i am quite the procrastinator. i also am not the brightest bulb on the christmas tree.
and with that, i did not realize most turkeys in stores were frozen.
so for this past sunday for my friendsgiving potluck, i realized that i was hosting, and that the host usually provides the turkey…
i panicked and ran to whole foods and got the biggest bone-in turkey breast and a few turkey legs. essentially a turkey, right?
a friend was making stuffing, so i threw some vegetables around the bird. and it. was. perfect.
also – heads up, whole foods has little rosemary trees. just in time for christmas and cooking!
herb roasted turkey breast
total time: 2.5 hours | serves: 5-6
what you need:
- 1 whole bone-in turkey breast, about 6 lbs
- 3 cloves of garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tbsp butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4-5 potatoes, chopped into 1″ cubes
- sage, thyme, any other herbs you have, chopped
- salt, pepper, olive oil, lemon juice
- 1 cup dry white wine
- 2 cups chicken or turkey broth
get it done:
- bring your meat to room temperature – let it sit outside of the fridge for about 1 hour before starting to cook
- place the turkey skin side up on a rack in a roasting pan or dutch oven
- preheat the oven to 325F
- combine garlic, herbs, salt, pepper, butter, olive oil, and lemon juice into a paste and rub directly on the meat – get under the skin too!
- pour wine into the bottom of the pan
- add the vegetables around the bird
- roast the turkey for about 2 hours, until the skin is brown and your thermometer registers 165F-170F into the thickest portions – test a few spots
- make sure to baste the turkey with broth and/or wine occasionally
- when done, cover with foil and let it rest for about 15 minutes
- serve with gravy & enjoy!
note: for the legs, essentially the same thing but about half an hour less.
- in a medium saucepan, bring the turkey stock to a boil
- dissolve flour in water and whisk into the stock (1 cup water to 1/4 cup flour)
- season with salt, pepper, and bring to a boil
- reduce the heat and let it simmer for 9-10 minutes or until thick enough for your liking