A simple, yet elegant entr e. Anherb seasoning mixture is rubbed beneath the skin of the turkeybreast and then is roasted to juicy, tender perfection.
Recipe: Herb Roasted TurkeyBreast
1 (6 to 8-pound) fresh or frozen wholeturkey breast
Preheat oven to 325°F (160°C).Rinse turkey breast in cold water; pat dry with paper towels.
Combine thyme, sage, pepper and garlicpowder in small bowl. Loosen skin of turkey breast by liftinggently and pulling away from meat, leaving attached at neck.Use a sharp knife, if necessary to loosen connecting membrane.Rub herb mixture evenly over breast meat. Replace skin, tuckingunder bottom of turkey breast.
Place turkey breast, skin-side-up, onwire rack in shallow roasting pan. Insert meat thermometer intothe thickest part of breast; do not let thermometer touch bone.
Roast uncovered until thermometer reaches170°F (approximately 75°C), 2 1/4 to 3 1/4 hours. Removefrom oven; let stand 20 minutes before carving. Thinly sliceturkey breast to serve.
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Makes 12 to 14 servings.
Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.
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