Roasted Turkey Breast – The Girl Who Ate Everything


Rosemary Roasted Turkey Breast – a savory turkey breast roasted in the oven with plenty of spices and flavor. If you’re cooking Thanksgiving dinner for a small group and don’t need a whole turkey, this turkey is a great option.

Rosemary Roasted Turkey Breast





ROASTED TURKEY BREAST

It’s Thanksgiving and you don’t want to cook an entire turkey. Guess what? You don’t have to! My mom always makes two 25 pound turkeys and a ham for Thanksgiving but most people aren’t cooking for that big of a crowd.

This is a great option to make enough turkey for 6 people without the intimidation factor. Perfect for smaller gatherings. 

Rosemary Roasted Turkey Breast

SEASONING RUB:

For this turkey breast we will be using rosemary, paprika, garlic, olive oil, and salt. Grind it up in a food processor or chop up the rosemary very fine and stir the ingredients together.

Rosemary Roasted Turkey Breast

BONE-IN

You have two options when buying a turkey breast. You can either buy bone-in or boneless. Bone-in turkey breasts tend to have more flavor but you do have to cut around the bone. Boneless is still good and is really easy to slice.

Rosemary Roasted Turkey Breast

OTHER THANKSGIVING RECIPES:

Rosemary Roasted Turkey Breast

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Yield: 8 servings

Rosemary Roasted Turkey Breast – a savory turkey breast roasted in the oven with plenty of spices and flavor. If you’re cooking Thanksgiving dinner for a small group and don’t need a whole turkey, this rosemary turkey breast is a great option.

  • 2 tablespoons olive oil
  • 8 cloves garlic
  • 2 tablespoons fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 5lb bone-in turkey breast (see note)
  1. Preheat oven to 325 degrees.

  2. In a food processor, blend the garlic, rosemary, salt, and paprika. If you don’t have a food processor you can chop the rosemary finely and stir in the rest.

  3. Loosen the skin on the turkey breast. Spread half the garlic mixture over the meat under the skin. Spread remaining garlic mixture over turkey skin.

  4. Place turkey in a roasting pan and cook uncovered 1 3/4 to 2 hours or until meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. If turkey is over browning, cover loosely with aluminum foil.

  5. Allow turkey to rest for 15 minutes before slicing and serving.

BONE-IN VS. BONELESS: If you are buying a bone-in breast it should be around 5 lbs but if you are buying a boneless breast you can buy around 3 lbs.

Source: Taste of Home

 

Rosemary Roasted Turkey Breast



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