With Thanksgiving just around the corner, I thought it was time to experiment with some turkey recipes. Some years I have a house full of people and often cook two big birds, but other times it’s just a small group and cooking a huge turkey just seems to be…
What you'll need
Ingredients
INGREDIENTS
4 tablespoons unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced rosemary leaves
1 tablespoon minced sage leaves
1 teaspoon grated lemon zest
½ teaspoon ground black pepper
1 whole natural turkey breast (6 to 7 pounds), bone-in and skin-on, trimmed of excess fat and patted dry with paper towels (If using a kosher turkey breast - soaked in salt water during processing or self- basting turkey breast - injected with salt and water - do not brine)
1 cup water or dry white wine
The method
Directions
01
Dissolve 1/2 cup of table salt (or 3/4 cup of kosher salt) in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Rinse the turkey breast under cold water and dry it thoroughly with paper towels.
02
Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, garlic, minced herbs, lemon zest, and pepper in medium bowl with rubber spatula until thoroughly combined. Rub the mixture evenly all over turkey breast. You can also carefully separate turkey skin (avoid breaking skin) from meat over breast and rub butter mixture directly on meat.
03
Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water or wine into roasting pan.
04
Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer.
05
To ensure that the juices in the meat have time to redistribute, let the roasted turkey breast rest, covered loosely with foil, for 20 minutes before attempting to carve it. Skipping this step will result in a flood of turkey juices on your carving board.
06
Slice and serve turkey with pan juices or make a pan gravy.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Herb Roasted Turkey Breast
Prep
Cook
Yield
With Thanksgiving just around the corner, I thought it was time to experiment with some turkey recipes. Some years I have a house full of people and often cook two big birds, but other times it’s just a small group and cooking a huge turkey just seems to be…
Ingredients
INGREDIENTS
4 tablespoons unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced rosemary leaves
1 tablespoon minced sage leaves
1 teaspoon grated lemon zest
½ teaspoon ground black pepper
1 whole natural turkey breast (6 to 7 pounds), bone-in and skin-on, trimmed of excess fat and patted dry with paper towels (If using a kosher turkey breast - soaked in salt water during processing or self- basting turkey breast - injected with salt and water - do not brine)
1 cup water or dry white wine
Cook Like James · The method
Directions
1
Dissolve 1/2 cup of table salt (or 3/4 cup of kosher salt) in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Rinse the turkey breast under cold water and dry it thoroughly with paper towels.
2
Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, garlic, minced herbs, lemon zest, and pepper in medium bowl with rubber spatula until thoroughly combined. Rub the mixture evenly all over turkey breast. You can also carefully separate turkey skin (avoid breaking skin) from meat over breast and rub butter mixture directly on meat.
3
Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water or wine into roasting pan.
4
Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer.
5
To ensure that the juices in the meat have time to redistribute, let the roasted turkey breast rest, covered loosely with foil, for 20 minutes before attempting to carve it. Skipping this step will result in a flood of turkey juices on your carving board.
6
Slice and serve turkey with pan juices or make a pan gravy.
Cook Like James
Easy Herb Roasted Turkey Breast
Prep
Cook
Yield
With Thanksgiving just around the corner, I thought it was time to experiment with some turkey recipes. Some years I have a house full of people and often cook two big birds, but other times it’s just a small group and cooking a huge turkey just seems to be…
Ingredients
INGREDIENTS
4 tablespoons unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced rosemary leaves
1 tablespoon minced sage leaves
1 teaspoon grated lemon zest
½ teaspoon ground black pepper
1 whole natural turkey breast (6 to 7 pounds), bone-in and skin-on, trimmed of excess fat and patted dry with paper towels (If using a kosher turkey breast - soaked in salt water during processing or self- basting turkey breast - injected with salt and water - do not brine)
1 cup water or dry white wine
Directions
1
Dissolve 1/2 cup of table salt (or 3/4 cup of kosher salt) in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Rinse the turkey breast under cold water and dry it thoroughly with paper towels.
2
Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, garlic, minced herbs, lemon zest, and pepper in medium bowl with rubber spatula until thoroughly combined. Rub the mixture evenly all over turkey breast. You can also carefully separate turkey skin (avoid breaking skin) from meat over breast and rub butter mixture directly on meat.
3
Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water or wine into roasting pan.
4
Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer.
5
To ensure that the juices in the meat have time to redistribute, let the roasted turkey breast rest, covered loosely with foil, for 20 minutes before attempting to carve it. Skipping this step will result in a flood of turkey juices on your carving board.
6
Slice and serve turkey with pan juices or make a pan gravy.
