Roasted Turkey Breast with Raspberry Glaze

    Published: 06-16-2009
    Views: 24,528
    Roasted Turkey isn’t just for Thanksgiving! Try this delicious take on roasted turkey by Chef Phil from Harris Teeter.

    Phil Anderson: Hi! Im Chef Phil Anderson, Harris Teeters Executive Chef. Were going to make a turkey breast today. And the ingredients are 1 whole turkey breast, 4 tablespoons of butter, kosher salt, freshly ground pepper. For the glaze, 1/2 cup of raspberries preserves, 4 tablespoons of port wine, 3 tablespoons of butter, and 1 teaspoon of Worcestershire sauce. Okay! The first thing we're going to do is, is we're going to take some butter in that microwave to get it kind of manageable. So what we're going to do is we're going to rub it all over this turkey breast and we're going to take our salt, same with the pepper. Okay! Now we're going to put this in a 325 degree oven, it's already been preset and then I am going to come back and we're going to make a glaze. Okay! So for our glaze, we're going to put a sauce pan over medium-high heat and we're just going to add all of these ingredients, butter, the preserves, the port, and some Worcestershire sauce. Now we only want to heat this up until the butter melts. And then we're going to use it as a glaze. So just stir it up and make sure everything is getting incorporated into each other. Okay! Now that we have it to the consistency that we like it, its nice and smooth. We're going to glaze the turkey breast about every 15 minutes and you're going to cook it 25 minutes per pound. Now we have about a three-and-half-pound bird in there so, we're thinking maybe an hour and fifteen, we'll check it though. Then you always want to bring up your poultry to 165 degrees. And it's pretty large so your carry over cooking is going to take another maybe 4 or 5 degrees higher. So that will be safe. You'll want to glaze your turkey breast at every 15 minutes and do it religiously, because the more you do it, the better flavor it's going to have. Okay! There you we have it, just took turkey breast out of the oven and we had it in for about hour and a half. You want to let the turkey breast rest for about 15 or 20 minutes before you carve it, so let the juices could go back to where, they are suppose to be. So we have a beautiful Glazed Turkey Breast. Enjoy!