Weltnachrichten – AU – I made Ina Garten’s easy turkey breast recipe, and it’s great for a last-minute Thanksgiving dinner

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Cooking turkey can be a very long and tedious process that often requires pickling or seasoning for several days. The prominent home cooking expert and lifestyle guru Ina Garten has a recipe for herb-roasted turkey breast that takes a maximum of two hours from start to finish and is perfect for a last-minute dinner.

I used this Barefoot Contessa creation for my scaled down Thanksgiving dinner, and was impressed with the flavors and versatility of the wet rub.

Her recipe included olive oil, kosher salt, black pepper, lemon juice, chopped garlic, dried mustard, and fresh rosemary, thyme, and sage.

White wine was also involved, which meant I could channel my inner Ina and enjoy a glass while cooking.

If you’re looking for a quick turkey flip – or just a way to go as little as possible since we all know turkey isn’t that good anyway – this is the recipe for you.

Ina Garten has published a special recipe for turkey breast rather than the whole bird on her Barefoot Contessa website.

Garten’s recipe includes white wine, olive oil, garlic, lemon juice, dried mustard, salt and pepper, sage, rosemary, and thyme.

She suggests fresh herbs, and while you can always use dried ones instead, I highly recommend going the fresh route. They add a nice flavor to your dish and add a layer of much-needed depth to an otherwise tasteless turkey.

I felt this was a rule that the cosmopolitan cooking goddess would approve, so I measured what I needed for the recipe and then poured myself a glass.

Lemon juice and wine added acidity, while olive oil brought wealth. Chopped garlic and chopped herbs added some texture to the thin and liquid rub.

After mixing, I dipped my pinky finger to give it a taste. The mixture was lemony and garlicky and herby at the same time.

The recipe is measured to cover a whole turkey breast with bones between 6 1/2 and 7 pounds in weight. I was just feeding myself and my roommate, so I worked with a one-pounder.

Even though my meat was significantly smaller, I still grated the full amount because I wanted to use it as a side sauce.

After using my hands to massage the mixture into every crevice of my turkey breast, I used half of the remaining liquid to flavor my green beans and the other half sat on my dining table as a delicious, spoonable sauce.

Since I don’t have a full size wire rack or deep skillet, I had to find other things to use.

A foil-covered baking sheet and the small, round rack that came with my instant pot became my makeshift roasting mechanism.

It only worked because my turkey breast was small enough to fit completely on the rack, which was only a slightly larger diameter than my full hand.

Still it was a success! The rack raised my turkey high enough to allow me to pour more wine onto the pan below, per Garten’s instructions.

I don’t have a meat thermometer, so I went a little roguish and cooked my turkey – which was about six pounds lighter than the one in their recipe – for the suggested 90 minutes, hoping for the best.

I wasn’t too concerned because I knew I could put it back in the oven if the meat was raw when it was cut.

Was this the tastiest main course I’ve ever made? No. But to be fair, I think fried turkey meat isn’t that good at first.

The rub, on the other hand, was delicious. It took less than 10 minutes to make, and I was able to put the bird in the oven and cook something else until it was done.

I would definitely recommend doing more rub than you need for the turkey breast size. Use the extra to flavor your veggies and pour everything else onto your plate that evening.

The flavors that were steamed on my poultry after roasting but adding more sauce to my plate breathed new life into them.

If you’re looking for a last-minute dinner or forgot to marinate or salt your turkey breast, this recipe is a perfect Hail Mary in my opinion.

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Ina Garten, Barefoot Contessa, Thanksgiving, Turkey Meat, Wine, Pecan Pie