MAIN: LEMON HERB TURKEY BREAST
If you have fewer people at your Thanksgiving table, a whole turkey might not be necessary. A whole or split breast offers the same great holiday flavor, but it’s easier (and faster) to cook — no flipping, basting or fuss. Slathering herbed butter under the skin will help keep it moist. Be sure to allow the turkey to rest for 15-20 minutes to give the juices time to redistribute.
1 bone-in whole or split turkey breast, rinsed and patted dry
3 tablespoons butter, softened
2 garlic cloves, minced 1 teaspoon dried thyme 1 teaspoon dried basil ½ teaspoon rubbed sage 1 teaspoon dried rosemary, crumbled
1 lemon, cut in half
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees.
Place turkey breast in a large roasting pan, on a rack if possible, and pat dry with paper towels inside and out. Loosen skin on the breast with your fingers, being careful not to tear or poke through it.
Place butter in small bowl and add garlic, thyme, basil, sage and rosemary. Squeeze juice from one half lemon and mix together with a fork.
Using your fingers, rub half of the butter mixture under the turkey skin. Don’t worry if it clumps — it will melt as it cooks. Rub remaining butter over the top and sides of the breast, squeeze juice from other half of lemon on top and then sprinkle lightly with kosher salt and freshly ground black pepper.
Roast for 1 hour to 1 hour 30 minutes, depending on size (15 minutes per pound), or until the meat registers 165 degrees in the thickest part of the breast (without touching bone). Loosely tent with foil, and let turkey rest for 10 minutes before carving.
Serves 4, with a some leftovers.