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Delicious at any time of year, our lean and moist 100% natural Turkey Breast completes many delectable dishes. Turkey meat is mild, but rich in flavor.
Master Chef Choice
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Oven-Roasted Turkey Breast
Total Time: 1 hour and 55 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour and 30 minutes
1/4 cup butter, softened
1 clove garlic, minced
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp salt-free garlic and herb seasoning blend
salt and ground black pepper to taste
1 (3 lb) turkey breast with skin
1 tsp minced shallot
1 tbsp butter
1 splash dry white wine
1 cup chicken stock
3 tbsp all-purpose flour
Preheat oven to 350 degrees F.
Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl.
Place turkey breast with skin side up into a roasting pan.
Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin.
Reserve remaining butter mixture.
Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour.
Baste turkey breast with remaining butter mixture.
Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F. This should take about 30 more minutes.
Let turkey breast rest 10 to 15 minutes before serving.
Meanwhile, transfer the pan drippings to a skillet.
Skim off excess grease, leaving about 1 tablespoon.
Place skillet over low heat.
Cook and stir shallot in turkey grease until opaque which should take about 5 minutes.
Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits from skillet.
Whisk in chicken stock and flour until smooth.
Bring to a simmer, whisking constantly, until thickened.
Cranberry Glazed Turkey Breast
Total Time: 2 hours
Prep Time: 10 minutes
Cook Time: 1 hour and 45 minutes
2 tbsp extra-virgin olive oil, divided
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 medium shallot, finely chopped
1 clove garlic, minced
2 1/2 cups water
1 cup wild rice
1/2 cup dried cranberries
1/2 cup chopped toasted pecans or walnuts
2 tsp finely chopped fresh sage
3/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 cups fresh cranberries
1/4 cup water
1 clove garlic, peeled
3/4 tsp kosher salt, divided
1 turkey breast (about 3 pounds), skin removed
1/2 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a saucepan over medium heat.
Add carrot, celery, shallot and garlic.
Cook about 3 minutes until softened, stirring.
Add water and rice.
Bring to a boil over high heat.
Reduce to a simmer.
Cover and cook 45 minutes to 1 hour until rice is tender (go to step 11 to start next piece of dish while rice is cooking).
Add dried cranberries, nuts, sage, salt, pepper and 1 tablespoon oil.
Cover and let sit.
Meanwhile, mix fresh cranberries, water, garlic and 1/4 teaspoon salt in a saucepan.
Bring to a simmer over medium heat.
Cook 1 to 2 minutes, stirring frequently.
Transfer to a food processor.
Let cool for 5 minutes and then puree until smooth.
Split the mixture in half, half for serving and half for basting.
Place turkey in a roasting pan.
Sprinkle 1/2 teaspoon salt and pepper all over turkey.
Roast for 30 minutes.
Cover turkey with basting mixture.
Roast for 15 more minutes.
Roast 30 to 45 minutes more, until an instant-read thermometer inserted into thickest part without touching bone reads 165 degrees F.
Transfer the turkey to a cutting board.
Let rest for 10 minutes.
Heat set aside mixture.
Slice the turkey and serve with glaze and rice pilaf.
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