We are a big chicken family, any time we are eating poultry I can guarantee it is chicken. Unless of course it is Thanksgiving or Christmas, then you will find us eating the other, other white meat.
This Roasted Turkey recipe would be great for folks who are having a small Thanksgiving dinner with 2-4 people or you can apply the spice mix to an entire turkey, just make sure to cook it a few hours longer. Or anytime you are craving that Thanksgiving feast, but don’t quite want to cook it on such a big scale.
If you decide to do a whole turkey, Publix has 10-24lb young turkeys on sale this week for $.69/lb. Can you beat that? Leftover turkey is always welcome at my table. Next week I have a few recipes so your leftovers won’t go to waste.
- bone in turkey breast (2 ½ – 3 lbs)
- 3 cloves minced garlic
- 1 teaspoon dry mustard
- 2 teaspoons fresh rosemary, chopped
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoon olive oil
- Juice from ½ a lemon
- ½ cup chicken stock
- Preheat oven to 325 degrees.
- In a small bowl combine garlic, mustard, herbs, salt, pepper, and olive oil.
- With turkey skin side up in a roasting pan rub with herb mixture. Lift skin and put some mixture underneath.
- Pour lemon juice over breast. Add chicken stock to the pan.
- Roast for 1 ½ to 2 hours. Until skin is golden and internal temperature is 165 degrees.
Adapted from Ina Garten via Food Network