herb roasted turkey breast with roasted vegetables

my cute little rosemary tree

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.

for gravy:

  • 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

bon appetit!

happy thanksgiving!

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