For Thanksgiving I had already bought a bone in half turkey breast, used your recipe and stuffed a lot of the butter herb paste under the skin, followed your cooking recipe , IT WAS SOOOO GOOD, and loved the gravy recipe, my husband is a fan. I will be doing your recipe again, thanks,,, you do a great job teaching....
Omg! I’m so not a cook ! I bought a bone in turkey breast and followed this recipe but I did use fresh garlic it was amazing! So juicy and seriously impressed not only my husband but myself. Thank you for sharing this recipe you made our Thanksgiving
This looks delicious! I love sage too; it's one of my favorite flavors, and I put it in just about everything! My family laughs at me, but I love sage turkey, sage cornbread dressing, and sage gravy! Heaven on a plate! I will definitely be trying this soon. This video made my mouth water.
That was a beautiful presentation. I love the way you made the gravy. I’ll try that next time. I have a vita mix and it heats up on its own and I could do it right in the vita mix I think.
That looks fire! 🔥 I'm making 3 turkey breasts this Thanksgiving and I hope mine turns out as good as yours looks. Do you have any recipes on RU-vid for the SAME thing but using an electric oven or slow cooker?
Yeah, you need to set it in the pan before you take it off. It definitly holds it together when it's raw but I like to remove it before cooking so I can cut it easily after it's baked.
Mine fell apart immediately in the pan when I took the string netting off. I tried to keep it together by taking the carrots & pieces of celery & inserting them between the meat & the side of my pan. Everything else, though, seems to be going as planned. Thank you for the video.
Good question and you are correct to ask. The netting should be kept on to keep the meat intact, because there is both white and dark meat put together. If the netting is removed, there is a risk the meat will fall apart.
@@TheCarefreeKitchen ok, but I accept that extra 45 seconds of clean up for a tighter, more evenly cooked joint of meat... Mostly, I take the netting off and will truss it, to keep it tight and even
Good video but please don’t encourage the use of so much salt. The turkey breast is already injected with a large amount of a salt solution. There is no need to add salt on top. Just use all the herbs. Great. Also, no need to add salt to the vegetables. The salt from the turkey breast will drip onto the vegetables. Everything will be well salted. Plus, there is salted chicken stock to make gravy from salted drippings, yet more salt was added. There are other items to eat that will also have salt. It is very easy to have a sodium overload that can cause major health issues even a stroke. So many people suffer from high blood pressure already and don’t even know it.
She didn’t encourage anything. Not once did she say you MUST add salt.That’s the way she’s cooking it for her family. You or anyone else don’t have to follow her steps. Do what’s best for YOU.
This needs to be basted with broth. It was dry, not juicy. Other recipes recommend to not baste as well, but it was not juicy and I only had a 5.4 pound turkey breast bone in.
