If you've never done this, it's a technique worth learning because the flavor it imparts is wonderful!
May you too cook with love and eat with joy...
~ Cleo Coyle, author of
The Coffeehouse Mysteries
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Note from Cleo
In our house, there is no such
thing as too much turkey!
Whether you’re having a big party (and want some extra white meat) or you’re having an intimate gathering, consider the turkey breast. During my husband’s childhood, his family celebrated Thanksgiving by cooking a whole stuffed turkey and an unstuffed turkey breast. Their guests enjoyed all that extra white meat, and Marc’s family loved having plenty of leftovers, especially for open-faced turkey sandwiches.
Marc and I now roast turkey breasts like this one all year long. They’re easy to make, a pleasure to eat, and economical—far cheaper than buying turkey lunch meat at the deli (and much tastier). We use the extra white meat for turkey salads and turkey pot pies, too.
You can also adapt this method for use on a larger, whole turkey. Simply double the ingredients for the herb-butter slurry and adjust your cooking time. Consult with your large turkey’s package directions, and be sure to add cooking time for a stuffed turkey, which takes longer than an unstuffed bird. However you enjoy Thanksgiving (with or without turkey), we hope you will...
thing as too much turkey!
Whether you’re having a big party (and want some extra white meat) or you’re having an intimate gathering, consider the turkey breast. During my husband’s childhood, his family celebrated Thanksgiving by cooking a whole stuffed turkey and an unstuffed turkey breast. Their guests enjoyed all that extra white meat, and Marc’s family loved having plenty of leftovers, especially for open-faced turkey sandwiches.
Marc and I now roast turkey breasts like this one all year long. They’re easy to make, a pleasure to eat, and economical—far cheaper than buying turkey lunch meat at the deli (and much tastier). We use the extra white meat for turkey salads and turkey pot pies, too.
You can also adapt this method for use on a larger, whole turkey. Simply double the ingredients for the herb-butter slurry and adjust your cooking time. Consult with your large turkey’s package directions, and be sure to add cooking time for a stuffed turkey, which takes longer than an unstuffed bird. However you enjoy Thanksgiving (with or without turkey), we hope you will...
Cook with love and eat with joy!
☕ ~ Cleo, author of
The Coffeehouse Mysteries
Roast Turkey Breast
with Herb Butter
Yield: Makes one 5 to 8 pound turkey breast
(for a larger, whole bird, see my note* below)
with Herb Butter
(for a larger, whole bird, see my note* below)
Ingredients:
1 fresh turkey breast, bone-in, skin on, 5 to 8 pounds (If using frozen, see my second note** below on thawing.)
1 fresh turkey breast, bone-in, skin on, 5 to 8 pounds (If using frozen, see my second note** below on thawing.)
1-½ stick (12 tablespoons) salted butter, divided
1 tablespoons olive oil (+ a bit more for greasing)
1 tablespoon Bell Seasoning (or 1 tablespoon poultry seasoning)
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
1/2 tablespoon dried, ground sage
1/2 tablespoon white pepper
1/2 tablespoon coarsely ground sea salt (or pink salt)
*For a larger, whole turkey, double the ingredients for the herb-butter slurry and adjust your cooking time. Consult with your large turkey’s package directions, and be sure to add cooking time for a stuffed turkey, which takes longer than an unstuffed bird.
**If using a frozen breast, be sure to thaw it first. For some great tips on how to thaw a turkey breast safely, click here. And remember...
Never thaw a frozen turkey at room temperature or in hot water because these methods promote the growth of dangerous bacteria. Instead, thaw your frozen turkey in the fridge or in cold water. Again, click here for info on safe thawing methods and thawing times by weight.
Directions:
Step 1—Prep the turkey and pan: First preheat your oven to 350 degrees F. (Temperature may be lower for a larger, whole bird. See the instructions on your turkey's packaging.) Wash the turkey breast thoroughly, inside and out. Let it dry at room temperature for about 20 minutes. For easy cleanup, line a large roasting pan with aluminum foil and place a rack inside. Grease the rack well with olive oil.
Step 2—Make the slurry: Soften 1 stick of butter. In a small bowl. combine the soft butter with 1 tablespoon of olive oil, Bell seasoning (or poultry seasoning), rosemary, thyme, sage, white pepper, and sea salt. Blend until you have a soft paste. The slurry should take on an herbal green hue.
Step 2—Make the slurry: Soften 1 stick of butter. In a small bowl. combine the soft butter with 1 tablespoon of olive oil, Bell seasoning (or poultry seasoning), rosemary, thyme, sage, white pepper, and sea salt. Blend until you have a soft paste. The slurry should take on an herbal green hue.
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| Making the herb butter slurry... |
Step 3—Create pockets beneath skin: Lift the skin of the turkey breast as shown below. Using a tablespoon, gently separate the skin from the meat on one side of the breast and then the other. You are making "pockets," which you will fill with herb butter in the next step. Note that the videos below have been sped up a bit. Be sure to take your time and be gentle. Try not to rip the skin...
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| Use a tablespoon to make a pocket on one side of the turkey breast... |
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| ...and then the other sider. Remember that we sped up these videos. You should take your time with this process. Be gentle and go very slowly to avoid ripping the skin. |
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| Stuff the herb-butter slurry into the "pockets" between the skin and the breast meat. |
Slather the remaining slurry around
the outside of the turkey breast and
place the breast on the pan's rack.
the outside of the turkey breast and
place the breast on the pan's rack.
Step 5—Roast the turkey breast: Place the turkey on the center rack of the preheated oven and roast for 15 to 20 minutes per pound. Turn the pan once or twice during cooking to ensure the breast roasts evenly. During the last 45 minutes of roasting, melt the remaining ½ stick of butter (2 ounces) and baste generously with that and the pan drippings, every ten to fifteen minutes. The butter will turn the skin a nice golden brown. NOTE: To prevent skin from browning too much near the end of the cooking process, loosely tent aluminum foil around the breast until finished.
