I so look forward to our Thanksgiving turkey dinner each year and all the delicious sides! But what if you don’t want to deal with roasting a whole turkey? A turkey breast might be just the ticket for smaller gatherings. I always plan on 1/2 lb. per serving, so a 3 lb. breast is perfect for 6 people.
So easy to prepare, just rub the breast all over with herbed butter and roast it. You can do this! I am so lucky to still have chives and rosemary growing in my garden in late November, but if you can’t get fresh herbs, use a smaller amount of dried.
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- 3 lb. turkey breast, thawed
- 1/2 stick butter, softened
- 1/2 tsp. lemon peel
- 1/2 tsp. thyme
- 1 tbsp. fresh chives (or 1 tsp. dry)
- 1 tbsp. fresh rosemary (or 1 tsp. dry)
- 1 cup chicken broth, or use white wine, or water
Mince the herbs and combine with the lemon peel and softened butter.
Preheat the oven to 325º and spray a small roasting pan and rack with cooking spray. Rinse the turkey breast and pat dry with paper towels. As you can see, the breast has a pop-up thermometer but untrusting soul that I am, I also inserted a meat thermometer.
Rub the breast all over with the butter mixture and pour 1 cup of liquid (chicken broth, wine, water or combination) into the bottom of the pan.
Roast for 25 minutes per pound, or until a thermometer inserted into the thickest section registers 150º. The pop up thermometer didn’t work on mine so I was glad that I used my own.
Tent with foil and let it rest 10 minutes. Internal temperature will continue to rise as the turkey rests.
That’s all there is to it, slice and serve.
Notes ♪♫ White meat lovers will love this easy meal. For all the dark meat lovers out there be sure and check out my from scratch Gluten Free Roast Turkey Gravy made with legs or thighs, or for ultimate ease try my Crock-Pot Turkey Drumsticks. Happy Thanksgiving to all from My Gluten Free Cucina!