Don’t want to deal with the mess of a turkey this holiday season? This Roasted Turkey Breast recipe is much quicker and easier to clean up than a whole bird.
I use plastic storage bags a lot. They are great for preparing meals and cleaning up meals as well. I use storage bags to store leftovers . They really do help keep foods fresh. I also use storage bags when I marinate meats. Hefty storage slider bags are strong and perfect for marinating because they won’t leak or open by accident.
Marinating or brining a turkey is a great way to liven up the flavor this Thanksgiving. We are hosting dinner this year. My husband loves to brine the whole turkey. Brining whole turkey is a process. We had to purchase a special bucket to fit a large turkey and the brining liquid. For smaller versions, I just marinate turkey in herbs and cider.
A traditional Thanksgiving meal doesn’t have to be made only on Thanksgiving. This weekend I did a dry run on a smaller scale. Instead of using a whole turkey for just the four of us I used a boneless turkey breast. The meat from a whole turkey is given moisture from the skin and bones during cooking. A boneless turkey breast, however, will not have the benefit of moisture from the bones and skin, so marinating helps give additional flavor and moisture to the meat.
Marinating doesn’t need to take long. I marinated the turkey breast over night, but a few hours is really all that you need. Simply place the meat into a hefty storage bag, poor the marinade over the meat, and place the package into the refrigerator until ready to cook.
Roasted Turkey Breast
- 1 (5-6 pound) boneless, skinless turkey breast
- 3 cloves of garlic, minced
- 2 Tablespoons Sage, chopped
- 1 Tablespoon thyme, chopped
- 2 Tablespoons Rosemary, chopped
- 2 teaspoons Celtic Sea Salt
- 1 teaspoon black pepper
- 11/2 teaspoons dry mustard
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 cup apple cider
- Place turkey breast in a plastic storage bag or food storage container.
- Mix together additional ingredients and then add to turkey breast.
- Seal container and place turkey with marinade into the refrigerator for at least 4 hours or over night.
- Preheat oven to 375 degrees F.
- Remove turkey breast from marinade.
- Discard marinade.
- Place turkey breast in a roasting pan and cover with foil.
- Roast turkey until juices run clean when pierced with a fork and the internal temperature of the thickest portion of the breast is heated to 165 degrees F. (Approximately 1-11/2 hours).
- When turkey is done remove from oven, cover with foil, and let rest for 10 minutes before cutting.
Adapted from Ina Garten