Herb and Garlic Turkey Breast

This recipe comes from Flavor the Moments.

3 pound turkey breast, bone in, skin on 

2 cloves garlic, minced 

1 teaspoon dried thyme 

1 teaspoon dried rosemary 

1 teaspoon dried sage leaves 

1 teaspoon salt 

½ teaspoon ground black pepper 

2 tablespoons extra virgin olive oil 

1. Preheat the oven to 350 degrees. Rinse the turkey breast and pat it dry. 

2. Combine the garlic, herbs, salt, pepper, and olive oil in a small bowl. Rub the mixture all over the turkey breast, top to bottom, and underneath the skin. Place in a roasting pan or a rimmed baking sheet. No rack required. 

3. Roast at 350 degrees for 45 minutes to one hour, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 165 degrees. 

4. Cover the turkey breast with foil and allow it to rest for at least 10 minutes. Carve and serve!

Roasted Turkey Breast

This recipe adapted from the Barefoot Contessa is good, but gravy made from the pan drippings is even better!

5-6 lb. turkey breast (thawed in the refrigerator for 24-48 hours)
1 1/2 tbsp. garlic (chopped)
2 tbsp. Herbs de Provence
2 tbsp. olive oil
2 tsp. sea salt 
1 tsp. black pepper
2 tbsp. lemon or orange juice
14.5 oz. chicken broth 

Pre-heat oven to 325 degrees.

Mix garlic, herbs, oil, salt, pepper and lemon juice in small bowl.  Place turkey on a roasting pan skin side up. Make a pocket underneath the skin and rub half of the herb mixture under the skin of the turkey. Use the other half of the mixture to rub all over the top of the skin.  Pour chicken broth in the bottom of the roasting pan.

Bake for 1 3/4 to 2 hours or until thermometer inserted in the thickest part of the breast reaches 165 degrees. Cover with aluminum foil for 15-20 minutes. Slice and serve with the pan juices.

Herb-Roasted Turkey Tenderloin and Roasted Garlic Gravy

This year Jason and I were home by ourselves and I did not want to make a bone-in turkey breast.  Instead I purchased two tenderloins that were about a pound each and made this wonderful gravy to accompany the meal. 

This meal was delicious and so easy that you don't need to wait for a special occasion to enjoy it. :)  For some reason I always seem to forget to get the "good dishes" out when it is just Jason and I, but the food was great regardless...

picture Jason took of his whole plate with his cell phone

2 turkey tenderloins, about 1# each

salt and pepper, to taste

Penzey's Mural of Flavor, to taste 

2 Tbsp. olive oil

1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil

3 1/2 cups chicken broth, divided

1/4 cup white whole wheat flour
 

Season tenderloins with salt, pepper and Mural of Flavor on both sides.  Let rest on the counter for approximately an hour to come to room temperature.  

Preheat oven to 350 degrees.  Add oil to a medium skillet and heat over medium-high heat.  When the oil is hot, add tenderloins, searing on each side.

Meanwhile, prepare a 8x8" glass baking dish by adding 1/4 cup chicken broth to the bottom.  When the tenderloins are seared on both sides, add to baking dish and cover with another 1/4 cup of broth.  Cover the pan with aluminum foil and bake for one hour or until meat thermometer registers at least 170 degrees.

Place wrapped garlic on oven rack.  Roast 45 minutes. Remove garlic from oven and allow to cool.

Separate roasted garlic cloves. Squeeze pulp into small plate and mash well with fork. In medium skillet over medium heat (I used the one that I seared the turkey tenderloins in), heat chicken broth. Add garlic and flour until well incorporated. Bring to boil, whisking constantly and cook until your desired consistency. Remove from heat and serve immediately.