It has been quite the year. And now we are faced with a pandemic Thanksgiving. That means many of us will be dining alone or with a significant other or maybe a family of four. That’s why this year I am cooking a bone-in turkey breast. It’s juicier than a boneless breast, I like the way it looks, and it’s Seriously Simple to prepare.
A bone-in turkey breast makes a festive presentation on a platter in the absence of a full turkey. This turkey breast will easily feed six people. And any leftovers will make great salads or sandwiches. Don’t forget to reserve all the bones to make a stock to use in a future soup.
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If you are looking for other scaled down recipes for Thanksgiving, I have a great idea for you. My friend, cookbook author Cynthia Graubart, has authored a new book available on Amazon titled “Thanksgiving for Two (or Four).”
In addition to this turkey breast recipe, there is so much more. Directions for a scaled down holiday, other turkey and hen recipes, and ideas for side dishes and desserts make up this smart guide. If you love dark meat, there’s something for you too. This is such a good idea for cooks who generally make large portions for the holiday.
Graubart also suggests reaching out by phone or video to those who are alone this year or those you usually celebrate the holiday with. If you have a favorite recipe, you can usually cut it in half without a problem. Stick with fresh vegetables so you can buy just what you need, like 1/2 pound of green beans or two sweet potatoes. And, finally, package and label leftovers. Freezing right away will preserve their freshness and you’ll be happy to see them next week; or next month.
Bone-In Herbed Turkey Breast
Serves 6
1 large onion, cut into wedges
2 celery stalks, roughly chopped
1 (6-pound) bone-in turkey breast
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 tablespoons butter, room temperature
1 1/2 cups turkey or chicken stock or broth
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2 tablespoons cornstarch
2 tablespoons water
1. Heat oven to 425 F. Coat a roasting pan with cooking spray.
2. Line the bottom of the roasting pan with onion and celery. Pat the turkey breast dry and place it on top of the vegetables. Stir herbs and butter together and spread over the turkey skin. Season with salt and pepper.
3. Pour stock in bottom of roasting pan and move the pan to the oven. Roast the breast roughly 20 minutes per pound. Begin testing for doneness after 90 minutes. Baste as desired with pan drippings for a richer colored skin. The breast is cooked when the internal temperature reaches 165 F on an instant read thermometer.
4. Remove the breast from the oven and move to a carving board. Let it rest 15 minutes before carving.
5. Pour contents of the roasting pan through a strainer over a skillet. Discard solids. Set heat to medium high and bring to a boil. Whisk together cornstarch and water in a small bowl to form a slurry and whisk into the liquid in the skillet. Reduce heat to low. Gravy is ready when thickened. Taste and adjust seasonings as desired. Serve gravy with turkey.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
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(c)2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.