Turkey Breast Recipe

Prepare oven and turkey

Preheat oven to 375°F (190°C). Pat the turkey breast dry with paper towels. Tuck any loose skin and ensure the breast is at room temperature (about 20–30 minutes out of fridge).

Make herb butter

In a small bowl, combine the 6 tbs softened butter, 1 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 2 tsp kosher salt and 1 tsp black pepper until well blended.

Butter under skin

Carefully loosen the skin from the turkey breast meat with your fingers or a spoon, creating pockets without tearing. Spread about two-thirds of the herb butter directly onto the meat under the skin. Reserve the remaining butter to rub on top of the skin.

Roast

Place the turkey breast skin-side up on a rack in a roasting pan. Rub the remaining herb butter over the skin. Insert a meat thermometer into the thickest part of the breast, not touching bone. Roast in the preheated oven for about 18–22 minutes per pound (for a 4 lb breast roast 72–88 minutes), or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, tent loosely with foil.

Rest

Remove the turkey from the oven when it reaches 160°F. Tent loosely with foil and let rest for 15–20 minutes; the temperature will rise to about 165°F and juices will redistribute. Transfer to a cutting board and slice.

While the turkey rests, pour off excess fat from the roasting pan leaving about 2 tablespoons with browned bits. Place the pan over medium heat on the stovetop (or use a skillet) and add 1 tablespoon white wine to deglaze, scraping up brown bits. Add 1 cup chicken stock and bring to a simmer, scraping any remaining fond. Reduce by about one-third (3–5 minutes).

Whisk in the 1 tablespoon cold butter pieces and 1 teaspoon lemon juice off the heat to finish the sauce. Taste and adjust seasoning with salt and pepper to taste. Strain if desired, then spoon sauce over sliced turkey.

While turkey is roasting, toss trimmed green beans with 1 tablespoon olive oil, 1 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper on a lined baking sheet. Spread in a single layer.

Place green beans in the oven for the last 12–15 minutes of the turkey's roast time (or roast separately at 425°F for 12–15 minutes) until tender-crisp and lightly browned. If using, toast the 2 tbs slivered almonds in a dry skillet over medium heat for 2–3 minutes until golden and sprinkle over beans before serving.

Place the potato cubes and 2 whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain well and return potatoes and garlic to the hot pot to steam-dry for 1–2 minutes.

Mash the potatoes and garlic with a potato masher or ricer. Add 3 tbs butter and 1/2 cup warmed milk, and 2 tbs sour cream if using. Season with 1/2 tsp black pepper and additional salt to taste. Mix until smooth and creamy. Keep warm until serving.