Roasted Turkey Breast
Rosemary Roasted Turkey Breast – a savory turkey breast roasted in the oven with plenty of spices and flavor. If you’re cooking Thanksgiving dinner for a small group and don’t need a whole turkey, this turkey is a great option.
ROASTED TURKEY BREAST
It’s Thanksgiving and you don’t want to cook an entire turkey. Guess what? You don’t have to! My mom always makes two 25 pound turkeys and a ham for Thanksgiving but most people aren’t cooking for that big of a crowd.
This is a great option to make enough turkey for 6 people without the intimidation factor. Perfect for smaller gatherings.
For this turkey breast we will be using rosemary, paprika, garlic, olive oil, and salt. Grind it up in a food processor or chop up the rosemary very fine and stir the ingredients together.
You have two options when buying a turkey breast. You can either buy bone-in or boneless. Bone-in turkey breasts tend to have more flavor but you do have to cut around the bone. Boneless is still good and is really easy to slice.
OTHER THANKSGIVING RECIPES:
- Classic Stuffing Recipe
- Green Bean Casserole
- Twice Baked Potatoes
- Heavenly Green Beans
- Scalloped Potatoes
- Corn Souffle
- Ruth’s Chris Sweet Potatoes
- Lion House Rolls
Roasted Turkey Breast
Rosemary Roasted Turkey Breast - a savory turkey breast roasted in the oven with plenty of spices and flavor. If you're cooking Thanksgiving dinner for a small group and don't need a whole turkey, this rosemary turkey breast is a great option.
- 2 tablespoons olive oil
- 8 cloves garlic
- 2 tablespoons fresh rosemary
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 5lb bone-in turkey breast (see note)
Preheat oven to 325 degrees.
In a food processor, blend the olive oil, garlic, rosemary, salt, and paprika. If you don't have a food processor you can chop the rosemary finely and stir in the rest.
Loosen the skin on the turkey breast. Spread half the garlic mixture over the meat under the skin. Spread remaining garlic mixture over turkey skin.
Place turkey in a roasting pan and cook uncovered 1 3/4 to 2 hours or until meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. If turkey is over browning, cover loosely with aluminum foil.
Allow turkey to rest for 15 minutes before slicing and serving.
BONE-IN VS. BONELESS: If you are buying a bone-in breast it should be around 5 lbs but if you are buying a boneless breast you can buy around 3 lbs.
Source: Taste of Home