Just because I am alone doesn’t mean I am lonely. I am a loner by nature. But When I do decide to join in the holiday feasting, it is good to know that there are these down-scaled recipes for the popular entrees that make it easier to cook for one or two people. I would have absolutely no use for a 20-lb. turkey. Well, I suppose I could freeze some of it – haha!

The trouble is, when I downsized from a large home to a smaller one to better suit my needs, I also downsized my pots and pans. I no longer even own a roasting pan big enough for such a behemoth bird!

 

INGREDIENTS

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
Salt
Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
Orange-Honey Glaze (recipe below)
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

For the Orange-Honey Glaze

¾ cup honey
1 teaspoon, heaping, orange zest
¼ cup fresh squeezed orange juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon cracked black pepper

INSTRUCTIONS

Preheat the oven to 375°F, and line a baking sheet with foil.

Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided equally among each.

Insert a digital thermometer into the thickest part of one of the breasts.

Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.

Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with the glaze. Continue to roast for another 10 minutes, and then brush on more of the glaze. Continue to roast for another 10 minutes, and brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal temperature reaches 165°F.

Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle with the fresh rosemary and thyme before serving.

Orange Honey Glaze Preparation

Add all of the ingredients to a small sauce pan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for 10 minutes.

Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

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Quick Tip:  Don’t happen to have any Herbs de Provence handy? Make your own:  1 Tbsp. dried rosemary, 1½ teaspoons dried fennel seed, 1 Tbsp. dried thyme, Tbsp. dried basil, 1 Tbsp. dried marjoram, 1 Tbsp. dried parsley, 1½ tsp dried tarragon, 1½ tsp dried oregano and ½ tsp dried bay powder. In a prepackaged mix, you are likely to find some other ingredients, such as dried savory and lavender flowers, but those would be very difficult to find and don’t add significantly to the mix.

Recipe and image courtesy of Ingrid at The Cozy Apron