8 days until Thanksgiving…!
That means just 8 more days until Santa comes to Macy’s, 93.9 Christmas Lite FM, and Starbuck’s cute little Christmas cups…
All of that has been up since October.. and I LOVE it. I’m sorry. Judge away. I’m one of those people that scours the radio looking for the first Christmas station. I watched Love Actually on Sunday. And there may or may not be a Christmas ornament sitting on my coffee table….
I’m of the more is better mindset and if I can drink a peppermint mocha while I’m prepping my Thanksgiving turkey, the world just got a little better.
And the world just got SO much better because on Sunday I successfully roasted my first ever “Friendsgiving” Turkey Breast without burning down my new apartment complex or poisoning any of my lovely guests. The Griswolds would be so proud. And guys, it was ridiculously EASY. I don’t get intimidated in the kitchen very much, but the idea of roasting cute little Turkey Tom in the oven and making sure that it came out perfectly for guests freaked me out a bit. It’s one thing to roast a turkey for me to experiment with for the blog. But this time it had to be perfect! I had guests! And it was the guest of honor’s birthday!
So today’s post is all about teaching you guys how to roast the simplest, most delicious, Fresh Herb Roasted Turkey Breast you will ever eat. For those of you hosting your first Thanksgivings, Friendsgivings, and Pre-Thanksgivings – this recipe is foolproof and quick. For smaller gatherings and first time ventures, a Turkey Breast is a great way to go. Depending on the size, you can serve anywhere from 4- 10 people, and since its just a breast – it cooks up in 1 1/2 – 2 hours. Perfect for those of us working or busy that want a stress free recipe to entertain our guests.
I kept this dish lighter by using a skinless bone-in turkey breast – if you cannot find skinless it is very very simple to do yourself. Use a sharp knife to carefully separate skin from turkey breast, it will peel back nice and easy. However, because this is just a turkey breast you want to be sure not to overcook because it will dry out easier without the excess fat. Watch it in the oven, check the temperature around 1 1/2 hours, and if the turkey starts to brown on the top make a tent with foil and loosely cover the bird.
If you guys have any questions leave a comment below or shoot me an e-mail; email@example.com!
I used a 4 1/2 lb turkey – this recipe is very simple to to alter to feed more people. Just adjust the seasonings appropriately. For example, if you use a 6 lb bird, use 2 tsps sage thyme, 1 tsp rosemary, etc. Again, if you have questions just ask!
- 1 bone-in turkey breast (4 1/2 lbs), skin removed
- 1 1/2 tsp chopped fresh sage
- 1 1/2 tsp chopped fresh thyme
- 3/4 tsp chopped fresh rosemary
- 3 garlic cloves, minced into a paste
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbs olive oil
- 3/4 cup dry white wine
- Preheat oven to 325 degrees. Place the turkey breast on a rack in a roasting pan.
- In a small bowl, combine the sage, thyme, rosemary, garlic, salt, pepper, and olive oil and mix to combine. Rub mixture into the turkey breast.
- Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 1/2 – 2 hours, or until the turkey registers 17o degrees F. Let rest, covered with foil, for 15 minutes before carving.
And before I let you go I want to give a big THANK YOU to the amazing Evan Hunt from Evan Hunt Photo for photographing all of my new bio pics for Whipped! He does such gorgeous work, you all need to check out his website and creep through his galleries – they are breathtaking! So I was absolutely thrilled when he was able to snap a few shots for me!
Ok so this is not something I usually do – feel a little awks posting pictures of my face all over the internet! But had to show off Evan’s awesome work, the lighting in his photographs is beautiful – I was definitely grilling him for some food photography help during our shoot!
Hope you enjoy the fresh pics!!
New bio pic
Workin’ it in the kitchen
HA! Ok that should be enough Kristina face time for the month…..Evan… you are awesome!