Roasted turkey breast it is a valid alternative to the classic Thanksgiving turkey and it is perfect even if we are few people. The preparation of this dish is very simple and undemanding. We can also anticipate some operations the day before, such as tying and flavoring the meat, so as to proceed only with cooking the turkey breast and finishing the gravy sauce. This roasted turkey breast will be crisp and golden on the outside but moist, juicy and tender on the inside.
Video recipe of the day
- DifficultyVery easy
- Cooking methodOven
For turkey breast
For gravy sauce
Start by loosening the turkey breast skin. Chop the aormatic herbs, grate the lemon and garlic zest, add everything to the soft butter. Add a pinch of salt, pepper and lemon juice. Mix well and spread half of the butter under the skin and distribute the rest on the breast. Place the turkey on a wire rack in a baking dish. Bake at 230 ° C for about 20 minutes. Then, reduce the temperature to 190 ° C and continue cooking for about 1 hour. Sprinkle often with the turkey dripping and juice to prevent the turkey from drying out. If you see that the skin has turned beautiful and golden, cover the top with aluminum foil. This will protect it from getting too brown and also keep the turkey very moist. Before taking the turkey out of the oven, insert a thermometer into the thickest part, if the internal temperature is 165 degrees, the turkey is ready. Remove the turkey from the oven and cover it with foil and let it rest for 10 minutes. Meanwhile, add a tablespoon of cornstarch or flour to the pan, mix well and add the hot broth. Let it thicken e serve with the sliced turkey and mashed potatoes.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
You can also use a blender to prepare the mix with butter and herbs.
You can vary the herbs to you liking.
You can also add fresh ginger.
Replace lemon with orange.
Wrap the turkey breast with bacon slices
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