Simple Parchment-Roasted Turkey Breast

Ingredients

  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary
  • 1 3/4 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 (5-pound) whole bone-in turkey breast, breast bone cut to help breast lay flat
  • 2 tablespoons coconut oil

Directions

Preheat the oven to 325°F. In a small bowl, combine sage, rosemary, salt and pepper. Brush turkey breast all over with coconut oil. Loosen skin over breast meat with your fingers and work a little of the herb mixture underneath; smooth skin back in place. Sprinkle remaining herb mixture all over turkey. Cut a 2 1/2-foot-long piece of 15-inch-wide parchment paper. Place turkey breast in the middle of the paper. Fold the sheet over turkey and pleat the top to seal. With a stapler, staple the top and sides of the paper closed to completely enclose turkey. Place on a rack set in a roasting pan and roast for 1 1/4 hours. Carefully cut the parchment paper open and unwrap turkey, making sure no staples fall on turkey or into the pan. Fold back the paper and to completely expose skin-side of turkey. Increase the oven temperature to 425°F and continue roasting until breast is browned and an instant-read thermometer inserted into thickest part reads 165°F, 20 to 30 minutes more. Let rest for 15 minutes, then carve and serve. GF/DF/Paleo Recipe adapted and taken from Whole Foods Market.

Share this Recipe

Facebook
Twitter
LinkedIn
Pinterest

Your Road to Optimal Health Begins Here

Download these health strategies and take the first steps: “3 Steps to a Healthier You!”

* indicates required
Your Concerns

Intuit Mailchimp