When a whole turkey is too much, use just the breast. It will make white-meat fans very happy.
1 bone-in turkey breast (6 to 7 pounds) 11â„2 teaspoons dried rosemary, crumbled 1 teaspoon salt 3â„4 teaspoon coarsely ground black pepper 1 cup chicken broth Makes 10 main-dish servings. Prep: 20 minutes Roast: 2 hours 15 to 30 minutes
- Preheat oven to 350Â°F. Rinse turkey breast with cold running water and drain well; pat dry with paper towels. In cup, combine rosemary, salt, and pepper. Rub rosemary mixture on both inside and outside of turkey breast.
- Place turkey, skin side up, on rack in small roasting pan (13" by 9"). Cover turkey with loose tent of foil. Roast turkey 1 hour 30 minutes. Remove foil; roast, occasionally basting with pan drippings, 45 to 60 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast (not touching bone) reaches 170Â°F and juices run clear when thickest part of breast is pierced with tip of knife.
- Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
- Meanwhile, pour broth into drippings in hot roasting pan; heat to boiling, stirring until browned bits are loosened from bottom of pan. Strain pan-juice mixture through sieve into 1-quart saucepan; let stand 1 minute. Skim and discard fat. Heat pan-juice mixture over medium heat until hot; serve with turkey. Remove skin before eating.