Roasted TURKEY Breast

Roasted Turkey, Garlic Potatoes, Brussel Sprouts & Freshly Baked Bread

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Stressful day today, frustrated with some things and people.. nothing new really, lol :)  Why not make it good with a delicious meal?

This is how you can make your own turkey turn out outstanding! (this was a breast of course, so, times will vary based on weight and size of the bird)

Preheat oven to 500deg (yes, 500)

Add olive oil (any oil should do, avoid vegie oil if at all possible and if you have walnut oil, for pete's sake USE it! ) 

To bird, add dry rub.. make SURE you cook on a rack.. I stress this always because it allows even cooking of your bird (any meat really).. Not only even cooking, crispy skin and most importantly it will allow the juices to drip from the bird to the bottom of the roaster.. exactly where we want them!!

Add to the bottom of the pan, garlic, rosemary (herbs), chicken stock (homemade if possible) and about 1/3 stick of butter, melted.. When these liquids evaporate, they season the turkey and keep it nice and moist on the inside.  Trust me, you will never do this any other way once you perfect this method!!

Take 2 tbsp of butter (one for each side of the breast) and push under the skin, squish flat

Easy yah?  Pop it in the oven @ 500deg for 15 minutes, then REDUCE TO 425 for 1 1/2 hrs - ??? (depends on how much weight you got there!)

DO NOT OPEN THE OVEN AT ANY POINT.. Seriously, if you do and it takes you all night to cook a bird, don't blame this recipe, blame yourself!  You were warned.. it's VERY important to allow the heat to reduce naturally and stay even or the bird won't cook properly!! 

Follow all this, and you will have yourself the juiciest, tastiest bird on the block!

Goodnight!! Enjoy!!  (I'm exhausted!)

Ahhh.. ok.. My favorite dry rub for turkey isssss:

Seasoned Salt

Paprika

pinch of Kosher Salt

Celery Seed
Rosemary
Coat with Walnut Oil before dry rub!