Garlic Roasted Turkey Breast is a perfect solution for smaller holiday get togethers, making extra servings for the crowd, people who only like white meat, a nice weekend dinner, or left overs to make fresh turkey andwiches all week long.
- 4–6 pound turkey breast
- 1 head of garlic
- packet of fresh poultry herbs, which are generally a combination of rosemary, thyme, and sage
- 1/2 cup of chopped parsley
- 4 sweet onions, quartered
- 6 tablespoons olive oil
- 4 tablespoons of butter
- 1 sliced orange (optional)
Preheat oven to 350 and heat 4 tablespoons of olive oil over medium high heat in an oven safe pan or cast iron skillet.
Peel head of garlic. To make it easier, you can crush the cloves by giving it a good hit with a can or other blunt object in your kitchen. Once peeled, slice about 6 cloves lengthwise forming longer sections. With a small knife, cut small incisions in the turkey breast meat and skin. Make them just slightly bigger than the garlic sliver.
Insert a single garlic piece into slit and repeat. I usually space them about 1 to 2 inches apart. You’ll likely have left over garlic slivers. Rub turkey breast with 2-3 tablespoons of olive oil. Sprinkle salt and pepper (to taste) all around the outside of the breast.
Carefully place the breast on the hot skillet. Cook each side for 3-4 minutes. For best result, sear the ends of the turkey breasts by using tongs to hold the breast on its end while it sears.
Once the last side is seared, stuff the cavity with the sage, poultry herbs packet, parsley, onions and remaining garlic and orange slices if using. Add butter and any remaining olive oil to the pan. (If you are stuffing the turkey, you could add stuffing into the cavity and to the pan. We make our stuffing often on the side and add it to the pan for the last few minutes of cooking.)
Cover with aluminum foil and cook the turkey breast for 20 minutes per pound. So for a 4 pound breast, cook it for 1 hour and 20 minutes. While it’s cooking, baste it twice by spooning the juices over the turkey breast. If you have a meat thermometer, you can check the internal temperature which should be at 165 when it is done cooking.
*If you are waiting to the end to stuff the turkey, remove it from oven with 20 minutes to go. Add the stuffing to the cavity and sides of the pan. But be careful, it will be hot!
Remove from oven and let sit for a few minutes before cutting into it.