If you’re serving a smaller crowd for dinner, why not take advantage of the smaller cuts of meat like boneless turkey breast and turkey thigh? This Herby Roast Turkey Breast and Thigh recipe hits all the marks of a roast turkey dinner but in much less time and effort.
Instructions
1
Preheat the oven to 400℉. Lightly grease a roasting pan with avocado oil.
2
Pat the turkey dry with paper towels and place in the roasting pan.
3
Mix the butter, Dijon mustard, thyme, rosemary, sage and garlic together in a small bowl. Spread half of the mixture under the turkey's skin and the rest on top of the skin.
4
Roast the turkey for 15 minutes and uncovered. Reduce the oven temperature to 350℉ and continue to roast the turkey until the breast temperature reaches 160℉ and the thigh temperature reaches 175℉, about 40-50 minutes.
5
After you remove the turkey from the oven, cover it with parchment paper and a towel to retain the heat and allow it to rest for 15-20 minutes. The turkey will continue cooking and should reach the desired temperature of 165℉ for the breast and 180℉ for the thigh. Letting the turkey rest also allows it to retain its juices.
6
Slice the turkey and serve. Enjoy!
7
Substitutions: Bone-in meat: if you cannot find boneless cuts, don’t fret! Use a bone-in breast and thigh and expect to cook the meat for a little longer. Use a thermometer to help determine cook time and to make sure you do not overcook the meat. Not dairy-free: Use regular unsalted butter. No fresh herbs: Use dried herbs and reduce the measurement for each herb to 1 tsp.
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