Well, despite those Bing Crosby tunes going through my head and the Peppermint Mochas that I've been sipping recently, I don't want to overlook Thanksgiving! Not only is it a much-needed day for me to reflect on all that I have to be thankful for, but it is a fabulous cooking day! I am not ready to give up pumpkins, cranberries, and caramel apples; all of those tastes that embody fall. And of course, who can forget the Thanksgiving turkey?
I've tried my hand at roasting turkeys and turkey breasts in the past few years. They have been good, but I have found a recipe for roast turkey breast that is a winner. It doesn't have the wonderful smoked flavor of my dad's, but I think it's pretty fabulous! We were able to share this meal with some friends last night, with our guest of honor, Ruthanne. It might not have been Thanksgiving Day, but we were all thankful.
Herb Roasted Turkey Breast
1 Whole (Bone-In) Turkey Breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic
2 teaspoons dry mustard
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 tablespoons lemon juice (from 1 lemon)
Preheat the oven to 325 degrees. Rinse the turkey and pat it dry. Place the turkey, skin side up, on a rack in a roasting pan. Alternately, cut two yellow onions into eights and scatter in the bottom of the pan, and place the turkey on top.