This Thanksgiving, I was in charge of the family turkey. I have been waiting many years for this opportunity. 🙂
My mom has a Pampered Chef Celebrations cookbook, and in it is a delicious turkey breast recipe. For years I have thought about making this. Our family is small-ish–five of us–so we don’t need a big turkey. We probably won’t eat a whole turkey breast. So when I found out that this year we were staying home, I begged to make this turkey.
And lo, I was rewarded.
Let me tell you, this was good, and it was easy. We had to adapt the recipe somewhat, because of what our local store had (or didn’t, in this case). But I present it to you.
Thanksgiving Turkey Breast with Apples and Onions
- 2 medium onions, sliced into rings
- 2 Granny Smith apples, sliced into wedges
- 1 turkey breast, bone in, 5-6 lbs.
- Dried rosemary
- Extra virgin olive oil
1) Thaw the turkey over the preceding two days in the refrigerator.
2) On the day: Preheat over to 350. Prep onions and apples. Place them in the bottom of an appropriately-sized roasting pan. This is the “trivet”, and you’ll use this to make the gravy.
3) Place the turkey on top of the apples and onions. Brush extra virgin olive oil over the turkey (get into all the crevices!) and then sprinkle with dried rosemary to taste (AKA, as much as you like.)
4) Place roasting pan into preheated over. Let cook anywhere from 1h, 40 minutes to 2 hours, 20 minutes. The turkey is done when juices run clear (to test this, I made a slight incision with a paring knife and checked the juices that ran out).
5) Remove from oven, and remove the bird from the pan. Place on a service platter, and tent with foil. This allows the bird’s juices to redistribute. Let rest for at least 15 minutes.
While the bird is resting, you can make the gravy. I’ll tell you about that later, because I don’t have the recipe handy. It’s not really gravy, it’s more like pan juices, but it’s very good.