Main Course: Herb-Garlic stuffed Turkey Breast with Olive Oil & Honey Glaze
2 whole bone-in turkey breasts, 6 1/2 to 7 lbs each
10 cloves of minced garlic
3 tbsp of chopped thyme leaves
3 tbsp of chopped rosemary leaves
4 tsp of kosher salt
1 tsp of black pepper
4 tbsp of fresh squeezed lemon juice
zest of two lemons
1/2 cup extra virgin olive oil
1/4 cup of honey
2 cups of liquid (chicken stock or white wine or water)
Preheat oven to 325°.
Combine garlic, herbs, salt, pepper, lemon juice, lemon zest, and 1/4 cup of the olive oil in a bowl. Mix.
Place breasts, skin-side up, on a rack in a roasting pan.
Gently loosen the skin with fingers and spread as much of the herb mix as possible directly onto the meat without tearing the skin.
Spread the rest of the mix onto the outside of the skin.
Add a cup of liquid to the bottom of the pan.
Roast the breasts until the skin is just brown and crisp (1 1/2 to 1 3/4 hours).
Combine remaining olive oil with the honey.
Remove breasts from the oven and quickly spread the olive oil–honey mix over the skin using a pastry brush.
Return to oven and roast (15–20 minutes) until the skin is golden.
Remove, cover loosely with foil and let breasts rest for 15 minutes before carving.
Spoon accumulated juices over the meat and serve.
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