Every holiday feast needs a protein of some sort…unless, of course, you’re vegan or vegetarian – then I guess your stuck eating some sort of scary tofurkey! The pre-holiday feast that Nicole and I shared was no different. For our protein, we decided to forgo roasting the usual whole turkey since there were only four of us eating. Instead I decided to do an herb roasted turkey breast. In hindsight, more turkey could have been great for leftover recipes, like this one, but hey! This hommie doesn’t really have the ability to think that far into the future!
The breast meat turned out so incredibly moist and flavorful. The next day I was seriously slapping myself for said foresight failures. If only there’d been more turkey I could have made a killer sandwich with some of Nicole’s kick ass super-fluffy sweet potato buttermilk rolls! Imagine how great that would have been with a schmear of the leftover rosemary-persimmon-cranberry sauce (recipe to come) and some melted brie! (Dude! I have just succeeded at making myself hungry!) Next time I would definitely double this recipe and do two turkey breasts. Why is it that we don’t eat more roasted turkey year round?
*In case anyone didn’t see yesterday’s post, this is part of a special Holiday series featuring recipes that Nicole, from Pinch My Salt, Tyler and I cooked and feasted on together! Here’s a list of all the dishes in the series so far:
2 tbsp fresh rosemary, minced
2 tbsp fresh thyme, minced
1 tsp fresh oregano, minced
3 tbsp olive oil
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 1/2 tsp granulated garlic
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp red chile flakes
1 bone-in turkey breast, about 3-5 lbs (just one of the breasts! not both!)
Preheat oven to 425 degrees.
Add the ingredients for the herb oil into a small bowl. Stir to combine thoroughly.
In a different small bowl, add all of the ingredients for the rub. Stir to combine thoroughly.
Place the turkey breast on sheet or roasting pan. Using your fingers, gently work your way beneath the skin of the turkey to create an air pocket between the meat and the skin. Do not fully remove the skin.
Rub the herb oil into every crevice of the turkey breast, making sure to season liberally beneath the skin. (This is the only way to actually get the seasoning to the meat itself.) Next, use the spice rub to season the every inch of the turkey, again, making sure to get a liberal amount of seasoning beneath the skin.
Make sure the breast is skin-side up on the roasting pan, then place into a preheated 425 degree oven. Roast the turkey breast for 45-55 minutes at 425 until a thermometer inserted into the thickest part of the breast reads 165 degrees. Make sure that the thermometer does not touch any bones as this will skew the reading. Remove roasted turkey breast from oven and cover loosely. Allow breast to cool for at least 10 minutes before slicing. Enjoy!