Lean high protein turkey breast makes a great selection for healthy eaters, but has a tendency to be bland and a bit dry. Take your free range turkey breast to unexpected heights with this juicy, flavorful, one pan garlic and herb roasted recipe that ensures the perfect plate everytime. We suggest allowing the turkey to marinate in the rub for 2-5 hours or overnight to allow the spiced mixture to gently tenderise and infuse the meat.
- 1 Bolton Foods Grain Fed Turkey Breast, Thawed
- 1 Whole Head of Garlic, 10-12 Cloves, Minced
- 3 Tablespoons Butter, Room Temperature
- 4 Tablespoon Extra Virgin Olive Oil
- 7 Medium Celery Sticks, Chopped 2” pieces
- 7-8 Shallots, Quartered
- 1⁄3 Cup Fresh Parsley
- 1 Teaspoon each of Kosher Salt, Ground Allspice, Paprika, Ground Black Pepper
- 1⁄2 Teaspoon Ground Nutmeg, Ground Sage, Thyme
- 1 lb of red seedless grapes
- 2 tablespoon Extra Virgin Olive Oil
- 1⁄2 Teaspoon Kosher Salt
To begin, combine spice mixture of all spice, paprika, ground black pepper, nutmeg, sage, thyme and salt in a small dish with butter and then rub your thawed turkey breast thoroughly with mixture, making sure to cover and coat all surfaces and massage into meat and set aside in fridge 2-5 hours or overnight or if your in a rush set for 30 minutes at room temperature. Next, white preheating the oven to 425 degrees, spread red seedless grapes on to a shallow baking sheet, coat with olive oil and sprinkle with kosher salt, roast for 15 minutes before removing and then setting aside.
In a small dish combine extra virgin olive oil, chopped fresh parsley and minced garlic and set aside. Spread chopped celery and shallot wedges that have been lightly coated with olive oil and kosher salt onto a medium baking tray or heavy grill pan with 1-2” edge and place turkey breast on top. Thoroughly coat your turkey breast with garlic, parsley and oil before placing into a preheated 425 degree oven, immediately turn down to 350 degrees and roast for 30-45 minutes or until the turkey breast arrives at an internal temperature of 165 degrees. When nearly done ( about 5 minutes left ) add back in your roasted grapes to allow them to warm up and infuse flavors before removing your turkey breast. Tent your finished dish with tin foil and allow
to rest for 15-20 minutes before serving to ensure the juices have had time to settle back into the meat. Serve alongside roasted potatoes, fresh steamed greens and fresh bakery rolls for an incredible well rounded meal! Enjoy!