Herb Roasted Turkey Breast

Chicken Artichoke Alfredo

Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hr., 20 min.


Preheat oven to 450F. Rub the turkey with a teaspoon of salt and pepper.

Cube butter and place in microwave for 30 seconds to slightly soften (you do not want butter to melt).

Chop 2 sprigs of rosemary, 2 sprigs of thyme and all the sage in the fresh herb mix. Combine with butter, 1 teaspoon of salt and 1 teaspoon of pepper.

With your finger, separate the skin from the meat creating pockets for the butter shove 2/3 of the butter under the turkey skin making sure it gets everywhere. Smear the remaining butter on top and bottom of turkey.

Place the turkey breast on a wire rack over a foil lined sheet pan and place in the oven for 15 minutes or until skin is golden brown, then lower the temperature to 250F for about 45 minutes. Use a meat thermometer and cook until turkey reaches an internal temperature of165F. Let rest in a warm place for about 10 minutes before slicing.

Meanwhile, dice the bacon and cook in a sauté pan until crispy, drain off the fat and add back in 3 tablespoons of the fat and ¼ cup of flour. Return to a medium heat and cook stirring, for a few minutes to cook the flour, then whisk in 3 cups of turkey stock and a large pinch of salt and pepper. Bring to a boil and then lower to a simmer. Let cook for 10-15 minutes until gravy is thickened, stirring occasionally.

Slice the turkey and top with bacon gravy. Enjoy with your favorite Thanksgiving sides.

Nutritional Information (Per serving):

Calories 790, Fat 46g, Sat. Fat 21g, Trans Fat 1g, Cholesterol 265mg, Sodium 1850mg, Total Carbohydrate 7g, Fiber 1g, Sugars 0g, Protein 83g

Allergen Information: Tree Nut-Free, Peanut-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.