For our early Thanksgiving dinner, Ben really wanted turkey. Problem was… we didn’t plan ahead enough to defrost a turkey AND my meat thermometer is busted so I would have had to buy another one of those to cook the big bird. Fortunately, I saw a recipe earlier this month for turkey breast. Who knew you could just buy part of a turkey? Certainly not I! But I am so glad to know now that I can… because this was absolutely delicious, fabulously easy, and all in all… amazing.
This turkey breast was so flavorful and so tender. It was just as easy as making a roast chicken in the oven, and while there was no dark meat for Ben to enjoy, we’ve been eating turkey leftovers all week. Can’t be disappointed with that! There were even a few bones so I could make some turkey stock in the crockpot. Yum yum! I hope you’ve been enjoying my Thanksgiving recipes this week… I can’t wait to share one last dessert recipe tomorrow! 🙂
- 3-5 pound turkey breast half
- 1/4 cup salted butter, melted
- 1/4 teaspoon dried thyme
- 1/4 teaspoon tarragon
- 1/4 teaspoon rubbed sage
- Kosher salt and freshly ground black pepper to taste
- sprigs of thyme and rosemary, optional
Preheat oven to 425 degrees. Place the turkey breast in a roaster or baking dish.
In a bowl, stir together butter, thyme, tarragon, and sage. Cut slits in the turkey breast skin, then brush butter mixture evenly over the turkey. Season with salt and pepper.
Place the herbs around the turkey breast.
Bake for 30 minutes, then reduce heat to 325 degrees and bake for 45-90 minutes, or until the internal temperature reaches 165°. Let the turkey rest for 10 minutes before slicing.
Time: 2 hours.
YIeld: 10 servings.