Moist and tender oven roasted turkey breasts, without the muss and fuss of dealing with the whole bird!
Ingredients
2 2.5 Lb organic turkey breasts
3 Tbs Ghee, separated
3 Garlic cloves, smashed
3 Sprigs fresh rosemary
12 Sprigs fresh thyme
Salt/pepper
Instructions
Pre-heat your oven to 325 F.
Take the turkey breasts (if they come connected, cut them apart to make them easier to maneuver), pat them dry and season both sides with salt and pepper.
Heat a cast iron skillet to medium/high heat, add 1 Tbs of ghee and a few smashed garlic cloves.
Place the turkey breasts in the pan, skin side down, and cook for 5 minutes to get a nice crisp skin.
Turn the breasts over and cook for another 5 minutes.
Add to the pan 2 more Tbs of ghee, the rosemary and thyme and baste the breasts in the seasoned oil for a few minutes.
Turn off the heat and insert a meat thermometer (if using).
Place the pan in the oven uncovered and cook to an internal temperature of 150 F (it should take about 25 - 30 minutes) occasionally basting.
Allow the meat to rest before slicing.
Notes
***Some guides suggest cooking turkey to 165 F, which I think is overdone. Butterball says a turkey is cooked at an internal temperate of 140 F. So, I went with 150 F and feel that it's just right. But you can choose what you think is best for you and your family.
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2020/11/24/oven-roasted-turkey-breasts-whole30-paleo-keto-2/