Roasted Turkey Breast.
Thanksgiving is in two weeks. TWO weeks. Is anyone freaking out about it yet? No? Just me? Tell me I’m not the only one. Let’s be honest, there’s a lot of pressure we put on ourselves when it comes to Thanksgiving. So many side dishes, so little time, so many pies and rolls (and the rolls that will come after from eating all said desserts). And then there’s the main event. The bird.
Que the dramatic stress inducing music. If you’ve never cooked a full turkey that can be a potentially a daunting task. Although, not difficult, it is incredibly time consuming. Especially if you brine it beforehand.
But what if you don’t need to cook for oh a dozen people. What if you’re just a two-some or four-some. Cooking an entire bird just seems a bit much yeah? We all love turkey leftovers, that’s the goal. So you can enjoy that coveted turkey sandwich the day after with a slice of cranberry sauce, because it’s mandatory. Or making a quick Turkey Pot Pie. Swoon. But again if you’re a small party that’s more leftovers than you might want on hand.
What’s the solution? Well other than crash someone else Thanksgiving? Cook a turkey breast.
You get all the white meat you want and none of the fuss of cooking the entire bird. Win. Win. We roast our turkey breast using our KitchenAid 4 quart cast iron oven (pictured above). It’s simple one pot cooking. We’ve got step by step instructions to make the cooking process easy peasy.
Plus if you’re looking for additional recipe recommendations, you can find our FAVORITE RECIPES FOR THANKSGIVING in one convenient spot.
Disclaimer: This post is made in collaboration with KitchenAid. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 4-5 pound turkey breast, bone in
- 1 large onion - thickly sliced
- 1 stick unsalted butter – room temperature
- kosher salt/pepper
- 2 small bunches red grapes
- fresh rosemary for garnish - optional
- Preheat oven to 450 degrees.
- Place onion slices into the bottom of your KitchenAid® 4.0Qt Cast Iron Cookware. Set aside.
- Pat turkey dry with paper towels. Rub turkey with butter on all sides. Place any extra butter under the skin.
- Season turkey liberally with salt and pepper and place turkey on top of onion slices.
- Reduce heat to 350 degrees. Starting with an initially higher temperature and then lowering the oven just before you place the turkey inside gives a quick sear to the skin and allows the meat to stay juicy.
- Transfer turkey to oven and roast for one hour. After one hour of cooking, check the temperature in 15 minute increments until internal temperature is 165 degrees.
- Place grapes into the Cast Iron Cookware at the one hour mark.
- Once turkey is done, allow it to rest for a minimum of 15 minutes prior to carving.
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Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g