Let's Talk Turkey!

I know that for many of you, the idea of cooking a turkey is a scary one. You may have attempted it once before and ended up with a dried out, not-so-tasty bird. But don't let one (OK, maybe more than that) bad experience get in the way of conquering your poultry fears.

Perhaps you should think about making a breast instead of a whole bird. If you only like white meat anyway, this may be the way to go. Best of all, a breast cooks much faster. Here are a couple simple recipes that will surely make your guests go back for seconds!


Bacon and Herb Roasted Turkey Breast
Serves 6-8

3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.

Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.

Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.

Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.


Herb-Rubbed Roasted Turkey Breast
Serves 6

2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon black peppercorns, lightly crushed
1 medium lemon, zested

Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.

Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.

Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.

Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10-15 minutes before carving.