For Thanksgiving or anytime when a whole turkey is just a little too much, try this recipe for buttered turkey breast roast! I promise you will be all kinds of thankful after you taste the juicy deliciousness, because butter makes everything better.
Here it comes, one of my favorite holidays of the year! Yes because of the turkey and all the fixings, and even more because of the friends and family. I have so much to be thankful for I don’t even know where to start (more on that later)…so while I am figuring that out, let’s talk turkey! There are various reasons you might need to cook a glorious golden buttered turkey breast instead of a whole turkey.
Maybe your Thanksgiving crowd is a small and intimate one. Maybe there was no leftover turkey from the big bird (the HORROR!) and you need some more turkey. Whatever your reason, here’s your delicious answer – and it doesn’t even need be Thanksgiving in order to make it.
Now is of course the perfect time to be able to find a bone-in turkey breast, which is what you want for this baby. I always buy a few and store them in my freezer for when the turkey craving hits. Take that perfectly sized turkey breast and rub it inside and out with softened butter. Work some gently under the skin, and inside the cavity. Butter everywhere. It’s necessary.
For Thanksgiving or anytime, when a whole turkey is just a little too much try this recipe for buttered turkey breast roast!Now grab some fresh rosemary and thyme (I still have both bravely growing in my garden if you need any!) and make a nice little herb nest for your turkey on a foil-lined rimmed baking sheet. Scatter a few more sprigs on top for good measure. Now pop it into a nice hot oven – depending on the size of the turkey it’s going to take about an hour – it’s always good to check it with an instant read thermometer though. You are looking for 160 degrees at the thickest part of the turkey breast.
When your turkey breast is done, let it sit for a few minutes under foil while you make a quick butter sauce (I know, more butter. It’s butter heaven here.) Pour the pan drippings into a small pot and pop a couple of tablespoons of butter in there. Stir it just until the butter melts, grind a little fresh pepper into it and pour it into a little pitcher.
Now serve up that roasted turkey breast surrounded by a few more sprigs of herbs. It’s as glorious as any full-fledged bird – and when your happy eaters drizzle some of that butter sauce over their slices of tender juicy turkey…well, turkey might not just be for Thanksgiving anymore.
And I can’t sign off of this post without mentioning some of reasons I am so thankful. Here are some of my blessings, starting first and foremost with this guy. My knight in shining armor. The guy who eats lukewarm suppers and cleans up disaster area kitchens and shows up with mini-crockpots just because I mentioned in passing that I didn’t have one. The wildly romantic, irreverent, can’t-remember-my-life-before-he-was-in-it Southern husband. I like him.
And then there is this girl. She’s basically my heart walking around outside my body. She’s beautiful inside and out. She’s the best thing I’ve ever done.
Oh, this guy. He and everyone related to him – his parents, his grandparents, his aunts and uncles and cousins…our whole crazy family. Love them like crazy. Especially this guy.
And then there are these four girls. They are the the legs of my table. My world is level and secure because they are in it. We have cried on each others shoulders and laughed until we cried. Hey soul-sisters!
And oh yes. This one. No explanation necessary, right?
This is an EXTREMELY partial list, because I could go on and on and on about so many other dear friends who light my way every single day. I am a thankful girl. Including for you, my funny, friendly readers who make me a little happier with each and every one of your sweet comments and emails. I love you more than bacon.
Framed Cooks will be taking a break for the rest of the week to eat turkey and hug everyone. See you next Sunday, and in the meantime, have a peaceful, delicious, thankful Thanksgiving.Print
For Thanksgiving or anytime when a whole turkey is just a little too much, try this recipe for buttered turkey breast roast!
- One four pound turkey breast, bone-in with skin
- 1/2 cup salted butter, room temperature, plus 2 tablespoons for the sauce
- 8 sprigs each thyme and rosemary, plus extra for garnish
- Salt and pepper
- Preheat oven to 425 and line a rimmed baking dish with foil.
- Spread the 1/2 cup of butter generously over the turkey breast, gently working it under the skin and inside the cavity.
- Place 7 sprigs each of the thyme and rosemary on the baking sheet in a little pile and place the turkey breast on top, skin-side up. Place another rosemary and thyme sprig on top.
- Roast for an hour or until an instant read thermometer reads 160. Remove and cover with foil while you make the sauce.
- Pour the pan drippings into a small pot and add 2 tablespoons of butter. Stir until butter is melted and season with a little salt and pepper.
- Slice the turkey and serve, passing the sauce around in a pitcher for drizzling!