Roasted Turkey Breast

Roasted turkey breast on wire rack

Serves 2 (with leftovers)

This year, for Thanksgiving, we purchased a 4 lb. boneless, skin on turkey breast. While a 4 lb. boneless turkey breast would easily serve 6 people for dinner, we do have a couple of recipes for the leftovers; hot turkey sandwiches and glop (you'll have to click on it for the explanation) that we enjoy.

Roasting a turkey breast is quite easy and it is an item that allows a lot of creativity and flexibility with the seasoning. We find that a thawed turkey breast will roast in 20 minutes per pound in a pre-heated 350° F oven.

Note: Many years ago I used to stuff the turkey. Then I realized that I could make as good, if not a better, stuffing outside of the turkey.

Ingredients

Directions

  1. Heat the oven to 350° F.
  2. Melt the butter in a microwave safe cup. Add the garlic, onion, sage, salt and pepper (or your seasonings) and mix well.
  3. Place the turkey breast on a rack in a roasting pan.
  4. Lift the skin on the turkey breast on one side and make a pocket between the skin and the turkey meat. Pour about a third of the seasoned butter mixture in the pocket. Pour another third of the butter mixture over the top of the turkey skin and using a pastry brush make sure that the entire top and sides of the turkey breast has been coated.
  5. Place the roasting pan in the oven. Roast for 20 minutes per pound and at the halfway point pour the remaining butter mixture over the top of the turkey breast, and with the pastry brush make sure the entire top and sides of the turkey breast has been coated.
  6. When you believe the turkey breast is cooked check it with a meat thermometer, it should be at 160° F to 170° F. Tent with aluminum foil and allow it to rest for at least 30 minutes.
  7. For serving, you can warm the turkey breast in a 150° F oven if necessary.
  8. Note: Do not through away the juices that are in the bottom of the roasting pan. They can be used to make turkey gravy or they can be used in your stuffing.

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