Preparation time: 15 minutes, Cooking time: 40-60 minutes, Yield: 4 servings
This recipe is good for a smaller Thanksgiving gathering. It uses the same technique as the whole roasted turkey. Either the Convection Bake™ or Pure Convection™ modes can be used to make this recipe.
- 4-6 pound fresh turkey breast, bone in, skin on
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1/4 cup fresh Italian parsley, chopped
- Salt and black pepper, to taste
Preheat your Dacor Oven to 350°F on Pure Convection™ or Convection Bake™. Place one oven rack in the number one or two position and remove all others. Rinse turkey breast with cold water and dry with paper towels. Place on a flat baking rack in either a roasting pan or rimmed cookie sheet.
Chop all fresh herbs and mix into the olive oil. Rub the turkey inside the cavity and out with the olive oil mixture, and salt and pepper to taste. Place turkey breast in a preheated oven. Cook at 350°F for approximately 10-11 minutes per pound or until the internal temperature reaches 165°F. Remove and let rest for 14-15 minutes.