Herb Garden Turkey Breast
I wish I could take my kitchen on a world tour right now. In fact, I wish I could take my kitchen, my home studio (which is also my office, which was also our former guest room, which is also the place that stores all my crazy prop dishes and the place where I’ll film my upcoming YouTube video series), Gus, and my deep freezer on a world tour right now.
You see, I’ve embarked …no embarked is too light of a word; embarked makes us think of dipping our toe in the pool to test the temperature. I have completely and entirely submerged myself in the largest, most exciting, and equally most consuming project ever. Sure planning a wedding at a family venue (read = location NOT designed for events) was tricky and sure, launching a new food and fitness program was a fabulous brain puzzle I chewed on for YEARS, but this bad boy requires more attention and in less time.
I still …can’t …tell you exactly what it is; but you are the smartest smarty pants there are and I KNOW you can infer/figure it out. It’s got me cooking day and night. To make my deadline, keep my sanity, and continue my other jobs, my days look like this:
- 6:00 am – 7:30 am: drink coffee, write blog posts, catch up with my awesome team, draft podcast notes, respond to the important emails, and read over the day’s production list.
- 7:30 am – 8:30 am: breakfast and take Gus on his morning walk.
- 8:30 am – 4:00 pm: cook like I’ve never cooked before. Usually, 8-10 recipes a day that I then style and photograph. I build my day’s schedule (from the night before) so that my oven only has one job at a time and recipes rotate between the oven, stove, slow cooker, and anything from the chiller. One day, I WILL have 2 ovens. One day.
- 4:00 pm – 6:30 pm: cleanup the kitchen (for the 12th time that day), break for CrossFit, Gus’s afternoon walk, grocery shop for the next day, eat dinner, and watch Gilmore Girls reruns on Netflix. (Re: GG — I’m only a solid 10 years behind the curve here, but holy moly where has this show been my whole life? I love it so much. Though, season 3 is frustrating. I miss the old, non-college Rory.)
- 6:30 pm – 10:00 pm: prep for next day’s recipes, make production schedule, edit narratives for today’s dishes, edit photos, and then SLEEP.
I make sure that I’m drinking LOTS of water, getting at least 8 hours of sleep each night, stopping to snuggle with Gus, and take phone calls from friends and family …all things necessary to keep the feelings of stress at bay and me at my best.
Look overwhelming? Let me tell you I am LOVING. EVERY. SECOND. Seriously! I would not lie to you. I love working hard towards a goal and having full days. Bonus points that this goal/project is something from deep in my heart. Though I can’t claim the ideas (I believe those belong to a much Greater Being), I am doing my best to bring them to life — and that just brings me so much joy. I guess it’s the joy of working in service every waking moment. Side note: Big Magic by Elizabeth Gilbert is an excellent read (or listen, if you’re an audible junkie like me) for folks wanting a new perspective on the creative world. I’ll give you a hint: Gilbert proposes that ideas have (essentially) minds of their own. They float around and settle when they find their right person who will bring them to life the way they want to be brought to life. I don’t think she’s far from the truth.
Anyhew, I want to take this circus on the road because I have so much food! So much food and I want to share it. It’s like my sweet little modest kitchen is producing an impressive Thanksgiving dinner for 12 people every day. I seriously took a moment last night (okay in hindsight, I was probably delirious), to look over my little kitchen and think that she should be proud of herself. 8 recipes every day is no small feat!
Do other people think their kitchens have feelings too? No? Maybe I watched Pocahontas too many times. (HOLLA to the 3 people who got that reference.)
Back to this recipe! Okay, this bad boy is so freaking delicious, I want to make it all year round. Baking a whole turkey is an undertaking – let’s be honest. However, you can usually find bone-in and skin-on turkey breast at most butcher counters! They cook up much faster than whole turkeys, are considerably simpler to carve up, and make the very best leftovers. Because the turkey assumes flavor really well, this herb garden flavor combination really makes it incredibly delicious.
The finished product is moist on the inside, crispy on the outside, and bursting with bright flavor. This recipe is as healthy as healthy gets. It’s Fed+Fit Project, Autoimmune, low-FODMAP, and 21-Day Sugar Detox compliant. It’s another sneak peak of my Holiday Feast eBook! If you haven’t grabbed a copy, now’s a great time! It can help with loads of holiday recipe inspiration, meal prep streamlining, and menu planning.
Herb Garden Turkey Breast
Yield: 5-8 servings
Prep Time: 15 minutes
Cook Time: 1+ hour
Total Time: 1 hour and 15 minutes
- 1, 4-5 pound bone-in turkey breast, thawed
- 3 tablespoons melted butter, bacon fat, or ghee
- 6 fresh sage leaves
- 2 cloves garlic (omit for low-FODMAP)
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon lemon zest (from one lemon)
- 2 tablespoons lemon juice (from one lemon)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper (omit for AI)
- Pat the turkey breast dry with paper towels.
- Whisk the melted cooking fat with the sage, rosemary, thyme, lemon zest, lemon juice, and sea salt to combine. Massage the herb rub over the entire turkey breast.
- Place the turkey breast-side down on a rack in a roasting pan with the top-facing portion covered loosely with foil. Bake at 325 F for one hour.
- Remove from oven and carefully flip over so that it is now breast-side up. Turn oven up to 400 F and return the turkey, uncovered, for an additional 30 minutes.
- Remove from oven and place a meat thermometer in the thickest portion of the breast. When the breast reads 165 F, it’s finished. If it’s under-temperature, return to the oven until it reads high enough.
- When the turkey is at temperature, let it rest on the counter covered loosely with a foil sheet for 15 minutes before carving.
- Slice, serve, and enjoy!
- Give the turkey breast about 2 days to thaw completely in the refrigerator.
- Baking the turkey breast-side down for the majority of its time in the oven helps keep the breast meat moist and tender.
- If your turkey starts to brown too quickly when it’s breast-side up, just cover with a loose sheet of foil.
- If the bottom of your roasting pan starts to smoke, just add a few tablespoons of cooking fat.