A perfectly cooked Roast Turkey Breast cooked with citrus aromatics and herbs, then finished with a Balsamic Glaze for a beautiful and delicious crust.
This post is sponsored by Flora Fine Foods, but the content and opinions expressed here are my own. There are also affiliate links in this post, which means that I may get a small commission if you purchase something through one of those links. However, that will not affect your purchase price or experience at all. Thank you for supporting The Cheerful Kitchen!
It is the absolute best most wonderful time of the year, you guys!
The holiday season is most people’s favorite time of the year, that’s not unique, but I think a differ from the majority a little bit on WHY the holiday season is my most favorite time of the year….
I have always been a Thanksgiving girl. I mean, Christmas is wonderful, and I love how the holiday season is filled with lights and twinkles and celebration and just a feeling of Christmas the whole time, BUT I’m showing up in most part for Turkey Day.
So, in partnership with Flora Fine Foods, I am bringing you my recipe for juicy, perfectly roasted, beautiful Roast Turkey Breast with Balsamic Glaze.
My family was never big on dark meat, and although I have developed a solid love for it as an adult who is obsessed with cooking, nostalgia prompts me to go for the white meat on Thanksgiving.
Because of that, my favorite way to make turkey on T-Day is to cook up a roast turkey breast or two, depending on how many people will be eating.
Turkey breasts cook up MUCH quicker than an entire turkey, and we never actually stuffed ours anyway. We always made our stuffing on the side, which is then “technically” called dressing. But I will never call it that. Old habits die hard.
You start out by absolutely SLATHERING the entire breast and under the skin with an herb butter, which helps to baste the turkey as it cooks so you don’t have to go in there every 15 minutes and do it yourself. Plus, I mean, butter makes everything taste better. And that’s a fact.
Then, when it has cooked for about an hour, you brush on this dreamy and delicious Balsamic Caprese Basil Glaze, cook for a bit more, brush with glaze, and then finishing cooking.
Isn’t the color on that roast turkey breast to die for? It’s the perfect caramelization of the balsamic glaze, which also gives just the right amount of sweetness to contrast the bright citrus and savory herbs. It’s perfect!
I made this Roast Turkey Breast with Balsamic Glaze this past weekend for an early Thanksgiving meal with my in-laws since we will be out of town for the actual holiday.
We had a delicious Pinot Noir and Pinot Grigio by Villa San Giovanni with our early Thanksgiving feast, and they were the perfect compliments to the meal, as they would be with an antipasto tray earlier in the day. An antipasto tray to begin the eating is an Italian family Thanksgiving must!
So, my American friends, please try out this Roast Turkey Breast with Balsamic Glaze for your Thanksgiving this year! Let me know if you do. I LOVE hearing from my readers.
I hope you each have had a blessed year and are truly thankful for all you’ve been given, however big, however small. We all have something (likely a lot of things) to be thankful for. I know I do!
THANKSGIVING PRO TIPS:
1. If you don’t have a roasting rack, use quartered onions, oranges, and lemons to prop your bird up off the bottom of the pan. They will help to give your bird, and your gravy, delicious flavor in addition to elevating the meat for even cooking.
2. Use your fingers to detach the skin from the flesh so you can put your herb butter or other marinade under the skin for maximum flavor infusion!
3. Studies have shown that rinsing your poultry before drying with paper towels is unnecessary at best, and spreads germs all over your kitchen at worse. So save time and effort and skip the rinse!