Turkey

I'm not one of those folks who'll only eat turkey at Thanksgiving. I like it at other times of the year, and we also used to have it at Christmas when I was a kid. However, who wants to make a whole bird, especially living alone like I do?

I found this great turkey breast recipe on the Food Network site. It was so simple and easy, I just had to share. It makes "just enough," and takes turkey out of the special occasion category. You can easily make this on the weekend while sewing as it doesn't require a lot of fussing over.

Herbed Roasted Turkey Breast from the Food Network
(Recipe courtesy Juan-Carlos Cruz)

2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried poultry seasoning
4 cloves garlic, crushed
2 tablespoons vegetable oil (canola or olive)
1 (7 pound) turkey breast, bone in
1 medium onion, roughly chopped
4 medium carrots, roughly chopped
4 celery stalks, roughly chopped
14 ounces chicken broth

Preheat oven to 375 degrees.

Mix spices and garlic with oil. Rub seasoning mixture all over the turkey breast. Place onion, carrots, and celery on the bottom of a roasting pan (note: I used a large Pyrex casserole dish) and top with turkey breast. Pour broth over vegetables.

Roast for 3 hours, or until the internal temperature of the turkey reaches 160 degrees. Mine only took a couple of hours, but was a little smaller. Baste as needed. Discard vegetables. Let turkey stand for 5 minutes and then remove skin before eating.