Thanksgiving Ideas: Herb Butter Roasted Bone-In Turkey Breast & Cornbread Dressing Part 1 Recipe Video

Here are some fresh ideas for your Thanksgiving turkey. Do you and your family like white meat better then dark? I have something for you! Try my turkey breast recipe. Watching the Thanksgiving Ideas: Herb Butter Roasted Bone-In Turkey Breast & Cornbread Dressing Part 2 is highly recommended if you want your meal to be complete. Watch the Thanksgiving Ideas: Herb Butter Roasted Bone-In Turkey Breast & Cornbread Dressing Part 2 for the complete recipe and a great cooking experience.

Summary

Preparation Time40 MinCooking Time2 Hr 15 Min
Ready In2 Hr 55 MinDifficulty LevelBit Difficult
Servings10Cuisine
CourseTaste
MethodSpeciality
Main IngredientHealthy,

Ingredients

For the turkey
 Turkey breasts3 (bone-in and thawed)
 Gala apples2 Medium, quartered
 Onion1 Medium, quartered
For the marinade for injection
 Extra virgin olive oil3 Tablespoon
 Garlic4 Clove (20 gm) (slightly cracked)
 Orange juice1⁄2 Cup (8 tbs)
 Granulated sugar1 Tablespoon
 Kosher salt1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
For herb butter rub
 Butter1 Cup (16 tbs)
 Garlic2 Clove (10 gm), mince
 Fresh rosemary1 Tablespoon, chop
 Fresh thyme1 Tablespoon, chop
 Italian parsley1 Tablespoon, chop
 All purpose seasoning2 Tablespoon (Grand Diamond)
For the corn bread
 Cornmeal1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Baking powder1 Tablespoon
 Kosher salt3⁄4 Teaspoon
 Buttermilk1 1⁄4 Cup (20 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Eggs3
For the cornbread dressing
 Crumbs1 Cup (16 tbs) (Dry Stuffing Crumbs)
 Butter2 Cup (32 tbs)
 Onions1⁄2 Cup (8 tbs), dice
 Celery1⁄2 Cup (8 tbs), dice
 Bell pepper1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), finely chopped
 Fresh sage2 Tablespoon, chop
 Poultry seasoning1 Tablespoon
 Low sodium chicken broth4 Cup (64 tbs)
 Salt and pepper To Taste

Nutrition Facts

Serving size

Calories 1301 Calories from Fat 804

% Daily Value*

Total Fat 91 g139.6%

Saturated Fat 42.1 g210.5%

Trans Fat 0 g

Cholesterol 360.7 mg

Sodium 628.8 mg26.2%

Total Carbohydrates 62 g20.8%

Dietary Fiber 6.5 g26%

Sugars 24 g

Protein 62 g123.5%

Vitamin A 48.5% Vitamin C 38.5%

Calcium 31.3% Iron 44%

*Based on a 2000 Calorie diet

Things You Will Need

Poultry injector.
9 x 13 Dish dish
Probe thermometer
Oven

Directions

FOR THE TURKEY

GETTING READY
1. Preheat the oven to 350 degrees.
2. Cut the onions and apples into quarter and finely chop rosemary, thyme and parsley, keep it aside.
3. In a large roasting pan arrange the onions and apples at the bottom, keep it aside until needed.
4. Place the turkey on the cutting board and pat it dry, make a pocket between the skin and meat.

MAKING
5. In a medium sauce pan combine olive oil and the cracked garlic, infuse the garlic in the oil over medium heat for 5-8 minutes.
6. Keep stirring to avoid garlic from burning, once golden brown remove from the oil and throw the garlic away.
7. In the same pot slowly add the orange juice, sugar; salt and pepper continue cooking for 10 minutes or until it has reduced.
8. After 10 minutes strain the marinade in a small bowl, Draw the marinade through the injector and inject the turkey breast in as many areas as possible.
9. For the herb butter rub, in medium bowl combine butter, garlic, rosemary, thyme, parsley, salt and Grand Diamond All Purpose Seasoning and mix well using a fork.
10. Rub the turkey breasts with the butter rub, spread it evenly, sprinkle black pepper, salt and paprika is needed.
11. Place the turkey in the roasting pan along with the onions and apples, once done cook the breasts uncovered on the top rack of the oven for approximately 1 hour and 30 minutes or until the internal temperature reads 160-165 degrees.
12. Once the turkey is done let it rest for 15 minutes and then serve.

SERVING
13. Serve the turkey breast along with the cornbread on the side.

FOR THE CORNBREAD

GETTING READY
1. Preheat the oven at 350 degree.
2. Dice onion, celery and bell pepper keep it aside.
3. Finely chop the garlic, fresh sage, thyme and fresh Italian parsley, keep everything side separately in a bowl.
4. Grease a 9 x 13 baking dish and keep it ready.

MAKING
5. In a large mixing bowl combine cornmeal, flour, sugar, baking powder, and salt and mix thoroughly with a whisk.
6. Make a well and pour the buttermilk, oil, and eggs, using a whisk, combine all the ingredients slowly from the side and coming to the center.
7. Mix until the ingredients are combined and the mixture is smooth.
8. Pour the mixture in the baking dish and bake in a preheated oven for 50-55 minutes.
9. Once done remove, allow it to cool and then crumble the cornbread in the same baking dish.
10. Next, in a pan sauté the onions, bell pepper and celery in butter until it sweat completely.
11. Once done pour the sautéed onion over the crumbled cornbread and add the fresh thyme, sage and parsley.
12. Add poultry seasoning, salt and pepper and then add the low sodium chicken broth, adjust the seasoning as required.
13. Bake it in the preheat oven for 50-60 minutes.

SERVING
14. Serve the cornbread along with the roasted turkey breast.

NOTE
If the butter won’t stick to the breasts well due to the breasts being slightly wet from the marinade, microwave the butter for a few seconds and massage it under and on top of the skin of the breasts.

Editors Review

A herb rich oven roasted turkey breasts is a great meal option for Thanksgiving! Served along with cornbread dressing, this turkey comes with a delectable flavor of apples. Take the lessons from Carolyn right now!
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