Thanksgiving isn't complete without turkey. But wrestling that bird can be rough! By taking on just a part of the bird, it's easier to wrangle, and also cuts down on cooking time. Plus, the swirl of herb-and-garlic filling makes for a super impressive plating presentation! We promise, no one will miss the giant bird on the table if replaced by these inventive turkey breasts.
- 1 tablespoon olive oil, more for pan
- 1 cup chopped flat-leaf parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon lemon zest
- 2 boneless, skinless turkey breasts (about 1 pound each)
- For 1 serving out of 2
- Calories 798
- Protein 101 g
- Carbs 5 g
- Fiber 2 g
- Sugars 0 g
- Sodium 286 mg
- Fat 39 g
- Saturated 10 g
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and brush with oil.
- In a small bowl, combine parsley, garlic, sage, lemon zest, and olive oil, and stir to combine. Add a pinch of salt and pepper to taste. Set aside.
- Lay turkey breast flat on a cutting board, smooth side facing up. Lay a knife (a large one works best), parallel to the board, against breast center. Slice lengthwise, essentially cutting breast in half to make it flatter. But don’t cut all the way through— leave the other long side attached, so you can open it like a book and lay it flat.
- Spread half the herb mixture on each breast. Spread over 3/4 of the flattened breasts.
- Starting at the side of the breast with the filling, roll breast lengthwise and place on the prepared baking sheet seam side down. (If you’re worried about the breast falling apart, try tying it together with kitchen twine or securing the seam with toothpicks.) Brush tops of breasts with oil and sprinkle with salt and pepper.
- Bake for 40 to 50 minutes, until the center temperature reads 165 degrees. (No thermometer? Just make sure meat is fully cooked and showing no pink.)
- To serve, slice at a diagonal to show the awesome swirl.