I know, I know! Leftovers from a US Holiday are part and parcel of American food culture, they’re how we extend the warmth of the holiday into the homes of our family and friends. They’re an indication of friendship and love, because it’s our way of showing care.
When the leftovers are simply for ourselves in a small family, however, I feel that the best way to avoid wasting food is to limit the amount of leftovers to a manageable level. After all, with my allergies, I tend to eat the same foods again and again, which can become too monotonous. (When I’m eating with all my family, though? All bets are off! Hope you like that gallon of stuffing coming your way!) This turkey breast recipe is something I make when it’s not Thanksgiving but I believe it’s perfectly adaptable to any holiday celebration!
Also, a word about turkeys and brine. I don’t brine things, because I don’t trust store bought mixes. So this is an unbrined kosher turkey breast which came out to about two pounds.
You’ll Need (serves 2 – 4):
1 turkey breast, around two pounds by weight
2 tsps. Thyme
2 tsps. Sage
3-4 cloves roasted garlic, smushed or chopped
2 tsps. Parsley
2 tsps. Paprika
2 – 4 Carrots, chopped into thirds
2 – 4 Celery stalks, chopped into thirds
1 Onion, chopped into chunks
¼ cup Sunflower Oil
Salt and Pepper to taste
If frozen, thaw your turkey breast in the refrigerator, and keep it in there until it’s ready to be put into the oven. The Butterball company is a <a href=”http://great resource for timings and methods!
Preheat your oven to 375F. Chop up your vegetables, and get out a roasting pan big enough to hold all your ingredients without creating too much space. Cover the pan with aluminum foil for easy cleaning, or leave it open, and use the drippings for gravy later! (NB: I am horrible at gravy. So bad it’s a family joke. Mom handles any and all required gravies in the family, because when I make it, she usually winds up salvaging them anyway)
Put the vegetables and a splash of the sunflower oil first. Then, get out a small bowl and combine all the herbs, spices, garlic, and leftover oil into a gooshy mess. Carefully open up space beneath the skin of your turkey breast, but slowly inserting your hand between the skin and the meat. Then, using that same hand, pour in and smooth out the garlic herb mix you made underneath the skin of the turkey breast. This will help your turkey stay moist, and help keep the skin from burning. Once all the mix has been added, put the turkey breast in amidst the vegetables, and add any leftover oil to the top of the turkey breast (doesn’t have to be much!)
Put the turkey in the oven and decrease the heat to 350F. At two pounds, it should cook for about an hour and a half. Once out, let the meat rest for at least ten minutes before cutting it up and serving.
Hot tip: Does the turkey’s skin look a little strange? For crispier, cleaner skin, rub the turkey breast with kosher salt, and then wash it clean in cold water. Make sure to pat it dry before cooking.
But What Can You Eat? 