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Thanksgiving recipes · The centerpiece

Herb-roasted turkey breast

For a small table: a bone-in breast roasts in under two hours, carves in one minute, and leaves room in the oven for everything else.

20 min hands-on2 hr 10 min start to finishOven 375°F · about 17 min a pound
Gluten-free
Cooking for46810121620
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Herb-roasted turkey breast

Photo: Sarah Stierch, CC BY 4.0

When to make it

Salt it the day before and keep it uncovered in the fridge.

Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.

For 4

  • ⅔bone-in turkey breast (6 to 7 lb)
  • 2¾ tspkosher salt
  • ¾ tspblack pepper
  • 2¾ tbspunsalted butter softened
  • 2 tspfresh rosemary, chopped
  • 2 tspfresh sage, chopped
  • 1½ clovesgarlic grated
  • ⅔lemon zested
  • ¾ cupdry white wine or stock

How to make it

  1. Season ahead

    The day before, pat the breast dry and season it all over with the salt and pepper, some under the skin. Refrigerate uncovered.

  2. Herb butter

    Mash the butter with the rosemary, sage, garlic and lemon zest. Rub it under and over the skin.

  3. Roast

    Heat the oven to 375°F. Set the breast skin-up in a roasting pan or skillet, pour the wine around it and roast about 17 minutes a pound, until the thickest part reads 155°F (about 1 hour 45 minutes for 6 lb). Baste with the pan juices twice.

  4. Rest and slice

    Rest 20 minutes. Slice the whole breast off the bone, then cut it across into thick slices. Spoon the pan juices over.

Chef's notes

  • Plan on about a pound of bone-in breast per person if you want leftovers.

More for the table

Brown sugar and mustard glazed ham2 hr 30 min · Gluten-free, Dairy-freeWild rice stuffed squash1 hr 30 min · Vegetarian, Gluten-freeClassic sage and onion stuffing1 hr 45 min · VegetarianSausage, apple and sage stuffing1 hr 50 minSweet potato casserole with pecan crumble1 hr 45 min · VegetarianSteakhouse creamed spinach25 min · Vegetarian, Gluten-free

Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.

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