Perfect for: A smaller Thanksgiving dinner crowd or a group that doesn't care for drumsticks or dark meat.
This turkey breast is moist and fragrant with rosemary, herbs, garlic and a hint of lemon. It will shine as the star on your Thanksgiving table (and will soon be a requested favorite at every special occasion).
Rosemary & Herb Roasted Turkey Breast
1 6- to 7-lb. bone-in turkey breast
2 tbsp. olive oil
1 tbsp. softened butter
1 tbsp. lemon juice
2 garlic cloves, minced
2 tsp. dried rosemary leaves
2 tsp. sea salt or kosher salt
1 tsp. finely grated lemon zest
1 tsp. thyme
1/2 tsp. ground black pepper
1 cup chicken broth or stock
1. Preheat oven to 325º F. In a small bowl, combine olive oil, butter, lemon juice,
garlic, rosemary, salt, lemon zest, thyme and black pepper making a paste; set
2. Rinse the turkey with cold water; pat dry with paper towels. Loosen and lift the
skin from the meat. Using your fingers, spread half of the herb mixture directly on
the meat; spread the remaining half over the skin.
3. Place the turkey breast skin-side up on a rack in a roasting pan. Pour the broth
into the bottom of the pan. Bake 1 hour 45 minutes to 2 hours or until meat
thermometer registers 165º F when inserted in the thickest portion of the breast. (If
the skin begins to over-brown, cover the turkey with aluminum foil.)
4. Remove the turkey breast from the oven and tent with aluminum foil. Allow the
turkey to rest 10 to 15 minutes before carving. Carve into slices and serve with
Makes 10 to 12 servings
Copyright ©2010 Rubia Jasinevicius. All rights reserved.