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It’s Never Too Hot for Turkey – Herb-Roasted Boneless Turkey Breast

27 Jun

Okay, the last thing you probably think about as you go into June, July and the rest of the summer is turkey. Just the idea of making a turkey is very often enough to make someone start sweating and wondering when the Christmas tree is going up. However, in my home, turkey is always a family favorite. It is one of Michelle’s favorite meals and since she has been traveling quite a bit lately I like to make her a favorite when she does come home. However, finding a whole turkey this time of year is next to impossible and having the desire to heat up the whole house for hours on end is not at the top of my list. That being said, I had ventured out to Fresh Market not that long ago and found a boneless turkey breast half that was just about 2 1/2 pounds, making it ideal for us. I picked it up and then discovered this recipe at Taste of Home for a very simple herb-roasted turkey breast that was perfect for what I wanted to do.

Herb-Roasted Boneless Turkey Breast

6 tablespoons butter, cubed

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon chopped green onion

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 to 1/2 teaspoon rubbed sage

1/4 teaspoon salt, optional

1/8 teaspoon pepper

1 boneless skinless turkey breast half (2 pounds)

In a small saucepan set over medium heat, combine the cubed butter, lemon juice, soy sauce, green onion, thyme, marjoram, rubbed sage, salt (if using) and pepper. Bring the mixture to a boil then remove the saucepan from the heat and set it aside to cool, about 10 minutes.

Place the boneless turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top of the turkey breast. Cover the turkey breast with aluminum foil and bake it at 325 degrees, basting along the way every 15 to 20 minutes with the remaining butter mixture,  for 1-1/4 to 1-3/4 hours or until the juices run clear  and an instant-read thermometer inserted into the thickest part of the breast reads 170 degrees.

Let the turkey breast stand for 10-15 minutes before slicing.

I did have a couple of slight variations that I added to the original recipe. First, the turkey breast I used did have skin on it and I left it on. I could have removed it easily enough, but who doesn’t like turkey skin? In order to crisp the skin up a little, I removed the foil cover about 15 minutes before the turkey was done and turned the heat up to 375 degrees. The skin crisped and the turkey breast did not dry out. I also roasted some broccoli crowns, a quartered onion and corn on the cob pieces in the pan along with the turkey. They picked up some the good flavor from the herb mixture on the turkey and went well with the meal. The turkey was cooked nicely, sliced perfectly and we were able to have a nice turkey dinner with mashed potatoes and vegetables even though it was 90 degrees outside. If you have a grill you could certainly do a piece this small on the grill as well in a shorter amount of time and not heat up the house at all.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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1 Comment

Posted by on June 27, 2016 in Cooking, Dinner, Herbs, Poultry, Turkey, Uncategorized

 

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One response to “It’s Never Too Hot for Turkey – Herb-Roasted Boneless Turkey Breast

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Laissez Faire

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