Graham Kerr’S Turkey Breast With Fresh Herbs
Description
This elegant roasted turkey breast is a masterpiece of simplicity and flavor. By stuffing a boneless turkey breast with a fragrant mixture of fresh sage, thyme, parsley, and garlic, every bite is infused with aromatic herbs. The skin, reserved and tucked around the roast, helps seal in the juices, ensuring the meat remains moist and tender throughout the cooking process. It is an ideal choice for holiday gatherings, Sunday dinners, or any occasion where you want to serve a impressive yet manageable main course. The white pepper adds a subtle warmth that complements the poultry perfectly. Serve with roasted root vegetables or a light salad for a balanced, satisfying meal that brings comfort and sophistication to your table without hours of complex preparation.Ingredients
Directions
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Preheat oven to 325 degrees F (163&# 194;°C).
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Split the boneless turkey breast in half horizontally to create two thinner pieces, then remove the skin and set it aside.
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Combine fresh sage leaves, thyme sprigs, chopped parsley, chopped garlic cloves, white pepper, and salt in a small bowl.
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Spread the herb mixture evenly over one half of the turkey breast.
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Place the second half of the turkey breast on top of the herb layer.
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Place the stuffed breast in a medium-sized loaf pan.
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Tuck the reserved skin around the outside of the turkey breast in the pan to help seal in juices.
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Bake for approximately 2 hours and 20 minutes, or until the internal temperature reaches 165 degrees F and juices run clear when pierced with a fork.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 47.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 17.2mg6%
- Sodium 14.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe lists "1 Lb." in the ingredients, but the directions suggest a cooking time of 35 minutes per pound. If your turkey breast is larger (e.g., 4-6 lbs), adjust the cooking time accordingly. A 4-pound breast will take approximately 2 hours and 20 minutes.
For best results, use a meat thermometer to ensure the turkey is cooked through without drying out. The target internal temperature is 165ðF.
If fresh herbs are unavailable, you can substitute with dried herbs, but reduce the quantity by half as dried herbs are more potent.
Let the turkey rest for 10-15 minutes before slicing to allow the juices to redistribute throughout the meat.
