Weeknight Dinner – Juicy, herby split turkey breast

Split turkey breast is one of those items that, when I see it, I buy it. It is not always readily available , so I jump on it when I can. What is a split turkey breast, you ask.. Basically, the breast portion of a turkey is split into 2, typically sold bone-in and skin on. Most nights I am feeding only myself and my husband, John. To cook an entire turkey would be a bit of madness. But a 2.5 – 4 pound bone-in breast of turkey is perfect!

This recipe uses an herb spread that is put under the skin and very simple spices that form an amazing crust on the outer skin. Pair this with my go to vegetable tray bake for a delicious meal!

Ingredients

2.5 – 4 pound split turkey breast

3 Tbsp. butter

2 Tbsp. grapeseed or olive oil

2 Tbsp. chopped fresh parsley

2 Tbsp. dried rosemary divided

2 Tbsp. dried thyme divided

2 tsp. each kosher salt and coarse back pepper divided

Instruction

Preheat oven to 350 F.

Pat split turkey breast dry on all sides. Loosen skin, ensuring to not completely remove it. Mix the oil, butter, fresh parsley and 1 Tbsp. each of the rosemary and thyme, until fully combined. Rub under the skin, making sure to pull the skin fully back over the breast.

Mix remaining rosemary, thyme, salt and pepper. Sprinkle over the breast, as well as on backside bone. If you run short of spice to coat completely, simply add a bit more salt and pepper.

Roast on middle rack for 20 mins per pound. Begin checking the temp at thickest part of the breast at 40 mins. When temp reached 160 degrees, remove turkey from oven to cutting board and allow to rest 15-20 mins. You should have a beautifully browned skin on the outside and amazingly moist meat on the inside. Delicious!

Carve and enjoy!