I took a trip out to our favorite local butcher shop, and picked up their last turkey breast. It was a good size for a full meal for us, plus leftovers (probably a whole 'nother meals worth)...just under 3 pounds.
I didn't have a recipe that I followed. I just made it up as I went along. Here's what I did.
I looked in the spice cabinet and chose Penzey's Bicentennial Rub (which includes coarse flake salt, Tellicherry black pepper, sugar, turmeric, minced orange peel and coriander). I also love garlic, so I minced about 4 cloves.
I lifted the skin and made a pocket (careful not to remove the skin). I put a splash of EVOO, the minced garlic, and about a teaspoon of the Bicentennial Rub in the pocket.
Then I tied up the breast with some kitchen twine.
I melted a tablespoon of my homemade butter in the microwave.
Then, I brushed the butter over the top of the breast.
Here's the beauty, ready to go into the oven. I preheated the oven to 450 degrees. When I put the turkey breast in, I turned the heat down to 400 degrees.
After 20 minutes, I basted the breast and brushed another tablespoon of melted butter on top.
I thought it would be done after 45 minutes of cooking, but I was wrong. It ended up taking about 1 hour and 15 minutes. I knew it was done when the thermometer read 170 degrees. I let the turkey breast rest for 10 minutes to let the juices redistribute.
The skin came out so crispy and delicious.
When I sliced into the turkey, it was so moist. It was cooked to perfection. The garlic flavor was noticeable without being overwhelming.
I would have used butter in the pocket instead of EVOO, but my husband doesn't have the same opinions about "real" food as I do. I was trying to keep the majority of the turkey breast healthy. I figured he could pick off the skin if he was unhappy with the butter. It turns out, he loved the skin, and didn't mind the butter. Although, if I caught him on another day, the result may have been different. He ate his turkey with couscous, and I had mine with corn and mashed potatoes. I'm not anti-couscous, but it's new to me, so I'm slow to warm up to it. Plus, I think that mashed potatoes pair perfectly with turkey.
This post is linked to: