Herbs & Citrus Roasted Turkey Breast
Turkeys, recently that’s all I’ve seen advertised on all online supermarkets, magazines, shops. I still remember when I first moved to China and finding a bird to roast for Thanksgiving was a “mission impossible”. I remember my bf at the time had his mom smuggling a frozen turkey into her luggage when she came visiting us for the holiday, LOL.
Nowadays in Shanghai is it very easy to purchase a whole turkey. What’s not easy though is still having a decent oven at home. Thus the Thanksgiving dilemma: “how do I fit a whole turkey into my toaster?”. And so, many of us end up buying ready to eat turkeys at restaurants giving up on the whole joy of Thanksgiving meal preparation!
Now, if you still want to attempt make some of the cooking at home for your Nov. 24 meal this year, you might wanna compromise and roast part of the bird, instead of the whole thing. I know, I know it’s not the same, but, well – it can be:
-same joy of cooking together with your family
-same proud feeling of serving a homemade meal
-same awesome and super tasty dish
I am not American and yes, until moving to China I wasn’t really celebrating Thanksgiving, but I have always been a big fun of turkey meat, specially the breast.
It’s a great source of lean protein and a perfect alternative to chicken. It’s super versatile and can be cooked in so many different ways to make healthier dishes.
Today’s recipe makes a juicy oven roasted turkey breast with a herb & citrus rub. Here is what you need.
- 1 whole turkey breast
- 2 clove garlic
- 1/4 cup + 2 tbsp extra virgin olive oil
- fresh thyme and rosemary
- zest of one orange
- zest of one lemon
- 1/2 cup dry white wine
- salt & pepper
- side dish – oven roasted vegetables
- 1 heaping tbsp mustard
Pre-heat oven to 250 C.Drop 2 tbsp of olive oil into a baking dish
Place the turkey breast skin up into the baking dish
For the rub gather fresh herbs, citrus, garlic and mustard
chop up the fresh herbs, mince the garlic and grate the zest of the citrus
Place all that into a bowl together with 1/4 cup of extra virgin olive oil and salt
stir until all ingredients are combined
Drop the rub onto the turkey breast
rubbing the seasoning into and onto the skin. Season with ground black pepper
Place the breast into the oven and cook for 10 min, then lower the temperature to 180 C and let it cook for about 1h and 20 min or until temperature reaches 75°C in the thickest part of the breast meat. If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.
When cooked, remove the turkey from the oven and cover it loosely with foil. Rest the turkey for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up. Preserve the juice and oil from cooking to drizzle on top of the turkey when ready to serve, or to make a gravy if you wish.
Start slicing the meat
go as thick or as thin as you like
and serve it with your preferred side
I used my oven roasted vegetables (check out my recipe here!)
Happy Thanksgiving everyone 🙂