Thanksgiving Made Easy: Moist, Tender and Easy Herb-Roasted Turkey Breast
I completely get the dramatic presentation of a whole turkey at Thanksgiving. The brown-glazed shell, the herb sprigs tucked beneath the wings, the sheer heft of someone carrying the platter to the table. But after making the whole turkey for what feels like too many years, I’m done.*
(I plan to * this in case I have grandchildren someday. In that case, the drama is completely necessary, at least for the first 150 years of their life/lives.)
Parsley, sage, rosemary and thyme
I’m a bit young to remember the Simon and Garfunkel song from the 60’s, “Parsley, Sage, Rosemary and Thyme” but I did pick it up somewhere along the way. And, I still find myself humming a verse when I’m getting a turkey ready.
I think this mix is the perfect herb combo for a roasted breast; Simon and Garfunkel must have been on to something.
Of course, Shakespeare immortalized rosemary first during Ophelia’s death scene in Hamlet, but I don’t think she was talking turkey.
There’s rosemary, that’s for remembrance . . .”
–ophelia
As a percentage
Back to turkey breasts. During the hundreds of years I made whole turkeys, I would have to say the full turkey was generally 50-60% consumed. Lots of bone, of course, but also wings that were problematic, and legs that were great for a couple of bites, then not so much.
And the breast itself, well due to the weight of ensuring this large bird reached a temp of 165°, it was so often dry.
Yes, oohs and aahs were uttered. And I felt proud I had unbroken skin, with just the right brownness. But it’s a new chapter. I’ve moved on. (At least if/until the * occurs.) And you know what? With that whole bird no longer taking on the gravity (or oven space) it once had, it opened up new space for the sides.
Here’s the other thing
We no longer wait forever (or at least until every single side is cold), to eat. I slice the breast in the kitchen, display it on a pretty platter, tuck a few herbs beneath what I envision to be wing-placement. Maybe I drizzle a bit of gravy of it, or not. And out it goes, to the table, to the waiting crowd.
I’ve kept it tented with foil as I sliced it, as it waited to be served, and the result is it’s steaming hot when I set it down. And guess what . . . there are still ooh’s and aah’s. Of course, that may simply be because everyone is so happy the feasting can begin!
Thanksgiving Made Easy: Moist, Tender and Easy Herb-Roasted Turkey Breast
Equipment
- Roasting pan
Ingredients
- 6-8 lb bone-in turkey breast
- 1/2 cup unsalted butter, room temperature
- few sprigs parsley
- few sprigs sage, stems removed
- few sprigs rosemary, leaves only
- few sprigs thyme, leaves pulled from stems
- kosher salt
- pepper
- pomegranate, lemon, and/or more herb sprigs for the serving platter
Instructions
- Take turkey breast out of the refrigerator 75 minutes before you want to start cooking. Chops the herbs, combine, and add them to half the butter in a bowl.
- Place the turkey breast in your roasting pan, skin side up. Carefully lift skin around breast and work some of the herbed butter in, underneath. Do not tear the skin.
- Liberally salt and pepper the breast on all sides. Then, rub remaining herbed butter over the outside of the breast. Let turkey sit out for an hour so the seasoning can penetrate and the breast can come to room temperature.
- Place a cooking rack in the lower-third of oven. Preheat the oven to 325°. Place turkey in oven and set a timer for 1-3/4 hours. Push the probe into the center of the breast, not touching bone. The temperature should reach 160° before taking out of the oven. The temp will easily reach 165° by the time it's rested.
- Set roasting pan on a heat-safe surface, tent with foil and let it rest for 20-30 minutes. It will easily reach 165° after being tented for a while. Enjoy!
