Thyme and Fennel Turkey Breast

Thanksgiving is 10 days away.🦃  If you are a person who simply shows up to the grand feast with a healthy appetite, wearing stretchy pants and a smile - you're probably pretty excited about the upcoming holiday.🍛 On the contrary, if you happen to be the person responsible for preparing the gigantic holiday meal - you might be a little stressed out right now.👩🏻‍🍳  Thanksgiving can bring even the most organized cook to their breaking point.  It's a lot of different foods to prepare and cook to the perfect temperature, arrange on serving platters and artfully set on a beautifully decorated table - all at the exact same moment.  😬 

I mean, why is this the expectation?  I propose that we turn Thanksgiving into an all day, eat when it's ready, extravaganza.  😅  When the turkey's cooked - carve it and serve it. 🦃 When the mashed potatoes are ready - eat them. 🥔 When the pie is perfectly cooled to barely warm - enjoy it at its prime. 🥧  Kind of like a progressive meal that all happens in one location. 🤣 

I've hosted Thanksgiving dinner for 26 and I've made an entire holiday meal for just 3 people.  I've got a dining table that only seats 10 so there's been years where we've had to get really creative with our seating.🪑😅   On more than one occasion, the kids and I have taken our Thanksgiving plates outside to the patio for a picnic style lunch. 🧺 #thanksgivingpicnicsrock

If you're cooking for a crowd this year - good luck to you.  May the Thanksgiving odds be ever in your favor. 😂 But, if you're expecting just a handful people for Thanksgiving - you may want to consider roasting a turkey breast instead of a whole turkey.  This Thyme and Fennel Turkey Breast is delicious and cooks in less time than a whole turkey.  

Thyme and Fennel Turkey Breast
Thyme Fennel Paste
1 cup chopped fresh parsley
2 Tablespoons fresh thyme
2 Tablespoons oil
1 1/2 Tablespoons fennel
2 teaspoons orange zest
2 teaspoons garlic powder
1/2 teaspoon pepper

​Turkey
​1/4 cup salt
4 teaspoons sugar
12-14 pound turkey
2 1/2 Tablespoons vegetable oil
1 teaspoon baking powder
2 Tablespoons butter, melted

Combine paste ingredients in food processor and process until smooth. 

Combine 1/4 c. paste, salt and sugar.  

Rub mixture under breasts and leg quarters of turkey. 

Place turkey on a wire rack over baking sheet and refrigerate 24-48 hours. 

Combine 1 1/2 teaspoons baking powder and oil. 

Pat turkey dry.  Rub oil mixture over skin.  Cover breast with foil. 

Heat baking stone in 500 degree.   Set roasting pan on top and heat 30 minutes. 

Remove roasting pan from oven and drizzle in 2 T. oil.  Place turkey in pan, breast side up.  Reduce heat to 425. 

Roast turkey 45 minutes.  Stir 1 T. herb paste into melted butter. ​

Remove turkey from oven, discard foil and brush with herb butter.  

Reduce temperature to 325 and continue to roast until breast registers 160.  (1 1/2 hours)

Transfer turkey to carving board and let rest, uncovered for 45 minutes. 

If you've got questions about your Thanksgiving recipes - reach out to me.  I certainly don't have all the answers but I'll do my best to find solutions to your Thanksgiving cooking problems.   We've all got to help each other get through this crazy day.  🤣
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Ciao!

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