Remember the Mantra: never get too high, never get too low. The Truth Machine this morning stared back at me with the number 179. Yes, we had a very good Thanksgiving how did you know? Too much sugar, too many calories, too much of a good time. But remember the mantra. I’m convinced my number will come down again. Maybe not today or tomorrow but the number will come back down.
A random encounter at the grocery store may have changed my Thanksgiving turkey buying habits forever. As I was mindlessly staring at the frozen birds another shopper came over, excused himself and reached for what appeared to be a very small turkey breast. He already had one in his other hand so I just had to ask,
“What is that?”
“Boneless breast. My wife doesn’t want any other type of turkey for Thanksgiving and told me to get two.”
I picked up one of these from the freezer section and examined it. I’d never seen a boneless turkey breast roast before. Bone in yes, boneless no. What the hell why not? I bought one only to be told by MY wife when I got home to go get another one so we can have leftovers. Which I did. The only picture I snapped was the pre-roasting picture. I didn’t take a picture when the turkey came out of the oven because the turkey skin didn’t brown but the veggies in the pan did.
- Defrost for two days in the fridge.
- Preheat oven to 325 degrees F.
- Remove the outer wrapping, pat dry with paper towels and do not remove the string webbing holding the breast meat together in a roast shape.
- In a roasting pan scatter chunks of onion, celery and carrots (peeled or unpeeled, up to you).
- Season the veggies well. I used salt, pepper, garlic powder, thyme, and parsley ( I couldn’t find any rosemary or that would have gone into the mix). Sprinkle the veggies with some olive oil.
- Place the roasting rack in the pan, spreading the veggies enough so that the rack sits firmly in the pan. Position your breasts so that they don’t fall through the rack.
- Rub olive oil (or melted butter, your choice) on the breasts. Season well. I used the same seasonings as in Step #5 with the addition of onion powder. No rosemary unfortunately.
- Tent the pan with aluminum foil and roast for 1.5 hours. Remove the foil at this point and continue roasting for another 30 minutes. (broil for five minutes if you want to try and get the skin brown for pictures).
- Remove from the oven and allow to sit for 15 minutes, foil tent back on to keep the meat warm. Using a pair of kitchen scissors carefully cut and remove the string webbing.
- Slice and serve.
Each boneless breast is approximately 3 pounds and will provide 4-6 servings. Since our Pandemic Inspired gathering was 4 adults and 2 Tiny Humans we had plenty of turkey for leftovers. Two of the four adults are dark meat aficionados and we sacrificed our personal preferences for ease of preparation. Everyone was quite pleased with how the boneless roasts delivered very moist and flavorful turkey.