Do you only have to cook for a couple people or a small family, and don’t want to mess with cooking an entire turkey? I don’t blame you. I still have never cooked a full turkey and I’m not sure I ever will. Many stores sell a turkey breast, which is certainly large enough for up to a family of four, and cooks so much faster and easier than a whole bird.
This holiday season (or hey, whenever you feel like it, because why save turkey only for the holidays?), why not do yourself a favor, and go for this easy recipe that is just as flavorful and delicious, but with WAY less hassle!?!
Roasted Herb Turkey Breast
Serves 4
1 turkey breast, skin on, and bone in
1 tbsp butter, ghee, or vegan butter, softened
1 sprig fresh rosemary
2-3 sprigs fresh thyme
2 sprigs fresh parsley
3 fresh sage leaves
1/2 tsp kosher salt
1/4 tsp freshly cracked pepper
1 tsp olive oil
spray olive oil (to grease sheet/pan)
Preheat the oven to 475 degrees. Rinse the turkey breast, and pat it dry. Spray the olive oil on a glass baking dish or metal baking sheet to grease the pan. Place the turkey in the baking dish or sheet (note that cooking time may vary depending on type of dish or sheet used). Remove the leaves of the herbs from the stems, as applicable, and chop all of the herbs into little pieces. In a bowl, mix the softened butter with the herbs to make a compound butter paste. Gently lift the skin of the turkey up to separate it a little from the meat beneath it in little pockets. Take some of the butter and add it in the pocket. Repeat a few times, to disburse the butter throughout the turkey breast. Drizzle the olive oil over the turkey and slightly under it as well to help it not stick, and salt and pepper the turkey breast. Cook at 475 degrees for about 1 hr until internal temp is 160. Remove the dish from the oven and tent the turkey with aluminum foil or a silicone product for 10-15 mins. Slice and enjoy!
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