This entree will definitely change the way you plan your holiday meal. Your dinner guests will not have to sit through another dry turkey breast. The butter rub adds moisture and flavor to the bird. The quick cooking time will give you an opportunity to prepare a holiday an exciting bistro menu.
Menu suggestions wild rice, peas and carrots with mint and pearl onions,snap beans, pan-fried candied yams, and cranberry and orange relish.
Wine pairing; Cali Chardonnay
Butter-Roasted Turkey Breasts
8 servings
2 skin-on, bone-in turkey breasts
(3½-41bs.)
½ cup (1 stick) unsalted butter,
room temperature
Kosher salt, freshly ground
pepper
6 sprigs thyme
4 sprigs rosemary
1 head of garlic, cloves peeled,
crushed
Preheat oven to 425°. Gently loosen from turkey
breasts, and rub butter under skin and all over outside of breasts, season with
season with salt and pepper. Scatter thyme sprigs, rosemary sprigs, and garlic
over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top.
Roast turkey breasts, turning halfway through, until skin is crisp and golden
brown and an instant-read thermometer inserted into the thickest part of
breasts registers 160° ( for optimal moistness cook to a lower internal temperature
than if cooking a whole bird), 45-55 minutes.
Transfer turkey breasts to a
platter and let rest 10 minutes before carving.
Serve turkey breasts with pan
drippings alongside.
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