I didn’t make an entire turkey for Thanksgiving this year. I didn’t even cook turkey on the actual day. I made it today instead. Thanks to no extra guests and a mistake on my part in the defrosting time, we had turkey today.

I wasn’t sure what I’d find inside the bag when I purchased a 6.6 lb. turkey breast, but it looked exactly like a regular turkey, except no wings or drumsticks. So if you like white meat and you’re not serving your extended family or friends, I suggest buying a turkey breast. It’s far, far easier and I didn’t overcook it. You only focus on cooking the breast (because that’s all it is).

One major thing you need to know: after roasting, please LET IT REST on the counter for AT LEAST 15 MINUTES. If you don’t do this, the juices will flow out once you cut into it and you will serve dry turkey. Keep it away from husbands and children as it rests.

Actually there is one minor thing: If it’s in the process of roasting and you see the turkey is browning too fast, loosely cover the top of the bird with foil. I put foil in approx. 45 minutes into roasting. It kept the turkey from overbrowning.

So the two most important things: Let it rest for at least 15 minutes after roasting, and cover loosely with foil if you notice it’s browning too fast.

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Roasted Turkey Breast

Ingredients:

• 6.5 – 7 lb. turkey breast, thawed
• 1 Tbsp. fresh rosemary, chopped
• 1 tsp. thyme
• 2 tsp. salt
• 1 tsp. pepper
• 3 cloves garlic, crushed
• 3 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 3 Tbsp. softened butter
• 2 cups chicken broth

*extra chicken broth if necessary

Directions:

1) Preheat oven to 325 degrees. To make marinade, combine rosemary, thyme, salt, pepper, garlic, olive oil, lemon juice and butter. Set aside.

2) Rinse turkey and pat dry with paper towels. Place on rack on roasting pan. Using your fingers, gently loosen the skin from the meat, and smear half the marinade onto the meat. Rub the remainder of the marinade all over the outside of the turkey. Pour 2 cups of chicken broth into bottom of roasting pan.

3) Roast for 1 3/4 hours or until the breast is 165 degrees.  If the skin is browning too quickly, loosely cover the top of turkey with foil and roast for the remaining time. Take out of oven and let it rest for at least 15 minutes before carving.

*Use drippings to make pan gravy.

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Directions with Photos:

Preheat oven to 325 degrees. To make marinade, combine rosemary, thyme, salt, pepper, garlic, olive oil, lemon juice and butter. Set aside.

 

Rinse turkey and pat dry with paper towels. Place on rack on roasting pan. Using your fingers, gently loosen the skin from the meat, and smear half the marinade onto the meat. Rub the remainder of the marinade all over the outside of the turkey.

Pour 2 cups of chicken broth into bottom of roasting pan.

Roast for 1 3/4 hours or until the breast is 165 degrees. If the skin is browning too quickly, loosely cover the top of turkey with foil and roast for the remaining time. Take out of oven and let it rest for at least 15 minutes before carving.

I had to take a peek under the foil…

Use drippings to make pan gravy.