I had a recipe that called for roast chicken and, you know what, I just did not want chicken. My clients at Cooking by the Book often order a chicken entrée for their team building outings here. Chicken is both delicious and the “safe” thing to order when you are planing a meal for 10 or 20 or more.
Now, I do like chicken. I do.
But not all the time!
So I needed poultry and I knew where to turn. The fact that it is close to Thanksgiving helps. I wanted some turkey. And because I love white meat and did not need pounds of meat, my choice was easy: a turkey breast.
I was serving the meat with a wonderful sauce — to be blogged tomorrow — so I wanted meat perfectly tender with no exceptional flavors to compete with the sauce. I went to about.com and found this very excellent, and easy, recipe. In one hour, I had the meat, my sauce, and a great main course.
Here’s the recipe and technique for tender, delicious turkey breast:
Roast Turkey Breast
Yield: serves 6 to 8 people
- 1 4-5 pound turkey breast, skin on for flavor
- 2 tablespoons melted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup chicken stock or turkey stock for basting
Preheat oven to 450°F.
Place the turkey breast on a rack in a roasting pan.
Brush turkey with the melted butter, then season generously with Kosher salt and black pepper.
Roast for 45 minutes to 1 hour, basting twice with stock — once after about 15 minutes and again about 15 minutes later.
When thermometer reads 155°F, remove the turkey from the oven. Cover loosely with foil and let it rest for 10 minutes before carving and serving.