Being a super-busy momma I appreciate a good shortcut! I came up with this recipe because I like to focus my energies on the good stuff: sides! And since no one in my family really likes the dark meat (except our Labrador, Cleo) I decided to forgo the big turkey roasting festivities and concentrate on a flavorful turkey breast “fake” out. Hello! No more carefully rationing out the breast meat (sorry Cleo)! The other great thing about this recipe is that it tastes like a good 5-hour-baked and basted turkey but with 1/10th of the fuss! I hope you enjoy it as much as my family did, and it will certainly give you something to be thankful for!
THANKSGIVING TURKEY BREAST WITH ROASTED VEGETABLES:
- Turkey breasts, 6-8 pieces sliced 2/3 inch thick
- Fresh Sage
- Dried Rosemary
- Salt & pepper, to taste
- Olive oil
- Optional: Baby carrots, Pearl Onions, 2 Fennel Bulbs, 2 garlic cloves
- Rinse and pat dry each breast. Season each side with salt and pepper, place in glass baking dish sprayed with olive oil or cooking spray.
- Put one pat of butter on each breast.
- Coarsely chop your sage. Sprinkle each breast liberally with rosemary and the fresh sage.
- Drizzle each breast with olive oil. Cover tightly with foil and place in 350 degree pre-heated oven for 17-20 minutes, checking with a fork when the meat is just cooked through and white.
- DIRECTIONS FOR OPTIONAL ROASTED VEGGIES: Before beginning the turkey breasts, start your veggies. Place baby carrots, chopped pearl onions, chopped garlic cloves and fennel in a glass baking dish. Add 3 tbsp of butter and drizzle liberally with olive oil. Add salt and pepper to taste. Bake in pre-heated oven at 350 degrees for 20 minutes. Take veggies out, stir well, and then add to the turkey breasts after the breasts have cooked for at least 12 minutes covered with foil. Remove the foil, use a spoon to baste the turkey breasts with their juices. Add the veggies and turn on broil for 5 minutes.
KEEPING YOUR TURKEY MOIST: The thing that makes this technique difficult is that turkey breast is extremely lean, so you need enough fat to keep the thinly sliced breasts moist. We wanted to keep our turkey breasts on the light side so we stuck with a small pat of butter and olive oil but you could easily wrap the breasts in bacon to add more fat and extra flavor and then top with the butter and olive oil.