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.
- 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.) Slice and place on a parchment lined sheet pan. Pour a bit of stock (or gravy if you prefer) over the meat, cover the pan with foil, and heat in a 350 degree oven until heated through. Platter and serve.
- I use an in- oven thermometer such as the Thermoworks DOT to ensure you do not overcook the turkey.