We have four people in our family and for us to cook the whole turkey for Thanksgiving is never “too much”. But if you would like to cook something different or have decided not to cook the whole bird, here is a time saving substitute. Roasting the breast on its own will ensure moist, tender meat. This recipe gives it a lot of flavor using lemon juice, garlic and fresh herbs.
“The turkey is the largest and, if not the most delicate, at least the most flavorful of our domestic birds,” wrote French gastronomer, Brillat-Savarin, in the rely nineteenth century. “It also enjoys the unique advantage of attracting to it every class of society.” (Especially if prepared by this tasty method.)
- 1 boneless turkey breast half, 3-4 lb. (butterflied and pounded to 1⁄2-inch thickness, no skin)
- salt and freshly ground pepper, to taste
- 3 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp chopped fresh thyme
- 4 garlic cloves, minced
- lemon juice from 1/2 lemon
- 1/2 cup dry white wine
- 3 Tbsp. unsalted butter
Place the butterflied turkey breast on a work surface, and season with salt and pepper. Spread evenly the minced garlic and herbs, and sprinkle with lemon juice and white wine. Cover up and put in refrigerator for 2-3 hours to marinate.
Preheat an oven to 425°F.
Take out the marinated turkey from refrigerator. Roll the turkey breast to form a cylinder. Rub the outside of the turkey cylinder with butter and season with salt and pepper. Roast for 15 minutes, then reduce the oven temperature to 350°F. Continue roasting until the turkey is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 25 minutes more. Do not over cook it, or turkey will be dry, but you need more time to cook if your turkey breast is more then 4 lb.
Transfer the turkey breast to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the turkey into 1/2-inch slices. Serve immediately with your favorite vegetables.