Recipe of the week: Best Thanksgiving turkey breast, with bacon-sage butter

Who says you have to roast an entire turkey for Thanksgiving? Sure, a formal bird can be grand, but one of our favorite turkey-day shortcuts is just as grand in flavor. 

The recipe comes to us from Tequesta personal chef Lenore Pinello, who roasts this holiday-worthy turkey breast. The white meat is made extra moist because it’s slathered with bacon-sage butter. 

Her full recipe is below. But first, let’s walk through a quick tutorial:  

MAKE a compound butter with fine bacon crumbles and finely chopped sage and rub it onto the skin-on turkey breast. 

It should look like this...

PLACE breast in roasting pan and pour chicken or turkey broth and a little white wine into the bottom of the pan.  

ROAST at 375F degrees, uncovered, for about 1 hour, until a meat thermometer reads 160F degrees. Let turkey rest for at least 15 minutes before slicing.  

Here’s the reveal...


Ask your butcher to roll and tie a large turkey breast, leaving the skin on. 

For the turkey: 

  • One 7-pound boneless turkey breast, with skin on 
  • 1 cup of chicken or turkey broth 
  • ¼ cup white wine 

For the rub: 

  • Bacon, 4 slices, cooked and crumbled 
  • 1 tablespoon fresh sage, finely chopped 
  • 2 tablespoons unsalted butter 
  • 1 teaspoon kosher salt 
  • ½ teaspoon pepper 

Make rub: 

  • In a bowl, combine bacon, sage, butter, salt and pepper and mix well to make a compound butter. (Make ahead: The sage butter can be made ahead and frozen for later use.) 

Roast turkey: 

  1. Preheat oven to 375F degrees. 
  2. Rub sage butter mixture on all sides of the turkey breast. 
  3. Place breast in a roasting pan. Pour broth and wine into pan. 
  4. Bake uncovered for 1 hour, until thermometer registers 160F degrees. 
  5. Remove pan from oven. Remove turkey breast from pan and place in a rimmed sheet or board with a deep trench. (Reserve drippings to make gravy, or for serving.) 
  6. Let turkey breast rest for at least 15 minutes. 
  7. Remove butcher string and slice breast. 

—  Recipe by Chef Lenore Pinello, owner and chief cook at In the Kitchen, Tequesta.

RELATED: Make a better pie: Tips and recipes for holiday desserts

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