Petto di tacchino al forno con erbe e aglio

Ingredienti

• 6 lbs. turkey breast (bone in, skin on)
• 1 tablespoon kosher salt (use half this amount if using regular table salt)
• 2 cloves garlic (minced)
• 1 tablespoon freshly chopped thyme leaves (or 1 teaspoon dried)
• 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
• 1 tablespoon freshly chopped sage leaves (or 1 teaspoon dried)
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

Preparazione

1. 1

   Dry brine the turkey: Loosen the skin over the turkey breast using your hand, being careful not to tear it. Season the breast meat and the top and bottom of the turkey breast with the kosher salt. Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.

2. 2

   Remove the turkey breast from the refrigerator 1-2 hours before you plan to cook it. Preheat oven to 400 degrees. Combine the garlic, herbs, pepper and olive oil in a small bowl.

3. 3

   Rub the mixture evenly over the top and bottom of the turkey breast and underneath the skin.

4. 4

   Roast the turkey breast at 400 degrees for 30 minutes until browned, then reduce the heat to 350 degrees and roast for 45-60 minutes longer, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 160 degrees.

5. 5

   Cover the turkey loosely with foil and allow it to rest for at least 15 minutes. Carve and serve!