Well, it’s just about Thanksgiving and so it’s time to share some paleo Thanksgiving recipes! Get ready for all three recipes featured in the photo above, starting with this one: Herbed & Crusted Turkey Breast. The Mango Sweetened Cranberry Sauce comes tomorrow, and Sunday will be the Butternut Squash Gratin. If you’re having a small celebration for two, all you need is one half of a turkey breast as I did here. You can also get a larger or whole breast that’s about 6-7 pounds to feed more people. Who says you need to prepare a whole bird?
We tend to only think of cooking turkey around Thanksgiving, but cuts of turkey are available year-round! This is a great recipe you can make anytime. When you’re looking to get out of your chicken rut, consider turkey. This recipe is a variation on the traditional “smear herbed butter beneath the skin of the bird and bake”. Yes, I do that in this recipe, but I also do something non-traditional.
There’s a place here in Seattle that makes amazing roasted chicken pieces: thighs, legs, and breasts. They dust the outside of each piece with a thin layer of flour before baking, creating an outer crust. I recreated that effect here with the turkey breast. On top of the skin in the oven, the coconut flour makes this great crisp outer crust. Crispy, crunchy, browned, it’s delectable.
Pictured above with Mango Sweetened Cranberry Chutney and Butternut Squash Gratin.
- 1 turkey breast half, bone in, skin on (about 2 pounds)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 1 tablespoon ghee, softened
- 2 T coconut flour
- ¼ teaspoon cayenne pepper
- salt and pepper
- Preheat the oven to 400 F.
- Mix together thyme, rosemary, sage and ghee.
- Gently loosen the skin from the turkey breast. Smear the herb-ghee mixture directly onto the meat, beneath the skin.
- Combine and mix coconut flour, cayenne, salt and pepper in a dish. Place the turkey in the dish and rotate the cover the outside with a thin coating of the seasoned flour.
- Place on a baking sheet and cook for 35-40 minutes or it reads 165 F on an instant read thermometer. If at any point the skin gets too dark, just lightly cover it with foil and continue cooking. Remove from oven and tent with foil for 10-15 minutes before slicing.
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