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If a 12-pound turkey is too much for your family, never fear. Here is a solution that will save you time and energy with a scaled-back version of the traditional Thanksgiving turkey.

And no worries, you will have just enough leftovers for a few turkey sandwiches the next day.

Herb Roasted Turkey Breast

Ingredients

  • 1 whole turkey breast (6–7 pounds)
  • 1 tablespoon of minced fresh rosemary leaves
  • 1 tablespoon of minced thyme leaves
  • 1 tablespoon of minced fresh sage leaves
  • 2–3 cloves of minced garlic (optional)
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoon of olive oil
  • 1 tablespoon of softened butter

Instructions

1. Preheat oven to 325 degrees.

2. Combine the herbs, pepper, olive oil, and butter in a small bowl, making a paste.

3. Carefully loosen the skin from the meat on each side of the breast bone, forming a pocket.

4. Spread half of the paste evenly over the meat, then spread the remaining paste on top of the skin.

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5. Place a rack in a roasting pan and put the turkey breast on the rack, skin side up.

6. Roast the turkey for 1½  to 2 hours, until the skin is golden brown. Cover the breast loosely with foil once the skin has turned brown and, if necessary, continue to roast until the temperature in the meatiest part of the breast reaches 165 degrees. Be sure to check the temperature in a couple of spots to make sure you get an accurate temperature read.

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7. When the turkey is done, remove it from the oven and cover with foil for at least 10 minutes. Slice the turkey and serve with some of the pan juices spooned over the turkey.

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