Simple Parchment-Roasted Turkey Breast
Serves 6 with leftovers
Time 2 hr 15 min
Cooking a turkey breast in parchment makes it particularly tender and succulent, a real treat for white-meat lovers. Use leftovers to create just about the most delicious turkey sandwiches ever.
Special Diets:
Ingredients
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 3/4 teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 1 (5.0-pound) whole bone-in turkey breast, breast bone cut to help breast lay flat
- 2 tablespoons unsalted butter, melted
Method
Preheat oven to 325°F.
In a small bowl, combine sage, rosemary, salt and pepper.
Brush turkey breast all over with butter.
Loosen skin over breast meat with your fingers and work a little of the herb mixture underneath; smooth skin back in place.
Sprinkle remaining herb mixture all over turkey.
Cut a 2 1/2-foot-long piece of 15-inch-wide parchment paper.
Place turkey breast in the middle of the paper.
Fold the sheet over turkey and pleat the top to seal.
With a stapler, staple the top and sides of the paper closed to completely enclose turkey.
Place on a rack set in a roasting pan and roast for 1 1/4 hours. Let rest for 15 minutes, then carve and serve.
Nutritional Info:
Per serving: 450 calories (170 from fat), 19g total fat, 7g saturated fat, 175mg cholesterol, 540mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 64g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 3/4 teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 1 (5.0-pound) whole bone-in turkey breast, breast bone cut to help breast lay flat
- 2 tablespoons unsalted butter, melted