This year I’m taking my hostess hat off!
After throwing large Thanksgiving gatherings (and raising my own pastured, organic, heritage breed turkeys) for nearly a decade, I’m craving a quieter and cozier sort of holiday.
Sometimes traditions can change, but you can still have all the classic flavors you love. Naturally, choosing to serve roasted turkey breast is much faster and simpler than tending to a whole turkey. So, that’s what I’m gonna do this year!
Plus the end result is absolutely scrumptious.
In this recipe, the flavors of savory herbs, grassfed ghee, garlic, lemon, and onions come together perfectly… tender and juicy with crispy, perfectly golden brown skin. (If you’re dairy-intolerant, ghee is a good choice because it’s clarified butter from which the proteins have been removed.)
And by using a bone-in turkey breast, you still get plenty of delicious juices to turn into a quick gravy or get a pot of bone broth going for soup. You can carve the entire breast away from the bones and then slice at the table, as shown in the picture above, or slice and serve it straight from the bone – whatever suits you best.
Check out these other healthy and delicious recipes and put together your own Thanksgiving menu, whether it’s for a big group or just you and your closest loved ones.
I am thankful for so many things during this season. My family and friends, my job, good health, and of course the food!
Remember, you are what you eat… ate. So be sure to choose organic pasture-raised turkey that was never fed any corn, soy, antibiotics, or hormones. You and your family are worth it!
P.S. – Save room for yummy desserts like this one…
1Preheat oven to 325°F.
2In a small bowl, combine the softened ghee with crushed garlic, lemon zest, salt, pepper, and herbs, and combine well with a fork.
3Rinse thawed turkey breast and pat dry.
4Carefully use your finger to loosen the turkey skin from the breast meat.
5Use a spoon to place half the herbed ghee under the turkey skin in several large scoops; massage the turkey skin from the outside to distribute the ghee across the breast meat.
6Spread the remaining herbed ghee on the skin and the under-side of the turkey breast.
7Layer the thick slices of lemon and onion in the bottom of a large roasting pan.
8Set the turkey breast-side up on top of the sliced onions and lemons, and pour in the bone broth around the turkey.
9Place in hot oven and roast for 1 hour, then baste the turkey breast with the pan juices.
10Continue roasting until the juices run clear and an instant-read meat thermometer registers 165°F, 1-2 hours depending on the thickness of the breast meat. (Be sure to insert the thermometer in the thickest part of the breast, not touching the bone.)
11Let turkey breast rest for about 15 minutes before serving. The turkey juices make a lovely gravy thickened with a little potato starch or arrowroot powder!
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
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