You know you want a piece of that, right?!
I make this for my family of three throughout the year, but you could certainly rock it out for a party of up to six to eight for Thanksgiving. This is also a good first venture in turkey cooking for any newbies up in here as there is no trimming and tying and brining and sticking your hand into slimy holes of animals. TMI, but I'm just keeping it real. So, the turkey breast - you got this!
I follow the recipe exactly but I often use dried sage since it is a rare occasion that I find fresh sage in my markets. And this go-around the thyme in the store was a bust, so my dried spice to the rescue!
I like to whip up a gravy rather than just using the pan juices as Garten recommends. I mean, if you are having turkey in any form it needs gravy, in my humble opinion.
To make the turkey gravy, I place the roasting pan over a burner on medium heat. I add one .87 ounce packet of McCormick turkey gravy mix and 1 to 2 Tbsp. flour to the pan drippings. Whisk into the drippings. Add three to four cups of turkey or chicken broth. Whisk and bring to a simmer. Cook for about five minutes or so. Strain into a second pot for a smooth gravy. And that's it! If you need to adjust the seasonings, go for it.
Here is a pic of my gravy while it's cooking away. I forgot to grab a pick of it all strained and gorg.
I also served a little romaine salad, too. Because you can never have enough veg!
Herb-Roasted Turkey Breast
Serves 6 to 8
From "Barefoot Contessa: How Easy is That?"
By Ina Garten
1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 Tbsp. good olive oil
1 Tbsp. minced garlic (3 cloves)
2 tsp. freshly squeezed lemon juice
2 tsp. dry mustard
1 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh sage leaves
1 tsp. fresh thyme leaves
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper.
Rub the mixture evenly all over the skin of the turkey breast (You can also loosen the skin and smear half of the paste underneath, directly onto the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
