This recipe was also developed by Chef David from Haven’s Kitchen and I wouldn’t have believed you could cook turkey so fast unless I saw it with my own eyes. If you’re worried about not having a beautiful whole bird to carve on your Thanksgiving table I totally feel you, but let me just say this:
- Our turkey cooking time = 1 hour
- Whole Turkey cooking time = up to 6 hours.
- ‘Nuff said.
Also, if you think about it, you’re going to carve up the whole turkey anyway, so why not actually spend that time enjoy your holiday, friends, and family instead of standing over the oven bored out of your mind or experiencing mild panic?
Herb-Roasted Turkey Breast
2 TURKEY BREASTS
2-3 TABLESPOONS OF OLIVE OIL
1 TABLESPOON OF SALT
½ TEASPOON OF BLACK PEPPER
3-4 SPRIGS OF THYME
2 SPRIGS OF ROSEMARY
2 SPRIGS OF SAGE
1 FRESH BAY LEAF
3 CLOVES OF GARLIC
¼ CUP OF UNSALTED BUTTER
For the roast breast (also called crown if the legs and wings are removed):
- Remove the breasts from the fridge, 30-60 minutes before you intend to cook it to bring up to temperature.
- Preheat oven to 450F
- Season the breast heavily with salt and pepper, and place in an ovenproof pan with the butter, oil, and garlic.
- Once the breasts have browned on both sides, add in the herbs. Use a spoon to ladle herbs and hot oil onto the breasts.
- Put the browned breasts in the oven and roast at 450F for 30 minutes, then turn heat down to 300F and continue to cook until internal temperature of the thickness part reached 155F (about 25 minutes)
- Cover loosely with foil if it begins to brown too much.
- Remove from the oven and keep warm by covering and let rest for at the very least 30 minutes.
- To carve, either carve off the breastbone or remove the breast from the bird and slice on a bias for slightly thicker slices.
NOTE: The thinner slices are better for leftover sandwiches, but dry out quicker as there is more surface area exposed.