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Herb-Roasted Turkey Breast- 11-/29/09


This year we have been invited to Thanksgiving dinner so there are no party at our house.  However, I am cooking a Turkey breast just for us so I decided to buy just the breast and Wings.  This recipe is from Ina Garten and it is so easy to make.  This recipe can feed up to 6 people, and since there are only 3 people at our house the leftovers are great with a salad.  I also used the bone to make a porridge (Chao).   

The turkey was perfectly roasted and the meat is very moist.  make sure to use a thermometer so you can tell it is the correct temperature.  I also enjoyed the really herb flavor on the turkey.

Close look at the roasted turkey breast.  I also made a gravy with the brown bits left in the bottom of the pan and the gravy turned out to be so flavorful and great with the turkey.  


Preparation work..


1 whole bone in Turkey Breast

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme leaves


2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

2 tablespoons good olive oil

2 tablespoons freshly squeezed lemon juice

1 dry cup of white wine 

Chop the garlic, sage, thyme, and rosemary.  Note: all the herbs are from my garden.

Put in a bowl all the chopped herbs, garlic and add olive oil, salt, Pepper, lemon juice to make a paste and set aside. 

Here I am loosing up the skin from the meat. 

Next, I am smearing the half of the paste on the meat and the half is smeared on the skin of the turkey.

Placing the turkey on a roasting pan and pouring 1 cup of wine into the bottom of the pan. Make sure to preheat your oven to 325 degree F.

The turkey is not ready to go in the oven for about 1 3/4 hour up to 2 hours or until the skin is golden brown and an instant-red thermometer registers 165 degrees F. when inserted in the thickest and meatiest area of the breast. 

Freshly out of the oven. 

Here I am slicing the breasts into slices.

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