Because of the dangerous pandemic, we did not have our traditional Thanksgiving or Christmas family gathering. Me and my husband missed the whole family SO MUCH, but at times you have to do what is best for everyone. Therefore, last night it was New Years Eve for two, smile.
As you know, turkey is one of the most tasteless meats. Consequently, if you want it to taste amazing, you have to add everything in the book and then more, smile. Reason why I tried to give this baby tons of flavor. It worked and then, boom, tons of leftover turkey!
Approx. Prep and Cook Time: over 1 hour
Approximate Cost: $14.80 or $7.40 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: 2 +
4 lb. turkey breast, bone in ($12.00)
6 to 7 chopped Sage leaves (.30)
2 large Rosemary springs, needles only, chopped (.30)
1 tbsp. Chopped Italian Oregano (.30)
1 tbsp. Chopped Thyme (.30)
6 chopped Garlic (.30)
2 tbsp. Angie’s dry seasoning (.30) (See my links below)
¼ c. Angie’s basting olive oil (.80)
Add a couple of chopped carrots and celery to the roasting pan (.20)
Directions Pre- Roasting Day:
Prepare the seasoning of aromatic ingredients in a small food processor, hand chopped or in a blender, set aside.
Rinse, pat dry the whole breast and place turkey skin side up on a roasting pan. Loose the skin with your fingers and then scoop a spoon of the seasoning over the turkey and rub it all over, most importantly, underneath the skin. Add the carrots and celery to the pan. Cover it with aluminum foil and refrigerate for a day or two before roasting it.
Directions for Roasting Day:
To roast, preheat oven at 375 degrees, place an aluminum foil tent over the breast and roast for about 45 minutes to one hour. Open the oven and baste at the 30-minute time mark with the dripping juices, and also check the internal temperature with a thermometer that must read 165 degrees when it is done. Make sure that you test it on the thickest part of the breast and the thermometer do not touch the bone. Take the aluminum tent off to allow the breast to brown a bit, after 30 minutes, however, continue to baste it until done.
When the breast is done, remove it from the oven and roasting pan and allow it to rest for about 15 minutes or so before you begging to serve it. DO NOT DISCARD THE DRIPPINGS.
Now, you have an option to make an awesome tasty gravy with the drippings. This you don’t need me to tell you how. You can make the gravy by using the roux method or the cornstarch method. I always love the roux method and I allow the roux to become a bit darker, that’s me, smile. Also, I use my own chicken stock to increase the gravy amount and I like it soft and runny.
Enjoy! And remember, turkey is not only for Thanksgiving or Christmas. Treat your family to it often during the year.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.