Whole Goat Care

Roast Turkey Breast
Ingredients:

* 1 5- to 7-pound fresh (or frozen and thawed) turkey breast
* Kosher salt and ground pepper
* Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
* Vegetable oil

Preparation:
Preheat the oven to 325 degrees F.

Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices. Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.

Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.

Yield: 12 servings
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Moist and Tender Turkey Breast
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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PARMESAN-HERB TURKEY BREAST (I LOVE THIS ONE!!!!)

1-1 1/2 lb. turkey breast, skinned
3/4 tsp. Italian seasoning
1 egg white
Vegetable cooking spray
2 tbsp. plus 2 tsp. grated Parmesan cheese
3 tbsp. plus 1 tsp. bread crumbs
1 tbsp. water

Cut turkey breast half into 4 equal portions. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin; set turkey pieces aside. Combine dry ingredients stir well. Combine egg white and water; stir well. Dip turkey pieces in egg mixture, dredge in bread crumbs. Coat a large skillet with cooking spray, and place skillet over medium-high heat until hot. Add turkey, and cook about 6 minutes on each side or until done. Serve warm. Yield: 4 servings - 1 serving 173 calories.

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Crockpot Turkey Breast (this is the one we had last year)
INGREDIENTS

* 1 (6 pound) bone-in turkey breast
* 1 (1 ounce) envelope dry onion soup mix


DIRECTIONS

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
Serves 6