This Turkey Breast recipe is for Thanksgiving not for Halloween.
Need an easy Turkey Breast recipe this Thanksgiving? I got the best one for you!
I know today is Halloween but that is not important. What is important is today is the beginning of my Thanksgiving Recipe Round Up! Over the next two weeks, I will be sharing with you some of the easiest Thanksgiving Recipes that you can make for a family of 4-6 that won’t intimidate you and your family will love! These are recipes that I have made and probably make every year that I want to share with my new extended family, which means all of you! I will share with you some funny stories and memories I have associated with each recipe that will not only get you in the Thanksgiving mood, but also will get you excited about spending time with your family as well. Let’s get started with the Herb Roasted Turkey Breast Recipe.
Last year was a pretty interesting Thanksgiving for my husband and I. Not only did it come right after our wedding and we were in the middle of packing and moving, but we really wanted to establish our own family traditions and wasn’t quite sure what that looked like. You see my husband has two side of his family that he visits every year and they both expect him to visit around the holidays, and it’s almost the same for me. So we knew, we were not going to visit 4 families in one day. Therefore, we made the bold move to say “screw it” we are going to have our own Thanksgiving dinner and if anyone wants to come visit us they are more than welcome to. Well you can imagine the response we received when we shared that with our families. Some understood, but some was not happy about it. Nevertheless, my husband decided to go visit our families for good measure. Within the midst of us making that decision and still packing one of my closest and dearest friends lost her mother right before Thanksgiving. I made up in my mind that under no circumstances will I leave my close friend and her daughter alone for Thanksgiving. I decided to cook a small dinner for them so they can feel some comfort and love while they were dealing with their pain. That is when my husband and I came up with the platform that we will stand on for our Thanksgiving holiday meals. We said we will cook a small meal every year and open our doors to any family or friend who doesn’t have a place to go. That will be the “Washington Way” every Thanksgiving.
So, with limited pots and pans and small space to work with, I managed to make sweet potatoes, collard greens, mac and cheese, stuffing, sweet apples, mashed potatoes, and a turkey breast. This was my very first time making Roasted Turkey Breast and I was nervous. I felt that I shouldn’t have been but I was. The part that I was nervous about the most was the flavor and texture. When I had turkey on Thanksgiving growing up, it was always dry and boring to eat. I didn’t want my first turkey to have the same outcome. So I researched different ideas on how to incorporate flavor and moistness in the turkey. I ended up doing a dry brine on my turkey and injecting it with an awesome ingredient called Creole Butter. I never used Creole Butter before but something told me to inject my bird something that will infuse some flavor and moistness. Between drying brining the bird and using the Creole Butter, my turkey (no joke) came out to be the best turkey I have ever had in my life. I know you are thinking that I would say that about something that I made, but it is the truth. My husband even said that is was delicious as well as our guests! Especially with turkey breast that is mostly white meat, you have to give it love to fall in love. I think that is true with any turkey or chicken. Give it love, to fall in love ( I should trademark that).
My grandfather would be proud of me and my cooking efforts. When I was a little girl, we always had Thanksgiving over my grandparents house on my mom’s side of the family. I do remember our turkey being boring and dry. Well, that was until turkey fryers became a big deal and my grandfather would fry a turkey and roast a turkey every year. You can imagine the Fried Turkey didn’t stand a chance and neither did you if you made your plate late. Now I am adding a different method to the Nared cooking methods that I will share with my kids. Yea I know, my last name is now Washington but I will never be too far removed from my family and what we stand for.
This Herb Roasted Turkey Breast recipe is something that you will love for holiday meals to come. I promise, once you try this recipe, you will not go back to however you use to make your turkey. I smothered this turkey with butter, injected it with Creole Butter, and rubbed it down with a wonderful combination of seasonings that consists of sage, thyme, rosemary, and smoked paprika. Allow the seasoning to make love to the turkey overnight and you are in for one amazing and delicious Herb Roasted Turkey Breast recipe the next day. If this is your first Thanksgiving cooking for your family, they will be impressed. Hopefully, I have never let you down, and I am not going to start on one of the most important holidays of the year!
Here is a collection of recipes you can look forward to for the next two weeks:
Herb Roasted Turkey Breast
Southern Collard Greens
Baked Mac and Cheese
Deep Dish Apple Pie
- 2 Sprigs Fresh Sage
- 3 Sprigs Fresh Thyme
- 1 Spring Fresh Rosemary
- 3 tbsp. Kosher salt
- 1½ tbsp. pepper
- ½ tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 4 tbsp. unsalted butter, softened
- 4 syringes of Creole Butter or Chicken Broth
- 8½ lb. Turkey Breast, defrosted
- 1 Large Onion
- Open the bag with you turkey breast and remove the insides of the bird. Shake the excess liquid over the sink and place on a large cutting board. Using paper towels, pat the bird as dry as possible all around. Set aside and let dry while you work on the seasoning mixture.
- Take the rosemary, thyme, and sage and finely chop together. Add to a small ramekin along with the salt, pepper, paprika, garlic and onion powder. Turning back to the bird, rub with the butter all over as much as possible. Next, sprinkle the seasonings all over the bird and even on the inside.
- On the counter top, lay out some plastic wrap and place your bird on top of the plastic. Begin to tightly wrap your turkey with plastic wrap until completely covered and place in the refrigerator overnight.
- When ready to cook your bird, preheat your electric rooster or oven to 350 Degrees.
- Take the large onion and remove outside paper and cut into 4 large chunks. Place inside of your roosting oven to set the turkey breast on top. If you have a roosting pan with a rack this step is not necessary. Unwrap the turkey and place inside roosting oven on top of the onion chunks so it is not touching the bottom of the pan. This will allow the bird to not get absorbed in the dripping and to roast properly.
- Take a flavor syringe ( if you bought the Creole Butter one comes with it) and fill the syringe with Creole Butter or Chicken Broth. Inject the liquid all around the bird including the inside. Repeat this 4 times. Cover with aluminum foil or the lid to the electric rooster and allow to cook until the inside temperature of the bird reaches 165 Degrees (about 6 hours). Remove from heat so the bird does not dry out but keep covered with aluminum foil until ready to carve. Note, do not immediately carve the turkey upon removing from oven. Allow to sit so the flavors can redistribute throughout the bird. Serve as desired.