If your family is like mine, not everyone gets excited about turkey. 

Or you may just not want to deal with a whole turkey and the subsequent leftovers.  A simple solution is to cook a breast and then, if you like, add another meat to please those who don’t care for the bird.
This recipe, if followed, will produce a moist and tender breast, flavored with garlic.  Removing the rib bones and neck and backbone allows the breast to cook evenly.  If you don’t feel confident about doing this yourself, just ask the butcher at the store you purchase it from to do that chore for you.  This recipe calls for 40 cloves of garlic.  To save time, you can purchase already peeled garlic in the refrigerated produce section of most grocers.

For the Turkey:
Combine :
4 TBSP. unsalted butter, softened
1 Tbsp. each fresh minced garlic and thyme’
1 tsp salt
1 bone-in turkey breast (6-8 pounds)
salt and pepper
1 & 1/2 cups each dry white wine and low sodium chicken broth
40 cloves peeled garlic
1 TBSP fresh thyme leaves

Preheat oven to 450 degrees.  Place a rack in the roasting pan and spray with nonstick spray.  Combine butter, minced garlic thyme and l tsp, salt in a bowl. Slide your hand between the skin and breast meat and massage half the butter mixture under the skin until evenly distributed. Season the breast with salt and pepper.  Add wine,  broth, garlic cloves and thyme leaves to the roasting pan. Place breast, skin side up on rack and roast for 30 minutes.  Rotate the pan and continue roasting until a thermometer inserted into the thickest part registers 165 degrees- about 30 to 45 minutes more.  Transfer the breast to a cutting board and tent with foil. Let rest 20 minutes before slicing. Meanwhile, melt the remaining butter, thyme mixture in the roasting pan over medium heat, whisk in 3 TBSPS flour and cook about 2 minutes.  Add broth, whisking constantly to prevent lumps. Simmer until thickened 3-4 minutes. Remove garlic cloves. ( You can serve them in a separate bowl for garlic fiends!) Season gravy with salt and pepper and serve hot.

Dunham's Sports

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