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Herb Roasted Turkey Breast recipe.
Photo by Chris De La Rosa
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Admittedly, I’m not a fan of Turkey, as it can be bland. Yes, the Jerk Turkey I shared is a fan fave, and so is in my home, so there are exceptions. I created this recipe for days when we want something different for dinner, but I don’t see the need for roasting an entire turkey. By the way, the leftovers make excellent turkey sandwiches.
Photo by Chris De La Rosa
You’ll Need…
1 tablespoon salt
1 tablespoon brown sugar
6 sprigs Rosemary (divided)
6 sprigs thyme (divided)
8-12cups water
5 scallions (divided)
turkey breast (7 lbs +)
1 stick butter (salted)
6 cloves garlic (crushed)
3/4 teaspoon black pepper
1 tablespoon parsley (finely chopped)
2 cups chicken stock
6 leaves of Sage
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there, especially how and why it’s important to brine the Turkey breast. If making this recipe gluten-free, please go through the entire list of ingredients to ensure they meet your gluten-free dietary requirements – mainly the chicken stock you use.
While I didn’t save any images of the brining process, you may refer to the video below. Mix the salt, sugar, water, 2 spings of thyme, 2 scallions, and 2 springs of the Rosemary to create the brine. Place the turkey (thawed) breastbone side up into the brine and let it sit for 3-4 hours. Brining overnight will give you better results. Place the turkey/brine in the fridge.
Photo by Chris De La Rosa
Remove the Turkey from the brine, rinse with cool water, and pat dry with paper towels. See how I split the Turkey breast from the underside in the video.
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