1/2 Turkey
4 Tbsp butter, softened
2 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 tsp Ground black pepper
1 Tbsp extra virgin olive oil
Rosemary sprigs for garnish.
PREPARATION:
Wash the rosemary and thyme shaking off the excess water and finely chop. Add to the softened butter, stirring to make a smooth paste.
Wash the turkey breast and trim off any waste and excess fat. Pat dry with paper towels. Sprinkle underside of breasts with salt and pepper. Using your fingers, gently pull the skin apart from the breast meat to open up a cavity. Use a spoon to open up the cavity and spread the paste evenly over the meat under the skin. Replace the skin to cover the meat and rub the skin with olive oil and sprinkle liberally with pepper
Use a roasting pan fitted with a rack to allow circulation of heat. Place the breast on the rack skin side up and cover.
Move the oven rack to middle position to accommodate the roasting pan and cover then pre-heat to 450 degrees.
ROASTING:
Roast until thickest part of breast registers 165-170 degrees on instant-read thermometer, 60 to 75 minutes. Remove the cover after 30 min to brown the skin. Transfer the breast to cutting board, cover with a foil tent and let it rest 10 minutes before carving.
Go withes: Wrap a couple of sweat potatoes (yams) in aluminum foil, after washing and piercing the ends potatoes with fork so the steam will escape. Pierce the sweet potatoes with fork so the steam will escape. Put them in the oven and bake about 35 minutes or until tender. Slit open and add a dollop of butter.
The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
Note: the same recipe will work with a Chicken Brest, just use a whole breast and cook for about 30 to 40 min.
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