Thanksgiving Menu - Roasted Turkey Breast

Name: Thanksgiving Menu - Roasted Turkey Breast
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 kilogram (about 2.2 pounds) boneless, skinless turkey breast; 20 slices bacon; 1/2 lemon or orange (peel only is fine); 1 tablespoon thyme; 1 tablespoon rosemary; 2 bay leaves; About 1/2 cup salt; 3 tablespoons brown sugar

Laifu cooks @cook_16125041

I'm not sure why, but I have to finish Thanksgiving before I can embrace the Christmas festivities. In the past, I would only start decorating for Christmas the day after indulging in a big turkey feast. It feels like Thanksgiving represents the harvest of autumn, and only after autumn can we move on to winter celebrations. Seeing Christmas trees and snowflake decorations in November feels very out of place.
My mom always said that a turkey needs to be at least 20 pounds to taste good; smaller ones dry out too quickly. Although things have become more Americanized here in recent years, and you can finally find whole turkeys in nearby supermarkets, it's still hard to find fresh ones that big. However, boneless, skinless turkey meat is easy to get, so I use bacon to replace the skin, and it tastes just as good.
To keep the turkey moist, you must soak it in brine! Soak it overnight before roasting, and I guarantee it will be juicy and delicious!

Laifu cooks @cook_16125041

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Ingredients

1 hour

Serves 6 servings

1 kilogram(about 2.2 pounds) boneless, skinless turkey breast
20 slicesbacon
Turkey Marinade
1/2lemon or orange (peel only is fine)
1 tablespoonthyme
1 tablespoonrosemary
2bay leaves
About 1/2 cup salt
3 tablespoonsbrown sugar

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Steps

1 hour

1

The day before, boil the turkey marinade with water in a large pot until it reaches the saltiness of a meat stew. You can add spices according to your preference. Once the marinade cools, immerse the turkey breast in it to prevent it from drying out during roasting.
2

For a moist and tasty roast, it's best to have skin and bones, but since I bought boneless and skinless, I used bacon to create a layer of skin (haha). Roast at 350°F until the internal temperature reaches 165-170°F. It takes about 15 minutes per pound plus 20 minutes. This piece is about 1.5 pounds, so 15x2+20, which is 50 minutes.
This way, the outside is crispy and the inside is juicy and delicious!
If you want to make gravy, pour 1 cup of water into the bottom of the roasting pan while roasting to catch the drippings. Pour the drippings into a small saucepan, add 1 teaspoon of thyme, thicken, and bring to a boil to finish.