Every year I roast a full-size turkey no matter if we’re entertaining guests or not. It’s a tradition I like to keep mainly because I love the leftovers. But as years pass, an entire turkey seems a bit extreme if we have a small group over. So for the times we can enjoy a quiet and relaxing Thanksgiving, I decided to test drive roasting a turkey breast.
Luckily for me, my first attempt resulted in a wonderfully juicy and flavorful Roasted Turkey Breast. With hints of sweetness from the cinnamon sticks and apples, the turkey is perfumed with sage and rosemary. It’s a simple combination…the perfect combination.
- 4 gala apples, largely diced
- 1 white onion, quartered
- 5 sprigs rosemary
- 5 sprigs sage
- 2 cinnamon sticks
- 1 (6 1/2 lbs) turkey breast
- extra virgin olive oil
- freshly ground black pepper
- kosher salt
- Preheat the oven to 325 degrees F.
- In a baking dish, evenly distribute the apples, onion, rosemary, sage and cinnamon sticks; set aside.
- Using a paper towel, pat the skin of the turkey dry. Use your hands to evenly coat the turkey with olive oil. Season all sides of the turkey liberally with salt and pepper.
- Place the turkey breast-side up on top of the apples. Transfer to the oven to bake for 2 to 2 1/2 hours. Halfway through the cooking time, use a pair of tongs to push the cinnamon sticks into the broth in the bottom of the pan.
- When the turkey reads 160 degrees F, remove the turkey from the oven and tent loosely with foil. Allow the turkey to rest for 30 minutes before slicing and serving.