Randy Mayor
Yield
8 servings (serving size: 4 ounces turkey and 3 tablespoons jus)

Roasting just a turkey breast saves time, and the carving is super simple. Serve this garlic- and herb-flavored turkey with baby carrots and rice pilaf.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine herbes de Provence, 3/4 teaspoon salt, 1/2 teaspoon pepper, and minced garlic in a small bowl. Rub seasoning mixture under loosened skin. Rub turkey with olive oil. Place 12 garlic cloves in a roasting pan; place turkey on cloves. Bake at 400° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 15 minutes. Discard turkey skin. Squeeze cloves to extract garlic pulp. Discard skins. Set aside.

Step 3

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

Step 4

Place roasting pan over 2 burners on medium heat. Add pan drippings, Roasted Turkey Stock, white wine, and reserved garlic, scraping pan to loosen brown bits. Cook 10 minutes or until reduced to 1 1/2 cups. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.

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Ratings & Reviews

laegnome's Review

NMarie
February 05, 2012
Delicious! I made this with a large (7 pound) chicken instead of a turkey breast and it turned out great! Added an extra twenty minutes of cook time...very easy, very tasty, and wonderful leftovers!

sprater1's Review

user
November 25, 2010
As long as you keep the garlic cloves under the turkey breast, they cook up very nicely. A couple escaped and they cooked up a little bit hard.

NMarie's Review

laegnome
January 11, 2010
This is AMAZING. I had never made turkey before and it turned out perfectly. I had to cook it a bit longer than the recipe called for, but that wasn't a big deal.

OneToughCookie's Review

OneToughCookie
December 25, 2008
Simple and delicious. I had a larger breast, not a problem cooking it a little longer, except that half of the garlic was cooked hard. I had used extra so no big deal, but keep this in mind - maybe use larger cloves.

carolfitz's Review

sprater1
December 25, 2008
Used a 6.5lb kosher breast, so increased the other ingredients proportionally. Used some of the extra herb seasoning on the underneath (bone-side) of the breast. This is an excellent recipe, made a moist and flavorful turkey. Served with CL's Minnesota Wild Rice & steamed brocolli.

user's Review

carolfitz
November 10, 2008
The turkey was amazing with the jus. I used chicken broth instead of turkey stock. Our side dishes were roasted asparagus and mashed potatoes.