Pat the turkey breast dry with paper towels and season all over with salt and pepper.Make the compound butter: Place all ingredients in a medium bowl and stir with a small spatula to combine evenly.Optional: Pour the juices in the pan through a strainer into a pan. ( You want to give it at least 15 minutes to rest even if it’s done on schedule.) Just cover it loosely with a sheet of heavy duty foil and let it “rest” while you finish preparing everything else. It’s not a problem if your turkey is done before the rest of the meal (as mine was last night). I checked mine at 2 hours and 20 minutes with an instant read thermometer and it was DONE! (The thermometer should read at least 165 ˚ in the thickest part check it in several places to be sure.) Pour water in the pan until it almost reaches the rack.Ĭheck the turkey at least a half an hour before you think it will be done. Spread half of the paste under the skin on the meat. Slide your fingers under the skin and gently separate the skin from the meat.Ĭombine the mustard, sage, salt, pepper, butter and lemon juice and stir to form a paste. Pat the turkey breast dry with paper towels. (I think they were Bob’s favorite part of the meal.)ġ 6½ – 7 pound whole bone-in turkey breast I skipped most of the usual holiday side dishes, but I did make mashed potatoes. With the time it takes to get the turkey ready to go into the oven, I allowed about 3½ hours. You get a great meal the first night, and you’ll have leftover roast turkey for future dinners and/or sandwiches.Īccording to the wrapper on the turkey, my seven pound turkey breast would take 2½ – 3 hours at 325˚.
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