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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 12 servings |
||
| Calories 400 | ||
| Calories from Fat 165 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 150mg | 50% | |
| Sodium 238mg | 9% | |
| Potassium 568mg | 16% | |
| Total Carbohydrate 0.4g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.2g | ||
| Protein 54.9g | 109% | |
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Moist and Tender Turkey Breast
By: Marg (CaymanDesigns)
Oct 20, 2004
A girlfriend told me about the mayo trick when I was first married and I've never roasted a turkey or turkey breast without it since. The skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter and broth, you will not have enough pan drippings to make gravy and you don't want to do that because this combo makes the best tasting gravy I've ever had. I've also added 1/2 cup of beer or wine to the mixture before and it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey or turkey breast.
SERVES 12 , 1 turkey
Ingredients
- 1 (5-20 lb) fresh or frozen turkey breast (thawed) or turkey
- 1/4 cup butter, melted
- 1 (10 1/2 ounce) can chicken broth
- 1-2 tablespoon mayonnaise
Directions
1
Place turkey or turkey breast in a roasting pan.2
(I use a foil-lined 13x9-inch pan) Combine melted butter and chicken broth.3
Pour over turkey.4
Rub mayonnaise all over turkey's exterior.5
Salt lightly if desired.6
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).7
Remove from oven and let sit for about 30 minutes before slicing.8
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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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Heather #2
On Mar 24, 2008
I roasted 2 turkey breasts and 2 turkey thighs using this method. The meat was moist and tender and the skin golden and crispy. The gravy made from the broth-butter drippings was absolutely superb. Best of all this was so easy and using pieces instead of a whole turkey, the cooking time was cut down considerably. Now that I have this fab recipe, I'll do turkey more often. We all loved it! Thanks Marg!
From: Picholine
On Aug 20, 2005
Superb! I loved that I didn't have to baste it since the mayo kept the skin from drying out. I followed the directions exactly (5 lb bone-in turkey) and turned it up to 350 for the last 30 minutes (total cooking time=2 hr, 45 min). The outside was crisp and the inside was moist--perfect texture all around. Next time I'll double the broth/butter so there is enough gravy for all the leftover turkey and mashed potatoes.
From: Zoe #2
On Apr 17, 2006
I am rating this 5 stars mainly for the delicious gravy, but the turkey was very moist. I added thyme, onion powder and pepper. Thanks for sharing.
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