This was one of the lost recipes, so, much to Keegan’s delight, we had a full turkey breast on Thursday night. It was nuts, but also really delicious and kind of easy. (Do not tell anyone I said that last part, okay?)
As it turns out, turkey breasts offer a lot less drama than the whole birds do. If you happen to have a small family or are hosting a friendsgiving, I’d recommend going this route. Or ,of course, pawning this off onto someone else. Either way.
Aside from juicy turkey, this recipe boasts smoky, crispy skin that is made even more perfect when dipped in a little romesco sauce.
Spanish Turkey Breast
Serves 4 (plus leftovers)
1, bone-in, skin-on, turkey breast, split (this just means a single breast.) (2.5 – 3 lbs.)
1 onion, thickly sliced
3 garlic cloves, peeled
2 tbsp. butter
1/2 tsp. dried oregano
3/4 tsp. smoked paprika
Preheat the oven to 325 F. Then, in a baking dish or roasting pan, arrange the onion slices and garlic cloves on the bottom.
Then, in a separate bowl, mash together the butter, dried oregano and smoked paprika. Once mixed, smear it under the skin and on top of the turkey breast. Don’t worry if you end up kind of globbing it around. That’s what I did. Now, season the whole thing with salt and freshly cracked black pepper.
Put in the oven and roast for one hour. At this point, use a brush to smooth out the butter. Also, dip it in the pan juices and spread those on top as well. Roast for another hour or until cooked through. Let rest for 15 minutes and then, serve.