Today I'm wanting turkey. It starts in November for me. Guess that is perfect timing Turkey Day is coming. Thanksgiving is a special time for all of us here for sure. This recipe is one I did on the cooking blog and today I'm sharing here. Are you ready for some turkey?
We of course have the whole roasted turkey but the breast is good for anytime. I don't see much turkey in the markets year round. Do you? Seems that in recent years it is an item they stock for this month only.
I've cooked fresh heirloom breed turkeys, fresh turkeys not free ranged, but the family likes what they are used to and that would be a frozen turkey. Over the years even that is not a sure bet they've stopped branding tom turkeys which are somewhat tougher. You gamble every time you buy one now it seems.
Do you have a favorite brand turkey? Please share with us whether it be locally grown, shipped in or in your grocers' freezer bin.
Filling the cavity with ingredients for moist baking/roasting
HERB ROASTED TURKEY BREAST from Dolly's Cooking
1 turkey breast
1 yellow onion
2 ribs of celery cut to fit under breast
1 tsp. minced garlic
Fresh Rosemary about 4 sprigs
Juice of 1 lemon
1 tsp. lemon zest
2 tsps. salt
1 tsp. Paprika
1 tsp. black pepper
1/2 tsp. dried Sage
1/2 tsp. dried Thyme
1/2 tsp. dried mustard
1 TBS. Rosemary chopped
2 Tbs. extra virgin olive oil good quality true voo (I use OlioCarli made in Italy).
1 stick butter softened
1 cup dry white wine or a great Muscadine grape juice works well.
Preheat oven to 325 degrees
Estimate the time to cook for the weight of your turkey
Today mine weighs 8 lbs. It should be done in 3 1/4 hrs or a little before. I will check in 3 hrs. with an instant read thermometer. You will want the temperature to be 165 degrees. (remove at 160 degrees).
Thaw, rinse and pat dry your turkey breast.
Salt and pepper all of the surfaces.
Add into the breast cavity: The onion, 1 Tbs softened butter, and celery. Place the celery
into neck cavity as well. Pull skin over and pin to breast with a strong toothpick to hold.
Place the following into a small bowl: Remaining butter, garlic, chopped fresh rosemary, paprika,
salt, pepper, sage, thyme, dried mustard, olive oil, 1/2 tsp. lemon zest and the juice of 1 lemon. Mix well.
Use half of the butter mixture to coat the turkey breast.
Place turkey breast (cavity side down) in a shallow baking pan/dish with rack.
Pour wine/juice in the bottom of the pan.
Bake for half of baking time. Check and turn pan around in oven.
Baste with remaining butter mixture and bake the remaining time, or until reaching correct temp.
Remove from oven tent with foil and let rest for 30 minutes. The temp will continue to rise as it rests.
Garnish with Rosemary
Slice and serve for the most delicious, moist turkey breast!
Serves 8 -12
I can taste it now, as a matter of fact I'm going to search for a turkey breast soon, very soon.
I hope you enjoy!