Cooking Thanksgiving turkey for a small crowd just got easier and tastier: Roast Turkey Breast with Black Garlic Butter. Leftover included!
I have always been part of a mass crowd during Thanksgiving. I am lucky to have a big, loving family always around me. But I do remember my single days, when I lived in Miami and a couple Thanksgivings came up where I wasn’t with my family.
Then you get the invitations from friends who have large families that always have room for one more guest. But sometimes, you find yourself in a situation where it’s a small crowd for Thanksgiving, or you have newlyweds who want to shut the world away and celebrate on their own. What should you do?
You don’t need a big ‘ole turkey to celebrate when it’s just the two or three of ya. Cornish hens work well, if you don’t mind giving up turkey. But if you have the turkey hankering, then the next best thing is to feed a small crowd for Thanksgiving, or any night of the week.
Because it is turkey breast, which is low in fat, I did lather it up nicely with my Black Garlic Butter – remember that? Sweet, garlicky goodness!
Some fresh thyme, salt and pepper and we were good to go to roast.
Turkey breasts are quite large, this one was about 6 pounds, so you will have plenty for 4 hearty eaters, or 2 honeymooners who can make some quesadillas with their leftovers.
Roast Turkey Breast with Black Garlic Butter
Turkey for 2 or 4, this is a great way to serve up a smaller portion of the Thanksgiving feast. Recipe by Laura Bashar of Family Spice
Ingredients:
- 3 TBS butter, unsalted, room temperature
- 3 black garlic, cloves
- 1 tsp thyme, fresh
- 6 lb turkey breast, bone-in
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
Directions:
- Preheat oven to 325ºF.
- Using a rubber spatula or a hand mixer combine until thoroughly and evenly mixed:
- 3 TBS butter, unsalted , room temperature
- 3 black garlic , cloves
- 1 tsp thyme, fresh
- Wash and pat dry with paper towels:
- 6 lb turkey breast, bone-in
- Rub the garlic butter all over the turkey breast, including under the skin.
- Place turkey breast side up on a small roasting pan or cast iron skillet and season turkey with:
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- Roast until temperature of the thickest part of the breast meat registers 160ºF with an instant read thermometer, about 2 1/2 hours.
- Remove from the oven and tent turkey loosely with foil for 20 minutes, or until internal temperature rises to 170ºF.
Prep Time:
Yield: Serves 6
Cook Time:
Serve this baby with some of my favorite Thanksgiving side dishes:
Cranberries with Crystalized Ginger
Cranberry Sauce with Persimmon and Brown Sugar
Mai Tai Cranberries with Mango and Rum
Creamed Spinach with Swiss Chard and Beet Greens
Moist Stuffing with Swiss Chard
Mushroom and String Bean Casserole
Rustic Mashed Potatoes with Thyme
Roasted Brussels Sprouts with Pearl Onions
Now, I’m going to be busy this week with my family for the holidays, so be sure YOU have a FANTASTIC Thanksgiving.
Remember, let’s celebrate one season at a time. We can hold off on the Black Friday deals and shopping for AFTER Thanksgiving. If we don’t savor the moments we have with our loved ones, they will pass us by.
If it’s only John and me I don’t cook a big turkey. That black garlic butter sounds dreamy.
So many folks have small gatherings at TG – we will be 3 or 4. I’m doing a turkey just because I won’t give up leftovers but this is a wonderful idea. The butter is a keeper as well. Happy Thanksgiving – X0
Many of the Thanksgivings Mrs K R and I have celebrated have been just the two of us. But we always did a big turkey anyway. We love the leftovers! Plus it’s a really fun meal to prepare (a bit of work, but so worth it). But something a bit less probably makes sense for most people. Love the black garlic butter in your recipe!
Ah, I ALMOST bought some black garlic on Sunday, but it was a little too expensive. Your recipe sounds wonderful Laura!
Great ideas for a Thanksgiving meal for two! Thank turkey looks amazing good! Hope you and your family have a wonderful Thanksgiving!
What a wonderful collection! I hope you had a magnificent holiday!
I definitely had those times, especially my first few years in the U.S. Most of students went back home for holidays but us international students got left out. LOL. I remember our gathering was more like international food than Thanksgiving food, but still I was grateful for being with someone else, even though it was just one person or few at that time… Great recipe! I love the black garlic butter too. Sounds awesome! Hope you had a nice Thanksgiving with your family! xo