The Turkey

Obviously everybody thinks of the big turkey with all the trimmings for thanksgiving, and I do too for tradition sake and for the look of the big old bird on a serving platter. But in all honesty, I truly prefer the white meat, and every year the white meat goes the fastest and we're left with a bunch of dark leg meat, and no leftover meat for leftover thanksgiving sandwiches! Tragedy!! So this year we're going to roast an extra breast or two of turkey so that we don't run out of my favorite protein.

Here we go, the most flavorful, juicy herb roasted turkey breast ever with a spicy rub for some kick.

All you need is 2 bone-in turkey breasts with skin on, about 3-5 lbs each,and herbs and spices for the herb paste and spicy rub.

Herb Paste:
2 tbsp fresh rosemary, minced
2 tbsp fresh thyme, minced
1 tsp fresh oregano, minced
2 cloves garlic, minced
1 tbsp fresh basil, minced
3 tbsp olive oil

Combine herb oil ingredients in a small bowl and set aside.

Turkey Rub:
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp red chile flakes

Combine all spices in a small bowl, mix thoroughly and set aside.

Note, you can make one paste by mixing it all together and saving yourself a step.
Preheat oven to 425 degrees.

Place the turkey breast, skin side up, on a baking sheet or roasting pan and then use your fingers to separate the meat from the skin, but don't fully remove the skin. Now rub the oil all over the skin and very liberally beneath the skin all over the meat.
Next, rub the spice rub all over the turkey making sure to get a lot underneath the skin into the meat.

Place the pan into the preheated oven and roast the turkey breast for 45-55 minutes at 425 until a thermometer inserted into the thickest part of the breast reads 165 degrees. When done, remove and cover with foil and allow to cool for 15 minutes, letting the meat rest and the juices release all their flavor.



Now I know that during thanksgiving, oven space is prime real estate, so if 425 is too hot for your other items, lower the temperature to 350 or 375 and roast longer, about 1 hour to 1 1/2 hours until internal temperature is 165.

This is the most necessary protein addition to thanksgiving as far as I'm concerned, and it goes very well with my cornbread stuffing (coming soon) and sweet potatoes.

Is it next thursday yet?


On non thanksgiving days, roast over some carrots, celery and onions cut in big chunks and tossed in olive oil, and serve the turkey over the veggies on a platter.