Wednesday, October 29, 2014

The Best Turkey {Breast} I've Ever Eaten

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As much as I love to use hyperbole, I steer clear of the term "best" as often as possible. However, this roast turkey breast is by far the BEST I have ever cooked or eaten. It is so simple and amazing I might be tempted to have unofficial Thanksgiving meals throughout the rest of the year featuring just the turkey breast.

The trick with cooking white meat is to get it done without drying it out, and this technique does it beautifully while still crisping the skin and infusing it with flavor. I found the original recipe over at Foodie Crush and just put my own little twist on it, since I can never leave well enough alone - thankfully the results were delicious!

This is a fantastic recipe to use if you're having a small Thanksgiving and would rather just cook the turkey breast than roast the entire bird, or if (like me) you just occasionally like to have a roast turkey on a day that isn't in late November.

Juicy Roast Turkey Breast

1 bone-in turkey breast (this recipe is for a 6 lb. breast)
6 tbsp. unsalted butter (softened)
2 tbsp. bouquet garni
1 lemon
1 head of garlic, crushed with paper still on.
1/2 cup white wine
1/2 cup sherry
12 sprigs fresh thyme
Salt & Pepper

Preheat the oven to 400. Rinse and pat the turkey breast dry, then use your fingers to gently separate the skin from the turkey meat. Place it on a roasting rack inside of a roasting pan and set aside.

In a small bowl, combine the butter with the bouquet garni and a healthy pinch of salt and pepper. Use your fingers to gently smear the butter under the skin of the turkey breast and then evenly spread the rest of it on top. Insert 8-10 sprigs of thyme under the skin as well and finish by sprinkling the bird with a final pinch of salt and pepper.

Pour the wine over the turkey, then halve the lemon and squeeze the juice over the bird, then add the halves to the pan along with the garlic. Top the turkey with the rest of the thyme sprigs.

Roast the turkey until done (140 degrees), I usually estimate about 20 minutes per pound.

Serve it up with a side of Simple & Savory Roasted Sweet Potatoes With Carrots and Lemony Garlic Brussels Sprouts for a fantastic meal!

Printable Juicy Roast Turkey Breast Recipe

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