What’s the best part of cooking a large Thanksgiving meal? For me it’s smelling a turkey cooking in the oven for a long time. It’s a uniquely “Thanksgiving” aroma.
For our mini-Thanksgiving Jim and I cooked a turkey breast instead of a whole turkey. I read about roasting a turkey at high-heat quickly instead of baking at a lower temp, so I thought this would be a good time to try it out. The turkey came out great, but it was really smoky in the kitchen, so be prepared for that. This was hands-down the juiciest turkey that we’ve even made, and it was also the simplest to make. It’s also so much quicker.
![](data:image/svg+xml;charset=utf-8,<svg height="150" width="150" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
- 1/2 Stick butter
- 1 whole turkey breast
- Salt to taste
- Preheat oven to 450F.
- Melt the butter in a small pot. Spoon out the foam and solids.
- Place the turkey breast in a roasting pan and brush with 1/2 of the clarified butter and sprinkle with salt. Use more salt than you think is necessary. If you have an injector you can inject the rest of the clarified butter into the turkey.
- Roast the turkey for 1:15 minutes, or until internal temp reaches 160F. Remove from oven and cover with foil. Let rest for 45 minutes. Internal temp should come up to around 175F.
- Slice and serve.
That’s the last Thanksgiving recipe for this week. We’ve got a few more Thanksgiving and holiday recipes coming your way next week. ICYMI, yesterday we posted our favorite mashed potatoes recipe.