ReceptnaptárThanksgiving turkey breast
Roast turkey breast is the centrepiece of the Thanksgiving table: instead of a whole bird, the breast suits a smaller family and cooks in less time and juicier. Seasoned butter under the skin flavours it and protects it from drying out.
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Ingredients
Method
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- Take the turkey breast out of the fridge 1 hour before roasting; preheat the oven to 180 °C (165 °C fan).
- Mix the soft butter with the garlic, sage, thyme, salt and pepper.
- Pat the meat dry and rub the herb butter under the skin and over the top.
- Put the onion and carrots in a roasting tin, place the meat on top and pour in half the stock.
- Roast for 60-75 minutes, basting every 20 minutes with the juices, until a thermometer in the thickest part reads 74 °C; if the top gets too dark, cover it with foil.
- Remove, tent loosely with foil and rest for 15 minutes; thicken the pan juices with the remaining stock and flour in a saucepan and serve with the sliced meat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Turkey breast dries out quickly, so use a meat thermometer and take it out at 74 °C.
- Let the meat come to room temperature so it cooks evenly.
- Rest for 15 minutes so the juices stay in the meat.
- Brining in salted water for 8-12 hours makes it even juicier.
Frequently asked questions
How much turkey breast do I need per person?
About 250-300 g bone-in, or 150-200 g boneless.
How do I thaw frozen breast?
In the fridge, allowing 24 hours per 2 kg; never at room temperature.
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