Roasted Turkey Breast with Raspberry Glaze

Home
Food & Drink
Holiday & Parties
Roasted Turkey Breast with Raspberry Glaze

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player

All videos in this series
Videos by this expert
All Holiday & Parties videos

Expert
Video details
Recipe
Transcript
Comments
Learn more

Phil Anderson

Director of Fresh Foods, Harris Teeter

www.harristeeter.com

panderson@harristeeter.com

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City. He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival. Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent. Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation. He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.

Roasted Turkey Breast with Raspberry Glaze

This expert: 469,123 views
This series: 6,525 views

Download to Mobile Device

Tags:

Turkey

Breast

White

Meat

Cook

Roast

Glaze

Baste

Raspberries

Preserves

Jelly

Butter

Moist

Port wine

Worcestershire

Sauce

Roasted Turkey Breast with Raspberry Glaze

Ingredients

1 whole HT Turkey Breast
4 tablespoons butter
kosher salt and freshly ground pepper
1/2 cup red current jelly
4 tablespoons port wine
3 tablespoons butter
1 teaspoon Worcestershire sauce

Instructions

Preheat oven to 325 degrees. Rub the turkey breast with the butter and season with salt and pepper. Place in a shallow baking pan and cook for 25 minutes per pound. Combine the remaining sauce ingredients in a saucepan just melting the butter, baste the turkey every fifteen minutes and use the sauce to spoon over the sliced, cooked breast meat.

Transcripts

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!

(Add Comment)