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Marcus Samuelsson's Herb-Roasted Turkey Breast

Thanksgiving Herb Roasted Turkey Breast Marcus Samuelsson
Turkey Breast with Rosemary and Thyme
skill level
Moderate
time
Over 120min
servings
6-8
cost
$
Contributed by :
Use these step-by-step instructions to make a succulent holiday turkey that will give everyone something to be thankful for.
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ingredients
  • For the Turkey Breast:
  • 1 6-pound Bone-In Turkey Breast
  • Salt and Freshly Ground Pepper
  • 4 Garlic Cloves
  • 2 Cinnamon Sticks
  • 1 medium Yellow Onion (halved)
  • 1/2 cup Herb MixFor the Herb Mix:
  • 1/4 cup Olive Oil (plus 2 tablespoons)
  • 1 Garlic Clove (minced)
  • Zest of 1 Lemon
  • 2 tablespoons finely chopped Rosemary
  • 2 tablespoons finely chopped Sage
  • 2 tablespoons finely chopped Thyme
  • 1 tablespoon finely chopped Parsley
  • 2 teaspoons Chili Powder
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 400F.
  • 2
    1 6-pound Bone-In Turkey Breast
    Salt and Freshly Ground Pepper
    4 Garlic Cloves
    2 Cinnamon Sticks
    1 medium Yellow Onion (halved)
    1/2 cup Herb Mix
    For the Turkey Breast: Rinse the turkey under cold water and pat dry. Season with salt and pepper on all sides and in the neck cavity. Stuff the garlic cloves, cinnamon sticks and onion into the neck cavity and seal closed with a wooden skewer or toothpick.
  • 3
    1/4 cup Olive Oil (plus 2 tablespoons)
    1 Garlic Clove (minced)
    Zest of 1 Lemon
    2 tablespoons finely chopped Rosemary
    2 tablespoons finely chopped Sage
    2 tablespoons finely chopped Thyme
    1 tablespoon finely chopped Parsley
    2 teaspoons Chili Powder
    For the Herb Mix: Generously rub the herb mix over the turkey and under the skin.
  • 4
     
    Place the turkey, skin side up, on a rack in a roasting pan and cover with foil. Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into thickest part of the breast reads 160F and the juices run clear, about 1-1/2 hours. Let the turkey rest for at least 20 minutes before carving. 
 
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