Herb-Roasted Turkey Breast
Why do we serve turkey only on Thanksgiving? A whole turkey breast
roasted with fresh rosemary, sage and thyme is a great weeknight
dinner, and the leftovers make delicious sandwiches the next day.
Roasting the turkey at 325°F and allowing it to rest for 15 minutes
ensures that it will be very moist.
1 whole bone-in turkey breast ( 6½ to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic ( 3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
Preheat the oven to 325°F. Place the turkey breast on a rack in a
roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard,
rosemary, sage, thyme, salt and pepper. Rub the mixture evenly all
over the skin of the turkey breast. (You can also loosen the skin and
smear half of the paste underneath, directly on the meat.) Pour the
wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and
an instant-read meat thermometer registers 165°F when inserted into
the thickest and meatiest area of the breast. Check the breast after an
hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with
aluminum foil and allow the turkey to rest at room temperature for 15
minutes. Slice and serve warm with the pan juices. Serves 6 to 8.
Potato Basil Purée
There are so many variations on mashed potatoes—but this combination of potatoes and basil is a marriage made in heaven. Creamy
potatoes and the fresh peppery basil really complement each other,
and the Parmesan doesn’t hurt, either. Everyone asks for seconds!
2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
¾ cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a rolling boil and fill a bowl with
ice water. Add the basil leaves to the boiling water and cook for
exactly 15 seconds. Remove the basil with a slotted spoon and
immediately plunge the leaves into the ice water to set the bright
green color. Drain and set aside.
Peel the potatoes and cut them in quarters. Add the potatoes to the
same pot of boiling water and return to a boil. Cook the potatoes for
20 to 25 minutes, until very tender. Drain well, return to the saucepan
and steam over low heat until any remaining water evaporates.
In a small saucepan over medium heat, heat the half-and-half and
Parmesan cheese until the cream simmers. Place the basil in a food
processor fitted with the steel blade and purée. Add the hot cream
mixture and process until smooth.
With a handheld mixer with the beater attachment, beat the hot
potatoes in the pot until they are broken up. Slowly add the hot basil
cream, salt and pepper, and beat until smooth. If the potatoes need
to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese,
season to taste and serve hot. Serves 4 to 5.
NOVEMBER 2010 The Costco Connection 31
