I am going to tell you today how to make my absolutely awesome Garlic Rosemary Turkey Breast. I based this off a recipe for a whole turkey, but no one in our family likes dark meat so we switched over to turkey breast. I am never going back. It is so easy to do just a breast, and you have tons of juicy white meat.
Garlic Rosemary Turkey BreastYou can also try to find half of a turkey breast, for a smaller amount of meat. I like the whole breast because it leaves me lots of leftover turkey for sandwhiches and recipes, like chicken pot pie and soup using the turkey as a substitute.
Prepare your turkey breast, skin side up, in a large baking pan. Cut 6-8 small slits in the skin, and insert the garlic. Push them in a little so they are covered by the skin. Squeeze one half to one whole lemon over the turkey breast, covering the skin with the juice. Sprinkle generously with coarse salt and freshly ground pepper. Sprinkle with the fresh sage and rosemary.
- One 8-10 lb. deboned turkey breast with skin (you can order this through a butcher, usually about a week ahead of time)
- 1 lemon, halved
- 6-8 cloves garlic, peeled
- 1-2 sprigs fresh rosemary, finely minced
- 3-4 leaves fresh sage, finely minced
- coarse salt and freshly ground black pepper
Bake in a preheated oven at 350 degrees F. for about 15-20 minutes per pound. I am aiming for about 3 1/2 hours or so. I will start checking the internal temperature after about 2 1/2 hours.
Let it cool for about 20 minutes before carving.
Here's how the garlic works:
Here's the turkey before cooking:
And here's the turkey after cooking: