Emeril's Turkey Breast with Roasted Garlic | Thanksgiving Recipes |Martha Stewart

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be homemade.

rosemary

🥗Healthier: thyme

💰Cheaper: dried rosemary

Dried herbs are more cost-effective and have a longer shelf life.

Preheat the oven to 350°F (175°C).

Pat the turkey breast dry with paper towels.

Rub the turkey breast with olive oil, salt, and black pepper.

Peel the garlic cloves and place them in a small baking dish.

Drizzle the garlic with olive oil and sprinkle with salt.

Roast the garlic in the oven for 30-40 minutes until golden and soft.

In a large roasting pan, place the turkey breast, garlic, and fresh herbs around it.

Add chopped onion, carrots, and celery to the pan for flavor.

Pour chicken broth into the pan until it reaches about 1 inch deep.

Cover the pan with aluminum foil and roast for 1.5 to 2 hours, until the turkey reaches an internal temperature of 165°F (75°C).

Remove the foil for the last 30 minutes of cooking to brown the turkey skin.

Baste the turkey with pan juices every 30 minutes during roasting.

Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes.

Slice the turkey and serve with roasted garlic and vegetables.

Cooking Techniques

Equipment Needed

Spice Level: