Saturday, May 23, 2009

Herb Butter Roast Turkey Breast's not just for Thanksgiving. All too often we only think of turkey around the holiday season, but this bird is great anytime of the year.

Herb Butter Roast Turkey Breast
1 turkey breast (ours was 6-lbs)
2 Tblsp. butter or margarine
1/4 tsp. (each) dried sage, basil, rosemary
2 Tblsp. chopped garlic - divided
fresh sprigs of sage leaves
fresh sprigs of oregano
1/4 - 1/2 c. water
1/4 an onion - diced
2 ribs celery - chopped

Preheat oven to 350*

Rinse turkey breast and pat dry. Place into roasting pan.

Into a small bowl, combine butter and dried herbs. Stir to mix well.

Add in 1 Tblsp. chopped garlic. Stir to blend.

Gently lift skin from turkey to loosen. Be careful not to tear skin though.

Take 1/2 the butter mixture and rub generously beneath skin to coat.

Next, place a few of the fresh herbs beneath skin.

Rub remaining butter mixture generously over the outside of the turkey skin.

Place any remaining fresh herb leaves on top of the buttered skin.

Pour water into the bottom of the roasting pan. Do not pour over the top of the turkey. This will only wash your herbs off.

Add chopped celery, onion and remaining tablespoon of garlic to the bottom of the roaster.

Cover and cook at 350* for 45 minutes to an hour, or until juices run clear and meat is not longer pink.

Click HERE for printable recipe

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