Oven Roasted Turkey Breast

As some of you know, my wife Sarah is currently pregnant and what mama wants….mama gets.  Her favorite meal is Turkey with all the fixings, so that is what I decided to make tonight.  Plus, I needed to perfect my Thanksgiving Turkey, well before Thanksgiving.  For best results for a delicious Oven Roasted Turkey Breast, you are going to need a full day to really do it right.  First off, you need to brine your Turkey in Water, Fruit Juice, lots of Salt, and Sugar making sure that the entire Turkey is submerged.  It is best to brine overnight, but if you do not have that much time, a few hours will make do.

Ingredients Needed

1 Turkey Breast

1-2 White Onions

1-2 Apples

Bell Peppers

1 stick of butter

Tony Chachere Creole Butter Injectable Marinade





Preheat your oven to 450 degrees.  After preheating your oven, it is time to prepare you Turkey.  Take the Turkey out of the Brine, and pat dry until dry to the touch.  First I dice up an Onion, Apple, and half the stick of Butter.  I stuff that into the cavity of the Turkey Breast, and then lay it in a oven safe baking dish.  In the bottom of the dish around the Turkey, I fill with Bell Peppers, Onions, and any other Vegetable that will add to the delicious broth that will come while the Turkey cooks.  Next, I inject the Turkey Breast in every possible location with the Injectable Marinade.  After injecting, I rub down the bird with Extra Virgin Olive Oil or Butter.  I then finish off with lots of Salt, Pepper, Minced Garlic, and Rosemary.  I like to rub this on top of the skin and under the skin as well.  This will help create a great tasting skin and give it that golden brown color that you are looking for.  Here is a picture of what you will have before cooking.

Bake at 450 for 25 mins until the Turkey starts to brown, then back the temperature back down to 350 and tent your Turkey with aluminum foil.  Do not seal it, just make a tent over the top of the turkey so the heat comes in still from the sides, but it has a cover.  This will help keep all the juices in your pan and prevent your Turkey from drying out.  I had a 6.5 lb Turkey Breast, and it took me 2 hrs and 10 minutes to finish the Turkey.  Once the Turkey reaches and internal temperature of 165-170, it is done.  When you are done cooking, you will have something that looks like this.

Once your cooking is done, let the Turkey sit for 10 minutes or so to let the juices redistribute throughout the meat.  Then take the bird out and carve to your liking.  Also, drain all the vegetables out of the drippings, and use the drippings for a great dipping sauce or gravy.  Enjoy!


3 responses to this post.

  1. […] About « Oven Roasted Turkey Breast […]


  2. Posted by Sara Slavens on October 6, 2010 at 7:41 am

    I have never made a turkey before but this makes it look easy! I am going to try it soon! Aren’t Marc and Sarah lucky to have us cooks!!


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