Savory, elegant & easy turkey!
I have been making Ina’s Herb Roasted Turkey Breast for at least ten years. Each and every time I make it I continue to be amazed at how delicious it is. As wonderful as roasting a whole turkey is (not!) there is simply no way to properly cook the legs and thighs without overcooking the breast. Since I really can’t bear to eat dry turkey, I turned to this recipe and never looked back.
Over the years, I made two notable tweaks to Ina’s original recipe. The first is that I always double the amount of marinade she calls for. The second is that I always prep the turkey one day in advance so the flavors have time to really infuse the turkey meat.
The combinations of herbs create a really wonderful savory crust that somehow manages to penetrate the entire turkey. It is simply delicious! The hardest part is prepping the herbs you’ll need, which I think we can agree is more time consuming than it is difficult!
Look no further, this is simply the best turkey recipe and the only one you’ll ever need.
HOW to “MAKE AHEAD TURKEY”
I always prepare and cook this turkey (or any turkey) entirely the day before, cooking it 5 degrees before it is fully cooked. Let it cool completely, wrap and place in the fridge. (It is significantly easier to slice when cold.)
The next morning before guests arrive, slice the turkey and place on a parchment lined sheet pan or a casserole dish or even directly on an oven safe serving platter. Pour a bit of stock over the meat, cover the pan loosely with foil, and reheat in a 300°F degree oven until heated through. Garnish and Serve.
- For guaranteed perfect results, use an in- oven thermometer such as the Thermoworks DOT to ensure you do not overcook the turkey breast (or any cut of meat!)