Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about And yes, there are usually enough leftovers for sandwiches. Learn: How to Cook a Turkey.
Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan. Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan. Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin.
Cooking a full-blown turkey for a crowd is usually reserved for just one time a year—happy Thanksgiving! I use the same technique to cook turkey breasts as I do when roasting chicken. Keep the skin on and bone in for max flavor and moisture.
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin.