Roasted Split Turkey Breast for Two
This is a simple and straightforward recipe. It involves making a delicious herb butter which gets spread beneath and over the skin of the turkey breast portion prior to baking. Aside from that it is just a matter of banging the turkey into the oven and roasting it.
It did not take near as long to cook as a conventional full turkey would take and because of the shorter cook time, plus that coating of butter and herbs, the end result was meat that was tender and juicy, not dry in the least. Perfectly cooked.
- 1 bone in Split turkey breast (mine was about 3 pounds in weight)
- 1/4 cup (60g) salted butter, softened
- 1/4 cup (60ml) light olive oil or avocado oil
- 1/2 TBS dried thyme
- 1/2 TBS dried rosemary
- 1/2 TBS dried crumbled sage leaves (not the powdered)
- 1/2 TBS dried parsley leaves
- 1/2 TBS dried basil leaves
- 1/2 tsp fine sea salt or kosher salt
- 1 tsp coarsely ground black pepper
Turkey is one of my favorite proteins. In the U.K. I got very used to being able to buy it in portions and so it was something we ate frequently. Here are some of my favorite ways of preparing different portions. They might also become a favorite for you!
INSTANT POT TURKEY THIGHS – The thigh, or dark meat, is probably my favorite part of the roast turkey. Always delicious and tender, juicy, unlike the breast which can have the capacity to become dry. This method of cooking the turkey thighs in an Instant Pot always yields tender and juicy meat in a fraction of the time as it would take to cook it conventionally.
BLACK CHERRY SAUCED TURKEY STEAKS -Tender and delicious with a scrumptious sauce. Quantities are given for one serving only. Simply multiply for however many turkey steaks you are cooking! Always juicy, never dry. The sauce for this has beautiful flavors which would also go well with chicken breasts, thighs or even salmon steaks.
Roasted Split Turkey Breast
- 1 bone in Split turkey breast (mine was about 3 pounds in weight)
- 1/4 cup (60g) salted butter, softened
- 1/4 cup (60ml) light olive oil or avocado oil
- 1/2 TBS dried thyme
- 1/2 TBS dried rosemary
- 1/2 TBS dried crumbled sage leaves (not the powdered)
- 1/2 TBS dried parsley leaves
- 1/2 TBS dried basil leaves
- 1/2 tsp fine sea salt or kosher salt
- 1 tsp coarsely ground black pepper
- Take your turkey breast out of the refrigerator. Unwrap, pat dry and place in the roasting dish, skin side up. Leave at room temperature for half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5. While it is preheating whisk together the butter, oil and all of the herbs and seasonings thoroughly in a bowl.
- Loosen the skin on the turkey breast by carefully sliding your fingers between the skin and the flesh. Take care not to tear it if possible. Place 1/4 of the butter/oil/herb mixture in between the flesh and the skin, coating the meat as thoroughly as possible.
- Rub another 1/4 of the butter/oil/herb mixture over the top of the skin and the rest of the turkey breast.
- Roast the turkey in the preheated oven at 20 minutes per pound.
- Halfway through the cook time, remove from the oven and baste with the remainder of the butter/oil/herb mixture. Return to the oven and continue to cook until the turkey is golden brown and done. The temperature should register 160*F/71*C.
- Remove from the oven, tent with foil and leave to rest for about 10 minutes. The temperature should rise to 165*F/75*C.
- Carve the turkey from the bone in one piece. Slice against the grain of the meat with a sharp knife into 1/2 inch thick slices to serve. Leave the skin on when serving.
Did you make this recipe?
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2024/02/roasted-split-turkey-breast-for-two.html
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