Who said roasted turkey was only for Thanksgiving. I love the flavor of roasted turkey but who wants the hassle of cooking the whole bird.
Instead, just roast a bone-in turkey breast. It's a whole lot easier and a whole lot faster and I promise there will be plenty leftover.
Create an herb butter with diced shallots and herbs de provence and tuck it underneath the turkey skin. Sprinkle with salt-and-pepper and bake until golden brown.
Low in fat and high in protein, roasted turkey breast is so versatile. Use the leftovers for sandwiches the next day or toss it on a salad.
Roasted Turkey Breast with a Shallot and Herb Butter Rub
- 1 (4 pound) turkey breast, bone in and skin on
- 1/4 stick butter, softened
- One shallot, minced
- 1 tablespoon Herbs de Provence
- Salt & pepper
Preheat the oven to 350°F. In a bowl soften the butter for 10 seconds in the microwave. Add the minced shallot and Herbs de Provence. Mix to create a butter rub.
Lift the skin from the bird but do not remove it and smooth the butter rub over the turkey. Season the skin with salt and pepper to taste.
Roast the turkey breast for about 1.5 to 2 hours or until the internal temperature reads 160 degrees. Tent the meat with foil for 10 minutes before carving and serving.
Serves 6. Total time 2 hours.