Thanksgiving Ideas: Herb Butter Roasted Bone-In Turkey Breast & Cornbread Dressing Part 1
Copyright © 2014 by Cooking With Carolyn
Makes: Approx. 8 servings
1, 6 to 7 Pounds Turkey Breast, split in half
2 Gala Apples, quartered
1 medium Onion, quartered
Marinade for Injection
3 Tablespoons Extra Virgin Olive Oil
4 Cloves Garlic, cracked
½ Cup Orange Juice
1 Tablespoon Granulated Sugar
½ Teaspoon Kosher Salt
½ Teaspoon Black Pepper
1 Stick Butter, room temperature
2 Cloves Garlic, minced
1 Tablespoon Fresh Rosemary, chopped
1 Tablespoon Fresh Thyme, chopped
1 Tablespoon Fresh Italian Parsley, chopped
½ Teaspoon Paprika
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
Preheat the oven to 350 degrees.
Place the quartered onions and apples in a large roasting pan. Place the turkey breast on top of the apples and onions. Set aside.
Combine the olive oil and cracked garlic in a sauce pan over medium heat. Allow the garlic to infuse the oil for approximately 5 to 8 minutes. Stir garlic to keep from burning. Once the garlic is golden brown remove it from the oil and throw it away.
Carefully stir in the orange juice, sugar, salt, and pepper and continue to cook for another 10 minutes. Strain the marinade through a small strainer as any orange pulp will clog the injector. Draw the marinade through the injector and inject the turkey breast in as many areas as possible. If some of the marinade leaks out, it is okay.
Next, in a small bowl combine the room temperature butter, garlic, rosemary, thyme, parsley, paprika, salt, and pepper and mix well with a fork. Using clean hands, rub the turkey breasts with the butter rub. If the butter won’t stick to the breasts well due to the breasts being slightly wet from the marinade, microwave the butter for a few seconds and massage it under and on top of the skin of the breasts.
Cook the breasts uncovered on the top rack of the oven for approximately 1 hour and 15 minutes or until the internal temperature reads 160 degrees. Serve hot.