Home>Recipe>Garlic and Rosemary Boneless Turkey Breast Recipe for Instant Pot or Oven
Recipe
Garlic and Rosemary Boneless Turkey Breast Recipe for Instant Pot or Oven
Published: April 1, 2024
Whipping up my garlic and rosemary boneless turkey breast is a breeze. It's all about that aromatic rub, a quick oven roast, and voila - juicy, flavorful turkey ready to impress!
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Picture this: You're home after a busy day, seeking comfort in a wholesome meal. Here's my secret - my garlic and rosemary boneless turkey breast recipe. Delicious, bursting with flavor, and easy to whip up using an instant pot or oven. Trust me, this recipe is a game-changer! It's hearty, aromatic, and will have everyone at the table asking for seconds. Get your ingredients ready, let's dive into this culinary adventure together.
Ingredients for Garlic and Rosemary Boneless Turkey Breast
- Boneless turkey breast: Lean protein that cooks quickly, staying juicy. Perfect for a quick and flavorful turkey dish.
- Garlic: Adds a pungent, aromatic flavor that complements the turkey and enhances the overall savory profile of the dish.
- Fresh rosemary: Infuses a fragrant, earthy taste into the turkey, elevating its flavor and providing a delightful herbal essence.
- Olive oil: Helps to keep the turkey moist during cooking and adds a rich, fruity flavor to the dish.
- Chicken broth: Provides a savory base for cooking the turkey, adding depth of flavor and keeping the meat tender and juicy.
Did you know that adding a splash of white wine to the chicken broth when cooking the garlic and rosemary boneless turkey breast can enhance the flavors and keep the meat moist? Give it a try next time for a delicious twist!
Essential Tools and Equipment
- Instant Pot or Oven: The main cooking appliance for preparing the turkey breast, providing the heat source for roasting or pressure cooking.
- Baking dish: Essential for holding the turkey breast while it cooks in the oven, keeping the juices contained for flavor.
- Small bowl: Used for mixing the garlic, rosemary, olive oil, salt, and pepper to create a flavorful rub for the turkey breast.
- Foil: Covers the baking dish to trap moisture and heat, ensuring the turkey breast cooks evenly and stays juicy.
Frequently Asked Questions
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Ingredients:
- 2 lbs boneless turkey breast
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
Instructions:
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper.
- Rub the garlic and rosemary mixture all over the turkey breast.
- Place the turkey breast in a baking dish and pour the chicken broth around it.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C).
- Let the turkey rest for 5-10 minutes before slicing and serving.
Nutritional value:
Per Serving in Calories: 300 kcal | Carbohydrates: 2 g | Protein: 40 g | Total Fat: 14 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 400 mg | Dietary Fiber: 0 g | Sugar: 0 g | Calcium: 20 mg | Potassium: 450 mg | Iron: 2 mg | Vitamin A: 50 µg | Vitamin C: 3 mg
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Prepare the turkey breast as directed up to the point of baking.
- Cover the baking dish with plastic wrap and store it in the refrigerator for up to 24 hours.
- When ready to cook, remove from the fridge, let it come to room temperature, then bake as instructed.
Freezing Instructions
- After preparing the turkey breast, wrap it tightly in plastic wrap and then aluminum foil.
- Label with the date and store in the freezer for up to 3 months.
- To thaw, place in the refrigerator overnight before reheating in the oven.
