The culture of serving roasted turkey has spanned centuries and is a star attraction in Thanksgiving, Christmas, and holiday feast spreads. You cannot call it a festive feast without serving meat that can cater to a group. Turkey serves that purpose, with the baked breast being enough for a decent-sized group of diners. Even if you have never cooked a turkey before, this recipe guarantees you tender and juicy meat inside with a flavorful herby crust outside. For experienced turkey cooks, this is a classic dish but done with a flavor bang—with a herby mix on top of the butter and garlic, and get one that is so much better than the ordered turkey.
Garlic Butter Turkey Roast
Butter and garlic marinade is a classic marinade for most meats. But we do not stop at that. I have added chopped popular herbs like thyme, parsley, rosemary, and sage. This, when roasted in the oven, makes a delicious crust on top that complements the succulent meat underneath. You may even add a bit of lemon juice to add that citrusy flavor to the dressing. The best part is that you do not make gravy to serve with this. The juicy drippings from the breast as it roasts, along with the marinade, white wine, and chicken stock, form the flavor base for the gravy on the pan. Fresh bulbs of onion and garlic that we place below the trivet on the pan further improve the aroma and flavor of the gravy. Just brush the turkey breast with this gravy before slicing, and you can also serve the breast slices with the gravy from the pan. I have used skinless, boneless turkey, which is a very delicate and tender meat that cooks fast, is very easy to handle (rub the marinade over), and tastes juicy and delicious. You can use bone-in turkey breasts by giving them some more time to cook. The bone-in cuts get added flavor from the marrow and cartilage.
Resting: Allow the turkey to rest until it comes to room temperature if you are planning to store it. Refrigerate: You can store the leftover gravy in a container. Wrap the turkey breast with foil or shift the slices to an airtight container and refrigerate it for 3 days. Freezing: You can freeze for much longer, up to 3 months. Wrap the turkey with heavy-duty foil, mark the date, and shift it to the freezer. Reheat: Baste the turkey breast with the leftover gravy. Insert the kitchen thermometer and shift the turkey breast to the oven. When it reheats, the middle of the breast should come to 165°F (74°C). This ensures that the turkey has cooked optimally and that its inside is tender and juicy again.
Sliced turkey breast is best served with potato dishes like mashed potatoes, skillet potatoes, or Hasselback Potatoes. Classic options include sauteed green beans and Green Beans with Bacon. Other great options are creamy salads like Creamy Carrot Salad, Red Potato Salad, or Fall Roasted Sweet Potato Salad, or even light vinaigrette-based salads like White bean salad, Apple Kale Salad, Couscous Salad With Orange Vinaigrette. The versatility of turkey comes in handy when you can use leftover turkey in sandwiches, burgers, or wraps.
Other dishes to include in a dinner spread
Butter Garlic Baked Pork Tenderloin Baked BBQ Pork Tenderloin Pork Chops In Creamy Mushroom Sauce Pan-Seared Lamb Chop Recipe Lemon & Thyme Roast Chicken
