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Herb Roasted Turkey Breast
(recipe, Katie Hickey)
This is a combination of Kenji's Turkey roasting method with Ina Garten's recipe. It turned out perfectly and made great lefotver sandwiches. I made it the first time with a relatively healthy cornbread, dried fruit pomegranate stuffing, which was ok but definitely tasted healthy.
- 1 whole bone-in turkey breat (6-8 lbs)
- 1 Tbsp. minced garlic (about 3 cloves)
- 2 tsp. dry mustard
- 1 Tbsp. chopped fresh rosemary
- ¼ cup chopped fresh parsley
- 1 Tbsp. chopped fresh sage
- 1 tsp. chopped fresh thyme
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. fresh lemon juice
- Whatever stuffing recipe you desire.
- 1. In smal bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste.
- 2. Preheat oven to 450. Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch casserole dish and place turkey on top.
- 3. Loosen the skin from the meat gently with your fingers and smear half of the paste directly onto the meat. Spread the remaining half evenly on top of the skin (when I made it I accidentally put it all under the skin. It was really tasty.)
- 4. Put dish in the oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a roasting rack set in a foil lined baking sheet, and return turkey to oven. Continue roasting until the turkey is golden brown and crisp, and the thickest part near th ebone registers 145 degrees to 150 degrees, about 30-45 minutes longer. Remove from oven, transfer to plate and let rest for 20 minutes.
- 5. Meanwhile, pour exuded juices back over the stuffing. Return stuffing to the oven and cook until it is golden brown and registers 160 degrees, about 15 minutes. Carve the turkey and serve.