Garlic and Herb Roasted Turkey Breast

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Garlic and Herb Roasted Turkey Breast is mandatory at our Thanksgiving dinner. The juicy, flavor packed breast is a favorite among guests and is ready in under 2 hours!

Garlic and Herb Roasted Turkey Breast | Bites of Bri

I hope you guys had a great weekend! It was freezing here…was it cold where you live? The sun was out but it couldn’t warm things up. As a result, we stayed in most of the weekend and enjoyed some time by the fire with some mid-afternoon coffees.

I looked at the calendar a few days ago and couldn’t believe Thanksgiving was less than two weeks away. I’m sure you’re putting the final touches on your menu or maybe you’re still deciding what to bring if you’re traveling to someone else’s house for Thanksgiving.

Garlic and Herb Roasted Turkey Breast 2 | Bites of Bri

This Garlic and Herb Roasted Turkey Breast is a mandatory part of our Thanksgiving. I make it every year to go alongside the large turkey, just to ensure that there are plenty of white meat leftovers! I’ve been making this recipe for a while now and it never ceases to amaze me. The flavors are so good and it is super simple to make…Can I mention no basting required?! You can place this in the oven and work on other dishes until it’s done. Even if you’ve never made a turkey before, I promise that this one is a piece of cake.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

If you’re feeding a crowd with a single oven, turkey breast is the way to go. It takes up a fraction of the space of a large turkey. And it’s ready much faster.

Once the turkey breast is eaten, I add the bones to a slow cooker with some seasonings to make turkey broth for turkey and wild rice soup. Yum!

The juices that run off the breast while it cooks can be used to start the gravy. Winner winner turkey dinner.

Preheat the oven to 325 degrees. Start by softening the butter and combining the spices in a small bowl. Chop the garlic and add it to the butter mixture. Stir to combine.

Garlic and Herb Roasted Turkey Breast | Bites of Bri   Garlic and Herb Roasted Turkey Breast | Bites of Bri

Get a large roasting dish out and arrange the aromatics in the bottom.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

Then, place the turkey breast in the baking dish. If it’s not dry, pat it dry so the butter can adhere. I always discard the pop up thermometers because I’ve never really trusted them.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

Rub the garlic herb butter mixture all over the turkey breast, making sure to get underneath the skin.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

Pour ½ cup of the white wine or chicken broth in the bottom of the roasting dish.  Roast the turkey breast for 1 ½ hours. Then, use an instant read thermometer to begin checking it to see if it’s done. You want the thermometer to read 165 degrees. After 1:45, my turkey breast was cooked perfectly.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

Once cooked, remove the turkey from the oven. Rest for 30 minutes before carving and serving.

In the meantime, you can drain the juices from the bottom of the cooking dish. Strain them and spoon off any excess fat. This makes a delicious starter for the gravy.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

If you want to make turkey broth, follow these instructions. After the turkey meat has been sliced off the bone, place the bones in the slow cooker. Add a few pieces of fresh celery and carrots as well as an onion. You don’t want to use the ones that already roasted with the turkey because they’re probably lost most of their flavor by now. Add the bay leaves, peppercorns, and cover the turkey breast with water. Cook for 4 hours on high. Strain off any excess fat. Use the delicious turkey breast to make turkey soup, gravy, pot pies…whatever you want!

Garlic and Herb Roasted Turkey Breast | Bites of Bri   Garlic and Herb Roasted Turkey Breast | Bites of Bri

Garlic and Herb Roasted Turkey Breast is slightly garlicky, juicy, and packed with delicious herb flavors.

Garlic and Herb Roasted Turkey Breast | Bites of Bri

Garlic and Herb Roasted Turkey Breast

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 55 minutes

Yield: 8 servings

Garlic and Herb Roasted Turkey Breast is mandatory at our Thanksgiving dinner. The juicy, flavor packed breast is a favorite among guests and is ready in under 2 hours!

Ingredients

  • For the turkey breast:
  • 1 5 ½ lb turkey breast, bone in
  • 1 tsp herbs de Provence
  • ½ tsp thyme
  • 1 tsp sage
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 tbsp unsalted butter, softened
  • 4 garlic cloves, minced
  • 1 lemon, halved
  • 2 celery stalks, halved
  • 3 carrots, halved
  • 1 white onion, quartered
  • ½ cup white wine or chicken broth
  • If you're making broth:
  • Turkey bones
  • 6-10 cups water
  • 2 celery stalks
  • 2 carrots
  • 1 small onion
  • 1 tsp peppercorns
  • 3-6 bay leaves

Instructions

  1. Preheat the oven to 325 degrees.
  2. Start by softening the butter and combining the spices in a small bowl. Chop the garlic and add it to the butter mixture. Stir to combine.
  3. Get a large roasting dish and arrange the aromatics in the bottom.
  4. Then, place the turkey breast in the baking dish. If it’s not dry, pat it dry so the butter can adhere.
  5. Rub the garlic herb butter mixture all over the turkey breast, making sure to get underneath the skin.
  6. Pour ½ cup of the white wine or chicken broth in the bottom of the roasting dish.
  7. Roast the turkey breast for 1 ½ hours. Then, use an instant read thermometer to begin checking it to see if it’s done. You want the thermometer to read 165 degrees. After 1:45, my turkey breast was cooked perfectly.
  8. Once cooked, remove the turkey from the oven. Rest for 30 minutes before carving and serving.
  9. In the meantime, you can drain the juices from the bottom of the cooking dish. Strain them and spoon off any excess fat. This makes a delicious starter for the gravy.
  10. If you want to make turkey broth, follow these instructions. After the turkey meat has been sliced off the bone, place the bones in the slow cooker. Add a few pieces of fresh celery and carrots as well as an onion. You don’t want to use the ones that already roasted with the turkey because they’re probably lost most of their flavor by now.
  11. Add the bay leaves, peppercorns, and cover the turkey breast with water. Cook for 4 hours on high. Strain off any excess fat. Use the delicious turkey breast to make turkey soup, gravy, pot pies…whatever you want!
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Comments

  1. says

    That looks absolutely delicious Bri! I love how you can have the turkey dinner so much faster doing it this way. Such a great idea. I will definitely be trying this next time I get a craving for turkey but don’t want to roast a whole bird! And now after seeing your tips for slow cooker broth, I’m going to have to try that too!

    • Bri says

      Stacey, thank you so much! Even though it takes 2 hours, this would also be a great Sunday night dinner idea too. That broth trick works with chicken too :)

    • Bri says

      Annie, so true! I love making this for just our small family too because we can eat it for a few days in a variety of ways!

Trackbacks

  1. […] I told you guys on Monday that I LOVED me some leftovers. So, today’s recipe is for people just like me…leftover lovers (say that ten times fast). When I first met my husband, he claimed that he did not do leftovers. Cue the sad face. I’m happy to report that almost 15 years later, I’ve converted him. I haven’t convinced him on everything (like sushi is definitely a non-starter for him), but he’ll enjoy some Thanksgiving leftovers with me. Thank goodness. Narrow miss on that deal breaker. […]

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