Last November I posted an entire series on Thanksgiving , called Thanksgiving 101. I provided the how-to on all the holiday basics and ideas for other dishes to round out the menu, even a post on managing the logistics. I realize, however, that not everyone has (or wants) 20 people for Thanksgiving dinner. So, if your not having a crowd, how about serving a turkey breast? A turkey breast is great to roast for a small group, for white meat lovers and when you think the turkey, alone, won’t be enough. I think day after sandwiches is a perfectly good reason to roast one!
This recipe, using an almost 3 lb breast, is a combination of an Ina Garten rub and a different roasting method. The rub is a mixture of olive oil, mustard, garlic and herbs, which is rubbed under and over the skin. Btw – I was thrilled to find a page of poultry herbs (thyme, rosemary and sage) in my local grocery store. It sure saved me from buying three separate herbs. The breast is then roasted in an oven that has been preheated to 450 degrees, then lowered to 350 degrees, when the turkey is put in the oven. This method encourages a crispy skin (which I LOVE!) and produces a moist breast, in a little over an hour. Be sure to use a meat thermometer to make sure the turkey reaches 165 degrees when roasting. Let the breast rest for 15 minutes before carving to allow the juices to return into the meat.
I love how crispy the skin gets!
When I recently made this dish, I served it with sweet potatoes and sautéed shaved brussels sprouts. Here are some other side dish ideas: