Roasting a big turkey is intimidating. It’s not like you get much practice doing it throughout the year. And if you mess up, you’re probably screwed. That’s why roasting a chicken breast is so perfect. No brining, basting, deep-frying, major carving, or major money coming out of your wallet. All you need is a few ingredients, an oven, a pan, and a thermometer. The results are just as scrumptious and impressive. Plus, you won’t feel so guilty eating that second piece of pumpkin pie since you only ate white meat (don’t you like my reasoning?).
Taste: Earthy, savory, just full of flavor. Really turkey-y.
Texture: The meat is surprisingly moist and tender for breast meat. The skin is rich and slightly crisp.
Appearance: Those herbs just tell your mouth to get ready for flavor.
Pros: So much easier, faster, less expensive, and less stressful than a whole bird. Perfect for a smaller Thanksgiving dinner.
Would I make this again? Yes, the leftovers are wonderful too.
How to make Herb Roasted Turkey Breast
Yield: 8 servings
1 (about 6 pounds) bone-in turkey breast
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons finely chopped fresh sage, or 1 teaspoon dried
2 teaspoons finely chopped fresh thyme, or 1 teaspoon dried
2 teaspoons freshly chopped fresh rosemary, or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F.
Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt, and pepper. Rub the mixture onto the turkey breast.
Transfer breast to a roasting pan or large oven-safe skillet and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from the bone, reads 165 degrees F, 1 - 1 1/4 hours. Let rest, covered with foil, for 10 minutes before carving.
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