Roasted Turkey Breast
Roasting a whole turkey on Thanksgiving can be intimidating. Different parts of the bird cook at different rates so often, some dries out before the rest can cook. Not to mention, it’s a WHOLE bird. That’s a lot of meat if you’re having a smaller get together. Instead, I like to do a roasted turkey breast and it turns out perfectly moist and flavorful! The key is using compound butter. It keeps prep from getting too messy and ensures flavor and moisture throughout the meat.
You can find a bone in turkey breast next to the turkeys at the grocery store. They’re usually frozen so be sure to pick one up a few days ahead of time so it can fully defrost in the fridge. I went with an 8lb breast and had plenty of meat for 6-8 people. You can also make this along side a full bird to ensure there is plenty of meat to go around.
Start with the compound butter: cube 1 stick of butter & let it soften. Add rosemary, sage, chopped garlic, salt, & pepper. Mix until well combined.
Move the mixture onto plastic wrap or parchment paper & roll up into a log. A delicious butter log.
Place in the freezer for about 15 minutes or until firm & easy to slice.
While the butter hardens, prep the turkey. Preheat the oven to 325. Remove the bird from it’s packaging & pat dry. Be sure to check the cavity for any giblets or gravy packets & toss ’em. You can do better.
Slice the butter into discs & place the bird in a roasting pan. Insert the compound butter in between the skin & meat of the bird. Toss any extras on top & in the cavity. Add about a cup of dry white wine to the bottom of the pan & liberally salt & pepper the outside of the bird.
Cook for 1.5-2 hours, depending on the size of your bird. My 8lb breast took about an hour & 45 minutes. Be sure to let rest for at least 15 minutes before carving.
After slicing, add the meat back into the pan of the juices (or drizzle them on top) this will ensure the meat stays moist. Serve with mashed potatoes, creamed corn, & all of your other Thanksgiving favorites.