Thursday, February 12, 2015
Holiday Menu Item Turkey Two Ways Part I Turkey for Two Herb Roasted Turkey Breast
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| Turkey for Two: Herb-Roasted Turkey Breast |
This turkey was so tender and juicy it was falling apart. I used a fresh 5-pound Butterball bone-in turkey breast, which is perfect for 2 to 4 people. For 2 people, there will be leftovers and leftover turkey makes a great sandwich the next day or even a turkey pot pie.
This recipe was definitely inspired by Ina Gartens Herb-Roasted Turkey Breast with just a few modifications because Im not in my normal kitchen and didnt have everything at my disposal.
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| Herb-Roasted Turkey Breast |
I used an adjustable rack fitted inside a disposable pan to roast the turkey breast.
Turkey for Two: Herb-Roasted Turkey Breast
adapted from Ina Garten
Serves 2-4
Oven 325 degrees F
Ingredients:
5-pound bone-in turkey breast (I used a fresh Butterball)
2 Tablespoons butter, room temperature
4 leaves fresh sage, minced
2 Tablespoons fresh rosemary, leaves only
1 Tablespoon fresh thyme, leaves only
2 large cloves fresh garlic, minced
1 Tablespoon extra-virgin olive oil
kosher salt
fresh cracked pepper
1 cup white wine
Pat turkey breast dry with paper towels, then place skin side up on rack in shallow roasting pan.
In small bowl mix butter, sage, rosemary, thyme, and garlic. Using your hands place some of the butter mixture under the skin of the breast and spread the rest evenly on top. Pour the olive oil in the palm of your hand, rub together then pat the outside of the turkey to distribute. Then sprinkle with salt and pepper, including the cavity.
As I often do, I forgot to add the garlic to the butter mixture until just after I had placed in the oven. I quickly pulled it out, added it at that time, and it was fine.
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| place some of the butter mixture under the skin |
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| spread the rest evenly on top |
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| with the garlic, the way it should have been |
Pour the wine in the bottom of the pan and place in oven. Roast for 2 to 2 1/2 hours until a meat thermometer inserted into the thickest part of the muscle reads 170 degrees F. If turkey is browning too much, cover loosely with aluminum foil. When turkey is done, remove from oven and allow to rest for about 10 minutes before serving.
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| just out of the oven |
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| So juicy and tender, and the rosemary really comes through. |
Stay tuned for Part II of Turkey Two Ways.. Turkey for 10 with a Twist.
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