(If you don't care for dark meat or you don't need a whole turkey, try roasting just the turkey breast. It's a great option for a family meal year-round, as well as Thanksgiving and holidays.
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 5- to 7-pound fresh (or frozen and thawed) turkey breast
- Kosher salt and ground pepper
- Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
- Vegetable oil
Preparation:
Preheat the oven to 325 degrees F.
Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices. Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.
Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.
Yield: 12 servings
Source: Blue Ribbon Country Cookbook by Diane Roupe (Crown Pub)
Reprinted with permission.
Brush the turkey breast with vegetable oil. Sprinkle liberally with salt, pepper, herbs, and spices. Insert meat thermometer to the center of the breast. Wrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewing. Place on a wire rack in a shallow roasting pan.
Roast the turkey breast until the meat thermometer reaches 170 degrees F. (about 2 to 2-3/4 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.
Yield: 12 servings
Source: Blue Ribbon Country Cookbook by Diane Roupe (Crown Pub)
Reprinted with permission.
