As recommended in my Friendsgiving last year, playing the role of “host” this time of year comes with responsibility—primarily for the turkey. Don’t let the intimidation set in, however; I encourage you to take the task with delight, especially if this is your first time with the bird! Honeysuckle White and Shady Brook Farms bone-in turkey breasts are perfect for smaller holiday gatherings (and they make the carving task that much simpler!).
Whether on the Thanksgiving or Friendsgiving table or the backyard grill, sister brands Honeysuckle White and Shady Brook Farms are dependable and driven by good bounty. You can rely on great tasting turkey that literally and philosophically “feeds good” by promoting well-being, sustain family farms, bring people together, and benefit communities – both locally and globally.
This particular recipe’s flavors are divine. A bunch of fresh herbs, grainy mustard and garlic, when combined with butter, comprise the key mix for a crispy turkey skin. Earthy sage roots the rich flavor profile. Plus, you’ll win bonus points in your household for the unbelievable kitchen aromas that will follow while the turkey roasts in the oven.
If you’re ready to buy your bird, know that Honeysuckle White turkey is available throughout the Midwest and western United States, and their sister brand Shady Brook Farms turkey is available in the Northeast and along the East Coast.
This recipe was created in partnership with Honeysuckle White. To sign up to host your Friendsgiving for No Kid Hungry presented by Honeysuckle White and Shady Brook Farms, visit https://friendsgiving.nokidhungry.org.
Serves 8-10
1 thawed, bone-in, skin-on Honeysuckle White turkey breast
4 garlic cloves, minced
1 tablespoon melted butter
1 tablespoon whole grain mustard
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
2 teaspoons kosher salt
1 tablespoon unbleached flour
Place oven rack in the bottom third of the oven. Heat oven to 450°F.
Pat the skin of the turkey breast dry with paper towels and on roasting rack. Set aside. In a small bowl, combine garlic, butter, mustard, herbs, and salt. Mix until well combined, forming a paste.
Carefully loosen the skin from the turkey breast and rub the herb mixture on the meat under the skin. Pull the skin back to cover the turkey breast. Rub any remaining herb mixture over the skin.
Place the turkey breast in the oven and, after 15 minutes, lower the oven heat to 350°F . Roast the turkey breast for another 1 hour and 15 minutes, turning halfway. If the breast begins to brown too quickly, form a tent with foil. Check the internal temperature of the turkey breast at the 1-hour point, followed by every 10 minutes until it reaches an internal temperature of 165 degrees at the thickest part of the breast.
Remove the turkey breast from the oven and let rest for 10 to 15 minutes before carving.
If you have enough pan drippings, make gravy: Remove the rack, and place roasting pan directly over a burner set on high heat. Add 1 tablespoon unbleached all-purpose flour to pan, and whisk for 2 minutes, scraping up the pan drippings and incorporating all of the pan juices into the flour. Add 1/2 cup water, and continue whisking until a smooth gravy forms, about 2 minutes. Transfer to a gravy boat, and serve with turkey.
