I realize cooking is often intimidating, but there is NO NEED to buy a cooked turkey from a grocery store. Zero. Zip. Zilch. Nada. None.
I promise you that you can be a star and pass along a new tradition to your family by following these easy 1,2,3 instructions. You will have the most delicious tender juicy turkey that you have ever tasted. It’s not magic, it’s called a meat thermometer but don’t give away your secret.
I like the kind that stays in the turkey, otherwise I have to open the oven door, slide out the pan and test multiple times, waiting for it to get to the right temperature. With the kind that stays in the meat, I can look at it through the glass. ONE HUNDRED AND FORTY Boom.
OXO Good Grips Leave-In Meat Thermometer ($9.99) and the slightly techier Oneida version that you plug into the turkey and leave the display on the countertop (19.99) are sold at Bed Bath and Beyond but will last you a lifetime.
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon finely minced dried rosemary or Italian herb blend
- One 2 to 3 pound, bone in, turkey breast half (I’ve used a whole breast here, but it is roasted the same way)
- It is important for you to note that the directions are the same no matter what your turkey breast weights, since we are using a meat thermometer and not the clock!
- Preheat oven to 400 degrees. Stir together olive oil salt, pepper and rosemary; brush over turkey breast. Stick the meat thermometer into the thick meaty part of the breast, not going all the way through it but leaving the pointed tip in the center. Don’t sweat it.
- Roast turkey in a small metal or glass baking pan until your thermometer reaches 140 degrees, about 30 minutes for a half breast, but if yours is bigger just keep watching.
- Let rest for at least 15 minutes so the juices reabsorb into the turkey. Remove entire half from frame and slice crosswise as shown in my photo.