Garlic-Studded Boneless Turkey Breast
Garlic-Studded Boneless Turkey Breast
I normally prefer to buy a bone-in turkey breast so I can use the leftover carcass for stock, but I had boneless ones on sale at work. While you don’t have to have your turkey breast netted, it does help it cook more evenly with the net holding the breast in an oval shape. Plus, I use the netting as a grid to consistently stud the turkey breast with garlic. Searing the turkey breast in an oven-safe sauté pan will also help seal in the juices, keeping it moist, instead of throwing it straight into the oven.
Equipment
- oven-sage sauté pan
Ingredients
- 1 boneless turkey breast 2-3lbs
- 2 tbsp olive oil
- 5 garlic cloves thinly sliced
- 2 tsp salt
- 2 tsp cracked black pepper
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried rosemary
- 2 tsp dried tarragon
- 1 tsp ground sage
- 2 tbsp butter
Instructions
- Make small slits every inch on the skin side of the turkey breast. Stuff each slit with a slice of garlic.
- Rub the outside of the turkey breast with olive oil, then the herbs and seasonings.
- Melt the butter in an oven-safe sauté pan over medium heat. Place the turkey breast skin side down and sear for 3 minutes.
- Flip over and sear the other side for another 3 minutes.
- Place the turkey breast into a preheated 325° oven for 15 minutes per pound; basting with the butter every 15 minutes.
- Take out the turkey breast and let rest for 10 minutes before slicing.
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