Imagine a turkey breast so succulent, so rich with earthy mushroom and aromatic sage flavors that it transforms an ordinary meal into a culinary masterpiece. This low-carb, gluten-free recipe isn't just another poultry dish - it's a gastronomic journey that promises restaurant-quality flavor right in your own kitchen. Whether you're hosting a dinner party or craving a luxurious weeknight meal, this Porcini Sage Roasted Turkey Breast will have everyone asking, "Who's the chef?"
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- Turkey breast
- Porcini mushrooms (dried)
- Fresh sage
- Butter
- Garlic (minced)
- Salt
- Pepper
Instructions
- Prepare the dried porcini mushrooms by rehydrating them in warm water for 20-30 minutes. Once softened, drain and finely chop the mushrooms, reserving the soaking liquid.
- Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels to ensure crisp skin and better seasoning adherence.
- In a small bowl, create a compound butter by mixing softened butter, minced garlic, finely chopped rehydrated porcini mushrooms, and chopped fresh sage leaves. Add salt and freshly ground black pepper to taste.
- Gently loosen the skin of the turkey breast without completely separating it. Spread the porcini-sage butter mixture evenly under the skin, massaging it to distribute the flavors.
- Place the turkey breast in a roasting pan, skin side up. If desired, add some of the reserved mushroom soaking liquid to the bottom of the pan to prevent drying.
- Sprinkle additional salt and pepper over the surface of the turkey breast for extra seasoning.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
- Remove from the oven and let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful meat.
- Carve the turkey breast against the grain into thin slices, garnishing with additional fresh sage leaves if desired.
Tips
- Always pat your turkey breast completely dry before seasoning to ensure crispy, golden skin.
- When rehydrating dried porcini mushrooms, save the soaking liquid - it's packed with intense umami flavor you can use in the pan.
- Work the compound butter gently under the skin to distribute flavors evenly without tearing the skin.
- Use a meat thermometer to guarantee perfectly cooked turkey - 165°F is your target temperature.
- Let the turkey rest after cooking to allow juices to redistribute, ensuring maximum moisture and tenderness.
- For extra depth of flavor, consider toasting the sage leaves briefly before mixing into the butter.
- If the skin browns too quickly during roasting, loosely tent with aluminum foil to prevent burning.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
