Welcome to the November 13, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable or seasonal agreements. This week turkey breast is seasonally on sale, so I picked one up at ALDI earlier this week as kind of our warm-up practice run at Thanksgiving. But: Why parsley sage rosemary & thyme roasted turkey breast in particular?
Well, as I was picking some of the last herbs from the garden during our amazing extended growing season this year, I realized I had handfuls of parsley, sage, rosemary, & thyme. Well, how cool is that — and how could I not use all these together in a recipe?
Note: If you don’t have fresh herbs handy the ratio is about 1 tsp dried to 1 Tbsp fresh — so for every Tbsp of fresh herbs in my recipe below, just substitute 1 tsp dried.
Parsley Sage Rosemary & Thyme Roasted Turkey Breast
Ingredients
6 lb bone-in turkey breast
2 Tbsp softened butter or olive oil (I used butter)
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 Tbsp minced garlic
1 Tbsp fresh squeezed lemon juice (about 1/2 a small lemon)
1 tsp Kosher salt
Fresh ground black pepper, to taste
Directions
Rinse turkey breast and pat dry with paper towels. Place skin side up on rack in roasting pan.
In a small bowl, combine butter or olive oil with parsley, sage, rosemary, thyme, garlic, lemon juice, salt, and pepper. Rub all over the turkey breast, being sure to lift up the skin and get some under there onto the meat.
Roast at 350 degrees for two hours, or until internal temperature reaches 165 degrees. Remove from oven onto carving board, tent with foil, and let rest 20 minutes before carving.
Perfectly juicy!
This easy herb roasted turkey breast came out perfectly juicy, and the fresh herbs infused the turkey with an amazing flavor! If you are also harvesting late season herbs from your garden, I highly recommend giving this recipe a try, or adjusting the seasonings upwards proportionally to roast up a whole Thanksgiving turkey this year. There’s a reason they make songs out of parsley sage rosemary & thyme, right? 🙂
When you get some of that herb mixture under the skin, you end up with extra-flavorful turkey and help prevent it from getting too dry. Letting it rest before carving also helps keep your fresh herb roasted turkey breast juicy, so it’s well worth the wait — as tempting as it might be to dig right in when it comes out of the oven!
Parsley Sage Rosemary & Thyme Roasted Turkey Breast, printable recipe
Parsley Sage Rosemary & Thyme Roasted Turkey Breast
Ingredients
- 6 lb bone-in turkey breast
- 2 Tbsp softened butter or olive oil (I used butter)
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- 1 Tbsp minced garlic
- 1 Tbsp fresh squeezed lemon juice (about 1/2 a small lemon)
- 1 tsp Kosher salt
- Fresh ground black pepper, to taste
Instructions
- Rinse turkey breast and pat dry with paper towels.
- Place skin side up on rack in roasting pan.
- In a small bowl, combine butter or olive oil with parsley, sage, rosemary, thyme, garlic, lemon juice, salt, and pepper.
- Rub all over the turkey breast, being sure to lift up the skin and get some under there onto the meat.
- Roast at 350 degrees for two hours, or until internal temperature reaches 165 degrees.
- Remove from oven onto carving board, tent with foil, and let rest 20 minutes before carving.
Notes
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