portion of a turkey will weigh in between 4 and 8 pounds. You might be able to procure larger ones, but they're unlikely to come much smaller. After all, whole turkeys typically weigh between 17 and 30 pounds.
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How Much Turkey Breast Per Person: A Breakdown. With bone-in turkey, you need to allocate around 1¼ lbs of raw turkey per person. It seems a lot, but you are accounting for the bone. An average adult usually consumes approximately half, if not a full, pound of the cooked bird. Of course, it depends on how hungry they are, and how much they.
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Bone-in turkey breast: General rule of thumb is to buy 3/4 lb of uncooked bone in turkey breast meat per person. The reason we go with uncooked meat is so you can easily calculate how much fresh meat to buy. Here is a handy chart for a quick reference: 4 people - 3 lbs of uncooked turkey breast. 6 people - 4.5 lbs of uncooked turkey breast.
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Instructions. Preheat the oven to 325 degrees. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out. Mash the butter, herbs, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
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Let turkey stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish. In a small bowl, combine butter, garlic, thyme, sage and rosemary. Dry turkey thoroughly with paper towels.
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How much turkey you buy depends on whether the cut you buy is boneless or bone-in. If you opt for boneless turkey breast, you should plan on about 3/4 pound per person. For a bone-in cut, go for the aforementioned 1-1/4 pounds for each person-rounding it up to 1-1/2 pounds if you're planning on plenty of leftovers.
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Put rack in the lower middle position. (Note 3) Place garlic and bunch of herbs in the middle of a baking dish. (Note 4) Butter: Mix Butter ingredients together. Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin).
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Of course, every rule has an exception. If you're cooking for more than 16 people, buy one 12- to 14-pound bird and a breast instead of roasting a mammoth turkey (anything over 15 pounds will.
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Rounding up to 1 ½ lbs to 2 lbs per person will leave you with ample leftovers, and this is what most people prefer. While a pound or so of turkey per person seems like a lot, it's important to remember that the whole turkey is not consumed. A portion of the weight of the turkey is bone, which means that you're really getting about half.
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Aim for 1 to 1½ pounds of turkey per person, or about half that much if you're just making a turkey breast. That sounds like a lot, but whole turkeys are made up of inedible bones and cartilage.
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Instructions: In a small bowl, mix together garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center. In another shallow dish, mix together vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish and turn to coat.
