Enjoy white meat? Then make my dairy-free gluten-free recipe for Garlic & Thyme Turkey Breast for your next holiday dinner.
Get ready to make the most mouth watering turkey your teeth has ever sank into. I typically go with a buttermilk brine for my turkey’s, but this year I switched it up and went with a traditional salt brine. Since I’m currently dairy free (thanks to a baby who is allergic to dairy) I needed to switch things up.
Let’s talk about bringing for a second. This is a process that has to start a day prior to cooking your turkey. So make sure you a lot for the time and your turkey breast is thawed a day early. To make the brine; I made a mixture of garlic, onion, thyme and black peppercorns and let my turkey breast brine for a full 24 hours. Then, once I was ready to roast the turkey I removed the breast from the brine, rinsed it off with fresh cold water and patted it dry with paper towels. I seasoned the outer layer of skin with dried thyme leaves, garlic powder, salt, and black pepper. I roasted the turkey and during the last hour I basted the bird with one tablespoon of what I like to call my secret ingredient; Barlean’s Butter Flavored Coconut Oil. A little goes a long way and will yield the golden brown turkey skin you dream of.
I kept it simple this year and boy did it yield delicious flavors. That golden brown turkey skin was full of flavor, and because I used my turkey brine recipe prior to cooking the breast meat was not only juicy but full of those garlic and thyme flavors, too! I don’t stuff my bird but if you do–just remember that the internal temperature of the stuffing inside the cavity of the bird needs to reach 165 as well to be safe to eat. This is why I typically don’t stuff my bird because the meat will reach 165 before the stuffing inside. Just a little food for thought. So if your planning to keep it small this Thanksgiving or just simply like white meat (like I do) then I invite you to try my easy no-fail recipe for Garlic & Thyme Turkey Breast.
Garlic & Thyme Turkey Breast
Ingredients
- 4.5 lb. Turkey Breast soaked in a Turkey Brine
- ½ teaspoon dried thyme leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Barlean’s Butter Flavored Coconut Oil
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove turkey breast from brine, rinse off and pat dry with a paper towel.
- Place turkey breast in a roasting pan, breast side up. Sprinkle the dried thyme leaves, garlic powder, salt, and black pepper all over the skin of the turkey breast.
- Roast in the oven for 2 hours. Half way through, rub the butter flavored coconut oil on the skin of the turkey breast. Once the internal temperature of the turkey breast has reached 165 degrees Fahrenheit remove the breast from the oven. Let rest for 10 minutes. Carve with a knife and serve immediately.
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