First I want to say that you all have been awesome, voting for me and supporting me during all these challenges. I know your probably feel a little neglected. I have been so wrapped up in the PFB challenges, my brain doesn’t have much room left to come up with other posts. Also, I was in full clean-up / preparation mode for my in-laws visit. No worries! I have a managed to develop quite a little collection of recipes this weekend and I plan to post them through out the week.
This post will be simple, easy and to the point. One reason being, I just stared working out again and I can’t decided which is more painful, standing or sitting, so I can’t stay still for very long. But the main reason is because this is a crazy easy recipe, just in time to consider for turkey day.
If you prepare this herb roasted turkey your family will raise you up on their shoulders, cheering for you and declaring your the king/queen of turkey. It’s wicked awesome.
The recipe was for turkey breast but this can easily be adapted to a whole bird.
Preheat your oven to 450 degrees. Oil a roasting pan and set aside.
Put onion and lemon zest in a food processor. Pulse until the onion is finely chopped. Add sage, parsley, olive oil and 1 tsp of salt, pulse until it forms into a course paste. Set aside.
Put 4 of the sage leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Place the turkey on a work surface. Run you finders under the skin, separating it from the flesh. Be carful not to tear or remove the skin. Generously season the turkey with salt and pepper. Stuff the turkey breasts under the skin with herb paste, and spread it evenly under the skin. Transfer the breasts to the roasting rack, place sage leaves under the skin.
Using a pastry brush baste turkey with half of sage butter.
Place the turkey into the oven and reduce the temperature to 400 degrees. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. If the skin begins to brown to quickly, tent the turkey with foil.
Remove from the oven, cover and let rest for 10 minutes before carving.
Prepare yourself to enjoy savory, succulent and juicy turkey meat.
Prepared to pray for turkey leftovers, instead of despise them.
Bring on the turkey sandwiches, soups, pies and croquettes!
- 1 small onion, peeled and coarsely chopped
- zest of 1 lemon
- 16 fresh sage leaves, reserve 4 leaves
- Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1 teaspoon salt, plus more as needed
- 4 tablespoons butter
- 1 4 - 5 lb whole turkey breast