Post by Loupy on Nov 1, 2017 20:37:17 GMT -7
Garlic and Herb Roast Turkey Breast
From: Blair @ www.theseasonedmom.com/roast-turkey-breast/
It’s officially the first day of November, which means that it’s the perfect time to start sharing some easy recipes for your Thanksgiving dinner! This Garlic and Herb Roast Turkey Breast is crispy on the outside and tender, juicy, and flavorful on the inside. What more could you ask for in the centerpiece of your holiday meal?
We even enjoy the roast turkey breast on a regular Sunday evening (no Thanksgiving holiday necessary!), because the leftovers are delicious in casseroles, soups, and lunch sandwiches throughout the week. With only 15 minutes of effort, it’s a simple dinner that pays off for many more nights to come!
prep time: 15 mins
cook time: 2 hours, 15 mins
total time: 2 hours, 30 mins
yield 8 servings
Ingredients
1 (7-8 lb.) whole turkey breast, fresh or frozen and thawed
2 lemons
1 whole head of garlic, cut in half crosswise (you don’t need to peel the garlic)
1 sprig fresh rosemary
1 sprig fresh thyme
A few sage leaves
Olive oil
Salt and pepper, to taste
1 cup water
1 onion, thinly sliced
Instructions
Preheat oven to 350 degrees F.
Rinse the turkey breast with cold water.
Pat dry.
Liberally salt and pepper the inside cavity of the turkey.
Cut the lemons in quarters and place two quarters in the cavity, along with the garlic.
Add rosemary, thyme and sage to the inside of the turkey.
Brush the turkey with olive oil and season liberally with salt and pepper.
Place the turkey in a large shallow roasting pan lined with aluminum foil (for easy clean-up).
Add 1 cup water to bottom of pan.
Place the reserved lemons and the sliced onion in a large bowl and toss with 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Pour the lemon and onion mixture around the turkey inside the pan.
Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 175-180 degrees F.
Baste with pan juices every 30 minutes.
If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
Remove the turkey from the oven and place on a large cutting board.
Tent the turkey with foil and allow it to rest for about 20 minutes before carving.
From: Blair @ www.theseasonedmom.com/roast-turkey-breast/
It’s officially the first day of November, which means that it’s the perfect time to start sharing some easy recipes for your Thanksgiving dinner! This Garlic and Herb Roast Turkey Breast is crispy on the outside and tender, juicy, and flavorful on the inside. What more could you ask for in the centerpiece of your holiday meal?
We even enjoy the roast turkey breast on a regular Sunday evening (no Thanksgiving holiday necessary!), because the leftovers are delicious in casseroles, soups, and lunch sandwiches throughout the week. With only 15 minutes of effort, it’s a simple dinner that pays off for many more nights to come!
prep time: 15 mins
cook time: 2 hours, 15 mins
total time: 2 hours, 30 mins
yield 8 servings
Ingredients
1 (7-8 lb.) whole turkey breast, fresh or frozen and thawed
2 lemons
1 whole head of garlic, cut in half crosswise (you don’t need to peel the garlic)
1 sprig fresh rosemary
1 sprig fresh thyme
A few sage leaves
Olive oil
Salt and pepper, to taste
1 cup water
1 onion, thinly sliced
Instructions
Preheat oven to 350 degrees F.
Rinse the turkey breast with cold water.
Pat dry.
Liberally salt and pepper the inside cavity of the turkey.
Cut the lemons in quarters and place two quarters in the cavity, along with the garlic.
Add rosemary, thyme and sage to the inside of the turkey.
Brush the turkey with olive oil and season liberally with salt and pepper.
Place the turkey in a large shallow roasting pan lined with aluminum foil (for easy clean-up).
Add 1 cup water to bottom of pan.
Place the reserved lemons and the sliced onion in a large bowl and toss with 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Pour the lemon and onion mixture around the turkey inside the pan.
Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 175-180 degrees F.
Baste with pan juices every 30 minutes.
If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
Remove the turkey from the oven and place on a large cutting board.
Tent the turkey with foil and allow it to rest for about 20 minutes before carving.
