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Heather's Dish

Heather's Dish

The Best Thanksgiving Turkey Breast

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I remember our first Thanksgiving together.

Well, let’s just set the stage:  we were engaged, not married, we had an apartment we were both paying for, but we weren’t living together.  We both had to work at Starbucks all day Thanksgiving day (actually we chose to so we could get some extra cash for the honeymoon) and then the plan was to make a quick Thanksgiving meal, watch a Christmas movie on TV and then likely I would pass out on the couch while Nate drove home.

 

Sounds like a good plan, right?

There’s a hitch though:  I had never made Thanksgiving dinner on my own.  I went off of the things I saw my mom do for stuffing and salad, bought some canned cranberry sauce (the real deal is fantastic, but I do love the stuff that slides out of the can too!) and decided on a turkey breast instead of a big turkey.  No way the two of us were going to eat a whole turkey!

 

Oh, did I mention that I had never roasted meat before?  All of my meat experience was either stovetop cooking or grilling and the oven was a very foreign thing.  I was nervous.

The result of that first Thanksgiving meal together?  It was OK…the stuff I learned from my mom tasted great and of course the cranberry sauce was the same, but I don’t remember that turkey breast having much flavor and it was likely kind of dry.  Fast forward to now when I have a little more kitchen experience and I’m still nervous about Thanksgiving dinner!  So much so that I made a turkey breast last weekend…you know, to practice.

 

If only all practice tasted this good!

THE BEST THANKSGIVING TURKEY BREAST

  • 1 bone-in skin-on turkey breast, 2-4 lbs (the one I used was about 2 lbs)
  • 1 stick (8 Tbsp) butter, room temperature
  • 1.5 Tbsp chopped fresh sage
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh chopped rosemary
  • 2 Tbsp salt
  • 1 Tbsp pepper
  • 2 cups white wine (I used a chardonnay)
  • 2 russet potatoes, peeled and cubed
  • 4-6 carrots, peeled and cut into 1/2-1 inch pieces
  • 1 whole onion, cut into 1-inch cubes
  • 3 cloves garlic, smashed and peeled
  • 2 Tbsp olive oil

Preheat your oven to 300.  Toss all of the vegetables with the olive oil and lay in the bottom of a large roasting pan.  Pour the white wine in with the vegetables.  In a small bowl mash together the butter, herbs, salt and pepper.  With clean hands rub all over the skin of the turkey breast, making sure to use all of the mixture.  It might seem like a lot of salt and pepper but it will season the vegetables as well.  Place the turkey breast in the middle of the pan over the vegetables.  Roast at 300 for 1 1/2 to 2 hours, until the internal temperature of the meat is 165.  Remove from the pan and cover with foil to let the meat rest.  Increase the heat to 400, add about 1/2 a cup of water to the vegetables, and return to the oven for 10 more minutes.  The potatoes should be tender.  Serve the turkey breast with the vegetables OR mash them together (or puree) to make a delicious root vegetable side dish.

All I’m saying is that it’s never too early for turkey dinner.  Even in October!

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Comments

  1. Kim in MD says

    October 14, 2011 at 6:15 am

    This looks delicious, Heather! Who needs to wait for Thanksgiving to eat turkey with a recipe like this?

    Reply
  2. Urban Wife says

    October 13, 2011 at 7:24 pm

    This is a great option for my hubby and I – that is, unless we go mooch off my parents’ giant roasted turkey again this year. 😉 Loved your story!

    Reply
  3. Delishh says

    October 13, 2011 at 12:47 pm

    I am so for making just a breast instead of a full turkey – i know we still end up making a turkey but we never eat the whole thing. .Very cute story!

    Reply
  4. Gina @ Running to the Kitchen says

    October 13, 2011 at 11:13 am

    I used to eat an entire can of the cranberry sauce at Thanksgiving. I remember my mom bringing a can just for me to my grandparents house for many years. The smooth kind that still had the ridges from the can on it when it slid out. <3

    Reply
  5. Tiff @ Love Sweat and Beers says

    October 13, 2011 at 10:56 am

    I will be hosting Thanksgiving for the first time this year, and I’m crazy nervous! I know my family isn’t going to mind if I mess it up, but I want everything to be awesome. The pressure! haha

    Reply
  6. Anne says

    October 13, 2011 at 9:49 am

    I love turkey breast! Why make it only once a year at Thanksgiving? You’re making me want to make some right now!

    Reply
  7. Maria says

    October 13, 2011 at 9:23 am

    Perfect for Turkey day!

    Reply
  8. Krystina (Organically Me) says

    October 13, 2011 at 7:43 am

    Turkey with butter and white wine? Right up my alley!

    Reply
  9. Heather says

    October 13, 2011 at 7:09 am

    That looks good. Thanks for sharing.

    Reply

Trackbacks

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    […] Tea and Citrus Brined Turkey {Confections of Foodie Bride} Oven Roast Turkey Breast {Dine and Dish} The Best Thanksgiving Turkey Breast {Heather’s Dish} Mustard Crusted Turkey {Food For My Family} The Juiciest Salt and Pepper […]

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  2. The Ultimate Thanksgiving Turkey | Heather's Dish says:
    November 10, 2011 at 7:41 am

    […] turkey is pretty much the same as the turkey breast that I made a few weeks ago, but better because it has the dark meat too.  I used to SWEAR ON MY […]

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  3. The Ultimate Thanksgiving Recipe List | Keep It Sweet says:
    November 3, 2011 at 6:51 pm

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  4. Mom’s Perfect Cornbread Dressing | Heather's Dish says:
    October 14, 2011 at 6:36 am

    […] remove the foil and bake another 10 minutes until the top is golden brown and crunchy.  Serve with turkey…or heck, just serve by […]

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