Thursday, November 29, 2012

Thanksgiving Turkey Breast

Our Thanksgiving dinner was delicious!  Everything was from scratch - stuffing, party potatoes, cranberry sauce with pomegranates, and turkey. We even made butternut squash soup for our appetizer. 

For the turkey breast we used a recipe inspired from Ina Garten; surprisingly she did not include any butter to her recipe, so we added some in ours.

Serves: 6 

You'll need:
6 lb. turkey breast 
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons freshly squeezed lemon juice
1 cup red wine
1 cup orange juice
1 cup beef broth


1. Preheat the oven to 350°F. Place the turkey breast, skin side up, in a roasting pan.

2. In a separate bowl, make a paste for the turkey by combining the garlic, mustard, fresh herbs, salt, pepper, olive oil, butter and lemon juice. Smear the paste under the skin and on top of the skin.  You may have to gently loosen the skin away from the meat. 

3. Pour the wine, orange juice, and broth into the roasting pan.

4. Roast the turkey for 2 hours (20 minutes/pound) uncovered.  At the one hour mark, baste the turkey with the wine/broth/juice mixture that is in the bottom of the roasting pan.  Baste the turkey again every 15 minutes.  (We basted our turkey four times.)

The turkey skin was a beautiful brown from the red wine.  It was also super moist and flavorful.  I highly recommend this turkey breast recipe for your next turkey dinner. 

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