If you're having a small Thanksgiving or you're intimidated at the thought of cooking a whole bird, this is your solution. We don't limit this to just Thanksgiving though - I make these year-round so we always have some sort of quick, easy protein in the fridge. The trick to keeping the meat moist after carving - stick those slices right back in the baking dish with all the yummy juices that accumulated during cooking.
Ingredients
¼ cup olive oil, plus extra for greasing baking dish
¼ cup chopped fresh sage
10 cloves garlic, peeled + minced
1 (3 to 4 lb) bone-in, skin-on turkey breast
sea salt to taste
Instructions
preheat the oven to 425 degrees.
pat turkey breast dry with paper towels (this ensures a golden, crisp skin) + set in a baking dish drizzled with olive oil. sprinkle turkey breast with sea salt.
mix olive oil, sage + garlic, then rub all over turkey breast, getting some under the skin as well.
bake for 10 minutes, just to start the skin crisping, then reduce heat to 325 + roast an hour or so, or until a meat thermometer inserted into the breast reads 165 degrees.
remove from oven + let it rest at least 10 minutes before carving.
slice + put slices right back into the baking dish with the juices, reserving some of the drippings for the gravy as well.
Recipe by savoring the flavoring at https://www.savoringtheflavoring.com/minithanksgivingfeast/