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Name: Moist and Tender Turkey Breast
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 12
Cuisine: not set
Ingredients: 1 (5 -20 lb) fresh or frozen turkey breast (thawed); 1/4 cup butter melted; 12 ounces chicken broth or 12 ounces beer or 12 ounces white; 1 -2 tablespoon mayonnaise

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INGREDIENTS

1 (5 -20 lb) fresh or frozen turkey breast (thawed)
1/4 cup butter melted
12 ounces chicken broth or 12 ounces beer or 12 ounces white
1 -2 tablespoon mayonnaise

Servings

INSTRUCTIONS

Place turkey or turkey breast in a roasting pan. I use a disposable aluminum pan to help eliminate clean-up.

Combine melted butter and chicken broth. Pour over turkey.

Rub mayonnaise all over turkey's exterior. Salt lightly if desired.

Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).

Remove from oven and let sit for about 30 minutes before slicing.

Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

NOTES

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Moist and Tender Turkey Breast

1 (5 -20 lb) fresh or frozen turkey breast (thawed)
1/4 cup butter melted
12 ounces chicken broth or 12 ounces beer or 12 ounces white
1 -2 tablespoon mayonnaise

Place turkey or turkey breast in a roasting pan. I use a disposable aluminum pan to help eliminate clean-up.

Combine melted butter and chicken broth. Pour over turkey.

Rub mayonnaise all over turkey's exterior. Salt lightly if desired.

Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).

Remove from oven and let sit for about 30 minutes before slicing.

Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 12 Servings

Calories: 34
Calories from Fat: 34 (100%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.1g
Cholesterol 10.2mg		3 %
Sodium 27.2mg		1 %
Potassium 1.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 34

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