The easiest way to avoid screwing up your Thanksgiving turkey is to not make one. Instead of roasting a whole bird, just make the breast. Its also a great alternative if you have a small group of people and don't want 12lbs of turkey leftover. We were under a bit of a time constraint this year since I'm leaving for my parents' house tomorrow, So Max and I decided on this route to cut down on time spent in the kitchen.
Bone-In Roast Turkey
Adapted from Williams-Sonoma
- 1 4lb Honey Brined bone-In turkey breast
- Kosher salt and freshly ground pepper
- 2tbls chopped flat leaf parsley
- 1tbls chopped fresh thyme
- 1-2tbls olive oil
- 1tbls salted butter
Preheat oven to 350
Season the turkey breast with salt, pepper, parsley and thyme on both sides
In an oval roasting pan over medium-high heat, warm the oil and melt the butter. When hot, sear the turkey roast until browned, 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165°F, about 1.5 hours. Transfer the turkey roast to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Reserve the turkey drippings in the pan for the gravy.
Makes about a cup and a half
I really didn't measure anything here, just kept throwing stuff in till it looked and tasted right but I'll do my best to give some approximates.
- Chicken or turkey broth (about 20 ounces?)
- Flour (the finer grain the better I used some all purpose and some pan searing flour that max had in the cabinet but Wondra would also work well)
- Splash of sherry (I was going to use some white wine or vermouth instead since that's what I had at home but totally forgot. It came out fine without it but I'm sure it can't hurt)