Let’s talk Roasted Turkey Breast!
Hands down one of the MOST frequent questions I got last week on our Thanksgiving Q+A on IG was how to do a turkey or turkey breast. Thanksgiving is right around the corner and I know that roasting an entire turkey can be a little bit intimidating (especially if this is your first time!) and maybe not even entirely necessary this year! So with everyone celebrating the holidays with smaller groups and mostly immediate family this year, a turkey breast is an easy alternative to the entire bird.
How long does it take to roast a turkey breast? It’s way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!
How much Turkey Breast do I need per person? I go with about 1 lb per person. There are so many sides, let’s be honest, those are where the real servings come into play!
What sides go with a roasted turkey breast? the usual Thanksgiving side dishes are perfect! Here are my favorites
Should I still brine a turkey breast? yes – absolutely!! Wet or dry brine is great and if you opt for a wet brine, you won’t need as big of a vessel to store the turkey in so it’s an overall win! You can reduce the water in the wet brine by 1/2.
Can you make gravy with a Roasted Turkey Breast? sure can! Just follow my recipe here!
Roasted Turkey Breast
If you still want that delicious turkey but without the headache of an entire bird, this Roasted Turkey Breast recipe is perfect for you!
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (sauv blanc)
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
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