Original Date Posted: November 13 2020
Revised Date: November 22 2021
Thanksgiving is only a few days away and most of you probably already have a plan on how you’re going to cook your turkey, but just in case you are undecided I wanted to share my oven roasted boneless turkey breast that I made 2 years ago. I will be making this again this year. I actually now prefer to cook a boneless turkey breast instead of the whole turkey because it takes less time and less fuss to cook, but is juicy and full of flavor. Let’s face it, we’ve all been thru enough this year and do not need the added stress, I mean really, raise hands if you have at one time almost dropped one of those huge, heavy turkeys while trying to get it into the roasting pan. Those suckers can be quiet slippery. I know this holiday will probably be different for a lot of us, myself included, so why not make it easier, but still a meal to remember.
Here’s what you need:
*boneless turkey breast; mine was 5 lbs.
*1 stick of softened butter; I used salted
*1Tbs olive oil
*3 garlic cloves, minced
*1 Tbs. lemon juice, or more to taste
*2 tsp. dried rosemary, or more to taste
*1 1/2 tsp. dried sage, or more to taste
*2 tsp. dried Thyme, or more to taste
*1/4 tsp. salt (optional)
*1/4 cup white wine
*3/4 cup chicken stock; I use Better than Bullion
Preheat oven to 325°
Spray a roasting rack with no stick spray.
Place the turkey, skin side up onto the roasting rack in a roasting pan.
In a bowl, mix butter, olive oil, garlic, lemon juice ,rosemary, sage, thyme and salt.
Rub the butter mixture all over the skin and under the skin.
Pour the wine and chicken stock into the bottom of the roasting pan.
Roast the turkey for about 1 1/2 hours, until the skin is golden brown and has an internal temperature of 165. (about 20 minutes per pound) Check the turkey after 1 hour, if the skin is becoming too brown, cover loosely with foil.
Remove from the oven and cover the pan with foil and rest for 15 minutes before slicing.