Ronnie's Notes
Suppose you're not roasting a whole turkey for Thanksgiving?
For example, your family just likes white meat. Or dark.
A whole turkey does look festive. And is traditional.
Still, if you don't like one part or another, just cook the part you like.
Fortunately for me, my Thanksgiving gang likes every part of the turkey. But when it's just Ed and me, or when I have Eileen and Jeff over for dinner, it's breast-only.
So, if you'll be cooking turkey breast for Thanksgiving or some other time, here's one of my easy, go-to recipes.
Instructions
Preheat the oven to 425 degrees.
Rinse and dry the turkey breast and place it skin side up in a roasting pan.
Brush the skin with the olive oil.
Scatter the ginger, garlic and thyme over the breast.
Sprinkle with salt and pepper.
Reduce the heat to 325 degrees.
Place the turkey in the oven.
Roast for .
Pour the wine over the turkey.
Continue to roast for another , basting occasionally, or until a meat thermometer placed in the thickest part of the breast measures 160°F.
Remove the turkey from the oven and let rest for before carving.
Serve with pan fluids.