Thanksgiving looks quite a bit different this year and most of us won’t be traveling or entertaining like in years past. I wanted to share a turkey breast recipe that would be perfect for two. And quite honestly if roasting a big ‘ol bird intimidates you, this would be the way to go. It’s a simple recipe with incredible flavor and turns our perfectly every time. We even make this on occasion during the year when craving something other than chicken. Don’t forget to sop up the juices and put a few of those onions on your plate.
- 1 Bone In + Skin on Turkey Breast half - about 4-5lbs
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 lemon, quartered
- 1 medium onion, quartered
- 1/2 cup chicken stock
- 1/2 cup white wine
- Pre-heat oven to 425°
- Rinse and pat dry turkey breast.
- In a medium bowl combine olive oil, herbs, salt, pepper and garlic.
- Gently separate skin from breast meat and rub mixture underneath skin.
- Use remaining oil and herb mixture and rub all over turkey breast on all sides.
- Pour wine and chicken stock in the bottom of roasting pan.
- Make a bed on bottom of pan with lemons and onions.
- Put turkey breasts on top, skin side up.
- Place an instant read thermometer in thickest part of breast.
- Roast uncovered at 425° for 15 minutes then drop temperature to 350° and roast until internal temp of turkey breast reaches 160°, about 1 hour and 15 minutes.
- Remove and cover, let rest for 10 minutes before carving and serving.