Truffle & Herb Roasted Turkey Breast

So you remember that Truffled Herb Butter we made a little bit ago right?  Well allow me to give you a turkey recipe that will make your eyes close and roll back up in your head while you uncontrollably go “Mmmm mmm MMM!” between bites.

Imagine a Turkey Breast that is juicy, succulent and melts in your mouth.  No really!  I’m not joking it’s possible… take a deep breath and open your mind.  Imagine mingling flavors of herbs, trace hints of earthy aromatic white truffles dancing around with the butter and natural juices of your Turkey.  Now imagine all that goodness spilling out on to carrots, potatoes, leeks… well pretty much any roastable vegetable you want to stick under it.  Now imagine a Turkey Breast that is quick and easy to prepare but tastes like you spent hours and will leave a lasting impression on those who nom it down.  Say it isn’t so?  Well…

Imagine no more and get your roast on.

Truffle & Herb Roasted Turkey Breast

• 1 recipe of Truffled Herb Butter
• 1 split Turkey Breast, bone-in and skin on, washed and patted dry
• 4-5 cups chopped Roasting Vegetables – baby potatoes carrots, onions, leeks, parsnips, celery, etc. cut no more than half inch thick
• 2 Tablespoons Fresh Herbs, plucked from stems (I used rosemary, oregano, thyme & sage)
• Olive Oil, for drizzling
• Pinch of Sea Salt

Preheat your oven to 350.  Prepare a sheet pan with parchment paper.  Spread chopped vegetables on the parchment paper, then randomly sprinkle on your whole herbs (if you don’t have fresh you can use dried).  Now drizzle a little Olive Oil onto the vegetables and give them a quick toss to coat.  You do not want to over oil them as the juices of the Turkey will come down and join the party while it roasts.  Set this aside.

Now we move over to the Turkey Breast.  Slide a finger up under the skin to make a pocket, yeah it’s a little icky feeling up under there but it’s worth it.  Now take your Truffled Herb Butter and jam it up under the skin.  Press it around and get it in there really good.  Rub any excess you have on the outside of the skin.  Place the Breast on the vegetables, bone side down and skin side up.  Place in the oven and roast uncovered for 45-55 minutes (depending on the size of your breast).  Remove and let it rest uncovered for 5-10 minutes to let the juices settle.  Remove the bone and slice into portions and serve with the roasted vegetables. Serves 4

***Cook’s Note: You can sub out Chicken Breast and you could certainly use this as a treatment to a whole Chicken, Cornish Game Hen or even holiday Turkey.
You can easily double this recipe, and I would highly suggest it since between 2 people we… well we indulged.  Who am I kidding we could not stop eating this and it left us short for having Roast Turkey sandwiches the next day.
***Additional Note:  You don’t have to have truffles to make the butter, check out the Truffled Herb Butter link for alternative suggestions.