Turkey breast seemed to be a good way to enjoy the meal without hours of prep. I kept it simple...just turkey, mashed potatoes and gravy, salad and cranberry sauce. It was delicious as were the hot turkey sandwiches that followed, the next day.
Baked Turkey Breast with Apple-Honey Glaze
adapted from Pacific Fresh
1 bone-in turkey breast, about 3 pounds
Fresh rosemary sprigs, garnish
1-2 Tbsp butter, room temperature
1 tsp chopped fresh rosemary
1 tsp thyme
1 tsp marjoram
Preheat oven to 350°F. Place turkey breast in a small roasting pan. Loosen the skin and place butter underneath. Mix herbs together and sprinkle under skin. Pour glaze over turkey. Bake, uncovered, 1 hour, basting with juices several times while baking.
Cover and bake 30 minutes more until the juices run clear or a meat thermometer registers 150°F. Remove from oven and let stand, lightly covered, for about 10 minutes before slicing.
Transfer to a warmed platter and slice. Garnish with rosemary sprigs and serve. Use drippings to make gravy, if desired.
1/2 cup apple juice
1 Tbsp honey
2 tsp chopped fresh rosemary
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/2 tsp salt
Fresh ground pepper to taste
Mix all ingredients in a small bowl.
I made a little gravy from the pan juices. I added some chicken stock and water to get to about a cup and a half. I thickened it with a flour paste. I also had some fresh mushrooms in the refrigerator so I sauted them in butter until softened. Then I added a splash of sherry and let them simmer on a very low temperature. I added the mushrooms to the gravy...yum!
Sometimes we just need turkey, mashed potatoes and gravy!
I am sharing with Make a Foodie Friend Monday hosted by The Saturday Evening Pot.