Herb-Rubbed Roasted Turkey Breast
Black peppercorns, garlic, fennel seeds, lemon zest, and rosemary are blended into a paste that gives this turkey breast a flavor that falls between a traditional Thanksgiving bird and Italian sweet sausage.
What to buy: Uncooked bone-in turkey breasts may need to be special-ordered from your butcher.
This recipe was featured as part of our Thanksgiving for Six menu.
- 2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
- 6 tablespoons olive oil
- 3 tablespoons kosher salt
- 8 medium garlic cloves, halved
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fennel seeds, lightly crushed
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 medium lemon, zested
- 1Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
- 2Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
- 3Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
- 4Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10 minutes before carving.
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