Rosemary Thyme Turkey Breast – Nuwave/Flavorwave Ovens

I remember the first Thanksgiving I hosted on my own. Panic set in as I stared at the frozen turkey, far too large for my conventional oven. Salvation came in the form of my trusty Nuwave oven, a wedding gift I hadn’t fully appreciated until that moment. The aroma of rosemary and thyme permeated my small apartment as the turkey slowly roasted, creating a warm, inviting haven amidst the holiday chaos. It wasn’t perfect, but the perfectly browned turkey breast became a treasured memory, a symbol of resourcefulness and deliciousness, and a tradition I happily repeat using this very recipe.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes – 1 hour 45 minutes
• Total Time: 1 hour 40 minutes – 1 hour 55 minutes
• Servings: 6
• Yield: Approximately 4 lbs of cooked turkey breast
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 4 lbs turkey breast, frozen
• 3 tablespoons rosemary, dried
• 3 tablespoons thyme, dried
• 2 1/2 tablespoons garlic salt (or regular salt to taste)

Equipment Needed

• Nuwave or Flavorwave oven
• Small bowl
• Measuring spoons
• Meat thermometer

Instructions

1. In a small bowl, thoroughly combine the rosemary, thyme, and garlic salt (or regular salt). This creates your aromatic herb rub.
2. Dunk the frozen turkey breast in lukewarm water for approximately one to two minutes. This brief soak helps to slightly thaw the surface, allowing the herb rub to adhere better to the skin.
3. Generously rub the herb mixture all over the turkey breast, ensuring an even coating. Pay special attention to covering all sides and surfaces.
4. Place the turkey breast in your Nuwave or Flavorwave oven.
5. Cook on high for 1 hour and 30 minutes to 1 hour and 45 minutes. Keep in mind that cooking times can vary depending on the size and thickness of the turkey breast and the specific model of your oven.
6. About ¾ of the way through the cooking time, if you notice the top side of the turkey breast browning too quickly, carefully flip it over to ensure even browning on all sides.
7. Alternatively, if you prefer to cook only one side, and it’s browning too rapidly, cover that side with aluminum foil to prevent burning while allowing the inside to cook thoroughly.
8. Check the internal temperature of the turkey breast with a meat thermometer. For a “well done” result, the thermometer should read 180°F (82°C). If the temperature is lower, continue cooking for an additional 10 minutes, and then check again. It is recommended to check between 1 hour and 1.5 hours.
9. Once the turkey breast reaches the desired internal temperature, remove it from the Nuwave or Flavorwave oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

• For enhanced flavor, consider adding a tablespoon of olive oil to the herb mixture. This will create a paste-like consistency that adheres even better to the turkey.
• If you prefer a crispier skin, increase the cooking time slightly towards the end, keeping a close eye to prevent burning.
• Don’t be afraid to experiment with other herbs and spices. Sage, oregano, or paprika would also complement the turkey nicely.
• If you want to add some moisture to the turkey while it’s cooking, place a small oven-safe dish filled with water in the Nuwave oven alongside the turkey. This creates steam and helps to keep the turkey moist.
• To ensure the turkey is cooked through, insert the thermometer into the thickest part of the breast, avoiding contact with any bones.
• If you are using regular salt, adjust the amount to your preference, as garlic salt already contains salt.

Serving & Storage Suggestions

Serve the Rosemary Thyme Turkey Breast sliced thinly, accompanied by your favorite side dishes such as mashed potatoes, stuffing, cranberry sauce, and green bean casserole.

Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze sliced turkey in freezer-safe bags or containers for up to 2-3 months.

To reheat, thaw the turkey in the refrigerator overnight. Reheat gently in the microwave, oven, or skillet with a little broth or gravy to prevent drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	490 kcal	N/A
Total Fat	21 g	32%
Saturated Fat	5.8 g	29%
Cholesterol	197 mg	65%
Sodium	181 mg	7%
Total Carbohydrate	3.3 g	1%
Dietary Fiber	0.6 g	2%
Sugars	0.1 g	0%
Protein	67 g	133%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: Substitute the rosemary and thyme with other herbs like sage, oregano, or marjoram for a different flavor profile.
• Spice Variations: Add a pinch of smoked paprika or cayenne pepper to the herb rub for a touch of heat.
• Lemon & Garlic: Add lemon zest and minced garlic to the rub for a zesty and aromatic twist.
• Bone-in Turkey Breast: This recipe works equally well with bone-in turkey breasts; however, the cooking time may need to be adjusted accordingly. Ensure the internal temperature reaches 180°F (82°C) before serving.
• Salt-Free Option: If you are watching your sodium intake, omit the garlic salt and use a salt-free herb blend instead.

FAQs (Frequently Asked Questions)

Q: Can I cook a larger turkey breast in my Nuwave/Flavorwave oven?
A: Yes, but you may need to adjust the cooking time. Check the internal temperature frequently, especially towards the end of cooking, to ensure it’s cooked through.

Q: My turkey breast is browning too quickly. What should I do?
A: Cover the browning areas with aluminum foil to protect them from direct heat while the inside continues to cook. You can also reduce the temperature slightly if necessary.

Q: Do I need to thaw the turkey breast before cooking it?
A: No, this recipe is specifically designed for cooking a frozen turkey breast. The initial dunk in warm water helps the rub adhere, and the longer cooking time ensures it cooks through.

Q: Can I use fresh herbs instead of dried herbs?
A: Yes, but you will need to use more fresh herbs as they are less concentrated. A general rule is to use three times the amount of fresh herbs as you would dried herbs.

Q: How do I know when the turkey breast is done?
A: The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the breast, avoiding bone contact. The internal temperature should reach 180°F (82°C) for a “well done” result.

Final Thoughts

I sincerely hope you find this recipe as comforting and rewarding as I do. This Rosemary Thyme Turkey Breast, cooked in the humble yet mighty Nuwave or Flavorwave oven, is a testament to the fact that delicious and memorable meals can be achieved with simplicity and resourcefulness. Don’t hesitate to experiment with different herbs and spices to create your own signature flavor. And please, share your culinary adventures and any tips you discover along the way. Bon appétit!