Setting The Table With This Herb Roasted Turkey Breast Delight!
Wow! Herb Roasted Turkey breast is succulent, buttery and delicious. It makes for a great holiday favorite.
Everyone is getting into the holiday season and turkey is commonly part of the menu. However, not everyone wants the whole turkey. Particularly, this turkey breast works well for the smaller family who would rather not cook a large turkey.
Save yourself some time and a little money with purchasing a turkey breast rather than the whole turkey. I fell in love with this turkey breast for those couple of reasons, saving time and money.
My brother was coming to visit and I wanted something quick to prepare….like sandwiches. I went to the deli and I saw these beautiful, already cooked turkey breast. It wasn’t very large and I figure I’d have it sliced for deli sandwiches. But when she quoted $22…wholly smokes… I thought…no I actually said it out loud, man…I can buy my own turkey breast, roast it myself and save the money. Ha! I did just that. And boy oh boy, I’m so glad I did. It turned out beautiful, golden brown and delicious!
This can be used at any time really, not just for Thanksgiving. Now that we are empty nesters, this is a quick goto meal. Just roast it and it will last us several days.
The herbs and seasoning are a must! Go ahead give it a try.
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 325 degrees F. Place the turkey breast, in a roasting bag, skin side up. Place in a roasting pan.
- In a small bowl, combine, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
- Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. Test in several places.
- Note: If the skin begins to over-brown, cover with aluminum foil but leave it loose. Once the turkey is done, cover and allow it to rest for 15 minutes. Slice and serve with the pan juices spooned over the turkey.