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Roast Turkey Breast
Chef: Kevin Weeks
Food Mood: Holiday
Cuisine: New American/Regional

Description
Roasting a turkey breast eliminates all the problems associated with roasting a whole turkey. First, there is no dark meat so everything cooks evenly. Second, there's no cavity for stuffing so the issues stuffing raises are avoided. Third, carving is simple. And fourth, even if you're cooking two breasts they'll cook more quickly than a whole turkey.

Servings: 6 - 8

Ingredients
1 whole breast of turkey (figure 1/2 pound per person)
4 tablespoons unsalted butter -- softened
3/4 tablespoon salt
1/4 tablespoon ground pepper
3 garlic cloves -- crushed
2 teaspoons dried thyme
1 lemon -- zested and juiced

Method
Mix together softened butter, salt, pepper, garlic, thyme, lemon zest, and juice. Divide in half.

Spread half of butter mixture under the skin and onto one breast. You will pull the skin from the meat, being careful not to break holes in the skin nor rip it free from the breast around the edges.

Then, spread the rest of the butter mixture on the other breast.

Note: for particularly crisp skin, do this a day in advance and allow breast to sit, uncovered, overnight in the refrigerator.

Heat oven to 425F.

Place breast on a rack in a shallow baking pan in the center of the oven. Cook for 30 minutes, then reduce heat to 325F and continue to cook until the breast reaches an internal temperature of 160F -- about 1 hour.

Remove from oven and allow to rest for 15 - 20 minutes (the internal temperature will continue to climb to 165F).

Prep time: 2 - 2 1/2 hours

Notes
If you don't have one, now is the time to buy a instant-read thermometer and replace that big, clunky dial thing. An instant-read thermometer allows you to quickle check the temperature in several places on the breast as well as on a second breast in the same oven. You can find one at any cooking store and at some groceries.

Author: Kevin Weeks

Recipe source: Kevin Weeks