This recipe for a 火鸡胸 couldn’t be simpler. It’s so juicy, and best of all, no brining is required!
Whether it’s a smaller gathering or a Thanksgiving with white-turkey-meat-lovers, there are some great reasons to choose a 骨在土耳其乳房 为重要的一天。
First, it’s easier to cook than a whole turkey. Since you don’t have to wait for the dark meat to cook, you can pull the turkey breast out at just the right temperature so it’s nice and juicy.
It also serves fewer people, so a turkey breast is great for smaller gatherings, or if you don’t want tons of leftovers.
去年感恩节，我做了一个 橄榄油和香草烤无骨火鸡胸肉. And it was delicious. But it requires brining, and since my fridge was already at capacity, I didnâ€™t want to deal with that this year.
所以我改变了几件事来创造出令人难以置信的多汁 柠檬和香草骨土耳其火鸡胸. First, 我用d a 火鸡胸 instead of boneless. While itâ€™s a little more work to carve, the flavor that the bones provide more than makes up for spending a few more minutes carving.
Next, I chose a butter/lemon zest/herb rub for this recipe. The butter makes for an extra crispy skin (YUM).
We’ll start with the herb butter. Begin with 软化 butter. Leave it on the countertop at room temperature for two hours to soften it.
Then, mix in lemon zest, rosemary, sage and thyme. These are my favorite herbs, and 我用d the extra thyme for my 馅食谱. You could use any combination of these herbs. So if you had thyme and rosemary but not sage, just use a little more of each!
接下来，将火鸡放在装有平底锅的烤架上。 我用的是Crate and Barrel, which we received as a wedding present. There are some seriously expensive ones out there ($200+) but this one ($70) is just perfect. And it brings me such joy to haul it out, because 我用 it mostly for special occasions. ðŸ™‚
Then, pat the turkey dry with paper towels. This ensures that the butter sticks to the skin, and that the skin gets nice and crispy.
Finally, slather the whole turkey with the herb butter (I used my hands) and place it in the oven.
If you are a white meat lover, I definitely recommend making a turkey breast instead of a whole turkey. When cooking a whole turkey, the breast dries out slightly as you wait for the dark meat (the thighs) to finish cooking. The dark meat ends up nice and juicy, but the breast is dried out.
In the case of this 骨在土耳其乳房, you only have to wait for the white meat to reach 155Â°F, and then youâ€™ll take it out of the oven.
On the subject of meat temperatures, youâ€™ll find that a lot of advice mentions to remove the turkey 从 the oven at 160Â°F. The safe turkey temperature is 165Â°F. The temperature on the turkey will continue to rise after you remove it 从 the oven, which is why most advice says to remove is at 160Â°F.
However, Iâ€™ve found that the temperature rises more than 5Â°F after the turkey is removed 从 the oven. So taking it out at 155Â°F ensures that the turkey doesnâ€™t go past 160Â°F (it can dry out quickly at that point).
我用 OXO好厨师’精密数字免温温度计. You can set it to ding when the meat reaches a certain temperature, and it’s easy to use. Well worth the $40 price tag in my opinion.
- 8 – 10 磅 火鸡胸
- ½ 杯子 无盐黄油 软化
- 2 大汤匙 新鲜的迷迭香叶， 切碎
- 2 大汤匙 新鲜的鼠尾草叶， 切碎
- 2 大汤匙 新鲜的百里香叶， 切碎
- 1 大汤匙 粗盐
- In a medium bowl, combine the butter, lemon zest, chopped rosemary, chopped sage, chopped thyme, and 粗盐.
- Place the turkey breast in a roasting pan fitted with a 烤架. Pat dry with paper towels. Rub the butter mixture all over the turkey. Sprinkle additional salt in the cavity.
- Reduce the oven temperature to 375Â°F and continue to cook for another 75â€“90 minutes, or until the turkey reaches 155Â°F with a 肉温度计 inserted in the thickest part. Check the turkey after 60 minutes has passedâ€”you may need to cover it with a piece of foil to prevent the turkey 从 browning too much. If the turkey looks very golden brown, loosely place a piece of foil over the top of the turkey until it has completed cooking.
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