It's Christmas, there's gotta be turkey. This excellent, easy recipe is a more affordable, easier alternative to roasting a whole bird for hours and hours on Christmas Day. Super tasty, Scroll for a Keto friendly gravy recipe to accompany this and future roast dinners.
- 900g-1.1kg (2 - 2.5 lbs) boneless Turkey breast, skin on*
- 2 tablespoons grass-fed butter, room temperature (ghee or olive oil)
- 1 tablespoon minced fresh sage
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- ½ - 1 teaspoon coarse sea salt
- freshly ground black pepper, to taste
- Preheat the oven to 220°C(450°F). In a small bowl mix together the butter, herbs, salt and pepper.
- Put the breast in the roasting pan, carefully run your fingers between the skin and the flesh from one end to create a pocket. Stuff about half of the herb butter paste under the skin of the breast, spreading it evenly. Next, rub the remaining herb butter on the outside of the breast, paying special attention to the top where the skin is.
- Place the turkey in the preheated oven and roast for 20 minutes. Reduce the temperature to 190ºC (375ºF) and roast for an additional 15-20 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 72-75ºC(160 - 165º F.)
- Let stand for 10-15 minutes, tented with foil, before slicing.
Increase cook time as necessary for a larger cut or bone-in. For a larger, bone-in turkey breast, if it's around 6 lbs, adjust cooking time as follows: with 30 minutes at 230ºC and then drop to 175ºC (350ºF) and give it about 1 hour 15 minutes
Alt: Bone-In Roasted Turkey Breast tips
The method for roasting a bone in turkey breast is the same as this boneless turkey breast, just note that the cooking time will likely increase depending on size.
The bone will affect the way in which the heat is distributed throughout the meat. Any meat touching the bone has an extra layer of insulation, so it will likely take a bit longer to cook. Be sure to check the temperature with a meat thermometer, taking care not to hit the bone. It should read 73°C (165°F).
There won't be tons of drippings from the roast, but pour off any that there is, fat included, scraping up any little browned bits, too and add them to the stock. You may want to strain it before you add the thickener in step 2.
- 472ml (2 cups) turkey or chicken stock
- 2 sprigs fresh thyme
- drippings from the roast turkey breast
- 2 tablespoons arrowroot starch
- Add the turkey or chicken stock to a small saucepan with the fresh thyme and bring to a boil. Reduce the heat to a medium-low. Remove the sprigs of thyme.
- Transfer about half of the stock to a medium bowl and whisk in the arrowroot starch. Whisk well to remove any lumps.
- Return whisked mixture to the saucepan and whisk over medium-low heat, simmer and whisk until thickened and smooth.
Courtesy of befitexplore.com