Spring into the Easter Holiday Season with this amazing Roasted Turkey Breast recipe. This entree is a dinner fit for any holiday season or quite frankly it is great for any day as a gourmet treat. The beauty of this incredibly simple and fabulously flavored turkey is that it does not need any lengthy marinating or brining process. The slow oven roasting process makes for a mouthwatering and moist meat. The combination of the fresh tarragon and thyme coupled with the truffle butter truly adds a perfumed smell and a sweetish flavor; garlic rounded out the aromatic flavors. The vegetables add great texture and an exciting visual to the meal – the pan drippings permeate throughout the vegetables. This meal was complemented with a serving of sautéed spinach and I added a Thyme for Garlic Gravy on the side.
I used a six pound organic turkey breast in this recipe – you can use a whole turkey if you are entertaining a lot of guests. This recipe can be doubled for a 14 pound whole turkey. Although the 6 pound breast sounds like a lot, it really isn’t – when you carve the two pieces of breast meats you can get any where from 4 to 6 servings depending on how much of a big-eater your family or guests are. Most of the bone-in breast is bones (the bones adds more flavor to the meat) that can be used to make soup or broth and you can get a lot of great meat for sandwich or salad by shredding the turkey meat off the bones. Enjoy.
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Truffle Buttered Roasted Turkey Breast with Roasted Vegetables
A quick and easy preparation turkey recipe – slow roasted to perfection. Great for holidays or weekend dinner.
- 1 -6 pounds bone-in turkey breast
- 2 ounces black truffle butter melted
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh thyme chopped
- 4 teaspoons sea salt
- 1 1/4 teaspoon fresh ground black pepper
- 4 fresh garlic cloves minced
- 2 large onions peeled and sliced into 5 to 6 circles
- 3 large organic carrots peeled and sliced 1/4 inch thickness on the diagonal
- 1 cup organic celery sliced on the diagonal
- Extra Virgin Olive Oil
Preheat the oven 350 degrees
Notes: Use the Roast Setting if your oven has the feature.
Rinse the turkey. Dry thoroughly with paper towels.
In a small bowl, combine the melted truffle butter, garlic, tarragon, thyme, 3 3/4 teaspoons salt, and 1 teaspoon fresh ground black pepper.
Season the turkey inside and out and gently loosen up the breast skin with your fingertips or the back of a spoon and season under the breast skin.
Line a deep roasting pan with parchment paper. Add the vegetables to the pan. Season the vegetables with 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and drizzle with enough olive oil to coat the vegetables. Spread the vegetables in a single layer.
Place the seasoned turkey breast on top of the vegetables. Tent the pan loosely with aluminum foil. Place the loosely tented pan in the oven.
Roast for 2 1/2 to 3 hours.Remove the aluminum foil after the first 45 minutes. Use a brush to soak up the drippings in the pan and brush the turkey breast all over. Use a spoon to mix the vegetables coating them with the liquid in the pan. Continue roasting the turkey uncovered. Brush the turkey every 30 to 45 minutes with the pan drippings and mix around the vegetables to prevent them from browning.
Note: The turkey will not release a lot of liquid, but you will get enough to coat the vegetables and brush the turkey breast. If the turkey starts to get overly brown tent loosely with aluminum foil.
Remove the turkey from the oven. Keep the turkey covered loosely with aluminum foil – let it sit for at least 15 minutes before carving.
Carve, plate and serve with the vegetables. Enjoy.