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***Now We’re Cooking…Herb Roasted Turkey Breast (or Chicken)***

Friday, September 24, 2010

***Now We’re Cooking…Herb Roasted Turkey Breast (or Chicken)***
Now We’re Cooking…with Winfield28

Friday, September 24, 2010

This is my absolute favorite way to prepare a turkey breast.
It stays very moist and has a wonderful aroma and the spices are just the perfect compliment to the meat.

This recipe is one of Ina Garten’s recipes.

My husband requested that I prepare a chicken using this recipe…it works well using either a bone-in turkey breast or a whole chicken.

I have used dried herbs instead of the fresh herbs and it still turns out wonderful! Just slightly reduce the amount you use if you choose to use dry spices.

Enjoy!

Herb-Roasted Turkey Breast of Whole Chicken

Ingredients
• 1 whole bone-in Turkey Breast or Whole Chicken, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Directions
Preheat the oven to 325 degrees F. Place the turkey breast/chicken, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey breast/chicken for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (We test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey breast/chicken is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey breast/chicken.

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  Member Comments About This Blog Post:

OURELEE1 9/25/2010 11:09AM

  Sounds very good.

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ROSEWCI 9/25/2010 8:08AM

    Thanks for sharing this recipe! Hubby is gonna LOVE it! emoticon

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SNARDEESNIFF 9/24/2010 3:47PM

    Sure sounds good! I roast a chicken every couple weeks. I also make my own poultry seasoning blend. But it doesn't have much rosemary in it and maybe I should add some more, since I have a HUGE rosemary bush in my yard.

Good blog, Maria. Thanks.

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JAYEACTS 9/24/2010 9:56AM

  Yum! I will have to make this!! When the weather gets cooler! Indian Summer right now - it's going to be 88 today!

Ms. Jaye
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